Sidra Natural Ánima
This is a cider that definitely profits from its long maturation. It spends 18 months in the barrel before bottling. Slight oak notes and a prolonged drying finish (presumably from the same oak barrels) add a different dimension to the standard sidra natural flavor profile.
Appearance
Asturians put great stock in the proper appearance and presentation of the cider. Perhaps more so than anywhere else I’ve ever drunk cider. For that reason, there is a well-developed vocabulary in Asturias for describing the visual aspects of sidra natural.
| Color | Pale Straw (02 SRM) |
| Clarity | Brilliant |
| Espalme | Panizal: lively carbon dioxide, well balanced |
| Pegue | Bubbles adhere to the sides of the glass |
Mouthfeel
Mouthfeel refers to the physical sensations (as opposed to the aromas and flavors) of the cider. It refers to textures that touch the tongue, roof of the mouth, teeth, throat, and to some extent, the aftertaste sensations.
| Body | Full |
| Sensation | Mouth-coating, creamy |
| Finish | Long (30+ Seconds) |
| Balance | Finu: a cider that is "clean", "clear", and "balanced" - The ideal cider flavor profile |
Aromas & Flavors
Sidra natural has a set of basic aromas and flavors that, to one degree or another, all examples exhibit. Here I rate the relative strength of those basic flavors, and afterwards discuss any additional flavor or aroma components that are noteworthy.
| Alcohol | Blandu: Faintly alcoholic |
| Apple Flavors | Balanced apple flavors |
| Acetic Flavors | Machu: A very full bodied cider with much more acetic notes and very little sweetness. |
| Astringent Flavors | Secante: refreshingly dry and stimulating to the palate. |
Tasting Notes
Very restrained, and impeccably balanced. Aromas of straw and earthy apple orchard combine with white wine notes.
About Cider Tasting
This evaluation standard is my own. It is not created or endorsed by any official body in Asturias or elsewhere. I designed it based on the work of the Brewer’s Association and the work of Travis Robert Alexander & Brianna L. Ewing Valliere of the Washington State University Center for Sustainable Agriculture and Natural Resources. It is also informed by the traditional vocabulary used to describe cider in Asturias. You can read more about my methodology, my standard for evaluating Asturian cider, and the descriptive lexicon I use.
