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The txotx is a custom that is carried out following the first contact with the cider inside the kupela; that usually happens on the Friday before 20th January, Saint Sebastian's day. The txotx season at Bereziartua goes on until the end of May. This custom began with cider tasting sessions involving the cider maker and the wholesalers, restaurants, private individuals, gastronomic clubs, etc. Prospective buyers used to turn up at the cider house to sample the various kupelas to choose the cider that they felt was in the best condition to be purchased. Today, it has become a popular gastronomic event in Basque society. In the traditional cider house menu we include two of the most important products in Basque cuisine: salt cod and the T-bone steak. The menu consists of a salt cod omelette followed by a dish of salt cod with green peppers. After that, the high point in the cider house is the T-bone steak: the pleasure of sharing delicious beef with friends or family. For dessert, we offer cheese accompanied by quince jelly and locally grown walnuts. The custom of eating standing around long tables has changed at Bereziartua, so that our customers can choose to eat either seated or standing and thus keep up the tradition of the old cider houses. At a cider house the cider kupelas are usually arranged around the dining room, and it is the owner of the cider house who goes around opening the kupelas throughout the evening to the shout of Mojon in olden times, or today the more widespread “Txotx!” After that, anyone who wants to drink a glass of cider heads for the open kupelas taking his or her turn in the queue. The first person to reach the kupela or the owner, in the absence of anyone else, is responsible for turning on the tap and turning it off when everyone has finished filling his or her glass.
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