Showing 25–36 of 36 results
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Muscat de Bernay
Apples FranceClassic French late season bittersweet. Very vigorous tree. Apples are red flushed but generally retain some green even when ripe. The tannins in Muscat de Bernay are soft and delicate. Juice is sweet, dark and rich. Not to miss for a true French style keeve.
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Porters Perfection
Apples EnglandEnglish 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.
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Reine des Pommes
Apples FranceVery old French bittersweet apple. Beautiful deep terra-cotta flecks on larger (for cider) apple. Tannins and sugar are both pronounced, and perfume is apparent.
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Roxbury Russet
Apples United StatesEarly American heirloom. Juicy, sugary and zingy acidity. Acidity is fresher than Golden Russet, but aromatics less distinct.
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Somerset Redstreak
Apples EnglandEnglish
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Stoke Red
Apples EnglandEnglish bitter sharp. Arguably even better than Kingston Black.
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Sweet Coppin
Apples EnglandEnglish pure sweet apple, with hints of astringency. Capable of single-variety cider. Excellent addition to blends with rich butterscotch and licorice overtone. Fruit is large and turns a lovely yellow-pink when ripe. Easily sunburned — though burn seems to have no flavor impact (it can reduce storage life, though).
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Taylor’s Sweet
Apples EnglandEnglish
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Vilberie
Apples FranceFrench. Astringent bittersweet. Strongly bitter and tannic. Can work “spicy” miracles in blends but some feel it is too rustic on its own. Good yields on vigorous trees.
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Wickson
Apples United StatesAmerican. Hybrid of xx and xxx. Eye-popping levels of sugar and acid, which turn into
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Yarlington Mill
Apples EnglandEnglish.
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Zabergau Reinette
Apples GermanyGerman. Big round, russeted fruits, similar to Hudson’s. Mouth-filling juice.
