Basque sidra natural, also known as sagardoa, is an apple cider that ferments naturally, without the inclusion of additional sugars, says Nab, who was lucky enough to taste some in Basque Country. “The wild yeast chows on the apple’s sugar for a few months,” says Nab, resulting in a seasonal treat available from January to April. Citizens convene to “drink right from the giant oak barrels. You take a tumbler and hold it down by the ground allowing for a good four-foot drop from the spout, creating the head and releasing its bouquet.” The cider is golden-hued with a slightly greenish tinge, and it’s almost entirely devoid of bubbles, says Nab. It’s not sweet either, more “apple tart with pretty heavy apple skin notes.”

So far, Nab can only find one place to buy Basque cider: The Spanish Table wine store in Berkeley, California. Basque cider is rare in the United States, so celeriac suggests seeking out small, regional ciders made locally, some of which have flavor profiles similar to the Basque version.

Board Link: Basque cider.

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