Showing 37–48 of 53 results
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Napoleon
PearsAncient culilnary pear large, greenish yellow fruit
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Normandische Ciderbirne
PearsOrigin in France but grown widely in Austria. Small fruit is greenish-yellow and covered with russet
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Oldfield
PearsVery astringent pear that adds tremendous body to perry blends
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Pitmaston Pineapple
PearsValuable British heirloom. Tastes almost like a fresh pear — lovely ester flavors add much to blends. Amazing eating apple too!
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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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Thorn
PearsProductive tree. High-quality juice with fresh acid and slight astringency. One of the most sought after perry pear trees
