A call from New York leads two Asturian entrepreneurs to know the American cider world.
LA SIDRA.- Rafael Vigil and Víctor Menéndez, from Peón and Candanal in Villaviciosa, have been working on the wooden barrels maintenance in most of the Asturian cidermills for years.
So much so that their reputation has reached America. By means of working contacts, one day they get a call from New York asking for information via e-mail to repair the barrels in a cider bar in Brooklyn.
Two American siblings of Korean origin, after getting to know the cider world in our country and fall in love with its culture and cuisine, decide to buy seven wooden barrels from Canal Cidermill and start their own business overseas.
Owners of the biggest liqueur store in Brooklyn and with a country estate that houses 12, 000 apple orchads, they make five types of cider in their Cider House restaurant: Kinda Dry, Half Sour, Bone Dry and Raw, awarded as Best Cider from our country this year at the Dan Berger’s International Cider Competition.
They have also opened a restaurant with traditional food based on convivial meals and have added to their six wooden barrels (one is in their country estate), six more stainless steel kegs.
