At Son of Man, we work to perfect a singular craft. Inspired by the generations of cidermakers in Northern Spain, we have set out to make exceptional Basque-style cider. 

Basque cider is nothing like the sweet alco-pop stuff served in pints here in the states. It is bright and tart, with a hint of Old World funk.

Wild-fermented and without added sulfites, Basque cider is as natural as it gets.

Crafted more like wine than beer, we press cider apples during the fall harvest, and add nothing while it ferments and ages for 6 months until it is ready to drink in the spring.

Basque cider is at its best with food. Pour the cider from a height to aerate and carbonate, then drink with funky cheese, salty oysters on the half-shell or rare meat off the grill.

Sagardo is as much about the product, as it is the company you enjoy it with.

Our facility in the Columbia River Gorge is primarily used for production and is not open for tastings. Instead, we throw some awesome parties.

Join our email list to get first access to tickets.

upcoming events:

Summer Saturdays
2nd Saturday of June, July, August and September
Long pours of cider & calcots (Catalan green onions) off the grill