Tierra Astur’s cider-pouring school invests in new professionals and the continuing development of experienced staff. Seven-time champion Salvador Ondó leads this work.
LA SIDRA.— Raising the bottle and tilting the glass are the most visible movements, but pouring Asturian cider requires much more than good aim. Posture, coordination, control of the stream and attention to the pace of the table are all part of a service that demands knowledge and practice.
The school has trained several hundred cider pourers, according to the magazine’s feature. Its work aims to sustain a craft that connects what happens in the cider mill with the experience of the person drinking the cider.
Technique can be taught
Salvador Ondó supports beginners, identifies mistakes and explains the details that improve accuracy. Mastering the gesture means coordinating bottle and glass, controlling movement and maintaining an appropriate posture throughout service.
The importance of passing on these skills also emerges from the testimony of master cider pourer Nicolás Expósito. Apparent ease rests on observation, corrections and many hours working alongside other professionals.
Continuing training and professional recognition
The school works both with newcomers and with serving professionals. Experience brings confidence, while revisiting habits and adjusting movements helps maintain consistency throughout the working day.
The feature also highlights Tierra Astur’s collaboration with the regional employment authorities and public employment service to develop officially approved courses. Training and professional recognition address the same need: giving the occupation the standing it deserves and preparing its next generation.
This complements other company initiatives, such as its campaign to restore orchards with native apple varieties. Cider’s future depends on the fruit and the mill as well as the people who serve it.
Quality reaches the glass
Service shapes the cider-house experience and the value perceived by visitors. Training therefore connects with the debate on quality in cider establishments and the call in LA SIDRA’s editorial to turn cultural recognition into lasting opportunities.
The full feature on pages 68–69 of LA SIDRA’s October issue shows how inherited knowledge stays alive when professionals teach it and others are ready to learn.
