Delicious Basque cider truly is a cherished gem!

On our recent trip to Bilbao, we had the pleasure of delving into the world of Basque cider, discovering the stories and flavours that make Basque cider a cherished gem.

Known as sagardoa in the Basque language, this unique beverage is much more than a drink—it's a cultural experience that reflects the deep-rooted heritage and spirit of the Basque people.

A short drive from Bilbao, the Cider Museum (Sagardoetxea) in the charming town of Astigarraga offers an immersive journey into the world of Basque cider.

This dedicated museum provides a comprehensive exploration of the region's cider-making heritage, showcasing the history, culture, and techniques that define sagardoa.

Visitors can stroll through the museum's exhibits, which include traditional cider presses, historical artefacts, and multimedia displays illustrating the cider production process from orchard to glass.

Our hostess Ainize took us to the museum’s orchard, demonstrating and explaining the variety of apples used in the region.

The experience is both educational and sensory, finishing in a tasting session where guests can sample various ciders, appreciating the craftsmanship that make Basque cider unique.

Our journey continued to a traditional Basque cider house, or sagardotegi, close to the museum.

These establishments are more than just places to drink cider; they are vibrant hubs of social interaction, where people gather to share food, laughter, and the joyous ritual of cider tasting.

As we stepped into the sagardotegi at lunchtime, we were immediately enveloped by the warm, rustic ambiance—wooden beams, long communal tables, and the hum of lively conversation. A large open fire had colossal pieces of steak going and local workers gathered to enjoy the rustic fare which always included glasses of the house cider.

Basque cider is distinct in its production and taste. Made from a blend of native apple varieties, the cider is fermented naturally without added sugars or commercial yeasts. This results in a dry, slightly acidic beverage with a complex flavour profile that can range from crisp and tart to earthy and robust.

The traditional method of serving cider, known as txotx, involves tapping a large wooden barrel and catching the cider in a glass from a distance, allowing it to aerate and enhance its flavours. We were invited at the museum to ‘catch’ the golden stream of cider arced through the air during a txotx.

When serving cider from a bottle, he bottle is held high above your head with one hand and the glass in the other hand, positioned at about waist height (in saying that, we’ve seen people just holding the bottle at shoulder height).

Tilt the bottle and pour a thin stream of cider into the glass - the goal is to release the cider's natural aromas and flavours through the aeration process. When we ordered our first cider, we were surprised by how little was poured into the glass. We learned afterwards that this practice encourages drinking the cider while it's fresh and lively.

The cider is meant to be enjoyed in small sips, appreciating the nuanced notes.

Basque cider is not for everyone as it is not as sweet as the cider we know here in Ireland but it is unique and well worth exploring.