Review Date: December 18, 2020
Cider Maker’s Description
Sidra is made only in Asturias and Sagardoa is made only in the Basque Country, both using indigenous apples and idigenous microflora, neither of which are acquirable in Portland. Nevertheless, herein lies my homage to those proud cider cultures: a sharp, sour and funky cider not likely to find appreciation by the novice drinker.
"TXOTX!" shrieked the young publican. This was my fifth (or was it sixth?) sagardotegi tarriance on the night of St Sebastian's Day during a recent visit to Astigarraga in the Basque Country. All night long, I repeatedly slipped my delicate glass beneath a fellew-drinker's to capture the stream of sagardoa shooting from a titanic chestnut vat. The coalescence of a convivial bertsolariak incessantly crooning in a dialect I had zero propect of deciphering, surely close to one thousand cod omelettes and bloody steaks, and an unconscionably excessive quantity of sidra, led to a first-rate out-of-body episode of which I vigorously advocate to a cider-lovers.
- clear, bright, light amber color
- light to moderate
- briny, acetic, earthy, musty, mustard seed
- sour apple, mustard seed, tart, sour, apple on the back end
- high acid
- lasting acidic bite
Tasting Notes / General ImpressionSometimes this "job" is taxing on the palate.
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Rev. Nat's Hard Cider