Asturian cider culture

Inscribed in 2024 (19.COM) on the Representative List of the Intangible Cultural Heritage of Humanity

Asturian cider culture refers to the spaces and processes for producing, serving and enjoying natural cider in the Spanish region of Asturias. A symbol of local identity, the drink is created by fermenting the must of native apple varieties. In Asturias, the taste for cider is seen as the embodiment of the relationship between rural communities and their environment. Apple orchards are a characteristic feature of the Asturian landscape, and the cider features prominently in cultural practices and in popular Asturian vocabulary. Cidermakers are an active presence in social spaces such as cider houses, picnic areas, chigres (cider bars) and private homes. The knowledge and skills related to apple cultivation and production are transmitted within families. This includes knowledge about the soil and climatic conditions of the plots, choosing which native apple varieties to plant, and the details of milling, pressing and fermenting the apple must. Cider pouring and tasting is traditionally transmitted orally and through imitation. Asturian cider culture is linked to sustainable production and the preservation of rural landscapes. It is also an integral part of local cuisine and of traditional events and festivals such as pilgrimages, tasting and pouring competitions, amagüestos (the chestnut festival) and espichas (cider parties).