A Nod to Basque Traditions

Son of Man's ciders draw inspiration from the rich cider-making traditions of Spain's Basque Country. The rugged terrain and climate of the Columbia River Gorge mirror the conditions of the Basque region, providing the ideal environment for cider apples. This fortunate alignment of geography and climate, combined with a deep passion for cider, led to the creation of Son of Man's distinctive offerings.

The ciders produced by Son of Man are crafted in the authentic Basque style: dry, tannic, and natural. These ciders undergo spontaneous fermentation with no added sulfites, capturing the true essence of the apples used. While slightly tannic, the flavor is balanced and approachable—an experience that aligns with the rustic yet refined characteristics of natural ciders.

Txiki Columbian White Cider: A Unique Expression

One standout in the Son of Man collection is the Txiki Columbian White Cider, fermented spontaneously and aged for six months exclusively in stainless steel. This pure expression of the cider maker's craft embodies the simplicity and elegance that comes from using only natural ingredients and methods. Without the addition of sulfites, the cider maintains its authenticity, showcasing the wild, unadulterated flavors of the apples.

Beti Cider: A Harmonious Blend of Varieties

Another highlight is Beti, a cider that blends a range of apple varieties to create a complex and nuanced flavor profile. Beti is made with a combination of 30% Gravenstein, 15% Karmijn de Sonnaville, 15% Newtown Pippin, 20% Domaines, 10% Muscadet de Dieppe, and 10% Muscadet de Lense. Each apple variety contributes its unique characteristics, resulting in a cider that is both rich in flavor and perfectly balanced.

Locally Sourced Apples from the Heart of Oregon

Son of Man’s apples are sourced primarily from small farms in the Hood River Valley and Willamette Valley in Oregon. These regions are known for their fertile soils and ideal climate for growing fruit, particularly apples suited for cider-making. By partnering with local farmers who grow apples specifically for cider, Son of Man ensures the highest quality fruit for its craft ciders.

A Cider Revolution Inspired by Passion

The story of Son of Man begins with its founders, Smith and Ella, who sought to bring an authentic Basque-style cider to the U.S. After returning to Oregon, Smith recognized a gap in the American cider market: there was no one producing the dry, natural ciders typical of Basque Country. This realization fueled their vision to craft ciders that not only honored traditional methods but also filled a niche in the American market for a more complex and artisanal product.

To perfect their craft, the couple sought guidance from Guillermo Castaños, a Basque oenologist and cider consultant who works with over 10 cider houses in Spain. Castaños’ expertise in technical cider-making has helped elevate Son of Man’s operations, ensuring that each batch is as close to perfection as possible.

A Distinct Alternative to Commercial Ciders

The typical hard cider found on American store shelves is often sweet, fruity, and mass-produced. These ciders are made with apples preserved in refrigerators or from concentrates, using commercial yeasts to ferment and artificial sweeteners to adjust the flavor. In contrast, Son of Man’s ciders are wild-fermented, showcasing the true taste of the apples and allowing for a more organic, hands-off approach to cider-making.

In a world dominated by commercial ciders, Son of Man stands out as a beacon of authenticity and craftsmanship. By embracing wild fermentation and rejecting artificial additives, Son of Man offers a truly unique drinking experience—one that brings a piece of Basque tradition to the heart of Oregon. Whether you’re a cider enthusiast or new to the craft, Son of Man’s offerings are sure to delight with their complexity, balance, and natural beauty.