Thanks to my Basque friend, I am newly energized to make cider. The next step will be to start assembling the equipment that is needed.
In the meantime, I just read this from Saveur
For the past few years I’ve had a mission to eat and drink my way through Spain: grocery-shop through Barcelona, roust the pigs in Andalucia, go orange-picking in Sevilla. Next year I’m ready to dive deep into one of my favorite things—cider—in one of the best places to get it: the rugged northern Asturias. Sidra is as much a part of life here as wine is in Bourdeaux, and many grower-producers are still using centuries-old methods to produce this electrifying, funky, intoxicating beverage. Sign me up. —Max Falkowitz, executive digital editor
Hmmm … what kind of images does this conjure up? This one is nice
It seems that the Asturias region is a rather well kept secret.
Of course, the cider is more important!