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“It's a complete Argentine product from our beautiful Patagonia, made by the hands of experts from an innovative cider house and the legacy of our Basque grandparents, that's the seal that identifies Iñaki Natural Cider.”  This is how they describe the initiative at the Pülku Cider house and Itziar Aguirre. They invite the community to try the new cider next week during the Semana Nacional Vasca. 

Rosario, Argentina.  Experts in two distinct areas brought their tastes and experiences together to give live to Iñaki Natural Cider: from the Pülku cider house, located in Villa Regina, Alto Valle in Rio Negro, and recognized chef, Itziar Aguirre, a reference for Basque food in the Argentine Diaspora.

Its de velopers afirm that Iñaki cider combines nature, work from Patagonia, and Basque heritage.  “It is a natural cider without additives, gas or sugar.  Its “malolactic fermentation” brings it an unctuousness that caresses the palate with a foam that is awakened when poured,” they explain.  

And while they put on the final touches, and conduct the last tests, those in charge of the project anounce that Iñaki Cider will be available to taste at Semana Nacional Vasca 2015 from October 26 to November 1.  Beginning in November it will be ready “for anyone who wishes to pour Iñaki Natural Cider as if they were in a baserri, but from here in Argentina.”

Iñaki Natural Cider on Facebook, Sidra Natural Iñaki

Txotx Season in the Diaspora

Basque cider is enjoying great popularity lately in Basque clubs and restaurants in the Diaspora.  In fact, it doesn’t just appear on restaurant menus, but also exists in institutions that especially celebrate the Day of the Cider House or Sagardotegi Eguna.

This is the case of the Basque club in Boise, where they just held a cider festival on October 20, or in Brussels where a similar event was held organized by the local euskaL etxea on the 17th.   The list is longer since tomorrow, October 24, the New England Basque Club will celebrate Sagardo Eguna, a day dedicated to Basque culture and of course to one of its most traditional beverages. 

Even if the majority of the product is imported from the Basque Country, there are clubs who have faced the challenge, and surpassed their expectations by creating their own cider.  The Euzko Etxea in Necochea, through its Eneko Sagardotegia makes its own, and serves it at specific dates like on “Cider Nights.”