Escanciadores

Escanciadores are individuals traditionally responsible for pouring cider in a specific manner. This practice, known as "escanciar," is particularly prominent in cider-producing regions of Spain, such as Asturias and the Basque Country. The primary goal of escanciar is to aerate the cider, releasing its carbon dioxide and enhancing its aroma and flavor. This is achieved by pouring the cider from a significant height into a glass held at a lower level, allowing a fine spray to hit the bottom of the glass.

The escanciador typically holds the cider bottle with one arm extended upwards and the other arm extended downwards, creating a long arc for the liquid. This technique requires skill and practice to ensure the cider is poured correctly without excessive spillage. Historically, escanciadores were often employed in cider bars and restaurants to serve customers. The act of escanciar is not merely functional; it is also a significant part of the cultural experience of drinking cider in these regions. It is often performed with a certain flair and is a familiar sight in social gatherings and celebrations. The pouring process itself can be seen as a performance, contributing to the overall enjoyment of the beverage. Modern advancements have introduced automatic cider pourers, but the traditional role of the human escanciador remains highly valued for its authenticity and skill.