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Alcohol
Itxas-buru was founded in 1982 by
Ascensio Intxauspe. The family only produces around 70,000 liters per year, relatively small for a Basque ciderhouse.
This cider is made from apples grown in their own orchards. Urtebi haundi, urtebi txiki, moko, patzolua, and txalaka apples are harvested and pressed the same day before undergoing spontaneous fermentation.
We love the delicious combination of bubble gum, dried apple and a gentle smokiness. The wild yeast brettanomyces pitches in to provide a subtle horse blanket aroma – reminiscent of a farm in the best possible way.
Drink with grilled pork chops next to a fire pit.
Son of Man makes Basque style cider in the Columbia River Gorge.
Oregon Apples. Wild yeast. Spontaneous Ferment.
Oregon Apples. Wild yeast. Spontaneous Ferment.
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