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Astigarraga

Other · Artisan · Medium-sweet

Sagarmut

Zapiain Sagardoa (Taba Project)

Astigarraga , España

7.4 /10

Vermutpedia Score: 7.4/10

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Overall impression

Sagarmut is a cider-style vermouth aperitif made in collaboration between Basque cidery Zapiain (Astigarraga) and Taba Project, according to zapiain.eus. The name fuses sagarra (cider) and mut (as in vermut): it is not wine vermouth but a homage to the Basque apple using apple and sagardoa instead of grape. The house explores apple-tree versatility: withered, oxidised and dried leaves as in teas, toasted bark, plants gathered in Basque territory — artemisia, tansy, yarrow — and fig leaves from the winery itself. It finally macerates with Sagar-Eztia and is fortified with aromatic cider distillate Sagardoz. For Vermutpedia, it is a unique reference on the Spanish vermouth map: cider aperitif with vermouth botanic logic, Basque gastronomic identity and integral elaboration at Zapiain. 15% vol., 75 cl. It does not compete with txakoli or Rioja vermouths; it occupies the cider-apple niche of the Basque Country. An innovative piece verifiable on Zapiain's official website.

Nose and palate

The official website describes a herbaceous, apple-fruity profile: artemisia, tansy and yarrow over late-harvest must and natural cider background. Apple leaves and toasted bark bring tisane and toasted notes; fig leaves from the winery add subtle vegetal bitterness. Maceration with Sagar-Eztia and fortification with Sagardoz integrate aromatic cider distillate into a fresh, gastronomic ensemble. On the nose, ripe apple, Basque mountain herbs and natural cider background; on the palate, balance between semisweet sweetness from late must and herbal bitterness from artemisia and tansy, with lighter texture than classic wine vermouth. Cider character persists on the finish, with Atlantic identity distinct from peninsular vermouths. For anyone seeking vermouth-style aperitif without grape, the apple-herb-fig profile offers a tasting coherent with zapiain.eus documentation and the philosophy of maximum use of Basque cider apple.

How to serve it

Zapiain orientates cold consumption in a wide glass, ideal in txotx season and cidery menu. It works as pre-sidra aperitif with preserves, cheeses, tortilla or Basque pintxos. Also in combination with soda or light tonic, where herbs and apple shine without masking cider character. Very cold (4–6 °C) it gains refreshment; it does not require wine glass or Milanese ritual. In Basque hospitality, it fits as identity aperitif before traditional sagardoa. For creative cocktails, it can substitute vermouth in sagardoa sour or Basque spritz versions. For Vermutpedia, Sagarmut is drunk cold and direct, as Astigarraga cidery aperitif with apple heritage and local botanics, conceptual sibling to the Zapiain range (Sagardoz, Sagar-Eztia, natural cider) verifiable on the official website.

Production context

Zapiain Sagardoa elaborates integrally in Astigarraga (Kale Nagusia 96, Gipuzkoa). Sagarmut: collaboration with Taba Project; all main elements come from the apple — Sagardoz distillate, Sagar-Eztia and natural cider — according to zapiain.eus. Botanics: artemisia, tansy, yarrow, apple leaves and bark, fig leaves from the winery. 15% vol., 75 cl bottle. Sole Sagarmut reference in the catalogue. The cidery explores apple-tree versatility with philosophy of maximum use per variety. For Vermutpedia, Sagarmut synthesises Basque cider-style vermouth aperitif: apple-sagardoa base, semisweet, no ageing, innovative. Essential piece of the Basque vermouth-cider map verifiable at zapiain.eus.

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