Sidra Natural Huerces
This is a good solid cider. A bit drier than average, but pretty down the middle. Straddling the line between long tradition (first made in 1878) and modern market demands (widespread grocery store distribution) with aplomb.
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 (2 SRM) |
| Clarity | Hazy |
| Espalme | Panizal: lively carbon dioxide, well balanced |
| Pegue | medium quantity of tiny bubbles. Good legs |
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 | Very dry on the tongue and in the finish |
| 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 | Balanced apple flavors |
| Acetic Flavors | Machu: A very full bodied cider with much more acetic notes and very little sweetness. |
| Astringent Flavors | Agrín: Strong, dry, cider. |
Tasting Notes
A very long dry finish can make me forget the apple forward nature and sweet boozy aromas that make this so imminently drinkable.
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.
