Sidra JR Etiqueta Negra
A more alcohol forward “machu” version of JR’s traditional cider, this is more conspicuous in it’s use of the sourness and bitterness of many Asturian apple varieties. If the JR tradicional was a comfortable sedan, this would be a workhorse 4×4. This falls into the camp of “cider for people who like whisky, bitter IPAs, and other aggressively flavored foods”. As such, it’s a personal favorite for me. Best for drinking when you really want to drink cider.
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 | Straw (03 SRM) |
| Clarity | Bright |
| Espalme | Panizal: lively carbon dioxide, well balanced |
| Pegue | Very “sticky” bubbles that cling to the glass for a long time. |
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 | Medium |
| Sensation | Mouth-coating |
| 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 | Alma: Balanced alcohol |
| Apple Flavors | Apple forward |
| 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
Bitterness and acidity are the main components here ,and any residual sugar is beaten into proper submission. This is a big, bold, sour, bitter cider.
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.
