Our beekeeping and cider-making experience is an invitation to discover the essence of the Basque Country through its landscapes, its products, and the people who keep some of its most deeply rooted traditions alive. It is a day where nature, gastronomy, and rural life take center stage.
The day begins in the heart of nature, where we will be welcomed by a group of young beekeepers who are passionate about their craft. After putting on our protective beekeeping suits, we will head into the forest to visit the hives and discover the fascinating world of bees. There, we will meet the Erle Beltza, the native Basque black bee, a local breed perfectly adapted to the Atlantic climate and the forests of the Basque Country. Its name literally means "black bee" in Basque, and besides producing exceptionally high-quality honey, it plays a vital role in pollination and the preservation of biodiversity. During the visit, we will learn how a hive is organized, the roles of the queen, the worker bees, and the drones, and gain an appreciation for the remarkable effort behind every jar of honey.
Beekeeping is about much more than producing honey. It is a craft that requires patience, careful observation, and a deep respect for nature. Our hosts will share the secrets of their profession, combining knowledge passed down through generations with a strong commitment to preserving this native species and protecting the natural environment on which thousands of plants and crops depend.
After visiting the hives, it will be time to taste a selection of honeys produced by the beekeepers themselves. Each variety reflects the landscape from which it comes, offering distinctive aromas, colors, and flavors depending on the flowers the bees have visited, making the tasting a true journey through the flavors of the Basque countryside.
Our final stop takes us to a traditional Basque cider house, one of the most iconic symbols of Basque culture. During the visit, we will tour the farmhouse, learn about the family's history of cider making over several generations, and discover the entire production process, from the apple orchard to the cellar.
Among the impressive kupelak (large cider barrels), we will learn about the traditional txotx ritual—the opening of the barrels so guests can taste the cider directly from the cask—a custom that continues to bring thousands of people to Basque cider houses every year. We will also have the opportunity to sample different ciders, both directly from the barrel and bottled, appreciating the unique characteristics of each one.
To conclude the day, we will enjoy the traditional cider house menu, an essential part of Basque culinary culture: cod omelette, fried cod with peppers, charcoal-grilled ribeye steak, and, for dessert, Idiazabal cheese served with quince paste and walnuts, all accompanied by natural Basque cider.
More than just an excursion, this Sagardoa Route experience is an opportunity to discover the Basque Country from within, spending the day with people who are passionate about their craft and dedicated to preserving a heritage that is an essential part of our identity. Among forests, beehives, traditional markets, and cider houses, we will discover that behind every spoonful of honey and every glass of cider lies a story of tradition, dedication, and respect for nature—a story that deserves not only to be told, but above all, to be experienced.
