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Nature is a key partner in this process. The “mother” of the natural yeasts that produced the cider in this picture provide a particular taste-of-place to this agricultural product.
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The signature green bottles of cider then make their way out into the world. The dramatic high-pour that is necessary to aerate this style of cider and allow its full flavor to be experienced is a crucial skill for anyone who wants to join their friends as the sun sets over the harbor of Gijón.
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In the bustling plaza, the group was joined for a bottle of cider by proud Spaniard and 2018 James Beard Humanitarian of the Year, chef José Andrés, who was looking to learn more from them about the flourishing world of New York cider.