Showing 37–48 of 53 results
Ancient culilnary pear large, greenish yellow fruit
Origin in France but grown widely in Austria. Small fruit is greenish-yellow and covered with russet
Very astringent pear that adds tremendous body to perry blends
Valuable British heirloom. Tastes almost like a fresh pear — lovely ester flavors add much to blends. Amazing eating apple too!
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.
Very old French bittersweet apple. Beautiful deep terra-cotta flecks on larger (for cider) apple. Tannins and sugar are both pronounced, and perfume is apparent.
Early American heirloom. Juicy, sugary and zingy acidity. Acidity is fresher than Golden Russet, but aromatics less distinct.
English bitter sharp. Arguably even better than Kingston Black.
English 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).
Productive tree. High-quality juice with fresh acid and slight astringency. One of the most sought after perry pear trees