Cider Books, Cider Culture

HISTORY OF BASQUE CIDER AND TXOTX

Once again, Basque cider houses will begin the txotx season, a phenomenon that currently brings together about one million people every year. In essence, the custom of txotx is none other than to meet and celebrate the arrival of the new season, taste the cider straight from the barrels, enjoy the typical menu and, above all, socialize.

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Cider Culture, Cider Marketing

CIDER ACCORDING TO SPANISH LAW

“Sidra” (in Spanish) or “Sagardoa” (in Basque) generates more and more interest outside our borders, especially the type called “natural cider”. A few weeks ago Jane Peyton (aka School of Booze) asked me if there is a legal definition of minimum juice content for cider in Spain. Well, the answer is a bit more complicated than it may seem, so I’ve decided to write a post with some information I shared with her.

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Cider Apples, Cider Reviews

BIZI-GOXO ICE CIDER

Ice ciders were first created in Quebec by accident back in the 1980s. With the arrival of frost, apples that still remain in the tree freeze and sugars concentrate. When pressed, a juice with a greater alcohol potential is obtained. Today, this process can be artificially forced, either by freezing apples or the juice itself.

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