Cider Making, Cider Marketing

HVALUR CIDER

Hvalur is our very first homemade batch of cider, a tribute to the Basque sailors who traveled to remote destinations in the 16th century. It’s made with fresh apple juice pressed in a cider house in Astigarraga, wild fermented and matured for 2 months before bottling. It’s the only Basque style cider that we have crafted so far. 

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Cider Making, Cider Marketing

A WORD FOR WHAT’S NOT CIDER

Real cider, authentic cider, proper cider, fine cider, natural cider, craft cider… Do we need to add a label to a word that already describes what this beverage is? And beyond this, do we have a word for what’s presented as a cider and is not? Oh well, we have four so far: Pittarra, hard-soda, puxarra and shider. Do you know any other?

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Cider Apples, Cider Making

APPLE PERCENTAGE IN CIDER

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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