What is Basque Cider?

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TasteAtlas · Accepted Answer

Basque cider is a naturally produced apple cider from the Basque Country. It is made from pressed apple juice that is then fermented into a cider. Basque cider does not include sugar or any other additions, and more than 100 bitter, acidic or sweet apple varieties are used in its production.

In its native region, this famed cider is known as sagardo or sagarno. To make the cider, the apples are pressed to extract the juice. The juice is then filtered and allowed to ferment, usually for several months. The cider is produced in several styles, though the bone-dry version is prevalent.

It typically ranges from pale yellow to golden and has a firm body and bright acidity. The alcohol level usually ranges from 5 to 11% ABV. It is believed that the cider tradition in the Basque region might date back to the Middle Ages. Read more

Despite the significant decline that started in the 17th century, the entire industry has been revitalized in the mid-20th century, and since the 1960s, Basque cider has been promoted as one of the most recognizable Basque products. The beginning of the cider season (sagardo denboraldia) starts in January and continues until April.

In the past, the tradition of tasting cider in cider houses (sagardotegi)—which was often accompanied by regional snacks—was mainly reserved for the locals who would come to taste and buy the cider for their establishments. This practice began to change in the mid-20th century when cider houses saw this as an opportunity to elevate the whole tasting experience.

Today, a visit to the region is not complete without a stop to several cider houses. The cider is kept in the barrels, and it is poured directly into the glass. The wooden cork (txotx) is pulled, allowing the cider to flow in a thin stream.

The visitors need to strategically catch the cider with a glass. When poured correctly, the cider will be topped with foam, which should quickly disappear. The whole cider experience is accompanied by Basque dishes that come served on small plates.

The dishes are usually traditional and straightforward, such as chorizo in cider, cod omelet, cheese, and quince jelly. At many cider houses, people typically eat standing, gathered around high tables. In its beginnings, cider was not bottled, and it was only kept in barrels and enjoyed during the season.

Nowadays, most producers bottle the cider, making it a year-round beverage. Most production of apple cider in Basque is centralized in Gipuzkoa, while Astigarraga is known as the capital of cider.