Son of Man Ciders: Oregon's Homage to Basque Sagardo

Son of Man Ciders, based in the stunning Columbia River Gorge in Oregon, is a passion project founded by Jasper Smith and Ella McCallion. Their mission is to perfect the craft of traditional Basque-style cider, known as "Sagardo." Their journey began with a revelatory trip to Basque Country in Spain, where they immersed themselves in the ancient cider culture, realizing a gap in the American market for this unique, dry, and wild-fermented style.

Jasper and Ella are deeply inspired by the multi-generational cidermakers of Northern Spain. They meticulously source heirloom cider apples primarily from small, dedicated farms in Oregon's Hood River Valley and Willamette Valley. Their commitment to authenticity means working with fruit specifically grown for cider, reflecting the diverse characteristics of varieties like Marie Menard, Jonathan, Cox's Orange Pippin, Domaines, and Champagne Reinette. They embrace sustainable practices, allowing the Oregon apples to express their true character.

In the cidery, Son of Man adheres to the most natural methods. Their ciders undergo wild, spontaneous fermentationwith native yeasts, a "giant leap of faith" as Jasper describes it, requiring meticulous attention to pH levels and cellar cleanliness. Their flagship "Sagardo" is fermented and aged for approximately six months in large oak foeders (kupelas), echoing Basque tradition. Crucially, their ciders are produced with no added sulfites, are unfiltered and unfined, and often bottled still (uncarbonated). The traditional Basque pouring method – aerating the cider by pouring from a height into the glass – is key to enjoying their Sagardo, adding effervescence and unlocking its complex flavors. Beyond Sagardo, they also produce other unique canned ciders like Basajaun (a collaboration with Basque cidermakers), Beti, Handi, and Txiki.

Son of Man Ciders are celebrated for their vibrant acidity, intriguing funk, and dry, food-friendly profiles. They offer a taste of Oregon's unique terroir through the lens of an ancient and revered European cider tradition, creating a truly distinctive and adventurous beverage.

A woman smiling and pouring canned cider from a blue can into a glass at a social gathering, with bottles and cans of cider on the table, in an industrial-style room with large windows.