The Basque country in Northern Spain has been famous for their cider (sidra)  production and the accompanying traditional Basque dinner in a cider house. There, apples are harvested in the fall and then placed in oak barrels to ferment. Following the fermentation process, producers begin to host “Cider Dinners”, where guests enjoy menus served family style, and drink all the cider they can. During these dinners, when someone yells “Txotx” (pronounced choch), diners grab their glasses and head for the barrels for a refill.