A few weeks ago my good friend handed me a bottle of her family’s homemade Sagardo. It’s a Basque hard apple cider, and it was delicious.
Then last weekend we had a different version of the real thing from the Basque country in little 12 ounce bottles and the flavor was beyond this world.
It was so strong there was an olive hint to the apples. It was such a great flavor that staring a the wall thinking about the flavor was about all I could do.
Today at lunch I hopped over to the Basque Market on Grove Street and bought a wine sized bottle for the weekend.
I learned that the variety I was buying, Astarbe Sagardo Naturala, is more tart and savory than Bereziartua. I also learned how to pronounce it correctly. Bereziartua is more sweet and applely, probably like the kind my friend gave me.