Basque cider, also known as Sagardoa, is a traditional apple cider from Spain's Basque region. Made from fermented apple juice without cooking, it contains 4-6% alcohol and is closer to wine than beer in production.
How it is made
Basque cider is produced from fermented apple juice without undergoing a cooking process. Technologically, it is closer to wine than to beer. The cider is made in cider workshops in areas like Astigarraga.
History
The first mentions of Basque cider date back to the 10th century, though evidence suggests cider was consumed in these regions even before the arrival of the Romans. Its high vitamin C content helped prevent scurvy among sailors.
How it is served
Basque cider is traditionally served in sidrerías (cider houses) and is also available bottled. It is a key part of Basque cuisine and culture.
Adapted from the Russian Wikipedia article Баскский сидр, available under CC BY-SA 4.0.