Oregon based Spanish/Basque style cidery Son of Man are launching the ‘Etxeko’ series with four different custom blends made with their friends at Bi-Rite, Cafe Olli, Sugarpine Drive-In and Valley Bar and Bottle with special events and pairings at each. Etxeko translates to “of the house” in Euskara, the ancient Basque language.

Every Spring in the Basque Country, the famed gastronomic societies (Sociedades) flock to ciderhouses clustered around San Sebastian. Each Sociedad picks their favorite tank of cider from their favorite ciderhouse to bottle and serve exclusively alongside delicious (and raucous) meals throughout the year at the club. Inspired by this tradition, Son of Man invited Bi-Rite, Cafe Olli, Sugarpine Drive-In and Valley Bar & Bottle to do the same.

From their home in the gorge, Son of Man specializes in natural yeast fermented Sidra ciders aged for a full year in oak foeders. These ciders are usually dry, can be tannic and are often funky and a little tart, similar to wild yeast saisons. The new collaborations will be in this same vein but custom blends and bottlings unique to each establishment.

To make their ciders (Sagardo, Beti, Txiki, and Handi) Son of Man blends distinctly different tanks that are each full with the reflection of the apple varieties and quantities specific to that point in harvest. This is the point when Son of Man invited each of their four Etxeko partners to taste the tanks and pick their favorite ones to create their own custom blends. Some opted for a higher acid, more funky blend, while others opted for tanks with more bittersweet tannic fruit. Each ended up being a blend that goes great with the fare at each restaurant.

The partners Son of Man chose for this collaboration are ones who’s food inspires them, “It was really cool to taste the tanks through each of their lenses, before we decided on blends for our assortment of ciders,” says Son of Man’s Ella McCallion.

The link between incredible meals and cider in Basque Country could not be stronger and that is why this series is called Etxeko. Basque cider is ever present on the table whether you’re enjoying pintxos in the streets of San Sebastian, grilled turbot or steak at restaurants like Asador Etxebarri or a relaxed dinner at home with friends.

These blends will be served as house ciders for the year, or until they’re sold out. Oregon apples, spontaneous ferment, Basque tradition. Son of Man celebrates the collection with a series of events in late September, early October. Event details here.