Sidra: Northern Spain has a rich cider culture and long history. A "sidra" or "sidra natural" is essentially the Spanish equivalent to a farmhouse cider (link). Traditional methods are used to make cider that have little to no carbonation, are often lightly or unfiltered, and tend to be sourer. These ciders usually are more aggressive, rough, or “funky” with higher amounts of acetic acid. However, some of the best sidra makers are able to balance out the stronger profile of these ciders with bright fruits or more subtle nuances. In recent years they have become more available globally.