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Son of Man Ciders, based in the stunning Columbia River Gorge in Oregon, is a passion project founded by Jasper Smith and Ella McCallion. Their mission is to perfect the craft of traditional Basque-style cider, known as "Sagardo." Their journey began with a revelatory trip to Basque Country in Spain, where they immersed themselves in the ancient cider culture, realizing a gap in the American market for this unique, dry, and wild-fermented style.

In the cidery, Son of Man adheres to the most natural methods. Their ciders undergo wild, spontaneous fermentationwith native yeasts, a "giant leap of faith" as Jasper describes it, requiring meticulous attention to pH levels and cellar cleanliness. Their flagship "Sagardo" is fermented and aged for approximately six months in large oak foeders (kupelas), echoing Basque tradition. Crucially, their ciders are produced with no added sulfites, are unfiltered and unfined, and often bottled still (uncarbonated). The traditional Basque pouring method – aerating the cider by pouring from a height into the glass – is key to enjoying their Sagardo, adding effervescence and unlocking its complex flavors. Beyond Sagardo, they also produce other unique canned ciders like Basajaun (a collaboration with Basque cidermakers), Beti, Handi, and Txiki.