The ice cider produced in Sariegu, Asturies, stars in “Valverán Bajo Cero”, a cocktail unveiled in Madrid in collaboration with Casa Gerardo. The launch follows several awards at SISGA, including a well-deserved Silver in 2026.
LA SIDRA.- Valverán 20 Manzanas, made by Llagares Valverán of Masaveu Bodegas, is exploring new gastronomic opportunities through signature cocktails featuring Asturian ice cider.
The cocktail was presented on 20 and 21 October at NH Collection Madrid Eurobuilding, as part of a collaboration with Casa Gerardo through Casa de Comidas. Chefs Rafa Zafra and Marcos Morán devised a menu including Asturian cheese sandwiches, compango croquettes, crab cream and fabada from Prendes. The experience ended with “Valverán Bajo Cero” served alongside rice pudding cream.
Ice cider meets calvados and bourbon
The cocktail combines Valverán 20 Manzanas with VSOP calvados, bourbon and orange bitters. The producer hopes to introduce similar experiences at hotels, restaurants, terraces, food events and specialist cocktail bars. The launch comes as ice cider is incorporated into the Asturian cider PDO; this does not mean that every currently marketed ice cider is already PDO-certified.
An SISGA award winner, with Silver in 2026
Valverán 20 Manzanas has earned distinctions at several editions of the International Hall of Gala Ciders (SISGA): Premium for ice cider in 2021, Gold in 2024 and Premium again in 2025.
At the 2026 event in Xixón, it received a well-deserved Silver award in the ice cider category. The cider has also gained international recognition, including an award at the 2022 World Cider Awards.
Twenty apples per bottle
First produced in 2007, Valverán 20 Manzanas takes its name from the minimum twenty apples needed for one 375 ml bottle. Apple juice is concentrated by freezing at around minus 20°C, followed by approximately ten months of fermentation and twelve months on fine lees.
The apples come from the 40-hectare El Rebollar estate in Sariegu, which has over 20,000 trees representing eleven native Asturian apple varieties. Nearly two years pass from harvest to finished bottle. Traditionally paired with cheese, foie gras and moderately sweet desserts, Valverán is now exploring an additional role in cocktail culture.
Masaveu Bodegas (images supplied).
