11/03/2026
In a market as competitive as the hospitality sector in Spain and Portugal, differentiation is the key to business survival. While price wars in domestic lager are squeezing margins, there is a booming segment that many owners are overlooking: imported English cider.
The target audience: Who is drinking cider in the Peninsula?
To understand why cider is profitable, we need to look at who is sitting on your terrace:
- British and International Tourism: For the millions of tourists visiting our coasts and cities, cider is a staple drink. Seeing a recognised brand like Thatchers on the menu generates immediate trust and a higher willingness to spend.
- The Resident Population: Spain and Portugal are home to one of the largest Northern European expat communities. They seek the taste of home and are happy to pay a premium price for a quality pint.
- The Local Youth Market: There is a growing fatigue towards high-alcohol drinks. Young people in Madrid, Barcelona, or the Algarve are looking for lighter, fruitier, and more refreshing options. Flavours like Blood Orange or Cloudy Lemon fit perfectly with the Mediterranean lifestyle and "afterwork" culture.
Why is English cider more profitable than traditional beer?
Profitability doesn't just come from the sale price, but from the operations:
- Efficient Service (Cider on Ice): English cider is served in a pint glass over ice. This allows for extremely fast service without the need for complex pouring or "escanciado" techniques, reducing wait times at the bar.
- Higher Average Spend: By positioning it as a premium import, the retail price (RRP) is higher than a standard small beer ("caña"), yet the acquisition cost remains competitive, widening the profit margin on every serve.
- All-Day Consumption: Unlike other drinks concentrated in the night-time trade, a Somerset cider like Thatchers Gold works from the midday aperitif through to the early hours, covering all trading sessions.
The quality factor: From Myrtle Farm to your bar
Introducing a brand with history reinforces your establishment's image. By serving a cider crafted with traditional methods, matured in oak, and boasting over a century of heritage, you aren't just selling a drink—you are offering an experience.
At Tindale Distribuciones, we help hospitality professionals select the flavour range that best suits their geographical area and customer profile. Whether it’s a pub in the Algarve or a boutique bar in central Barcelona, English cider is the strategic ally to boost your turnover this 2026.