“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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The annual general meeting of the international cider tourism and culture network Ciderlands was held in Herefordshire from October 10 to 13. This event was attended by international delegates from 15 countries and regions as well as a large group of cider communicators, producers and enthusiasts that we could define as the champions league of cider influencers, both in the physical and digital world. An event of this nature generates a great qualitative and quantitative impact in terms of the dissemination of a destination. And as some data can be measured, we have decided to carry out a study on the scope it had on Twitter. This are the numbers.
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Last Thursday we celebrated a dinner paired with ciders from four continents at Aho-Mihi restaurant. A unique opportunity to taste ciders from Abel (New Zealand), Sxollie (South Africa), BFiver (Brazil) and Decideret (Denmark), as well as a pommeau from South Hill (United States). All made with 100% fresh pressed apple or pear juice. The work of the kitchen team was amazing, with dishes designed specifically for each cider.
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Did you know that cider is one of the fastest growing alcoholic beverages in the world? Fermented apple juice lives a true global revolution.
On October 24 an exclusive dinner will be held at Aho Mihi Kantina in Donostia, where attendees will have the opportunity to taste 5 ciders from 4 continents, each paired with one dish: Sxollie Cider (South Africa 🇿🇦), Bfiver Cider (Brazil 🇧🇷), Decideret Cider (Denmark 🇩🇰), Abel Cider (New Zealand 🇳🇿) & South Hill Cider (United States 🇺🇸).
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The Basque Country has a network of 7 museums related to food and beverages called Gastromuseums. This interpretation centers help to contextualize the country’s wide gastronomic tradition and promote knowledge about the roots in which it’s based, beyond the mere fact of eating and drinking. They are a basic pillar of the tourist offer related to gastronomy for which the Basque Country is widely known.
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