Ice ciders were first created in Quebec by accident back in the 1980s. With the arrival of frost, apples that still remain in the tree freeze and sugars concentrate. When pressed, a juice with a greater alcohol potential is obtained. Today, this process can be artificially forced, either by freezing apples or the juice itself.
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My father doesn’t like cider. Well, to be honest, he doesn’t like natural cider. And he doesn’t know much more, maybe some English or Irish comercial sweetened watery cider. ? He walks on the wine side of life. Red, rose or white. Sparkling or still. But wine.
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This weekend I’ve had a new pleasant visit. Sarah and Matt, from California based Hemly Cider, came to the Basque Ciderland to live the txotx experience. She is in charge of cider making, he grows bartlett pears. And they are married. A perfect combination! They brought me some Sloughhouse Jalapeño Pear Cider. This is their story.
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Three sisters are in charge of the Zelaia cider house in Hernani (Basque Country). Her names are Oihana, Jaione and Maialen.
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Galicia has had a long cider tradition throughout history, although this culture has been almost lost in the past century. The first known written mention of cider is documented in the Monastery of Sobrado dos Monxes dating back to the year 950.
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