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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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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Labeled the Orchard County, Armagh is one of the largest table apple producers of Ireland. They even have their own Protected Geographical Indication for the famous baking variety Armagh Bramley.
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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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Today we’ve had another splendid morning with Roberto & Elena visiting Gurutzeta and Zapiain cider houses. It was raining outdoors, so was perfect to stay inside the cideries and taste some fresh natural cider.
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