Cider, or Spanish sidra, is traditionally produced in northern Spain in the Basque Country and Asturias. Sidra is dry, tasteless and almost carbon dioxide free. Due to the absence of bubbles, sidra is being drunk in a special way, which is to pour from a height so that the impact on the glass wall becomes oxidized and foaming. Subsequently, it is necessary to drink the sidrum within 30 seconds before the foaming evaporates.
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