This cider is not for beginners. The arch-opposite of sweet English cider, Basque cider is bone dry, acidic, and funky as all get-out. Ideal for lovers of kombucha and sour ales. Like granny smith apples were left in a hay barn for a few days, in the best possible way. Made on an old family farm since the 17th century, this cider is 100% naturally fermented with wild yeast and indiginous apples grown on the property (unlike less scrupulous producers who import frozen apple concentrate from countries without quality standards) and bears the controlled origin designation Euskal Sagardoa. Pour from above the head with a glass held down by the waist to foam as much as possible.