The new yearly cider harvest is always enjoyed in the txotx; in other words, directly from the barrels as of mid-January until the end of April. The origin of said tasting was to precisely select the cider to be later purchased in a bottle for individual consumption, sine each barrel produces a different cider due to its natural qualities. Said function has not been lost today, and what is more, it has become an authentic, unprecedented tradition in Gipuzkoa.
Cider production has become a culinary and tourist attraction for good reason. The selection available is both singular and different, just as novel as it is traditional: sagardoa tasting directly from the barrel, accompanied by a pre-established menu consisting of cod omelette, fried cod with peppers, a dish with cod in green sauce upon command and txuleta. Dessert, cheese, quince and nuts.
Fried cod chunks
Cheese, quince and nuts
* Cod in green sauce UPON COMMAND
Tasting straight from the barrel with the still-young Sagardoa Barkaiztegi