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Astigarraga

Other · Artisan · Off-dry

Zeberio Apple-Mut

Zeberio Upategi Edariak (By Gurutzeta)

Astigarraga , España

7.4 /10

Vermutpedia Score: 7.4/10

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Overall impression

Zeberio Apple-Mut is the boldest bet of the Basque cider-vermouth ecosystem presented at Salon Gourmets 2025 under the Zeberio brand and the By Gurutzeta umbrella. According to the official catalogue sheet, it represents 'a true revolution in the vermouth world, born from the soul of cider': each bottle fuses sidra tradition and contemporary creativity, made artisanally under km 0 commitment in Astigarraga (Gipuzkoa). It is not Gurutzeta's cider vermouth —which blends macerated white wine with sidrería cider— but a distinct product from Zeberio Upategi Edariak with artisan organic cider base. The house defines it as more than an aperitivo: a tribute to the bodega's art and mastery, built for demanding palates. Parallel proposal to Sagarmut and Gurutzeta vermouth, but with its own identity: cider as soul, not complement. 75 cl, 15% vol., semisweet innovative profile.

Nose and palate

Product documentation describes a light, fresh, naturally fermented organic cider base that brings elegant acidity and vibrant texture absent in conventional wine vermouths. Selected botanical maceration is added: wormwood, elderflower, citrus, cinnamon, cardamom and Basque mountain herbs evoking the Pyrenean environment. The result, according to the sheet, balances the vibrant and the delicate: ripe apple notes, warm spices and a slightly bitter finish that anchors the drink. Less conventional than a classic red or white, Apple-Mut keeps cider acidity as structural axis and avoids the heaviness of very sweet vermouths. Unpasteurised production, coherent with Bio-K/Gurutzeta philosophy of living drinks. For those seeking vermouth with fermented apple soul and mountain botany, it is a differential experience within the Spanish panorama.

How to serve it

Grupo Gourmets and the product sheet recommend serving it with ice and orange peel, alone or as a cocktail base pursuing sidra authenticity and freshness. Works as aperitivo with cured cheeses, pickles and vegetable cuisine, where clean acidity and warm spices dialogue with salinity and fat. Also fits combinations that replace classic vermouth with something more fruity and less vinous: spritz with soda or soft tonic, always cold to preserve cider vibration. Not the obvious candidate for classic Negroni —it lacks red-wine tannic weight— but yes for creative reinterpretations of Basque aperitivos. The house underlines that it transforms each sip into memorable experience; treat it with respect, without aggressive mixers that mute apple and wormwood.

Production context

Zeberio Apple-Mut is made artisanally in the By Gurutzeta environment (Astigarraga, Sagardotegi Zeharra 5), with sustainability and km 0 bet according to Salon Gourmets catalogue. Base: artisan organic cider; botanicals: wormwood, elder, citrus, cinnamon, cardamom and local herbs; unpasteurised process, respecting natural times. 75 cl, 15% vol. Presented in Innovation Area of Salon Gourmets 2025 as Basque vermouth-cider proposal. Zeberio Upategi Edariak also operates from Errezil, but Apple-Mut is marketed within the Gurutzeta/Bio-K ecosystem. For Vermutpedia, Apple-Mut synthesises Basque organic cider vermouth: semisweet, artisan, km 0, mountain botany. Verifiable piece at gourmets.net and By Gurutzeta catalogue.

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