An event held in Las Palmas de Gran Canaria, with the collaboration of the Department of Economic Development, Industry, Commerce and Crafts of the Cabildo de Gran Canaria and the Gran Canaria Chamber of Commerce, brought together industry professionals to explore the possibilities of this local product. The Reineta apple from Valleseco, grown in the midlands of the island, is the heart of this increasingly recognized beverage.
The tasting, organized by CANARIAS7, was attended by hoteliers, winemakers, and prescribers, who discovered the diversity and quality of Gran Canaria cider. The session was led by David Ghosn, president of the Association of Sommeliers of Canarias, who emphasized the product's connection to the territory and its production process.
The municipality of Valleseco is positioned as the cider epicenter of the island, housing the largest concentration of cider mills in Canarias. The Reineta apple, in its white and grey varieties, is an agricultural and gastronomic hallmark of the area. An example of its quality is the Niebla espumosa etiqueta negra cider from Bodegas FRP, recognized in 2024 by the Government of Canarias as the Best Cider of Canarias and the Best Organic Cider in the Agrocanarias Competition.
During the tasting, six varieties were presented, each with unique characteristics. From the natural Fierro cider, with its rustic expression and earthy notes, to the elegant Tuscany Espumosa Brut Nature, an ancestral-style cider with fine bubbles. The carbonated Tuscany cider, ideal for informal consumption, and the Valle Secreto cider, produced by the municipal cider mill of Valleseco, known for its freshness and baked apple notes, were also highlighted.
One of the surprises was the cider flavored with fresh fig from El Valle Secreto, which combines the intensity of fig with the essence of apple. Furthermore, the potential of cider in mixology was explored, with proposals such as a 'mojisidra' created by bartender Armando Suárez, and a mimosa with sparkling cider, demonstrating the versatility of this local product to innovate in the offerings of bars and restaurants.
“"Gran Canaria cider has a journey beyond traditional consumption. It can enter hotels, terraces, bars, appetizer menus, brunch proposals, and gastronomic experiences that seek to differentiate themselves locally."
The meeting concluded with the reflection that Gran Canaria cider, with its history, farmers, and awards, needs greater momentum in its narrative and promotion. The promotion of this local product, which speaks of Valleseco, of midlands, and of volcanic soils, is fundamental for the island to continue showing the world the richness of its pantry.
