THE SEA FACTORY OF THE BASQUES AND CIDER HOUSE MENU
Children (5 - 17 years) - 18€
Children (0 - 4 years) - 0€
Get to know the heart of Basque culture, the history of the sea and cider with a visit to the reconstruction of the ship San Juan and an experience in a Cider House by tasting the traditional cider house menu!
- Entrance to Albaola
- Traditional Cider House Menu
- About 4 hours
This experience is a proposition to get to know our cultural and gastronomic heritage!
In the 16th century our fishermen and sailors made long expeditions to Newfoundland in search of whales and cod. The favourite drink of these sailors was cider… indeed, each sailor drank no less than 3 litres of cider a day! Most of the cider from Basque farmhouse cellars/presses was supplied to these expeditions. You can get to know first-hand the reconstruction of the 16th-century whaling ship San Juan, sunk in the cold waters off Canada. The drawings of the ship go back to its origins, and it will soon set sail again for the Canadian waters it visited centuries ago.
- It is recommended to keep the natural cider in a cool place, at about 14-15ºC. At temperatures that are too high or too low, the cider can lose its properties sooner.
- To consume the Basque natural cider, it is recommended to cool it in the refrigerator and take it out 5 minutes before consumption. The ideal temperature to taste it is between 10-13ºC.
- We open the bottle and to serve the cider, we can use the pourer cork that some bottles have or attach a traditional pourer to it.
- We serve the cider at about 15 cm. from the glass, and a little less than the wine glass. We can consume the cider both in a fine and long glass or in a wine glass. The first choice will help us to enjoy a quicker drink, since by pouring it we will have the natural carbon from the cider. In the second one, we will better appreciate the aromas of the product and by serving it at a shorter distance, we will be able to enjoy a more leisurely drink.