Cider season is nearing a close here in Basque Country.
Basque cider is a drink in its own category. It’s not quite French cider, it’s nothing like American…and it’s a seasonal beverage, best enjoyed in the same building in which it is made, the ciderhouse.
There are a few rules that can help an outsider enjoy the ciderhouse experience as much as a local. It’s much more difficult to have a bad time in a place where steaks are sizzling and cider is flowing from wooden barrels, but there is a method behind that madness. Here are some cider house rules:
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