Apple cider vinegars

In the Basque country we don’t use the expression apple cider vinegar; we rather use the designation of « Basque cider vinegar ». The traditional drink of Basque people is indeed an apple juice left to be fermented until the sugar completely turns into alcohol. From this transformation comes a 5° alcohol drink called “Sagarno”in Basque. After that step, we let the sediments turn into vinegar, according to a homemade recipe. The vinegar is eventually bottled in, without being percolated or pasteurized.