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Cider is an alcoholic beverage made from the fermentation of apple or pear juice. Although cider is commonly associated with regions such as northern Spain, France, and the United Kingdom, it is produced and consumed in different parts of the world.

  • How is cider made?

    Cider making begins with selecting the right apples, which can be of different varieties, to obtain fresh apple juice. The apples are washed, crushed, and pressed to extract all their juice. This juice is left to ferment in large vats, where the natural yeasts present in the apples convert the sugars into alcohol over a period of several weeks. After fermentation, the cider is left to settle to clarify and mature. Depending on the type of cider desired, additional processes can be carried out, such as filtering, mixing or frothy fermentation. Finally, the cider is bottled and ready to be enjoyed. It should be noted that fermentation methods and times may vary depending on regional traditions and producer preferences.

    What types of cider are there?

    There are different types of cider that vary in flavor, sugar content, and method of making. Here are some of the most common types of cider:
    Sweet cider: It is the most traditional and popular cider. It has a sweet and fruity taste due to a higher residual sugar content. It is refreshing and usually has a lower alcohol content.

    Dry cider: Unlike sweet cider, dry cider has a low residual sugar content. It is fully fermented, resulting in a more acidic flavor and a higher alcohol content. Dry cider may be more like wine in terms of flavor profile.

    Sparkling Cider: Like the process of making champagne, sparkling cider goes through a second fermentation in the bottle or in closed tanks, giving it bubbles and effervescence. It can be both sweet and dry and comes in styles ranging from brut to semi-dry.

    Ice Cider: This type of cider is produced in extremely cold conditions, which causes the apple juice to partially freeze and concentrates the sugars and flavors before fermentation. The result is a sweet, rich cider, often with intense apple notes and a higher alcohol content.

    Perry Cider: In addition to apple cider, there is also pear cider, which is made with pears instead of apples. It may have a milder, fruitier flavor, with a distinct aroma profile.
    It is important to note that the types of cider can vary depending on the regions and local traditions. Each type of cider offers a unique experience in terms of flavor, sweetness, and body, so it's worth exploring different styles to discover your personal preferences.

  • What flavors does cider have?

    Cider can have a wide range of flavors depending on its type and method of making. The most common flavors in cider include fresh and fruity notes of apple or pear, which can range from sweet and juicy to tart and citrus flavors. Some ciders may have subtle hints of spice, such as cinnamon or nutmeg. In addition, in dry cider, it is possible to find more complex and earthy nuances. There are also ciders aged in oak barrels, which can provide notes of vanilla, caramel, or smoke. In general, cider can be refreshing, balanced and with a distinctive fruit flavor, offering a unique and delicious experience.

    What can we accompany the cider with?

    The cider pairing offers a unique gastronomic experience. Its versatility and freshness make it an excellent option to accompany a variety of foods. For example, sweet cider can enhance the flavors of soft cheeses, fruity desserts, or sweet and sour dishes. On the other hand, dry cider wonderfully complements fresh shellfish, such as oysters, shrimp, or mussels, bringing out their natural flavor and refreshing the palate. In addition, the acidity of the cider can cut the fat of meats and more intense cheeses, creating a delicious balance. In general, cider offers a wide range of pairing possibilities, allowing you to discover surprising combinations and delight in the harmony of flavors between cider and selected foods.

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