Cider is much more than a drink made from apples. It’s culture, tradition, landscape, and a way of understanding the land. Although some people still ask “what is cider”, the reality is that it is one of the oldest and most widespread fermented beverages in the world, present in multiple cultures and regions for centuries.
From the territories of Northern Europe to the new contemporary interpretations in the United States, cider has evolved without losing its essence: transforming fruit into an experience full of nuances, aromas, and identity. At Mooma, this connection with the apple and the land becomes the starting point for a project that goes far beyond simply making a drink.
What is cider and why is it so important worldwide?
To answer the question “what is cider” simply, we could say it is a fermented drink made from apple juice. But this definition is only the starting point of a much richer and more complex reality.
Cider holds a prominent place in many culinary cultures worldwide. In Europe, regions like Asturias, the Basque Country, France, and the United Kingdom have developed a strong cider tradition, with very diverse styles and production methods. Meanwhile, countries like the United States have driven a new way of understanding cider in recent decades, known as hard cider, with a wide variety of aromatic and technical profiles.
This diversity makes cider a particularly fascinating drink. There isn’t just one way to make it, but many possible interpretations. Some are drier, others sweeter; some lighter and fresher, and others more complex and structured. What they all share is respect for the apple and the natural fermentation process.
Thus, when we ask ourselves “what is cider”, we are also talking about a drink that reflects the territory, the climate, and the way each place operates.
A drink with centuries of history
Cider is not a recent trend, but a drink with a long historical trajectory. Since ancient times, different civilizations have experimented with fruit fermentation as a way to preserve them and transform their flavor.
Over time, the apple became established as the ideal fruit for this process thanks to its natural balance of sugar, acidity, and aroma. This allowed the development of different cider traditions across Europe and, subsequently, in other continents.
For centuries, cider has been a drink associated with rural life, harvests, and community celebrations. Over time, however, it has evolved to also become a contemporary drink, present in modern gastronomy and reinterpreted by producers worldwide.
Therefore, the answer to “what is cider” can also be understood as the story of a constant evolution between tradition and innovation.
Making cider in Catalonia: a brave and coherent decision
Catalonia has not traditionally been a territory with a cider culture. When talking about cider, one often thinks of other regions with a very distinct identity in this field. Precisely for this reason, Mooma’s journey began with a different question: what if cider could also be understood from our own territory?
The answer was, in large part, in the apple orchards.
For years, a significant portion of the production was considered second-grade simply due to aesthetic criteria. These were apples that did not meet the visual standards of the table fruit market, but which retained all their organoleptic qualities intact: flavor, aroma, and freshness.
This fact sparked a deep reflection. If the product’s quality was excellent, why should it be discarded just because of its appearance?
It was at this point that the idea of transforming these apples into cider was born. A way to give them value, reduce food waste, and, at the same time, build a meaningful and coherent project.
Thus, making cider was not just a productive decision, but also a declaration of principles: to make the most of what we have, respect the land, and give value to every fruit.
Learning from the world to better understand cider
When Mooma decided to embark on this path, it became clear that it was necessary to better understand what cider is in its global context. Without a consolidated tradition of its own in Catalonia, it was essential to look outwards to learn and be inspired.
For this reason, several trips were made to regions with a strong cider culture and a great diversity of approaches.
In Italy, a vision deeply connected to agri-food transformation and the importance of local produce was discovered. In the United Kingdom, one of Europe’s oldest and most diverse cider traditions was explored in depth, with a wide variety of styles, from the most rustic ciders to more refined creations. In the United States, on the other hand, a more innovative and flexible way of understanding cider was encountered, with a strong creative and technical component.
These trips not only provided technical knowledge but also a broader vision: cider is not a single recipe, but a way of expressing the apple from different perspectives.
This learning was key to defining Mooma’s own path.
The American model: respecting the apple and the land
After this exploration process, a fundamental decision was made: to produce cider following an approach inspired by the American model.
This choice was not accidental. The American model allows working with diverse apple varieties without the need to replace them with specific ones. This perfectly fit Mooma’s philosophy, based on respect for the apples grown in the region.
The most important thing was not to adapt the apple to the cider, but to adapt the cider to the apple.
This approach allows maintaining the link with the fields, with the farmers, and with the local agricultural reality. It also reinforces an essential idea: quality does not depend on an idealized variety, but on how the product is worked.
In this way, cider becomes a natural extension of the territory, not an artificial transformation of it.
Mooma ciders: a way of understanding the apple
This entire journey—from the initial question to international learning and the definition of the production model—has resulted in a selection of ciders that reflect a unique way of understanding the product.
The Mooma represents the essence of the project: fresh, direct, and faithful to the local apple.
The aged cider brings complexity and depth, showing how time can transform and enrich the aromatic profile.
The ancestral cider connects with more traditional and natural production methods, with minimal intervention.
The pear cider expands the universe of fermented fruit with a softer and more delicate expression.
The reserve cider offers a more structured and evolved version, designed for special moments.
And the elderflower sparkling wine offers a different, fresh, and aromatic perspective, exploring new possibilities within the world of fermentations.
Each of these ciders is the result of the same commitment: to work with respect for the product and the land, without sacrificing quality or unique identity.
Beyond the question “what is cider”
Perhaps the best way to understand what is cider is not just through a technical definition, but through everything it represents.
Cider is history and innovation. It is tradition and experimentation. It is a drink born from fruit, but it also speaks of people, landscapes, and the decisions made over time.
In Mooma’s case, cider is also a way of transforming an agricultural reality into an opportunity, of giving value to what is often considered imperfect, and of building a project rooted in the territory.
Because, in the end, cider invites you to discover everything that lies behind every apple.
