Review of Sidra Asturiana Mayador’s Still Natural Cider. It is my first time trying this one, although I’ve had a few Spanish sidras.
>>This is a review of a sample bottle provided to Cider Says by Winesellers, Ltd. Although I will take care to treat it the same as any other review, there is always the potential for bias as I received it for free. The only consideration I knowingly made was pushing this up in my cider review cue. I love free stuff, especially cider! Want your cider or cider-related product reviewed here? Contact me.<<
Cider: Still Natural Cider
Cidery: Sidra Asturiana Mayador
Cidery Location: Asturia Spain
How Supplied: 700ml corked bottles
Style: Spanish Sidra, natural, still
Availability: Semi wide release in the U.S. through Winesellers, Ltd. Their cider portfolio also includes Le Brun, Domaine de la Minotiere, Manoir de Grandouet, & Cidrerie Daufresne from France, and Dunkertons from England.
Description: Manuel Busto Amandi founded the bodega in 1939 for the production of natural cider. Subsequently, the Mayador range of ciders was developed and includes this Sidra Natural produced from Asturian apples in the traditional “en rama” style which is fermented in chestnut barrels and unfiltered, resulting as a still cider with harmonious dry and sour flavors.
Price: n/a (retails for $8)
Where Bought: n/a
Where Drank: home
How Found: the importer contacted me
First Impression: Moderate straw yellow hue with lots of yeast floaters (lees). Still (no carbonation). Smells of sourness and citrus.
Tasting Notes: Dry (fully). Low tartness. Moderate acidity. Low to moderate sourness. Low bitterness and funk. A hint of tannins. Sharp notes of lemon, grapefruit, mineral, and vinegar. Moderate length finish. Low apple flavor. Moderate sessionability and complexity. Low to moderate flavor intensity.
My Opinion: I wasn’t personally a fan. However, I haven’t really enjoyed any Spanish Sidras, as their sourness just doesn’t agree with my palette. I preferred Sidra Asturiana Mayador’s limited release sparkling version of this cider (which was sweeter and less sour), and so did my cider friends who I tasted both sidras with. A “Spanish pour” (from a height, to aerate the cider) likely would have helped a bit, but that isn’t too practical.
Most Similar to: Traditional dry, sour, and still Spanish Sidras
Closing Notes: I’d recommend this to folks who truly enjoy dry and sour ciders, and/or those who are looking to try a very traditional Sidra.
Have you tried Spanish Sidra? What did you think?