Although not entirely sure, some theories claim that it was the Celts who spread the cider throughout Europe. This drink has always been a product of great tradition in the countries of the Atlantic coast, especially in France, Britain, Belgium, Ireland and Germany.
They were the Celts who introduced the cider in the Iberian Peninsula, being Asturias and the Basque Country where most cider is produced today.
Its production had keeping traditionally in the farms of the Basque Country because for centuries has been passed on orally from father to son through customs, tales and proverbs.
Jose Uria Irastorza, author of the book "Sagardoa ', says that in some inscriptions in the Basque Country before s.VII appear names that have in its roots the basque word sagar (= apple).
The oldest quote found about the apple trees in the Basque Country dated from April 17 in 1014, and is the certificate issued by the king basque Antso Andia (= Sancho the Great) of Navarra by granting a donation to the Leire´s Monastery, which translated from the euskera (basque language) says:
"We and offer in terms of Hernani, the sea, a monastery that is said of St. Sebastian with the land, apple trees, fishing sea ...". This letter shows that in those days was grown apples to produce cider in the area.
One of the routes jacobeas followed by pilgrims coming from France and crossed Roncesvalles. The pilgrim Aymeric Picaud wrote 'Guide Peregrine' by the year 1134 where he speaks about the unintelligible basque language, saying that the entire country is covered by closed forests and high mountains where there are not bread or wine or other food except apples, milk and cider.
In the Middle Age, cider has gone through a series of regulations and ordinances governing everything about it, reflecting their cultural significance. One of these laws went so far as to condemning to death the one who broke a kupela (= barrel) with bad intentions.
At the beginning of the XX century new crops were introduced, and the cider was produced in the farms for their own consumption, but with improved communications between peoples by building new roads, the natural cider was marketed and then increased its consumption.
At present the practice of txotx (consisting of drinking natural cider -made from the new year´s crop- directly from the kupela itself (cider barrel) located in the cellar where they produce the cider) within the period from January to May, is largely rooted in our people.