WEBVTT NOTE This file was generated by Descript 00:00:00.750 --> 00:00:01.670 Law 00:00:04.200 --> 00:00:07.800 defines Chicha as something in the process of fermentation, so 00:00:07.800 --> 00:00:12.950 would be still slightly sweet and sparkling because of fermentation. 00:00:13.600 --> 00:00:16.030 Cider is a finished product. 00:00:16.439 --> 00:00:21.870 And usually with not a wild fermentation, but using special yeast 00:00:21.930 --> 00:00:23.880 to get a, a more refined product. 00:00:26.640 --> 00:00:32.310 Hello, my name is Ria Windcaller and I am the producer and cider mc of this 00:00:32.310 --> 00:00:34.870 weekly podcast where we speak with makers 00:00:35.135 --> 00:00:41.010 Cider enthusiasts and folks within the cider trade from around the world play. 00:00:43.655 --> 00:00:49.485 Bringing us into episode 486 of Cider Chat was Jose Antonio Alcalde. 00:00:49.535 --> 00:00:51.754 He's a professor in Chile. 00:00:51.754 --> 00:00:52.444 Just a renowned. 00:00:53.095 --> 00:00:56.875 Person, speaker on the subject, you're gonna be hearing more about who he 00:00:56.875 --> 00:01:03.205 is, what he does in Chile, because this is a prerecorded presentation 00:01:03.205 --> 00:01:10.435 from Cycon 2025 that was held in Chicago, and that was last January. 00:01:10.435 --> 00:01:14.035 We're coming up to CiderCon again here in Providence, Rhode Island. 00:01:15.324 --> 00:01:16.975 It's an amazing presentation. 00:01:16.975 --> 00:01:21.384 So last week's episode we had with Carlos Flores on the Edible 00:01:21.414 --> 00:01:23.574 Forest, which is in Chile. 00:01:23.875 --> 00:01:27.985 And this week we are hearing from this amazing panel, this discussion 00:01:28.015 --> 00:01:31.884 of folks who came up from Chile, attended CiderCon, and did a 00:01:31.884 --> 00:01:34.225 presentation about the culture chicha. 00:01:34.225 --> 00:01:37.675 As you're hearing, uh, the professor speak on that topic. 00:01:38.515 --> 00:01:41.065 Also getting into the different regions. 00:01:41.065 --> 00:01:44.455 There's three primary regions that we're gonna be hearing about the Apple 00:01:44.455 --> 00:01:49.315 varieties, the history of cider making, and the future of cider in Chile. 00:01:49.675 --> 00:01:51.925 Uh, so I have my glass already here. 00:01:52.015 --> 00:01:57.925 Uh, I'm, if you're on the YouTube channel for Cider Chat, you'll see me holding 00:01:57.985 --> 00:02:03.595 this bottle up here, which is from Chiloé which is the island of Chiloé 00:02:03.745 --> 00:02:07.495 And this is made by a cooperative, uh, all women. 00:02:08.025 --> 00:02:11.085 And it's a lovely, lovely cider. 00:02:11.085 --> 00:02:15.015 It's one of the ciders that was served at Cider Con during this panel discussion, 00:02:15.345 --> 00:02:16.875 and so I'm getting primed up for this. 00:02:16.875 --> 00:02:18.765 This is an amazing episode. 00:02:19.215 --> 00:02:23.535 All the slides are synced with the audio from the presentation, so you 00:02:23.535 --> 00:02:26.445 get to enjoy that if you're subscribed to the Cider Chat YouTube channel. 00:02:26.445 --> 00:02:28.905 If you have any yet subscribed, then this is a good time to do that. 00:02:29.700 --> 00:02:34.049 And if you don't know who I am, my name is Ria Windcaller I am the 00:02:34.049 --> 00:02:38.399 cider mc, sometimes known as Cider Delilah, because I connect people 00:02:38.399 --> 00:02:40.980 all over the world and myself. 00:02:40.980 --> 00:02:43.350 It's just a, a joyous, uh, position to be in. 00:02:43.950 --> 00:02:48.450 And I've been doing this podcast since 2015, the fall of 2015, 00:02:48.570 --> 00:02:49.920 I've been involved in cider. 00:02:50.609 --> 00:02:57.120 Ooh, going back to, uh, pre 1994, teaching, cider making for about 17 years. 00:02:57.805 --> 00:03:02.125 Creating events, doing all that kind of jazz, and also working other 00:03:02.125 --> 00:03:06.775 full-time job of course, because, yeah, well that's another story. 00:03:06.775 --> 00:03:11.815 Anyways, uh, back in 2015, I launched this podcast and we're now in season 10. 00:03:11.815 --> 00:03:13.795 We're coming up to 500 episodes. 00:03:15.420 --> 00:03:15.720 Whew. 00:03:15.990 --> 00:03:20.790 And, uh, and this has led me on this amazing journey here, meeting you 00:03:20.790 --> 00:03:24.990 out there in Ciderville more often than I could ever possibly hope for. 00:03:24.990 --> 00:03:26.340 So, and that's a good thing. 00:03:26.340 --> 00:03:27.120 That's compliment. 00:03:27.570 --> 00:03:29.730 Anyways, I'm gonna have to get my headphones on here, 00:03:29.730 --> 00:03:30.720 get a little geared up. 00:03:30.720 --> 00:03:34.200 We're gonna take a break and when I come back I have a wee bit of news 00:03:34.200 --> 00:03:36.500 from out and about in ciderville 00:03:38.775 --> 00:03:41.895 Coming up, the first week of February is Cider Con that's gonna be taking 00:03:41.895 --> 00:03:44.205 place in Providence, Rhode Island. 00:03:44.265 --> 00:03:47.955 And this particular episode, the feature presentation was recorded 00:03:48.105 --> 00:03:50.865 last year at CiderCon in Chicago. 00:03:51.315 --> 00:03:53.695 It's always an experience, and the year before was in. 00:03:54.440 --> 00:03:55.489 Portland, Oregon. 00:03:55.549 --> 00:03:57.410 That was what we called, like Ice Con. 00:03:57.619 --> 00:03:59.329 It was, oh, what Amazing trip. 00:03:59.420 --> 00:04:01.640 Oh my God, that blew me away out. 00:04:01.730 --> 00:04:06.260 Uh, no one, no one who attended that Cider Con in Portland will ever forget that. 00:04:06.440 --> 00:04:07.609 Uh, I guarantee you. 00:04:08.149 --> 00:04:11.779 And each year is an experience, and certainly last year was amazing, 00:04:11.779 --> 00:04:15.350 getting to hang out with the Chilean panel, getting to record 00:04:15.350 --> 00:04:16.849 that last week's episode with. 00:04:17.130 --> 00:04:21.420 Was one of the panelists that you'll be hearing is Carlos Flores. 00:04:21.510 --> 00:04:25.830 He did an amazing talk on the Edible Forest which is again at 00:04:25.830 --> 00:04:27.270 the Cider Tap YouTube channel. 00:04:27.270 --> 00:04:28.979 You can see the full presentation. 00:04:30.090 --> 00:04:31.860 Just a magnificent presentation. 00:04:31.860 --> 00:04:36.510 Highly recommend listening and watching that this year. 00:04:36.660 --> 00:04:39.750 Uh, we're in Providence, Rhode Island, so it's on the East coast and they're 00:04:39.750 --> 00:04:41.100 always kind of moving it along. 00:04:41.130 --> 00:04:43.890 And it is the annual trade conference for Cider Con. 00:04:44.280 --> 00:04:45.480 So do check it out. 00:04:45.480 --> 00:04:46.410 I hope you can make it. 00:04:46.410 --> 00:04:51.150 It's both for cider enthusiasts and folks in the cider trade, and people are 00:04:51.150 --> 00:04:53.190 coming in from other parts of the world. 00:04:53.190 --> 00:04:55.110 I'm not sure quite where, but. 00:04:55.830 --> 00:04:57.210 Once we get there, we'll find out. 00:04:57.720 --> 00:04:59.460 So that's taking place in February. 00:04:59.460 --> 00:05:02.370 Then, you know, as I said, this is Wassail time. 00:05:02.370 --> 00:05:03.720 I'm seeing the events everywhere. 00:05:03.720 --> 00:05:06.690 I think this weekend I have a Wassail event, so I'm really looking forward 00:05:06.690 --> 00:05:11.760 to that, and that is a magnificent time to gather in the orchards, 00:05:11.760 --> 00:05:16.715 subside, sing songs, and bring celebration and good fortune for 00:05:16.890 --> 00:05:18.480 the season to come for the orchard. 00:05:18.480 --> 00:05:20.940 So yes, Wassail is happening. 00:05:21.215 --> 00:05:27.965 Now, then we roll into April and I'm gonna be heading to the Cider Salon 00:05:27.995 --> 00:05:32.985 in Hungary that is being really, uh, spearheaded by Ancha Gergely 00:05:33.005 --> 00:05:35.255 of the Abiliget Garden Project. 00:05:35.675 --> 00:05:37.925 Highly recommend you follow her on Instagram. 00:05:37.925 --> 00:05:38.795 I just saw her doing. 00:05:39.539 --> 00:05:42.869 Like a toboggan down a hill in the middle of the night. 00:05:42.929 --> 00:05:45.960 Oh, Ancha you are just, she's just amazing person. 00:05:45.960 --> 00:05:48.150 That's gonna be quite an event. 00:05:48.150 --> 00:05:50.789 So that's gonna be taking place April 18th. 00:05:51.030 --> 00:05:52.559 Do follow her online. 00:05:53.309 --> 00:05:56.219 Then straight after that I'm gonna be heading to the UK 00:05:56.580 --> 00:05:59.099 to lead the UK cider tour. 00:05:59.280 --> 00:06:03.900 We're calling it Blossom Time because that is a peak blossom time for the 00:06:03.900 --> 00:06:06.479 orchards there and fingers crossed it. 00:06:06.680 --> 00:06:11.510 The harmonic convergence all works together, so we're just just covered 00:06:11.960 --> 00:06:13.940 in the aroma of blossoms everywhere. 00:06:13.940 --> 00:06:17.660 The bouquet, both in our glass and out of the glass will be there and 00:06:17.660 --> 00:06:19.550 hanging out with some cool people. 00:06:19.790 --> 00:06:23.060 We have folks attending this from both Canada and the US 00:06:23.810 --> 00:06:25.850 I'm totally psyched about that. 00:06:25.850 --> 00:06:29.450 There are still seats available, so do check it out at the totally cider links. 00:06:29.985 --> 00:06:33.945 At cider chat.com so you could get all the info there. 00:06:34.395 --> 00:06:38.445 And then in the fall is the French cider tour. 00:06:38.775 --> 00:06:42.675 The first one was lead in 2018, and then there's been a number 00:06:42.675 --> 00:06:47.955 of french cider tours since, and this is an epic, epic tour. 00:06:48.525 --> 00:06:50.835 You know, look, we're gonna have a. 00:06:51.885 --> 00:06:53.424 A dinner with Eric Bordelet. 00:06:53.445 --> 00:06:57.344 That's always kinda like our premier at the end, but everything leading up to 00:06:57.344 --> 00:07:04.585 that, hanging out with Etienne Dupont of Domaine Dupont, uh, Agathe of Manoir 00:07:04.585 --> 00:07:10.995 d'Apreval, uh, going to a generational farm, 14 generations and counting. 00:07:11.965 --> 00:07:16.285 I've been part of this farm that's with the Giard family. 00:07:16.585 --> 00:07:19.475 And then going to Saint Malo and Mont Saint Michel 00:07:19.495 --> 00:07:22.315 Michel, which is a world UNESCO heritage site. 00:07:22.885 --> 00:07:24.715 The French tour is mind boggling. 00:07:24.895 --> 00:07:28.435 That is also going live now for reservations. 00:07:28.465 --> 00:07:32.185 So if you want any information on any of the Totally Cider Tours, 00:07:32.605 --> 00:07:36.625 send an email to info@ciderchat.com. 00:07:39.150 --> 00:07:39.370 The. 00:07:42.465 --> 00:07:44.685 It's time now for our featured presentation 00:07:44.685 --> 00:07:47.535 prerecorded at Cider Con 2025. 00:07:47.925 --> 00:07:51.375 You'll be brought into this episode by Eli Shanks, who I believe is currently 00:07:51.375 --> 00:07:53.385 working in the US as a cider maker. 00:07:53.655 --> 00:07:58.395 He is also in collaboration with Punto de Fierro working with Carlos 00:07:58.395 --> 00:08:01.005 Flores there, who's also on the panel. 00:08:01.425 --> 00:08:08.475 You'll hear from Rene Galindo from TenCai Sidra and Fabian Lara. 00:08:08.605 --> 00:08:13.075 Who is a brewer, a fermentor, and works with the Ministry of Agriculture, I 00:08:13.075 --> 00:08:14.635 believe in the financial department. 00:08:14.665 --> 00:08:18.905 He collaborates with Renee making some ciders. 00:08:18.925 --> 00:08:20.605 You'll, you'll hear a little bit about that. 00:08:21.025 --> 00:08:23.605 You're gonna be hearing from Gicella Gonzalez. 00:08:24.535 --> 00:08:29.185 She is the president of the Chilowé Cooperative and that 00:08:29.185 --> 00:08:30.825 is on the island of Chiloé 00:08:31.345 --> 00:08:33.715 We'll also hear from Jose. 00:08:34.380 --> 00:08:36.380 Antonio Alcalde. 00:08:36.449 --> 00:08:40.799 He is a professor who is gonna be bringing us right into some of the history, 00:08:40.799 --> 00:08:42.959 and it's just absolutely fascinating. 00:08:43.020 --> 00:08:48.420 So without further ado, let's all grab a glass and join this chat Prerecorded once 00:08:48.420 --> 00:08:56.939 again at CiderCon 2025 and it was titled Chilean Cider Honoring Rich Traditions. 00:08:58.124 --> 00:08:58.844 Hi everyone. 00:08:58.844 --> 00:09:00.494 Welcome to the Chilean panel. 00:09:00.554 --> 00:09:03.494 I'm gonna start by introducing all of our speakers today. 00:09:03.794 --> 00:09:05.594 First, my name is Eli Shanks. 00:09:05.624 --> 00:09:09.794 I'm co-founder of Punta de Fierro Fine Cider in Valdivia Chile, and 00:09:09.794 --> 00:09:13.394 I'm currently the head cider maker at Western Cider in Missoula, Montana. 00:09:13.574 --> 00:09:18.104 First we have Gicella, who is president of the Cooperative Chilowe, which is 00:09:18.104 --> 00:09:22.304 a cooperative of 16 families, on the island of Chiloé in the south of Chile. 00:09:22.874 --> 00:09:27.194 We have Rene Galindo, who is a third generation cider maker who. 00:09:27.244 --> 00:09:33.814 Lives and works on his family's orchard in TrufTruf in the Araucanía region of Chile. 00:09:34.534 --> 00:09:38.534 Next we have Carlos Flores, who is co-founder of Punte di Fierro Fine 00:09:38.584 --> 00:09:43.564 Cider and owner and manager of 130 year old Orchard in Valdivia, Chile. 00:09:45.004 --> 00:09:46.324 Next we have Fabian Lara. 00:09:46.834 --> 00:09:49.804 Fabian is a cider and beer consultant. 00:09:49.954 --> 00:09:53.344 He also works in InDap, which is the Chilean Ministry of 00:09:53.344 --> 00:09:54.964 Agriculture, small Family Farms. 00:09:55.349 --> 00:09:56.159 Outreach program. 00:09:56.369 --> 00:10:00.089 It is very important supporting all of the farmers who make this cider 00:10:00.089 --> 00:10:02.729 possible, who protect the apples that you're gonna hear about today. 00:10:03.059 --> 00:10:06.749 And so we're very happy to have Fabian with us, not only representing the 00:10:06.749 --> 00:10:08.279 government, but also as a cider maker. 00:10:08.519 --> 00:10:11.739 He's also the cider maker for Tercer Ciclo which is one of the ciders 00:10:11.759 --> 00:10:12.539 that you have in front of you. 00:10:13.529 --> 00:10:19.409 And finally, but not definitely not least, we have Jose Antonio Alcalde, professor 00:10:19.619 --> 00:10:20.939 from the University of Catholica. 00:10:21.449 --> 00:10:24.479 And one of the most influential people in Chile when it comes 00:10:24.479 --> 00:10:25.649 to fermenting beverages. 00:10:25.799 --> 00:10:29.669 Pretty much everybody who's, anybody who's fermented in Chile has gone to one 00:10:29.669 --> 00:10:34.769 of his courses, and he'll be presenting today a presentation about Chilean and 00:10:34.769 --> 00:10:36.659 Apples, the history of cider in Chile. 00:10:38.459 --> 00:10:41.429 Once his presentation is concluded, we will present each of the cider 00:10:41.459 --> 00:10:42.779 and tell you a little bit about them. 00:10:44.309 --> 00:10:44.699 Thank you. 00:10:44.699 --> 00:10:47.549 Eli Chile, as you know, is in South America. 00:10:48.479 --> 00:10:53.609 Long country between the Pacific Ocean to the West, the Andes 00:10:53.609 --> 00:10:55.589 and Argentina to the East. 00:10:56.579 --> 00:11:02.909 And we could see Chile as a mirror image of the US west coast, including Canada 00:11:03.749 --> 00:11:11.219 and also part of Mexico, the Peninsula, the Cortes, around the Latitude 40 South. 00:11:11.489 --> 00:11:13.799 We have three regions of cider making. 00:11:14.954 --> 00:11:19.244 From North to south, the area of Araucanía , which Temuco would be the 00:11:19.244 --> 00:11:25.004 city in the center of that area, the region of Los Rios, where Valdivia 00:11:25.004 --> 00:11:30.134 is the capital, and then the region of Los Lagos, where the big island of 00:11:30.134 --> 00:11:37.214 Chiloé is, where Gisela is representing that area, this special big island 00:11:37.304 --> 00:11:39.554 in, in fact, it's an archipelago. 00:11:40.394 --> 00:11:46.094 Where a lot of varieties of apples and different ecotype are still present. 00:11:47.984 --> 00:11:52.274 We will go through Origins, geography, varieties, production 00:11:52.274 --> 00:11:58.094 style traditions, so we can sort out why Chilean cider is so special. 00:11:59.354 --> 00:12:06.734 As you all may know, domestic apple comes from Malus sieversii In, um, the Himalayas 00:12:06.734 --> 00:12:13.004 of China to the West and through the, the Silk Route it hybridized with two 00:12:13.004 --> 00:12:19.064 other wild species, Malus Oriental and Malus Sylvestris until it reached Europe. 00:12:20.114 --> 00:12:22.364 Our apples come from Spain. 00:12:22.844 --> 00:12:25.094 We had them as early as 1570. 00:12:26.189 --> 00:12:30.449 Via Peru mainly that was the route that the Spanish colony would, 00:12:30.539 --> 00:12:34.979 would bring things down to Chile rather than by the other side that 00:12:34.979 --> 00:12:36.899 was dominated by the Portuguese. 00:12:38.789 --> 00:12:45.719 A cold, rainy temperate climate modulated or defined by the humble current, a very 00:12:45.809 --> 00:12:47.519 cold current coming from Antarctica. 00:12:49.259 --> 00:12:55.289 Would make apples flourish in that area of south of Chile until it became wild. 00:12:55.289 --> 00:13:00.449 So a lot of ecotypes were developed spontaneously, and this is different 00:13:00.449 --> 00:13:04.979 from other apple growing areas of the southern hemispheres such as Australia 00:13:04.979 --> 00:13:10.079 and New Zealand, where warm ocean currents would define their climate. 00:13:11.399 --> 00:13:15.389 We would see that temperature and rainfall makes Valdivia. 00:13:15.634 --> 00:13:19.984 The center of this site of production area very similar to areas such 00:13:19.984 --> 00:13:21.814 as Oregon or the West country. 00:13:22.624 --> 00:13:29.014 We would say that we have a, a bright summer with less rainfall like in 00:13:29.014 --> 00:13:35.704 Oregon, and temperatures not as high, but more alike like the west country. 00:13:36.874 --> 00:13:41.704 Apple arrived to give continuity to a long tradition of pre-Colombian. 00:13:42.734 --> 00:13:49.154 Elaboration of fermented beverages, which included many species that were replaced 00:13:49.154 --> 00:13:52.094 by apples in the southern area of Chile. 00:13:52.904 --> 00:13:59.144 Charles Darwin and Claude Gay documented big extensions of apple forests 00:13:59.714 --> 00:14:05.234 from which Chicha was made by the Mapuche people of very good quality. 00:14:06.194 --> 00:14:10.064 With the years and centuries, cider became the staple drink 00:14:10.154 --> 00:14:11.504 in the southern part of Chile. 00:14:11.534 --> 00:14:15.134 In the northern or central part of Chile, it would be grape Chicha, 00:14:16.454 --> 00:14:20.774 but then cider consumption declined because of the arrival of beer 00:14:20.774 --> 00:14:24.884 with, uh, German immigrants and a more industrial light production. 00:14:24.884 --> 00:14:28.364 So cider making remained only in rural areas. 00:14:29.609 --> 00:14:35.099 Until we can say it, it is reviving to become part of the craft movement..... 00:14:35.865 --> 00:14:41.385 orchards that have survived to our days from north to south, the 00:14:41.385 --> 00:14:43.975 Biobío region north of La Araucanía. 00:14:44.265 --> 00:14:49.080 We still find some trees in some orchards called quintas. 00:14:49.545 --> 00:14:54.195 Quintas are the small areas where trees are enclosed. 00:14:55.155 --> 00:15:00.795 We'll see why then  Araucanía . We can see all trees still 00:15:00.795 --> 00:15:04.515 surviving Los Rios and Los Lagos. 00:15:04.515 --> 00:15:10.545 This is nearby the Archipelago or by the seaside in big island of Chiloé apples. 00:15:11.265 --> 00:15:16.545 After 450 years since the arrival of apples to Chile, we can see 00:15:16.545 --> 00:15:19.185 a lot of variation in types. 00:15:19.845 --> 00:15:27.315 You see differences in shape, size, color, which also. 00:15:28.080 --> 00:15:33.850 Mean a huge variation in sweetness, tartness tannin 00:15:33.870 --> 00:15:37.170 content and flavor profile. 00:15:38.130 --> 00:15:45.090 A catalog from the most popular varieties in the big island of Chiloé is available 00:15:45.090 --> 00:15:48.720 online in Spanish for you to investigate. 00:15:49.380 --> 00:15:56.250 Big work has been done there to gather time of harvest, sizes, flavors, and. 00:15:57.060 --> 00:16:00.570 Most, most common uses for all these varieties. 00:16:01.110 --> 00:16:06.990 There are at least 17 varieties described, and it is still growing and 00:16:06.990 --> 00:16:09.060 much more to include in this catalog. 00:16:09.690 --> 00:16:11.070 Let's go through the steps. 00:16:11.070 --> 00:16:18.215 In traditional cider making, harvest is done manually by members of the family. 00:16:19.575 --> 00:16:22.335 Some people sell their apples for cider making. 00:16:22.485 --> 00:16:25.962 They don't make their own cider, most people would produce their 00:16:25.962 --> 00:16:27.642 own apples and press them. 00:16:28.692 --> 00:16:33.282 Grinding and pressing is mostly done with self-made equipment. 00:16:34.572 --> 00:16:36.822 Mixture of wooden equipment and metal. 00:16:38.052 --> 00:16:42.132 You can see there in the center, a screw that is carved in very hardwood. 00:16:43.587 --> 00:16:47.277 To operate old style presses that are still in use. 00:16:47.877 --> 00:16:53.187 Hydraulic presses are also used and electrically operated, and as 00:16:53.337 --> 00:16:58.137 elsewhere, pressing is done with meshed bags, piled mesh bags. 00:16:58.977 --> 00:17:01.197 Then fermentation is done in. 00:17:02.172 --> 00:17:03.942 Different types of vessels. 00:17:04.452 --> 00:17:11.052 The finishing of traditional Chicha or cider is made in pop bottles to get a 00:17:11.052 --> 00:17:16.452 sparkling, almost dried pro product, which is sold in those same containers. 00:17:17.682 --> 00:17:24.402 Some still cider is still made in varieitesrels made of native woods. 00:17:25.527 --> 00:17:27.117 Mainly Raulí. 00:17:27.717 --> 00:17:31.407 A species that is native to Chile (Nothofagus alpina) 00:17:32.577 --> 00:17:35.187 and Alerce our redwood there. 00:17:35.187 --> 00:17:38.607 That is one of the oldest species still alive in Chile. 00:17:40.317 --> 00:17:47.577 Our rustic in farm and small scale, all family members are involved in some 00:17:47.577 --> 00:17:49.737 part of the production of of cider. 00:17:50.757 --> 00:17:54.327 Chicha is well inserted into. 00:17:55.152 --> 00:17:57.312 Ethnic rights and festivities. 00:17:57.492 --> 00:18:02.032 Local people gather around rustic varieitess called Chicharías. 00:18:02.052 --> 00:18:09.192 Cider is also sold in local markets in Reutilized containers at prices 00:18:09.192 --> 00:18:11.172 as low as a dollar per liter. 00:18:11.202 --> 00:18:17.922 But cider's not only in these spaces I have described, it's also growing as 00:18:17.922 --> 00:18:24.342 part of the gastronomy scene opening opportunities for modern cider makers. 00:18:25.002 --> 00:18:32.172 So events where cider is, the protagonist are growing steadily and Chilean cider 00:18:32.172 --> 00:18:40.602 is opening to the world, participating in competitions, gaining good recognition 00:18:40.752 --> 00:18:44.832 in events like GLINTCAP or Sagardo Forum. 00:18:45.522 --> 00:18:47.652 So we think we have a future. 00:18:47.652 --> 00:18:49.662 I will ask Fabian to. 00:18:51.132 --> 00:18:54.642 Come and tell you what is the near future of Chile cider. 00:18:54.672 --> 00:18:57.852 We have a, a competition coming so he can explain. 00:18:59.697 --> 00:18:59.967 Hi 00:18:59.967 --> 00:19:00.357 everyone. 00:19:01.077 --> 00:19:04.497 In July have a competition in Chile, in the south in Temuco. 00:19:04.977 --> 00:19:09.297 If you like to visit Chile, the first international competition, uh, for 00:19:09.297 --> 00:19:13.437 us and the first, all these either Latin American competition and it's 00:19:13.437 --> 00:19:18.567 so happy that your cidery ship entries or you visit, uh, come to Chile. 00:19:18.717 --> 00:19:19.527 Drink cider. 00:19:19.867 --> 00:19:20.967 Cheap cider, and good cider. 00:19:26.547 --> 00:19:28.857 July would be the date for the Pomum Cup. 00:19:28.947 --> 00:19:29.397 We also need 00:19:29.967 --> 00:19:30.117 judges. 00:19:30.117 --> 00:19:31.107 It's the 17th to the 20th of July. 00:19:33.027 --> 00:19:39.507 Fairs regarding cider in Chile are in our autumn, so it'll be April and May. 00:19:40.197 --> 00:19:42.777 So if you are very anxious, you can go straight away. 00:19:42.777 --> 00:19:49.977 Chiloé has a wonderful cider and cheese week event the week before Easter. 00:19:51.267 --> 00:19:52.167 In the area of Chile. 00:19:52.197 --> 00:19:56.607 And Valdivia also has a, a good festivity where you can see all what 00:19:56.607 --> 00:19:59.097 has been happening for, for a long time. 00:19:59.367 --> 00:20:03.387 So we invite you to Chile and Eli please. 00:20:03.987 --> 00:20:08.157 Yeah, that the festival that we also participated in in Valdivia was enormous. 00:20:08.157 --> 00:20:12.237 There were 18,000 visitors to the Cider Festival in Valdivia Chile. 00:20:12.237 --> 00:20:14.877 So that's a definitely a don't miss if you can make it. 00:20:16.422 --> 00:20:19.102 So now we're gonna present a little bit about each of the Ciders. 00:20:19.122 --> 00:20:21.492 I'm gonna be doing a little bit of translating when necessary. 00:20:21.912 --> 00:20:26.682 We're gonna start with Punta de Fierro, which is on the left here, Carlos. 00:20:27.477 --> 00:20:28.827 Is gonna talk about how we 00:20:28.827 --> 00:20:29.277 make that. 00:20:29.437 --> 00:20:29.827 Hello? 00:20:30.007 --> 00:20:30.787 Hi everyone. 00:20:31.297 --> 00:20:37.357 Well, this is Punta de Fierro It's a field blend that we made 00:20:37.357 --> 00:20:39.327 in the territory of Valdivia 00:20:39.787 --> 00:20:44.267 We use the apple that we have in apple orchard that apple orchard 00:20:44.287 --> 00:20:46.957 has more than a hundred years old. 00:20:47.467 --> 00:20:52.927 And we were together with the community, mainly women, for made this cider. 00:20:53.257 --> 00:20:56.827 The name Punta de Fierro, it's the common name. 00:20:57.187 --> 00:21:03.217 Yeah, co colloquial name of one of the apple that we use in our blend, so 00:21:03.217 --> 00:21:07.117 it's still, and also age, two years. 00:21:07.177 --> 00:21:07.537 Enjoy. 00:21:08.377 --> 00:21:08.647 Thank you. 00:21:09.637 --> 00:21:09.997 Next 00:21:09.997 --> 00:21:13.827 we have Muerte Fria y Serena by TenCai. 00:21:13.957 --> 00:21:16.997 Rene Galindo is the owner and maker at TenCai. 00:21:17.377 --> 00:21:19.057 He's gonna tell you a little bit about his cider. 00:21:19.087 --> 00:21:19.387 Hello. 00:21:24.082 --> 00:21:26.992 Sorry that I don't speak English, Eli will help me with the translation. 00:21:30.442 --> 00:21:35.352 This is a cider that's inspired by keeving 00:21:35.752 --> 00:21:35.962 It's 00:21:35.962 --> 00:21:39.152 a single variety cider from the Manzano de fierro 00:21:39.172 --> 00:21:41.752 apple s Marga. 00:21:43.072 --> 00:21:44.362 It's a late harvest. 00:21:44.452 --> 00:21:44.932 Bittersweet 00:21:44.932 --> 00:21:45.232 apple. 00:21:53.872 --> 00:21:57.652 In order to produce this cider, he does an oxidative maceration, which 00:21:57.712 --> 00:21:59.572 with enzymes that promote aromas 00:22:03.952 --> 00:22:04.162 fer. 00:22:06.892 --> 00:22:10.492 Then he does a spontaneous fermentation with the yeast 00:22:10.492 --> 00:22:11.992 that is available on the apples. 00:22:21.982 --> 00:22:25.522 The cider forms a Chapeau Brun, but he doesn't do the entire process of 00:22:25.522 --> 00:22:27.502 Keeving because the goal was a dry cider, 00:22:33.262 --> 00:22:36.862 so it was carbonated as a Pet Nat and then it was disgorged. 00:22:36.922 --> 00:22:37.132 Yes. 00:22:37.822 --> 00:22:39.482 Enjoy Gracias. 00:22:40.312 --> 00:22:43.692 Next we have Gicella from the corporate aa, Chilowé. 00:22:44.392 --> 00:22:45.382 There's a W in it. 00:22:45.382 --> 00:22:49.732 Chilowé, it's not on the sheet, but there is, and she's gonna 00:22:49.732 --> 00:22:50.452 tell you about her cider. 00:22:53.532 --> 00:22:54.022 Good morning. 00:23:06.007 --> 00:23:09.127 The cider that we are making in the island of Chiloé has the 00:23:09.127 --> 00:23:13.087 characteristic of being made of multiple apples that are from that area. 00:23:27.682 --> 00:23:32.212 In particular in the area where I live, there are a lot of reinette and 00:23:32.212 --> 00:23:34.642 gravenstien apples and other sweet apples 00:23:39.202 --> 00:23:39.532 ferment. 00:23:41.182 --> 00:23:43.942 It's a natural cider that finished its fermentation in the bottle. 00:23:55.762 --> 00:24:00.202 This is a community project that brought together 16 different families from the 00:24:00.202 --> 00:24:02.182 island of Chile to produce this together. 00:24:02.947 --> 00:24:03.277 Thank you. 00:24:03.937 --> 00:24:08.737 Finally, we have Fabian Lara who made this the Ultima Cosecha, the 00:24:08.737 --> 00:24:11.467 final harvest, and he's gonna tell you a little bit about that cider. 00:24:11.887 --> 00:24:12.727 Hello again. 00:24:12.937 --> 00:24:14.987 This is Ultima Cosecha. 00:24:14.987 --> 00:24:19.717 Ultima is co-fermented product with honey and four varieties of apples, 00:24:20.077 --> 00:24:24.457 uh, traditional heirloom, apple variety from Chile, and have our 00:24:24.457 --> 00:24:26.322 back sweetening with uh, same honey. 00:24:26.907 --> 00:24:32.877 It's a local honey, very special local honey in the, uh, Mapuche area, uh, from 00:24:32.877 --> 00:24:37.707 the indigenous people for this region, and have a secondary fermentation in bottles. 00:24:37.857 --> 00:24:43.872 Maybe you can see difference in clarity between the, the glasses is for, uh. 00:24:44.782 --> 00:24:49.312 Like a not nut, but it have a back sweetening and a slight tea. 00:24:49.342 --> 00:24:55.762 Put the sugar and slow caramelization, low carbonation and have a sweet, 00:24:55.822 --> 00:24:57.802 but not too sweet for, for us. 00:24:57.922 --> 00:25:01.582 Uh, and have a character of the char apples traditional, these, 00:25:01.582 --> 00:25:06.682 these apples is, but it is for, for a acidic malic acid with a honey. 00:25:07.612 --> 00:25:07.947 This is the idea. 00:25:10.192 --> 00:25:13.732 While you are digging into those ciders, we wanna open the floor for questions. 00:25:13.762 --> 00:25:17.572 When you ask your question, please specify if you're asking it for a specific person. 00:25:17.722 --> 00:25:19.042 We have Cristobel with us. 00:25:19.042 --> 00:25:22.642 If you wanna wave to everybody, he'll be translating for the two panel 00:25:22.642 --> 00:25:23.782 members who don't speak English. 00:25:23.782 --> 00:25:27.442 So they will be getting your question even if I'm not repeating it in Spanish. 00:25:27.802 --> 00:25:29.092 So are there any questions? 00:25:29.097 --> 00:25:29.247 Yes. 00:25:30.172 --> 00:25:32.092 At what elevation are your orchards? 00:25:32.092 --> 00:25:35.902 I know wine in Chile often grows high in the mountains, so I was 00:25:35.902 --> 00:25:39.052 wondering where, at what elevation each of your orchards are. 00:25:39.052 --> 00:25:41.612 And my second question is about the varieitesrels. 00:25:42.022 --> 00:25:46.172 And I think we all know what French oak and American Oak does to Cider, 00:25:46.192 --> 00:25:48.202 but what does Chilean Oak do? 00:25:48.922 --> 00:25:54.112 Well that area elevation is not as ample, I would say closeness to the seas 00:25:54.112 --> 00:25:56.842 is, is goes inland, is a thin country. 00:25:57.637 --> 00:26:01.027 But Rauli grows yes, at higher than 800 meters. 00:26:01.987 --> 00:26:06.397 What's about more than 2000 feet high, but it's the mountains. 00:26:06.547 --> 00:26:10.717 This high is close to where the, the varieitesrels are needed. 00:26:10.717 --> 00:26:10.747 I 00:26:11.557 --> 00:26:13.777 can speak to our orchard in Valdivia. 00:26:13.777 --> 00:26:16.477 It's very close to sea level, but one of the other orchards 00:26:16.477 --> 00:26:18.097 we work with is in the same. 00:26:18.562 --> 00:26:23.872 Plantation really in the same group of different apple orchards, and it's a lot 00:26:23.872 --> 00:26:27.562 higher up in the same hill, and we are harvesting apples almost a month and a 00:26:27.562 --> 00:26:32.782 half later from the same varieties, just within the same area, which elongates 00:26:32.782 --> 00:26:34.852 a little bit the production cycle. 00:26:35.572 --> 00:26:38.842 As for the varieitesrels, Rene is using varieitesrels in his production 00:26:38.902 --> 00:26:41.992 and I believe could speak to the effects that they may have on the 00:26:41.992 --> 00:26:42.322 cider. 00:26:49.522 --> 00:26:50.152 I recently 00:26:50.152 --> 00:26:51.162 began using varieitesrels 00:26:51.857 --> 00:26:52.517 in my production 00:26:57.052 --> 00:26:57.862 ENC Chile. 00:26:59.092 --> 00:27:02.477 I was using a French oak varieitesrel with that previously had wine in it. 00:27:16.072 --> 00:27:16.402 Okay. 00:27:16.402 --> 00:27:18.352 He thinks he's not the one to answer this question 'cause all 00:27:18.352 --> 00:27:21.232 his varieitesrels are American and French oak that had whiskey in them. 00:27:25.672 --> 00:27:26.092 Okay. 00:27:26.162 --> 00:27:27.562 Fabian can 00:27:27.562 --> 00:27:29.302 answer the question about native Chilean wis. 00:27:30.892 --> 00:27:33.077 The, the use of the Rauli wood. 00:27:33.097 --> 00:27:35.647 And another Chilean wood is only for the container. 00:27:35.647 --> 00:27:40.687 Don't have a, the idea notice for aroma really re reuse many 00:27:40.687 --> 00:27:42.907 times, uh, to, to a cider. 00:27:43.027 --> 00:27:46.867 It's only for preserve the microbe in the varieitesrel to fermenting. 00:27:47.197 --> 00:27:50.592 Uh, many people, the traditional people make a cider with a, like a 00:27:50.617 --> 00:27:53.077 natural fermentation, how to say. 00:27:53.887 --> 00:27:56.437 And it's very important for, for the. 00:27:57.482 --> 00:27:58.212 Culture in the varieitesrel? 00:27:58.232 --> 00:28:01.922 Not, not for good aroma or good flavor, only the container. 00:28:01.922 --> 00:28:02.582 Elizabeth, 00:28:02.582 --> 00:28:07.622 could you explain to us the relationship between cider and Chicha and the 00:28:07.622 --> 00:28:12.902 fermented, fully fermented out apple brandy and also maybe touch on 00:28:12.992 --> 00:28:14.942 the cultural significance of that? 00:28:14.942 --> 00:28:15.302 Yes, 00:28:15.572 --> 00:28:15.782 thank you. 00:28:16.037 --> 00:28:17.972 Chicha and cider are the same. 00:28:18.592 --> 00:28:23.102 Chicha is a name that the Spanish took it from Panama, and then 00:28:23.102 --> 00:28:26.132 they said all the, the beverages. 00:28:26.527 --> 00:28:32.077 That they were knowing going down back to Chile would be called Chicha. 00:28:32.377 --> 00:28:37.237 So it's not a, a local name, but it's a name with which a cider is known 00:28:37.267 --> 00:28:41.927 in, in that area it's a little bit disrespective like being a Chichero 00:28:41.947 --> 00:28:47.587 is not like being a cider maker, but we want that to, to, to change so 00:28:47.587 --> 00:28:49.807 we can be proud of, of our Chicha. 00:28:49.867 --> 00:28:53.797 And law defines Chicha as something in the process of 00:28:53.797 --> 00:28:55.807 fermentation, so would be still. 00:28:56.407 --> 00:29:00.127 Slightly sweet and sparkling because of fermentation. 00:29:00.697 --> 00:29:06.097 Cider is a, a finished product and usually with not a wild 00:29:06.097 --> 00:29:10.987 fermentation, but using special yeast to get a, a more refined product. 00:29:11.677 --> 00:29:14.497 But we want that to change to, to can, 00:29:14.677 --> 00:29:18.032 we can all speak from experience of having tried very good and. 00:29:18.757 --> 00:29:21.137 Completely fermented chicha's aged Chicha. 00:29:21.547 --> 00:29:24.487 There's really, at the end of the day, no big difference between Chicha and 00:29:24.487 --> 00:29:28.397 cider, except if you call yourself a Chicha maker, it's because you 00:29:28.397 --> 00:29:32.047 come from a Chicha making tradition, and that's the word that you use. 00:29:32.497 --> 00:29:36.637 Like what is kind of the general consumer perception of cider in 00:29:36.667 --> 00:29:40.447 Chile, I guess would be my And, and, and do you have to do much combating 00:29:40.447 --> 00:29:42.367 to have a higher value product? 00:29:42.982 --> 00:29:46.462 We have all the same challenges that you deal with in the United States 00:29:46.462 --> 00:29:49.402 in terms of people not knowing what we mean when we say cider. 00:29:49.642 --> 00:29:54.662 Plus the added difficulty of the fact that everyone who knows about Chicha Associates 00:29:54.662 --> 00:29:58.972 cider with Chicha and associates it with costing a dollar and being sold on the 00:29:58.972 --> 00:30:03.052 side of the road and sometimes being very good, but sometimes being very not good. 00:30:03.352 --> 00:30:07.312 And so we have that additional difficulty and for that reason. 00:30:07.497 --> 00:30:11.967 Everyone who's on this panel has in some way or another, tried to distinguish 00:30:11.967 --> 00:30:14.037 their product through packaging mostly. 00:30:14.757 --> 00:30:19.227 But yes, in order to be able to differentiate not only from every 00:30:19.227 --> 00:30:23.207 other type of alcohol that's on the shelf right now, but also from Chicha. 00:30:23.527 --> 00:30:26.797 Everyone has made some kind of effort through design or through packaging in 00:30:26.797 --> 00:30:31.417 order to show that this is something that, in our case, took two years to make, or in 00:30:31.417 --> 00:30:33.637 another way differentiates it from Chicha. 00:30:34.087 --> 00:30:38.767 I should also add that we are, as part of the craft movement, cider 00:30:38.767 --> 00:30:43.807 is entering the new consumers as a world, new world ciders. 00:30:44.317 --> 00:30:49.147 So we're making the effort so traditional ciders are recognized 00:30:49.147 --> 00:30:51.547 and, and well appreciated. 00:30:52.342 --> 00:30:56.992 Despite of having tannins and, and, and high tartness and all 00:30:56.992 --> 00:30:58.222 that, we don't want to lose that. 00:30:58.222 --> 00:31:02.122 So it's very difficult to educate the consumer in that sense because 00:31:02.122 --> 00:31:07.012 they are getting good and new world cider, very clean, like champagne in, 00:31:07.012 --> 00:31:09.852 in, in crafts, in beer varieitess. 00:31:10.342 --> 00:31:12.417 So that's also a, a huge challenge. 00:31:13.177 --> 00:31:17.407 Question to the panelists are whether there are any specific varieties 00:31:17.407 --> 00:31:21.187 that they're really excited by maybe making single varieties from and 00:31:21.187 --> 00:31:24.637 what those apples are and, and what their characteristics are like. 00:31:24.907 --> 00:31:28.237 I know that I can speak to, while they're figuring out what they want to share. 00:31:28.327 --> 00:31:30.667 We work with a 13 different orchards. 00:31:30.667 --> 00:31:33.877 They're all female run orchards that are around our orchard, and 00:31:33.877 --> 00:31:37.267 that's very normal, traditional that the female, the women run the 00:31:37.267 --> 00:31:39.617 orchards and the men make the Chicha. 00:31:39.772 --> 00:31:41.992 So that's like a traditional division of labor that they have 00:31:41.992 --> 00:31:43.252 in the countryside in Chile. 00:31:43.792 --> 00:31:49.012 And one of the orchards has a whole row of the most tannic apples that I and I have 00:31:49.012 --> 00:31:53.182 been to the west country, the most tannic apples that I have ever put in my mouth. 00:31:53.182 --> 00:31:53.747 You cannot even like. 00:31:54.387 --> 00:31:55.327 varieitesely bite them. 00:31:55.567 --> 00:31:58.357 And we have a, a couple fermentors of that going right now. 00:31:58.627 --> 00:32:02.587 I would love to have enough volume to be able to do single variety trials for 00:32:02.587 --> 00:32:04.597 those ones, but they are something else. 00:32:04.807 --> 00:32:09.307 So for me that's something that, and they, to be clear of the 200 something 00:32:09.337 --> 00:32:13.867 individual varieties that have been identified and isolated, most of 00:32:13.867 --> 00:32:16.567 them don't have names, so I also can't tell you what their names are. 00:32:18.022 --> 00:32:18.312 Yeah. 00:32:19.652 --> 00:32:20.152 And these. 00:32:20.917 --> 00:32:26.597 Really difficult because the people call the same name but um, different varieties 00:32:26.617 --> 00:32:31.717 in Chile for example, in the case of the Limón or Limona, we have a small limona 00:32:31.747 --> 00:32:34.597 and big limona is obviously is another. 00:32:34.687 --> 00:32:36.887 Trees Obviously's another varieites. 00:32:36.907 --> 00:32:37.702 But the people can limona. 00:32:38.337 --> 00:32:41.757 Uh, and if you make with a singular variety, really, I, 00:32:41.787 --> 00:32:43.137 I ask what variety really. 00:32:43.977 --> 00:32:48.087 But in the case, for example, the Ultima Cosecha is making with, 00:32:48.357 --> 00:32:52.407 uh, Fierro, Manzano, Fierro apple, Fierro Apple is very strong. 00:32:52.407 --> 00:32:55.197 Apple, uh ha have a sharp character. 00:32:55.197 --> 00:32:59.847 And, uh, a slight tannic not too much a tannic character for this apple 00:33:00.062 --> 00:33:03.687 and have a airxxxx aroma and floral. 00:33:03.837 --> 00:33:04.347 This flora is. 00:33:04.857 --> 00:33:08.547 Mix it with the honey, obviously, but it's very traditional for this. 00:33:08.547 --> 00:33:13.587 Apple have this character, uh, by really in each region. 00:33:13.737 --> 00:33:14.787 The names is Chen. 00:33:15.327 --> 00:33:22.707 I, I don't sure that is the right name of each region is same from the other. 00:33:22.917 --> 00:33:27.707 It's difficult, but the people in in Chile multiplicate the, the Apples varieties. 00:33:28.762 --> 00:33:35.422 By seed and you know, and have, for example, Rene found one, apple is amazing 00:33:35.482 --> 00:33:40.882 for one cider, very tannic, but it's very different for the other beverages. 00:33:41.152 --> 00:33:44.692 The traditional orchard in Chile is like a wild char. 00:33:45.802 --> 00:33:47.992 And it is, it's really, eh. 00:33:48.382 --> 00:33:49.852 Many ciders Mix it. 00:33:50.122 --> 00:33:50.452 Mix it. 00:33:50.572 --> 00:33:51.172 Now Apple, 00:33:51.232 --> 00:33:55.642 I would say that names to remember are Limóna that you tried in the cider share. 00:33:56.352 --> 00:34:04.172 Fierro is also important and Caumuesta is our bitter sharp thinking of keeving 00:34:04.192 --> 00:34:06.472 and, and that kind of cider making. 00:34:07.012 --> 00:34:07.342 So. 00:34:08.182 --> 00:34:14.122 Those are the main, we would like to sort this out and, and so we can put names 00:34:14.122 --> 00:34:19.342 that everybody recognizes in Chile, but there's still some work to do on that. 00:34:19.342 --> 00:34:23.002 The left bottom apple is 00:34:23.002 --> 00:34:23.212 called, 00:34:30.142 --> 00:34:30.562 I've tried 00:34:30.562 --> 00:34:32.727 a single variety version of that Apple. 00:34:36.017 --> 00:34:36.057 Del 00:34:42.922 --> 00:34:43.762 is perfect. 00:34:44.272 --> 00:34:44.482 Okay. 00:34:44.692 --> 00:34:45.202 It grows. 00:34:46.042 --> 00:34:51.082 It grows by the ocean in the Araucanía, and it picks up a lot of salinity and it 00:34:51.082 --> 00:34:53.092 has high acidity, and he really likes it. 00:34:53.122 --> 00:34:54.412 For the traditional method, 00:34:55.012 --> 00:34:57.112 the yellow apple on the bottom right. 00:35:03.172 --> 00:35:04.162 It's called Plateau. 00:35:04.192 --> 00:35:06.082 It's very aromatic and it has a lot of sugar. 00:35:12.322 --> 00:35:15.232 He uses it to make ice cider because it has crazy high bricks. 00:35:15.892 --> 00:35:20.092 The yellow apple in the photograph is Limóna, which was just mentioned. 00:35:22.087 --> 00:35:26.152 It's an acidic variety that is iconic in the Valdivia region. 00:35:27.322 --> 00:35:31.802 And the most special apple that he finds that he uses is the Fierro. 00:35:31.942 --> 00:35:34.622 It's the last apple that you harvest and it has more tannin 00:35:34.642 --> 00:35:35.632 than a lot of the other ones. 00:35:35.902 --> 00:35:38.722 And this Murete Fria y Serena is a single variety of that. 00:35:38.722 --> 00:35:39.052 Variety. 00:35:39.052 --> 00:35:39.562 Mm-hmm. 00:35:39.907 --> 00:35:40.402 Thank you. 00:35:40.642 --> 00:35:45.262 Do you all experience the combination of other Chicha or other local 00:35:45.262 --> 00:35:47.452 fruit working itself into the cider? 00:35:47.767 --> 00:35:52.567 As expressions of localities, like Maqui berries or anything along those 00:35:52.567 --> 00:35:56.047 lines blending into your cider, or is it always just pure to the apple? 00:35:56.077 --> 00:35:58.357 Do you know that Chile have many fruit production? 00:35:58.357 --> 00:35:59.467 The cherry is very typical. 00:35:59.467 --> 00:36:01.057 The berry is very typical from Chile. 00:36:01.267 --> 00:36:07.087 We also have many other different Chile and fruit really. 00:36:07.897 --> 00:36:12.817 For example, in the case of the Rene, they use strawberries in in, in his cider. 00:36:13.437 --> 00:36:15.022 And the raisins use the raisin. 00:36:15.022 --> 00:36:17.722 The use of the raisin is very traditional. 00:36:17.872 --> 00:36:19.732 The people put in the cocoa bottles. 00:36:19.757 --> 00:36:23.182 You, you say the, the photo of the cocoa bottles, the people put the 00:36:23.182 --> 00:36:26.872 raisin into, to the calcification to, to conceive of this. 00:36:27.292 --> 00:36:31.582 But in, in, not this really traditional, in the case of the Chicha, use 00:36:31.642 --> 00:36:33.982 other fruits, but Antonio say. 00:36:34.137 --> 00:36:37.407 Chicha is really colored for beverage, really. 00:36:37.857 --> 00:36:42.177 You can have a grape Chicha or another Chicha, but it's 00:36:42.177 --> 00:36:43.407 not traditional to mix it. 00:36:43.407 --> 00:36:50.007 In the case of the Chicha, the, the fruits only apple Chicha, but it now is also very 00:36:50.007 --> 00:36:54.987 interesting in Chile, the use of Quince Quince is very traditional for us, uh, 00:36:55.017 --> 00:36:58.557 can eat directly and using in cider too. 00:36:58.737 --> 00:37:02.457 The tannic char character of the Quince is very important to the balance. 00:37:02.457 --> 00:37:05.877 Many ciders and in, in the case the innovation. 00:37:05.877 --> 00:37:10.767 Now, the Sidrerías the, the cideries is use another fruits, 00:37:10.857 --> 00:37:13.797 but not for newer styles either. 00:37:13.857 --> 00:37:15.217 No, it's from the. 00:37:15.937 --> 00:37:19.837 The (vinegar?) for the fruits, uh, and all the, the fermentation. 00:37:20.107 --> 00:37:25.967 But now many people, innovation, uh, with every Antonio make a Quince 00:37:25.987 --> 00:37:26.827 cider, for example. 00:37:27.577 --> 00:37:31.447 I would say that for making rose cider Maqui is used. 00:37:31.447 --> 00:37:32.077 You mentioned it. 00:37:32.137 --> 00:37:33.457 It's a berry that we have. 00:37:33.457 --> 00:37:37.987 It's a high in tannins as well, and a lot of EINs. 00:37:38.857 --> 00:37:43.177 I would like to link this with the workshop yesterday morning about tannins. 00:37:43.177 --> 00:37:43.627 Is that. 00:37:44.017 --> 00:37:49.687 Southern Hemisphere has this ozone layer, and Chile has a very thin ozone layer. 00:37:49.717 --> 00:37:55.447 So if UV levels in the northern hemisphere are six in the 00:37:55.447 --> 00:37:57.607 south part of Chile, it's 10. 00:37:57.877 --> 00:38:00.547 So having clear days in summer increases. 00:38:01.252 --> 00:38:06.712 UV and with all the effect that we are studying about that increasing anthocyanin 00:38:06.712 --> 00:38:09.142 production, but also other polyphenols. 00:38:09.202 --> 00:38:13.132 You talked about how the apples had a Spanish origin, but many of them 00:38:13.132 --> 00:38:16.612 were planted from seed Do we have any more information tracking the 00:38:16.762 --> 00:38:20.032 history of those apples and whether they were table or cider apples? 00:38:20.917 --> 00:38:21.397 Yes. 00:38:21.397 --> 00:38:26.737 That's my passion to discover that we would have to go back to writers of the 00:38:26.737 --> 00:38:30.217 of those days describing in old Spanish. 00:38:30.277 --> 00:38:33.937 I wouldn't say that there would be eating apples or dessert 00:38:33.937 --> 00:38:35.347 apples as we know them today. 00:38:35.437 --> 00:38:38.722 I think those varieties have not more than a hundred years. 00:38:39.787 --> 00:38:44.227 Becoming big and juicy and, and they were very soft in the 00:38:44.227 --> 00:38:46.567 pulp not too, too long ago. 00:38:46.567 --> 00:38:49.507 So Apples arrived, they are described there. 00:38:49.567 --> 00:38:53.137 They don't talk about varieties specific varieties. 00:38:53.137 --> 00:38:53.677 Nowadays. 00:38:53.677 --> 00:38:58.097 They are linking Limóna with Limón de Monte, from a Asturias. 00:38:58.687 --> 00:38:59.857 We don't think it is linked. 00:38:59.857 --> 00:39:03.907 It, it looks like because of the size and the color and, but being 00:39:03.907 --> 00:39:05.467 from the Pippin, it would be. 00:39:06.142 --> 00:39:10.282 Quite different from tracing back a lineage to that variety from 00:39:10.282 --> 00:39:11.632 Asturias would be very difficult. 00:39:12.472 --> 00:39:16.142 We then have varieties that arrived with the Germans Gravenstein. 00:39:16.162 --> 00:39:18.652 I think it's also an important variety here. 00:39:18.652 --> 00:39:21.412 I've seen some ciders made with that single variety. 00:39:22.102 --> 00:39:23.272 It is all over the world. 00:39:23.272 --> 00:39:25.132 It's look in in Chile. 00:39:25.132 --> 00:39:29.722 Grows very much in a profile like Fuji, apple, but has a very 00:39:29.722 --> 00:39:33.322 bad post harvest conservation, so you have to press it soon. 00:39:33.742 --> 00:39:37.162 I think that the good thing about Chile is that we have we, we have all 00:39:37.162 --> 00:39:42.262 these E, these ecotypes, the area of Chile made that cider apples survived 00:39:42.262 --> 00:39:47.482 better than table apples, and that people would be selecting them for 00:39:47.542 --> 00:39:50.092 cider making rather than for eating. 00:39:50.962 --> 00:39:54.452 But still, they are some varieties that are used in Chiloé. 00:39:54.472 --> 00:39:59.542 They make empanadas with apples, and they have a special variety for that use. 00:40:00.037 --> 00:40:01.747 There are apples for strudel. 00:40:01.867 --> 00:40:04.237 Reinette variety also arrived to Chile. 00:40:04.597 --> 00:40:08.617 We don't think there is a linkage between Reinetta, another important cider 00:40:09.097 --> 00:40:15.997 variety with the the German Renette.. So genetic studies are underway, so we will 00:40:16.417 --> 00:40:22.087 sort out what kind of lineages or big families are connected with these apples. 00:40:22.747 --> 00:40:26.947 But the important thing is that for about three, 300 years. 00:40:27.547 --> 00:40:33.817 Chile was closely linked to Spain and not open to other commerce, so we don't think 00:40:33.817 --> 00:40:40.117 we, we got other sources of apples rather than from Spain for 300 years or more. 00:40:40.117 --> 00:40:47.767 Then in the 19th century, other table or desert apples began to arrive to Chile. 00:40:48.757 --> 00:40:52.087 Pamela Villagra, our traveling Chilean gastronomic journalist told 00:40:52.087 --> 00:40:55.177 me that I would be remiss to not mention There she is in the back. 00:40:55.507 --> 00:41:00.307 The story of the Apples right in the zone where we produced Punta de Fierro, which 00:41:00.307 --> 00:41:04.717 was an area that was one of the stops on the trip around the horn when people were 00:41:04.747 --> 00:41:08.257 shipping goods from the east coast to the west coast of the United States and back. 00:41:08.647 --> 00:41:12.877 And that area was subject to a huge amount of pirate activity 00:41:12.877 --> 00:41:14.047 and the entire area was. 00:41:14.047 --> 00:41:17.497 Taken over by pirates, and so it was depopulated, not just 00:41:17.497 --> 00:41:20.377 the settler population, but also the native population. 00:41:20.782 --> 00:41:23.992 That was in the early to mid 18 hundreds. 00:41:24.052 --> 00:41:27.082 And then when it was repopulated after that, there were 00:41:27.082 --> 00:41:28.372 different groups of settlers. 00:41:28.732 --> 00:41:32.512 And so those apples that are right in the zone that we've been talking about with 00:41:32.512 --> 00:41:37.012 those little small orchards came down with people of Dutch descent who were 00:41:37.042 --> 00:41:39.172 coming from Peru to repopulate that area. 00:41:39.172 --> 00:41:42.982 So there have been many waves of European migration to Chile and. 00:41:43.502 --> 00:41:45.362 Most of the time they were bringing apples with them. 00:41:45.692 --> 00:41:47.222 We have one question at the back. 00:41:47.282 --> 00:41:51.692 Most European cider apples that we end up with over here are extremely 00:41:51.872 --> 00:41:53.372 susceptible to fire blight. 00:41:53.372 --> 00:41:57.512 Is that something you guys have to deal with down there and is the stuff you have 00:41:57.512 --> 00:41:59.252 down there susceptible to fire blight? 00:41:59.832 --> 00:42:02.252 Gicella was showing me a photograph this morning. 00:42:02.402 --> 00:42:04.622 That might be fire blight. 00:42:04.802 --> 00:42:06.032 Yeah, it's happening. 00:42:06.302 --> 00:42:09.212 She associates that with climate, climate change. 00:42:10.327 --> 00:42:13.777 I would say, well, Chile has a, it's a great, a big exporter of 00:42:13.777 --> 00:42:18.607 table apples, so the varieties we use for that and agrochemicals 00:42:18.607 --> 00:42:20.737 that are used and and all that. 00:42:20.767 --> 00:42:24.757 But that type of protection or management is not applied 00:42:24.757 --> 00:42:26.917 to cideries or cider apples. 00:42:27.547 --> 00:42:32.647 So I think the good thing is that we've seen this genotypes evolve. 00:42:33.967 --> 00:42:38.467 In an environment without pesticides, so they are naturally resistant or 00:42:38.467 --> 00:42:40.087 tolerant to these kind of things. 00:42:40.537 --> 00:42:46.327 Maybe new arrivals of of diseases might be a problem for what we have, 00:42:46.717 --> 00:42:52.957 but having these 450 years of, of adaptation, it's, I think it's something 00:42:52.957 --> 00:42:57.247 we've gained in having adaptation to climate and also to diseases. 00:42:57.307 --> 00:42:58.897 In the last few days, I've been taken by. 00:42:59.422 --> 00:43:03.112 The diversity and creativity of the ciders that you guys have presented, 00:43:03.502 --> 00:43:07.132 is that really only the case of the modern, of the, a new generation 00:43:07.132 --> 00:43:09.742 of cider makers, or has that always been the case in, in Chile? 00:43:10.767 --> 00:43:14.557 Rene is a good example for the new generation of, of the cider maker. 00:43:15.577 --> 00:43:17.827 This are third generation of his family. 00:43:17.887 --> 00:43:21.367 Uh, and now maybe, uh, Antonio talk about this. 00:43:21.577 --> 00:43:26.077 He, the new generation of, of cider maker is very close to the craft beer. 00:43:26.557 --> 00:43:31.027 Uh, many brewers is making cider, but it's not to like, to 00:43:31.027 --> 00:43:33.007 make in cider like a new world. 00:43:33.007 --> 00:43:37.327 Cider is a recognize the traditional, recognize the, we have a. 00:43:37.552 --> 00:43:38.482 Cider of trees. 00:43:39.082 --> 00:43:45.322 This is very special for us and now the people to learn about the traditional 00:43:45.382 --> 00:43:47.962 ways to making traditional cider of Chile. 00:43:48.172 --> 00:43:53.332 We have almost 10 new cider people, young people, to making 00:43:53.692 --> 00:43:55.402 cider and preserving the culture. 00:43:55.792 --> 00:43:59.242 And to be clear, there are a lot of types of traditional cider in Chile. 00:43:59.482 --> 00:44:00.052 There are. 00:44:00.327 --> 00:44:04.017 Innovations that people are doing within just chicha's just like people who are 00:44:04.017 --> 00:44:09.987 not associating themselves with the modern cider movement that we're part of. 00:44:10.017 --> 00:44:13.047 And it's, it would be a whole day's conversation to talk about all the 00:44:13.047 --> 00:44:14.217 different ways people make Chicha. 00:44:15.622 --> 00:44:19.912 How much cross pollination or collaboration there is with the wine 00:44:19.912 --> 00:44:23.422 making community down there and Chicha and cider production, like, are you finding 00:44:23.422 --> 00:44:27.172 that there's a lot of cross collaboration or interest coming across the aisle from 00:44:27.172 --> 00:44:30.892 winemakers in the region into historical preservation of cider traditions? 00:44:31.242 --> 00:44:32.502 Say a good example for this. 00:44:32.742 --> 00:44:36.342 This is a teacher in the university and teach about the wine makers and 00:44:36.342 --> 00:44:40.642 the cider maker, the meat maker and the craft beer maker and many enologist. 00:44:40.662 --> 00:44:45.882 They have a apple cider the trees and a few wineries have a cider. 00:44:46.362 --> 00:44:50.562 I think in one example have a, a good berry, uh, in Chile, 00:44:50.802 --> 00:44:53.412 and the enologist is cross and. 00:44:53.737 --> 00:44:59.407 The, the, the community of the craft, uh, beverage really not is too big. 00:44:59.527 --> 00:45:00.397 It is small. 00:45:00.577 --> 00:45:03.427 The people now, and really collaboration. 00:45:03.607 --> 00:45:07.417 For example, in the case of the Ultima Cosecha, this is a collaboration 00:45:07.417 --> 00:45:13.087 really with Rene, me and a brewery, and collaboration with brewery, with wineries. 00:45:13.117 --> 00:45:14.377 It is it close. 00:45:14.587 --> 00:45:19.427 And, uh, for us it's very easy to find, for example, uh, reuse, uh, barrles 00:45:19.447 --> 00:45:24.487 for the winery and collaboration with grape, for example, uh, we, we have many 00:45:24.487 --> 00:45:29.437 grapes varieties and this responsibility for us and now the community of the 00:45:29.437 --> 00:45:32.197 beverage not is wine craft beer. 00:45:32.197 --> 00:45:33.247 Now this mix up really, 00:45:33.997 --> 00:45:35.407 that's a great question. 00:45:35.497 --> 00:45:40.957 Going back you would notice that since moving across a long country. 00:45:41.722 --> 00:45:44.332 Very hilly and it's was not easy. 00:45:44.332 --> 00:45:49.342 So the traditions on wine were separate from the traditions, 00:45:49.342 --> 00:45:50.932 from from Apple making. 00:45:51.562 --> 00:45:57.322 There is some overlap in the region of Biobio It'll be very interesting to go and 00:45:57.322 --> 00:46:00.922 see what methods and knowledges shared by. 00:46:01.477 --> 00:46:05.167 People making apple Chicha or grape Chicha. 00:46:05.467 --> 00:46:09.307 I would say that in Chile, it didn't happen the same as in the Napa Valley 00:46:09.367 --> 00:46:15.067 where you would have wineries together with brewing companies front to front. 00:46:15.277 --> 00:46:21.367 I would say that we had long time of this new beer craft movement was 00:46:21.562 --> 00:46:24.817 back to back to the wine industry. 00:46:25.177 --> 00:46:29.647 But now students being formed with all these techniques, they are 00:46:29.797 --> 00:46:36.097 interlinking methods of filtration and, and doing things like dry hopping with 00:46:36.097 --> 00:46:39.037 ciders and using honey as in meads. 00:46:39.127 --> 00:46:43.987 So it's a lot of creativity and I think we are, we have a public that 00:46:44.017 --> 00:46:48.757 is growing on trying new things, but also things that have sense. 00:46:48.812 --> 00:46:52.712 Not just creating anything, sense and tradition. 00:46:52.742 --> 00:46:58.802 Where are the young people are, have a this hot, hot spot of, 00:46:58.802 --> 00:47:03.362 of, of traditions to go back to and recreate and that and that. 00:47:03.362 --> 00:47:08.222 I think that is in inspiring us and since the public is so small, there 00:47:08.222 --> 00:47:12.272 would like other people outside Chile to, to appreciate that. 00:47:12.847 --> 00:47:17.527 Your trees, are they mostly older or are you starting to see more of the modern 00:47:17.527 --> 00:47:19.537 growing systems like the tall trellis? 00:47:20.227 --> 00:47:22.477 Spindle system, Trello systems. 00:47:23.047 --> 00:47:26.707 And then my second question is, I would be absolutely heartbroken if 00:47:26.707 --> 00:47:29.737 this is one of the few times that I ever got to try your beautiful ciders. 00:47:30.457 --> 00:47:32.197 Do you export to the United States? 00:47:32.257 --> 00:47:34.837 I am gonna start right away with that second part of that question. 00:47:34.897 --> 00:47:37.687 Part of the reason why we formed this group is we are looking 00:47:37.687 --> 00:47:41.107 for partners to help us bring some cider to the United States. 00:47:41.107 --> 00:47:44.557 There are a lot of great options, a lot of different markets that we could tap 00:47:44.557 --> 00:47:47.587 into, and we would really love to work with somebody if they're interested in 00:47:47.587 --> 00:47:49.117 working with us to start bringing cider. 00:47:49.597 --> 00:47:51.817 To the states if anybody's interested in all at all in that, 00:47:51.817 --> 00:47:53.107 please get in touch with me. 00:47:53.947 --> 00:47:58.937 As for the orchard questions, I'm gonna point to Carlos and to Rene 00:48:00.067 --> 00:48:04.637 about your question about the apples, where in my case, in Punta de Fierro, 00:48:04.657 --> 00:48:09.067 we use apple trees that has more than a hundred years old because they're 00:48:09.067 --> 00:48:15.967 in the territory and it supposed that there is a recipe high in that orchard. 00:48:16.267 --> 00:48:19.237 Those orchard has there has around. 00:48:19.852 --> 00:48:23.272 30 trees in each orchard is half acres. 00:48:23.632 --> 00:48:28.732 So we collect that, that Aprils once a year and we produce 00:48:28.732 --> 00:48:30.892 this kind of, uh, cider. 00:48:31.132 --> 00:48:34.462 But we know that in the territory there is people that is working 00:48:34.462 --> 00:48:36.172 with all kind of apple orchard. 00:48:36.412 --> 00:48:38.782 They are planting new apple orchards. 00:48:39.052 --> 00:48:39.772 So it's okay. 00:48:39.772 --> 00:48:40.282 They are. 00:48:40.837 --> 00:48:43.957 Reproducing that kind of apple orchard in the territory and 00:48:43.957 --> 00:48:45.637 our case, it's a, a field plan 00:48:45.727 --> 00:48:46.087 image. 00:48:46.087 --> 00:48:46.687 On the right 00:48:51.187 --> 00:48:53.167 is an 80 or a hundred year old orchard. 00:48:57.787 --> 00:49:01.687 Those are the real cider orchards of Chile, but those trees are 00:49:01.687 --> 00:49:05.737 disappearing in the last few years and nobody's planting new ones. 00:49:09.607 --> 00:49:09.787 Fruit. 00:49:11.407 --> 00:49:15.997 They prefer to cut those trees down and plant strawberries or other vegetables. 00:49:21.592 --> 00:49:25.252 The second cider that you tried is called cold and serene death. 00:49:25.342 --> 00:49:26.062 Because of that, 00:49:26.092 --> 00:49:33.262 this tree is necessary to preserve and sell really cider, and we need to increase 00:49:33.472 --> 00:49:36.112 to sell cider in the world where we 00:49:36.112 --> 00:49:38.602 live, all of those orchards were in danger. 00:49:38.602 --> 00:49:41.362 The ones that we work with we're end danger being cut down mainly 00:49:41.362 --> 00:49:43.762 because people wanted to sell those pieces of their property 00:49:43.762 --> 00:49:44.962 to people who wanted to build. 00:49:44.962 --> 00:49:48.212 Like summer homes and stuff like that is very common where we are. 00:49:48.637 --> 00:49:51.907 That people just cut down all the trees and lot out the land. 00:49:52.237 --> 00:49:57.577 And we're very, we feel very proud of the fact that of the orchards that we work 00:49:57.577 --> 00:50:01.177 with, all of them have started to replant trees that have previously fallen down. 00:50:01.417 --> 00:50:04.597 All of them have recognized their orchards now due to the fact that they're working 00:50:04.597 --> 00:50:08.407 with us and we're able to buy their apples at a higher price, have recognized 00:50:08.407 --> 00:50:12.637 their orchard as one of the main sources of income for their family systems. 00:50:12.667 --> 00:50:16.087 And so that is really something that is fundamental to what 00:50:16.087 --> 00:50:17.137 we're doing here in this project. 00:50:18.262 --> 00:50:22.222 To compliment the answer to your question is that I think we're not fully 00:50:22.222 --> 00:50:28.162 aware how the distances between trees and, and the, the, the structure of a 00:50:28.312 --> 00:50:30.922 orchard has an impact on cider making. 00:50:31.252 --> 00:50:36.142 So people are getting the same or Renewing or, or replanting with the 00:50:36.142 --> 00:50:41.242 same genotypes, but in a modern way like pedestrian alleys, and they're not aware 00:50:41.242 --> 00:50:46.342 that that makes or doesn't have the advantages of the old cider orchards that. 00:50:46.942 --> 00:50:50.602 Are low in nitrogen and the slower fermentations and all that. 00:50:51.262 --> 00:50:55.102 So I think we have to work on that and, and convince people that they 00:50:55.102 --> 00:50:59.152 are replanting in small plots and they want many trees to produce 00:50:59.182 --> 00:51:04.072 early at second, third, or fourth year instead of growing the trees. 00:51:04.072 --> 00:51:04.712 The old ways 00:51:05.452 --> 00:51:09.652 and also I want to add that this kind of old apple orchard has 00:51:09.652 --> 00:51:13.452 a name, various, deeply studied by the University of Valdivia 00:51:14.002 --> 00:51:16.302 They call it heritage apple orchards. 00:51:16.687 --> 00:51:22.387 So that kind of operation has around 30 different kind of tree 00:51:22.387 --> 00:51:23.887 apple trees in the same territory. 00:51:23.887 --> 00:51:29.617 You can find at between 10 or 20 kind of apple trees in the same area because 00:51:29.617 --> 00:51:34.447 that was the recipe that the guy, that plant put that plant a hundred years ago. 00:51:35.047 --> 00:51:40.657 And also you, you need to find the recipe because some of 00:51:40.657 --> 00:51:42.247 those tree are for cooking. 00:51:42.637 --> 00:51:45.967 The apple trees are for cooking, so you need to figure out the best way to. 00:51:46.597 --> 00:51:52.177 That harvests at the right apple trees, that kind of heritage 00:51:52.227 --> 00:51:54.307 apple orchard are very wild. 00:51:54.547 --> 00:51:58.387 Some of the trees has more than 40 feet tall. 00:51:59.827 --> 00:52:04.597 Um, a lot of mosses in the branches and some of them are in the 00:52:04.597 --> 00:52:09.397 ground, but still giving apples, so it is very beautiful landscape. 00:52:10.192 --> 00:52:15.862 I'm interested in the process by which you were able to form a cooperative 00:52:16.282 --> 00:52:21.172 and what the challenges were in bringing 16 families together. 00:52:21.622 --> 00:52:25.792 The motivation to form the cooperative comes from the fact that the agriculture 00:52:25.792 --> 00:52:27.892 in Chilowe is very small scale 00:52:28.702 --> 00:52:28.822 re. 00:52:37.297 --> 00:52:41.017 So in order to have more of an impact, we had to get together and associate 00:52:52.117 --> 00:52:53.107 to become a cooperative. 00:52:53.107 --> 00:52:57.247 We wanted to show our biggest, most valuable cultural values. 00:53:09.487 --> 00:53:12.277 Which has a lot to do with the huge biodiversity that there is 00:53:12.277 --> 00:53:21.117 not only in apples, but also in other plants and animals in Chiloé. 00:53:21.187 --> 00:53:21.247 Uh, 00:53:22.207 --> 00:53:25.807 also the quality because all of the agriculture that's done on the island 00:53:25.807 --> 00:53:28.537 is mainly agroecological plantations 00:53:32.617 --> 00:53:33.217 important. 00:53:39.337 --> 00:53:42.127 One difficulty is to be able to take care of all of the 00:53:42.127 --> 00:53:43.392 different parts of the production. 00:53:54.562 --> 00:53:58.072 Is that while we are producing, we are also making sure that we are not 00:53:58.072 --> 00:54:00.437 losing any of the ecotype of Apple. 00:54:14.527 --> 00:54:17.947 At the same time, we had to learn how to make a higher quality product in order 00:54:17.947 --> 00:54:20.107 to open up more markets in the region. 00:54:21.037 --> 00:54:25.057 And one of the big issues that we have is that the people who are still in 00:54:25.057 --> 00:54:28.447 the countryside, who are staying in the countryside, are getting older 00:54:28.447 --> 00:54:32.527 and older, and they can no longer necessarily do all of the work necessary 00:54:32.527 --> 00:54:34.567 to maintain their, their orchards 00:54:34.987 --> 00:54:35.947 and their production. 00:54:35.977 --> 00:54:40.837 I want to add, don't forget that this place is an island. 00:54:40.897 --> 00:54:46.807 Uh, without a bridge and with Rainforest Lakes River. 00:54:47.257 --> 00:54:50.977 So the biodiversity in that place is enormous. 00:54:51.007 --> 00:54:52.057 It's beautiful place. 00:54:53.287 --> 00:54:57.787 Where, where are you guys seeing success with craft cider in Chile 00:54:57.847 --> 00:55:01.537 and how is that market developing and, and how much of a present is, is 00:55:01.537 --> 00:55:03.637 cider compared to beer and, and wine? 00:55:04.567 --> 00:55:08.707 The main source of sales is direct from the cider to the public. 00:55:18.772 --> 00:55:24.502 In the last few years, a few, um, bars, especially beer bars, have 00:55:24.502 --> 00:55:25.637 started to distribute cider as well. 00:55:42.727 --> 00:55:46.777 It's, there are a lot of wine bars in Santiago, but it's very hard to 00:55:46.777 --> 00:55:50.377 enter because they don't understand the cider and they find faults like 00:55:50.377 --> 00:55:52.207 Brett that were actually intentional. 00:55:52.357 --> 00:55:55.177 Some cideries have managed to export at the Latin American 00:55:55.177 --> 00:55:56.647 level, for example, to Brazil. 00:55:57.097 --> 00:56:00.577 It's very difficult to sell directly to consumer normal consumers. 00:56:00.627 --> 00:56:04.587 Because they don't understand what cider is and they prefer beer and kombucha. 00:56:05.217 --> 00:56:10.327 Our cider house, we produce around 2000 gallon per year. 00:56:11.257 --> 00:56:15.877 It's not too much that we can do with the apple that we have in the territory, 00:56:16.387 --> 00:56:24.007 so we decide as a Punta de Fierro cider to sell our cider like a wine. 00:56:24.157 --> 00:56:26.797 That is why we are using that kind of bottle. 00:56:27.242 --> 00:56:28.802 And the rest is still also. 00:56:29.222 --> 00:56:35.342 So the idea was to use that quantities, not too much to pairing in some 00:56:35.342 --> 00:56:40.532 restaurant in Patagonia or or Santiago the capitol City because we think 00:56:40.532 --> 00:56:45.722 that it's, uh, the best pairing that we can use sometime for some meals. 00:56:45.962 --> 00:56:50.102 For example, in Patagonia, we have a lot of, uh, lamb. 00:56:50.537 --> 00:56:54.167 Lamb pork is a beautiful option if you want to pairing. 00:56:54.587 --> 00:56:59.687 So that was our decision because we don't have too much bottle for ourself. 00:57:00.767 --> 00:57:01.247 We have time 00:57:01.247 --> 00:57:02.297 for one more question. 00:57:02.297 --> 00:57:03.767 I feel honored to have the last question. 00:57:03.977 --> 00:57:08.477 Hey, I'm wondering with the traditional orchards, these old orchards, is there 00:57:08.747 --> 00:57:13.337 a generational gap now with the kids not wanting to carry on the tradition? 00:57:13.712 --> 00:57:16.472 And letting these farms, you know, just get plowed over 00:57:16.472 --> 00:57:18.212 because money's more important. 00:57:18.512 --> 00:57:19.652 Is that a problem there? 00:57:19.652 --> 00:57:23.672 Because I've seen it in Europe with some cideries and breweries as well. 00:57:24.545 --> 00:57:30.845 In our case, that is why we are working in a line as a Apple wine. 00:57:31.775 --> 00:57:36.275 So that is why we're working in that line, because we want to improve the price. 00:57:36.590 --> 00:57:43.250 Because there is a huge story in all those ciders that is beautiful. 00:57:43.490 --> 00:57:46.880 That is why we are here telling you our story. 00:57:47.030 --> 00:57:53.210 And also in our case, we are trying to pay better for each Apple 00:57:53.630 --> 00:57:55.255 work together with the community. 00:57:55.520 --> 00:58:00.295 And also we open a summer school in our apple orchard is a edible, 00:58:00.395 --> 00:58:03.255 apple orchard edible forest re. 00:58:03.515 --> 00:58:03.735 So. 00:58:04.505 --> 00:58:11.985 Today, you can see in summer kids playing around of our heritage apple orchard 00:58:12.005 --> 00:58:17.705 So we are working together with the university and also the government to 00:58:17.705 --> 00:58:23.225 improve this, this business and show the story that we have in this territory. 00:58:24.005 --> 00:58:30.095 But the first job is to show that to the people from Chile to the Chilean people. 00:58:30.935 --> 00:58:34.295 The reason why is because, yes, effectively like the average 00:58:34.325 --> 00:58:37.655 age in the Chilean countryside, every year goes up by one year. 00:58:37.655 --> 00:58:38.225 Pretty much. 00:58:38.375 --> 00:58:40.055 It's only an exodus. 00:58:40.235 --> 00:58:42.995 People are, there are a few examples of people coming back to the 00:58:42.995 --> 00:58:48.185 countryside, but it's a, it's a dire situation and that's why each of 00:58:48.185 --> 00:58:49.955 us are here doing what we're doing. 00:58:51.125 --> 00:58:57.995 Well, I would love to add that mainly are women that are working on that. 00:58:58.415 --> 00:59:03.255 Because they are saving keep, keep saving, that old apple orchard. 00:59:03.275 --> 00:59:04.595 That is beautiful job. 00:59:05.225 --> 00:59:06.365 So thanks. 00:59:06.425 --> 00:59:07.115 Thanks women. 00:59:08.435 --> 00:59:08.825 Yeah. 00:59:08.825 --> 00:59:14.375 And just as a few closing remarks, I want to talk about what's next as 00:59:14.375 --> 00:59:18.455 Cosichi Our main pillars in order to be able to achieve our mission of 00:59:18.455 --> 00:59:22.625 making Chile into the cider capital of Latin America are through education. 00:59:22.625 --> 00:59:23.555 We want to educate. 00:59:24.035 --> 00:59:28.055 Bring all of this incredible science and knowledge about cider making that's 00:59:28.055 --> 00:59:33.035 been done in the US and the UK to Chile to help people understand how they can 00:59:33.035 --> 00:59:38.975 improve their ciders with our native fruit and through international connections. 00:59:39.035 --> 00:59:43.865 So we hope to bring Chilean ciders as much as we can to international forums, but 00:59:43.865 --> 00:59:46.565 also to bring all of you down to Chile. 00:59:46.880 --> 00:59:50.690 Working with Ria, making a cider tour, doing all kinds of different things that 00:59:50.690 --> 00:59:54.890 we could do together to be able to bring everybody down to Chile and through 00:59:55.040 --> 00:59:59.570 showing Chilean cider on the International Forum, hopefully show Chileans that 00:59:59.570 --> 01:00:00.440 they have something really special. 01:00:02.162 --> 01:00:05.612 Find the show notes for this year episode by going to cider chat.com. 01:00:05.612 --> 01:00:11.042 Look up episode 486 or put in the little search box that you'll find there. 01:00:11.042 --> 01:00:15.842 You type it in and you'll see something like Chilean Cider and Up will come 01:00:15.842 --> 01:00:17.522 this episode and some other ones. 01:00:17.522 --> 01:00:22.832 Yes, we are following Chile along and working on getting cider chat 01:00:22.832 --> 01:00:24.482 down there, so do stay tuned. 01:00:24.782 --> 01:00:28.652 Hit the Follow button, subscribe to Cider Chat for all the different updates coming. 01:00:28.772 --> 01:00:29.642 And don't forget. 01:00:29.697 --> 01:00:32.997 While you're online, make sure that you check out the, uh, 01:00:32.997 --> 01:00:35.037 upcoming Totally cider tours. 01:00:35.367 --> 01:00:40.837 I would love to raise a glass with you out and about in Ciderville 01:00:41.157 --> 01:00:43.347 And with that, I leave you here. 01:00:43.617 --> 01:00:45.637 This is Ria Windcaller 01:00:45.957 --> 01:00:47.457 Signing off for now. 01:00:47.817 --> 01:00:57.987 Looking forward to seeing you in Ciderville