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Manuel Busto Amandi founded Bodega Mayador in 1939 specifically to produce sidra. This one was made in the traditional en rama style which means it was fermented in chestnut barrels and bottled unfiltered. It poured a golden hue, slightly cloudy and completely still. While the aromas were subtle with hints of honeysuckle and citrus, on the palate, this was surprisingly bitter. I had anticipated it being sour; I love sour beers. But this was just plain bitter. I wasn't a fan.
As he was talking, I remembered having a Tanuki cider at one of our favorite restaurants. I found a local store that carried it and picked up a bottle.