Sarasola Sagardoa

A Basque cider, from the hills of Astigarraga. Fermented with wild yeasts, then bottled unfiltered and unpasteurised, like the best of scrumpies, and only 6% abv, I love this stuff. As the label implies, it is best poured from a height of 1 meter, so as to "release" the flavours, and to encourage a bit of bubbles. The nose is sharp and medicinal, competing waves of apple Jolly Rancher hard candies and a definite sour funkiness. Super dry, almost chewy and tannic, sour and high acidity, earth and mushrooms but with very pronounced real apple flavour. Reminds so much of a lambic, and practically screams out for food. I love that in the Basque country, this is paired with simple grilled meats. Sarasola is not one of the places I visited during "that period," but like so many other producers, they welcome visitors and have a large dining hall where one can, um, partake.