English translation assisted by automated tools; Asturian terms are preserved.
The winch is a place to which you return; the espicha, an occasion that is celebrated. Both organize hospitality around cider, but they have their own stories and rhythms.
El chigre: the public cider house
The chigre can be a bar, tavern or cider house. Its culture was strengthened with the urban growth of the 19th century and turned the serving of cider into an everyday practice. Bar, dining room and street are part of a permeable space where the bottle facilitates conversation.
The spigot: open the barrel
In its original sense, the espicha was the opening of a barrel, often linked to a celebration or the symbolic payment of community aid. The name also comes from the piece of wood that closed the container.
Over time it became a festive meal celebrated at the winery. Cider is served directly from the barrel and dishes designed to be eaten standing or at long tables are shared.
What happens around the table
- The food arrives on platters to share and follows a collective rhythm.
- The cider is served in turns; The service is part of the attention to the group.
- Songs, toasts and conversation transform the productive space into a social place.
- Current espichas can be family, business, tourist or open to the public.
How to approach with respect
Ask about the format and the reservation, listen to the indications of the winery and do not turn the pouring into an improvised competition. The best way to participate is to understand that the role belongs to the group and to those who maintain the tradition.
Sources and further reading
This guide synthesizes institutional and educational sources. Follow the original links for technical criteria, regulations and updates.
