Basque culture and language have an ancestral relationship with the apple, as evidenced by the numerous place names and surnames that contain the root “sagar”. This link is well documented from the 9th century onwards, but what do we know about earlier times?
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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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In the Basque Country, natural cider allows only the use of apples. No water, no concentrate, no sugar (except for the second fermentation of sparkling natural ciders). Therefore, talking about ciders with only 35% of apple juice and often from concentrate sounds so weird for me.
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This was the ciderpunk haircut of one of the Saizar team members for the opening of txotx season organized in the Gartziategi cider house today. Isn’t it cool?
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2018 has been an intense year in terms of my relationship with cider. I’ve met cider lovers from all over the world, traveled to several cider destinations and I have made my first homemade craft cider.
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