The Basque txotx cider season has officially begun today in the Gartziategi cider house organized by the Basque Ciderland. Journalist Olatz Arrieta has opened the first barrel of 2019 after planting a new apple tree in the orchard of Sagardoetxea Museum.
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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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Women have had an important role in cider making throughout history. And they still have, of course.
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Euskal Sagardoa is the newborn PDO for the Basque natural cider. It was created in 2017 and allows the use of about 115 local apple varieties grown in the Basque Autonomous Community. It certifies both quality and origin, and the first bottles labeled with it’s characteristic red brand were the result of the 2016 crop.
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I admit it. I like unique things, exclusive ones, those that have a story behind. And when someone gives me something that they have done, picked up, or written with their hands, I enjoy a million times more. It does not matter if they are fresh tomatoes, a kilo of anchovies, a piece of cheese or a bottle of cider. It’s about knowing who is behind what you consume.
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