A gathering organized by a local media outlet, with the support of the Department of Economic Development, Industry, Commerce and Crafts of the Cabildo de Gran Canaria and the Chamber of Commerce of Gran Canaria, brought together hoteliers, restaurateurs, and winemakers to explore the qualities of local cider. The tasting revealed a wide range of nuances in the six ciders presented, from fresh and elegant options to others ideal for gastronomic pairings or cocktails.

Attendees, including representatives from leading hotels, winemakers, and business owners in the sector, were impressed by the versatility of this product made entirely in Gran Canaria. The cider, which combines the Reineta apple with the island's volcanic soil, is beginning to establish itself in the Canarian gastronomic scene with its own distinct identity.

During the tasting, led by the president of the Association of Sommeliers of the Canary Islands, the ability of Gran Canaria cider to compete with products from other cider-producing regions was highlighted. It was emphasized how these creations have even surprised at prestigious events such as San Sebastián Gastronomika, where Basque professionals praised their quality and refinement.

The session allowed participants to explore different styles of cider from Valleseco, including natural, ancestral, sparkling, and flavored varieties. A key discovery was its potential in mixology, with the creation of innovative cocktails such as the “mojisidra” and the mimosa with sparkling cider, which opened new perspectives for its integration into bars and restaurants.

Many attendees acknowledged their lack of knowledge about the sophistication and diversity of local cider and agreed on the need for greater dissemination to bring it closer to consumers and tourists. The main challenge is to reinforce the appreciation of local products, creating “micro-embassies” in establishments that not only serve cider but also explain its history and context, highlighting the work of farmers and family wineries.