A quick guide to Asturian cider lingo

In Asturias cider isn't just a drink — it's a ritual with its own language. With these four words you'll order, drink and follow what's going on in any cider house in Gijón. Learn them and you'll pass for a local.

  • Escanciar

    es·can·ciar

    Pouring cider from up high so it «breaks».

    The waiter —or you— raises the bottle above their head and lets a thin stream hit the rim of the glass, held down low. The splash oxygenates the cider and brings out its lively foam.

    💡 The trick That's why you drink it in one go: the foam lasts seconds. And no, don't ask for it «sparkling» — natural cider has no fizz added.

  • Culín

    cu·lín

    The finger of cider they pour you each time.

    They don't fill the glass — just a couple of fingers, enough to down in one while it still has foam. As soon as you finish, you ask for the next.

    💡 The trick A bottle makes 5 or 6 culinos and the glass is shared around the table: it's a ritual, and it's social.

  • Espicha

    es·pí·cha

    A cider party with food and free-flowing sidra.

    It used to mean tasting the new cider straight from the barrel (the «espicha» is the peg that plugs the hole). Today it's a stand-up celebration with unlimited cider and typical nibbles: omelette, chorizo in cider, cheese, empanada…

    💡 The trick If you're invited to an espicha, go hungry and wear something comfy: you eat standing and chat a lot.

  • Llagar

    lla·gar

    The cellar where cider is made —and drunk.

    The place where the apples are pressed and the cider ferments. Many llagares open up so you can eat and drink right by the barrels: the most authentic setting for an espicha.

    💡 The trick Visiting a llagar in season (autumn–spring) is about as Asturian as a plan gets.

And to round it off

  • Sidra natural. No added fizz, cloudy and low in alcohol (5–6%). The kind you pour from a height.
  • Espalme. The lively foam that rises as you pour. It lasts seconds, so you drink straight away.
  • El «desperdicio». The splash you tip onto the floor: it rinses the rim for whoever drinks next.

Frequently asked questions

What is a culín of cider?

It's the couple of fingers of cider poured into the glass each time — just enough to drink in one go while it still has foam. A bottle makes 5 or 6 culinos.

How do you order cider in Asturias?

You order the whole bottle and the waiter «escancia» it: pouring it from a height, culín by culín, with the glass shared at the table. You don't order it by the glass or «sparkling».

What is an espicha?

A celebration around cider: you eat standing up and drink unlimited cider, with typical dishes like omelette, chorizo in cider, cheese or empanada. It's usually held in a llagar.

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