Showing 1–12 of 15 results
One of the great “sharps”. Highly aromatic, juicy apple with high sugar + acid levels. Wonderful to eat fresh and perfect in cider. Very old English variety. Keeps long. First time you taste it fresh you’ll be stunned.
British bittersweet variety. Turns yellow as it ripens and bears the distinct brown nose (snout) making it unmistakable. Juice is dark and rich. Becoming a standard in the Northwest.
This traditionalsharp British cider apple is loaded with lemon-like acidity and deep honey flavors (if you let it ripen). Just a touch of astringency makes it capable of single-variety cider, but it is best (in our experience) for adding freshness and honey when blended with late bittersweet apples that score high on caramel-butterscotch notes. Apple turns a brilliant deep red when ripe. Tree is vigorous but sets a heavy crop almost too easily and needs thinning management when young.
Early season British bittersweet with French ancestry. Very juicy for a bittersweet. Ripe fruit has strong tropical notes — pineapple and mango. Bitterness will mellow sharply if fruit is allowed to ripen all the way to deep spotted yellow. Highly underrated apple in the UK, but results in Oregon have been promising.
English. Now considered almost the “standard” bittersweet apple for cider, reliable in every way: good yields every year, excellent tannic juice. Trees are weak cultivars and need care in early years to reach maximum potential.
Not the small British apple traditionally known as Foxwhelp. The variety as commonly found in N. America is a large eraly season bittersharp apple. Lends excellent sharp juice with some tannin to early season blends.
Classic English bitterweet. Mild tannins and sweet juice. Apples ripen with a thin white film that makes them look pink and remarkably beautiful. Almost the perfect bittersweet apple.
The perfect apple? Incredible perfume and balance of swetness, acid and mild astringency. Beautiful deep-red apple that borders on purple-black when ripe. Many consider it unsurpassed as a stand-alone cider apple. Trees can be difficult to manage, but have proven more productive in hot-summer Oregon than in colder climates
English bitter sharp. Small deep-red apples with white spots. Apples are often fused “twins”. Very late season. Key for adding freshness and balance, and for holding down pH, in late season blends. Tannins are also mild and forgiving.
English bitter sharp. Arguably even better than Kingston Black.