In the middle of the cider house season in the Basque Country, conversation usually revolves around the size of the txuleton (rib steak) or the litres of cider served to the cry of txotx. Wide, thin glass tumblers rule here, but meanwhile, in the world of Basque cider, small producers – and some big ones too – are livening up the market with more complex ciders with a more gastronomic profile, the kind you feel like serving in a wine glass. Sacrilege for some, a logical step for others. But whatever vessel you choose to drink from, what is clear is that Basque cider has begun its own revolution.