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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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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This is one of my favorite natural ciders in the Basque Country. Zapiain is probably the biggest Basque cider producer and the most technified in recent years, without loosing the craft character. The result is obvious to the eye. Great quality cider with a very high standard.
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The region of Mostviertel in Austria has a long tradition regarding to perry. It’s said that it is the biggest pear orchard in Europe. Perry is called “birnmost“, and the first written praise is from 1240, by the poet Neidhart von Reuenthal.
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