Dry cider

Dry cider is a fermented alcoholic beverage obtained from apple must, characterized by its slightly acidic flavor and low presence of residual sugars. Unlike sweet cider, dry cider offers a fresher and less sweet profile, ideal for accompanying savory dishes or for use as an ingredient in various culinary recipes, providing a fruity and complex touch.

Its origin dates back mainly to regions where apple production is traditional, such as in Spain (especially in Asturias and the Basque Country), England, and some areas of France. In Hispanic America, dry cider has gained popularity in areas with temperate climates suitable for apple cultivation.

Among its properties, its low sugar content stands out, making it a suitable option for those seeking a moderate caloric intake, and its richness in natural antioxidants from apples. Furthermore, dry cider can provide a unique and sophisticated flavor to marinades, sauces, and desserts, being a versatile ally in the kitchen.

In different Hispanic American countries, dry cider may also be known as "dry apple wine" or simply "cider" when it is emphasized that it is not sweet. However, the term "dry cider" is widely understood in the gastronomic context to distinguish it from sweet or traditional cider.