Natural apple cider, a tradition that goes back to before the Roman days. The cider made from small tart apples is low in alcohol and is dry. It is traditionally consumed in small amounts but drank quickly, is poured from a minimum height of 12 inches (in the Basque country it’s poured from as high as the server can reach in both directions) into a tilted flat bottomed glass. When done this way, the air mixes with the carbon dioxide of the cider, then as the cider crashes into the glass small air bubbles are infused. Quickly taste and you will notice the characteristics of the cider, such as taste and perfume become very apparent. Cider pairs incredibly well with hard cheeses and meats.
The common toast in the Basque country is Txotx (choach)!