Fresh cider shooting into a glass held by Jose Miguel, owner of Bereziartua.

Bereziartua is a traditional Basque apple cider produced since 1870 by Sidras Bereziartua Sagardoak.  This family run ciderhouse is located in Astigarraga, a town which  has been famous for its cider production for centuries.  Cider was taken so seriously here in the 14th century that anyone who broke a cider barrel was condemned to capital punishment.  Today, they just focus on making one of the most distinctive expressions of apple cider in the world.  Fresh, raw apples are the only ingredient.  Bereziartua is fermented for 5 months by native yeasts and unfiltered.  This gives it a fresh, tangy flavor that is drier than most American and English style ciders.  The way Basque cider is poured is also unique.  The bottle is held high, the glass low, and enough to consume in one gulp is poured in a steady stream so the cider aerates itself as it splashes in the glass and makes a slight fizz.  It is consumed immediately before the bubbles dissipate.

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PRESS – Cider Monger Review

The only Spanish Cider awarded a Gold.  Out of 164 entrants across all categories, only 8 were awarded Gold Medals.

Sell Sheets
Bereziartua (Marchetti Style)
Bereziartua (Bereziartua Style)
Bereziartua Gourmet Edition

Shelf Talkers
Bereziartua  (Marchetti Style)
Bereziartua (Bereziartua Style)
Bereziartua Gourmet Edition