The guide, a young woman, was wonderful - speaking Castiliano, Euskari, French and English. Full of good humour and knowledge. As well as the mechanics of making cider, we had an introduction to the skill in intercepting (and drinking) the stuff when it spurts out of the cask together with the chance to taste local cheeses, as well as a local aperitif (similar to pomeau from Normandy) and apple juice. One small criticism - I would have liked to have been allowed the time to read the panels about cider in the museum.