Zythos Tradicional
Relatively sweet by sidra natural standards, this is a wonderfully easy drinking cider. Very light, and quite restrained in the acidic and astringent values, this is a great cider to pair with seafood. It will not dull the palate or overpower the delicate flavors of white fish or shellfish. This is the type of cider I want to drink all summer, when I am looking for more refreshing, less aggressive, flavors.
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 | Very Light (01 SRM) |
| Clarity | Bright |
| Espalme | Panizal: lively carbon dioxide, well balanced |
| Pegue | Small to medium sized bubbles, very good adhesion |
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 | Smooth and slick |
| Finish | Short (0-15 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 | Pleasant balanced acetic qualities |
| Astringent Flavors | Secante: refreshingly dry and stimulating to the palate. |
Tasting Notes
The classic cider aroma of boozy apple predominates. Hints of green orchards and a slightly woody aftertaste.
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.
