Zapiain

In the Basque Country, cider is not simply a drink. It is part of the local food culture, the landscape and several very enthusiastic long lunches.

Zapiain is one of the best-known names in traditional Basque cider, or sagardo, producing cider in Astigarraga, the area often considered the heartland of Basque cider making. The family has been involved in cider production for generations, helping preserve traditions that remain deeply woven into regional life.

Unlike many sweeter commercial ciders, Basque cider tends to be dry, savoury and lightly funky. Native apple varieties, natural fermentation and minimal intervention create ciders with bright acidity, orchard fruit, earthy notes and a slightly wild edge that works remarkably well alongside food.

The cider house tradition remains central to the culture. Large barrels, communal dining and txotx season, when cider is poured directly from the cask, continue to play a huge role in how the drink is enjoyed.

What makes Zapiain particularly appealing is that it feels rooted in place. The cider could really only come from the Basque Country, and it never seems interested in pretending otherwise.