Hard cider, Basque-style (Sagardoa)

Basque cider (Sagardoa) is a style of hard apple cider made in the Basque region of Europe. Made by fermenting the apples’ fresh juice with their skins, which have naturally occurring yeasts, pectin and tannins, fermentation requires no additional sugars or yeasts. It is a decidedly tart, dry and slightly funky drink that pairs well with food and can range from still to effervescent.