Son of Man

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. We work closely with 3 small growers in 2 distinct micro-climates -the Volcanic soils and subalpine climate around Mt. Hood, and the modified marine climate and ancient silt of the Willamette Valley - to grow 25+ cider specific apple varieties used in our production. Jasper and Ella became enamored with Basque cider in particular during their first trip there 7 years ago, because of it's ubiquity at the dinner table in Basque country, and the compelling culture that surrounds the product: always drink with friends and family, always share.