Swedish Basque-style cider.

Our friends at Pomologik are cultivating a new Swedish cider culture. Always whole apples and natural ingredients, spontaneously fermented, using traditional methods that respect the long history of cider making.
We’ve crafted some delicious beverages that were a true blend of their style and ours (see: Winter Wine and Pearliner), but for our third we went all in on honoring one of the oldest cider making regions in the world. Basque Country is a richly cultured region that lies between Spain and France in the Western Pyrenees mountains where local cider houses known as sagardotegi have been making traditional cider known as sagardo for centuries. Juice from local apple varieties high in acidity and tannins, wild fermented using native yeasts, aged for months in large chestnut barrels with no intervention; Basque cider is as natural as it gets. It’s bone-dry and acidic, crisp and refreshing, with a hint of funk.