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There’s no mistaking the craft applied in making Verano Cider. Or the unique, easy drinking taste. From the apple trees of Northern Spain to the most discerning palate, it’s a process that has been refined and perfected over five generations. Tried and true. So that you can savour every drop.

100 YEARS IN THE MAKING

Sun, rain, wind, soil, passion. Verano is a cider born out of tradition and the spectacular, often rugged countryside of the Basque region. It all starts with our apples. For an easier drinking style we use only culinary apples rather than bitter sweet cider apples – a subtle blend of Golden Show, Fuji and Pink Lady varities. Once harvested, they are washed and graded to our meticulous standards. We then crush them to extract the pure juice, which is fermented naturally before being filtered, carbonated and bottled in the small town of Navarre, just north of Pamplona. Ready for your enjoyment.

THE SOROA FAMILY

The Soroa Family are located in a small Basque village just outside San Sebastian. Tomas Soroa began making ciders in Basque country in 1918, and his distinctive bell-shaped bottle soon became a well-known trademark in neighbouring towns. Little by little demand grew and despite being outlawed during Franco’s dictatorship, the recipe was passed down over generations for all to enjoy on those long, hot, Spanish nights. Today Verano cider remains a Soroa family-run business, only now we export our refreshing, easy-drinking cider to over 60 countries worldwide.