Cider is an ancient beverage. Its origin is uncertain, but there are records dating back more than 3,000 years that speak of a similar beverage made in Asia, where apples are endemic. The closest historical reference, already distinguishing the almost exclusive use of apples, comes from the Romans, who called it sicera, which became sidra in Spanish, and spread throughout Europe during the campaigns of the Roman Empire.
Carbonated or sparkling cider, first produced during the 19th century, is now the most popular in Mexico. It is customary for cider to be present during the end-of-the-year holidays, especially on Christmas Eve and New Year’s Eve for the traditional midnight toast. In Mexico, cider is a must.Production is concentrated in three states — Tlaxcala, Hidalgo and Puebla — with the latter playing the leading role in terms of quantity and quality. The Zacatlán municipality in Puebla is renowned for its high production levels and is even called Zacatlán de las Manzanas (Zacatlán of the Apples), but it is the smaller municipality of Huejotzingo Puebla that has attracted attention in recent years. Its volcanic soil produces exceptional fruit, its production is the largest in the state, and its uniqueness has earned it a Geographical Indication (GI) designation.
Today, cider has become common around the world. By definition, it must be made mainly from apples, although in some places, such as France, it may contain a smaller percentage of pears. It is available year-round and can be enjoyed as an aperitif or with desserts. It has antioxidant and digestive properties, and its alcohol content ranges from 4% to 12%, making it an easy drink to consume.
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