This article was translated by John R. Bopp

It’s clear that Basque cider is becoming a hot topic worldwide.  We’ve already got quite a good collection of articles “starring” Basque cider, either from visits to Basque ciderhouses to “Basque-style” cider makers opening up all over the world, especially in the US.

Even our previous blog entry was about a new Basque cider being made in Argentina from Patagonian apples.  This shows not only the huge interest in this drink in these places, but also the strong connections that tie the global Basque community together.

Now it’s the turn of Jason Wilson‘s article in the UK edition of Reader’s Digest (coming across this was a throwback to our teenage years over summer, when after lunch we would go through the Spanish-language edition of this and Popular Mechanics.  They were both part of our parents’ library)

On this occasion, Jason Wilson tells us of his starter trip along with his brother to the ciderhouses of Astigarraga.  Reading his article, it’s clear that this pilgrimage fulfilled its objectives, and the brother have undergone a transformation, and not just of trouser size.

They were able to immerse themselves in a long tradition into which they were received as “locals” who regularly practice it.  And they enjoyed themselves, quite obviously.

Readers Digest – 3/2019 – Great Britain

Cider tasting in Spanish Basque country

In Spanish Basque country, cider is not just an alcoholic beverage—it’s a way of life. No one really tells you what to do when you first arrive at a sagardotegi, or traditional Basque cider house, especially if you don’t speak Basque. You’re simply given a glass, led to one of the long wooden tables in a vast room, and immediately served a plate of chorizo, followed by a cod omelette. It’s left up to you to figure out how to get a drink.

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