Inspired by the cider tradition in the Basque Country, RAW is a bone dry, wildly natural cider with beautiful acidity and clean, crisp, slightly tart green and red apple flavors. But there’s a lot more going on. It undergoes three fermentations - alcoholic, malo-lactic and microbial - with wild and wine yeasts, followed by at least 6 months on the lees right in Bushwick. Only 10 ppm of sulfur is added at bottling to stabilize the cider, thus, the funky fermentation flavors and pronounced sour, kombucha notes. Perfect with Basque Pintxos but pretty goes with anything that has umame flavors, like sea urchin or stinky tofu.