More than 22 Hood River-and Willamette Valley-grown apple varieties go into Sagardo (the Basque word for cider) that undergo native fermentation, which is left unfiltered, free of sulfites and carbonated naturally. The new canned packaging also helps the consumer in drinking the Basque-style cider in just three steps. First, shake the can well. Secondly, do the long pour (from three feet overhead the glass). And finally, drink it with food.
Bright in lemon rind, slightly tart with wafts of earth and yeast, this cider is first and foremost, clean and pure apple. The 2019 release is about as direct — but far from simplistic — as it can be, with clear-cut packaging to boot.