News

UK daily newspaper The Guardian on Thursday published a report on its website about the virtues of Basque cider and cider houses. The article, written by journalist Andrew Hickman, will be published in the travel section of the paper''s Saturday edition as part of a special series on Spain.

In his article, Hickman recalls the Basque cider tradition as one that took off in the 1970s when "gastronomic clubs on day trips" would come to try the product of the latest apple harvest, bringing their own food and cooking it.

Recalling plans to raise duty on British ciders by 10%, which led to a public outcry, the journalist points out that "the only cry that goes up in the cider season from January to April is ccchhhotch ("txotx" in the local language) which means to break out the cider". He then faithfully evokes the atmosphere of the cider houses'' "small doorways" and "cavernous rooms filled with enormous chestnut barrels" as people head to fill their glasses "tilted towards a fine flow of wheat-coloured cider".

The best cider houses

The report''s top ten of best cider houses is headed by Zelaia, from Hernani in Gipuzkoa: "Every cider house has its own personality," the paper quotes Zelaia''s owner José Antonio Gaincerain. Hickman goes on to describe Zelaia "as gregarious and family-orientated to the core."

The rest of the list is made up of cider houses Lizeaga, Gurutzeta, Zapiain, Petretegi, Mina, Altzueta, Larre-gain, Alorrenea and Calonge.

Of all ten cider houses, The Guardian is particularly impressed by the atmosphere created around the "kupelas" or barrels as well as by the typical cider house menu of "salt-cod omelette, fresh cod fried with peppers, chargrilled T-bone steaks, walnuts and Idiazábal sheep''s cheese" all washed down with "unlimted cider".