Drinking sidra in Gijón is a full cultural experience. It’s not just about the taste — it’s about the ritual, the sound, the tradition.

You watch as the bottle is lifted high above the head and the cider is poured into the glass from a distance, in a move called escanciar. The pour aerates the drink, waking it up with a bit of sparkle. You only drink a small amount at a time — a culín — and you never let it sit too long.

Locals toss the last sip on the ground as part of the custom. The taste is sharp, fresh, and slightly funky — a true expression of Asturias. In Gijón, sidra isn’t just a drink; it’s part of the rhythm of daily life.