Son of Man Sagardo
Because Son of Man is unlike any cider you’ve ever tasted. To only call it cider would ignore sagardo’s unique history and distinct character. This isn't the sweet stuff served in pints. Crafted more like wine than beer, sagardo is made once a year during the fall apple harvest. It ferments for four months in massive kupelas (American oak foeders) before it’s ready to drink.
Sagardo is at its best with food. It evolved in harmony with the vaunted Basque culinary tradition, and you can taste it. Sagardo is bright and tart, with a hint of Old World funk. Sagardo is versatile, pairing equally well with oysters on the beach or steak off the campfire.
Break the sagardo the way Basques have done for centuries. As you pour, raise the bottle as far from the glass as you can. Pouring from height aerates and carbonates the cider, giving it a traditional, distinctive fizz.