Cider, or sidra in Spanish, is traditionally produced in the north of Spain in the Basque Country and Asturias. Cider is dry, sour tasting and almost carbon dioxide-free. Because of the lack of bubbles, cider is drunk in a special way, which involves pouring it from a height so that it hits the side of the glass and becomes oxygenated and frothy. The cider must then be drunk within 30 seconds - before the froth wears off.
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