Showing 25–36 of 54 results
American. Found in an Oregon hedgerow. Lovely dessert apple with enough sugar and spice to boost any cider blend. Not as in-your-face as Golden Russet or Ashmead’s, though.
Another classic French bittersweet native to Brittany. Small red-orange fruit. Large productive tree. Bitter, dark juice is highly perfumed. Must for keeving
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
Valuable bittersweet with excellent tannic structure and deep apple flavor. Better acidity than many bittersweets. Name comes from the French apple, but the bittersweet cultivar of this name found in the Pacific Northwest may not mach the French parent. Attractive red apple that turns yellow-orange when completely ripe. Excellent for keeved cider.
Today one of France’s most widely-planted bittersweet varieties. Regular bearning, productive tree. Apples on the large side (for cider) and turn a creamy reddish-orange when ripe. Rich, tannic, dark juice
Ancient dark-skinned culniary pear that adds remakable flavor to perry. Trees are vigorous
French. Sought after for high tannin levels. Adds body and character to ciders.
French. Vigorous, productive tree.
French. One of the most widely used Norman cider apples. Frangrant, low-acid bittersweet.
The version of this apple widely available in the USA is arguably the same apple as Muscadet de Bernay.