If the Basque Country has any distinguishing drink, it’s cider. The apple orchards adapt well to the rugged terrain and the climate, and cider used to be made in many farmhouses. It is possible to trace the start of the path of Basque cider on its journey to the rest of the world back to the Middle Ages, to the whaling boats that sailed to Newfoundland. It was much cherished as the vitamins in the cider prevented the sailors from falling ill with scurvy.

A great number of barrels of cider from inland Gipuzkoa reached ports on the coast along with wood to be used in shipbuilding. As such, cider has been linked to industrial activity for several centuries. Cider production is an economic activity in itself and cider is sold in delicatessens all over the world.