Ciders

January to April is cider season in the Basque Country, and you will hear the familiar, friendly cry of "chotch" ("txotx" in the local language), which means to break out the cider. At this point, people duck through small doorways in farmhouses and emerge into cavernous rooms filled with enormous chestnut barrels, their glasses tilted towards a...

January to April is cider season in the Basque Country, and you will hear the familiar, friendly cry of "chotch" ("txotx" in the local language), which means to break out the cider. At this point, people duck through small doorways in farmhouses and emerge into cavernous rooms filled with enormous chestnut barrels, their glasses tilted towards a fine flow of wheat-coloured cider.

Basque ciders are flatter and drier than their European counterparts, typically between five and six per cent in alcohol content.

ZooteeK has selected the best bottled ciders to be enjoyed by you, confident it can compete - and beat - the popular brands found in Britain.

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  • The Basque people have been making Sagardoa (cider) for centuries. From January to April, across de Basque Country, cider is served directly from the barrel in the Sagardotegis (cider houses).Once the optimum moment for consumption has been determined, the cider is bottled. Eula’s Sagardoa is made only with apples from the orchards of the Basque Country.

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