The base here is proper Asturian sidra - bitter, sour and sweet apple varieties pressed and fermented spontaneously in traditional chestnut barrels at Trabanco's historic sidrería in northern Spain. Once fermented, the alcohol is stripped by centrifuge, which preserves the fermented character without the ABV. It pours pale yellow with a gentle sparkle. The nose is clean and apple-forward with a faint sourness typical of the style. On the palate the acidity is front and centre - dry, assertive, tart green apple with a yeasty undercurrent that shows its barrel fermentation roots. There's no sweetness to soften it. This tastes like a real Asturian sidra, not a cider-adjacent soft drink. The dry astringency carries through to the finish, which fades slowly and leaves a distinct apple-skin dryness. Pour it well chilled.