I’m excited to announce a new project called World Cider Tour, the international cider tasting & pairing pop up event. This journey will begin in San Sebastian, Mecca of gastronomy, with a series of world cider tasting dinners, and will continue the trip with itinerant sessions.
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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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One of the jobs of Ciderzale as a consultancy consists in designing digital brand strategies for the cider industry, with special focus on social networks and search engines. This means that we have to compare several indicators and measure the digital activity of our clients. This time, we have analyzed the evolution and state of cider on the Internet and social networks. Is cider experiencing a meteoric rise?
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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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As announced yesterday, I’ve just launched a new cider blog where I will replicate some of the posts that I write in Instagram, as well as others that don’t fit in there.
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