A group of three young people, who do not own land or agricultural tools, make an artisanal beverage that is highly appreciated by experts. These young people belong to a new generation that is transforming the way the industry produces.
While looking for and creating something innovative, it is important not to lose sight of the context and location you are in. Bizio is a cider brand that stands out for its modernity, but its origins are traditional and its production methods are slow. Through its product, Bizio seeks to highlight the importance of the land where the apples are grown, the time required to produce them and the work of those involved in their production.
Maore Ruiz and Omar Escarrá met a few years ago while studying at the Basque Culinary Center and later shared some work together. Some time later, Julia Laich and Omar met at the restaurant El Sifó d’en Garriga, where she worked after studying a master’s degree in audiovisuals and working at UNTO, a production company of the newspaper El Comidista. Bizio’s idea came about when a grower offered Maore Ruiz an apple orchard with a thousand unused trees. Inspired by cider making methods he saw in Norway, he decided to try something different in Spain and collect wild fruits from neighbors and local producers. What started as an experiment turned into an exciting project for Maore, Julia and Omar, who finally decided to take the plunge together. In October 2021, they begin production of their first vintage of pét-nat cider.
The drink known as Bizio is actually cider, but its elaboration process is different since it follows the ancestral or pét-nat method and other fruits such as blackberry, plum and pear are added. This process consists of bottling the cider before fermentation is completely finished, resulting in a sparkling cider without sulfites. Its production is entirely manual, using local fruits selected and pressed shortly after being harvested. The creators of Bizio are nomadic and travel to pick the fruit and produce the beverage in collaboration with local producers and farmers.
The cider brand has managed to create a strong identity through events and collaborations, which has allowed it to become a popular and attractive beverage. Thanks to its quality, many restaurants have decided to include it in their menus, such as Arrea! in Santa Cruz de Campezo in Álava or Muka, the restaurant of the famous chef Aduriz in San Sebastián. It can also be purchased on their website for an average price of 14 euros.
