A giant triploid apple, Spigold is a cross of Northern Spy and Golden delicious, bred at Cornell Geneva, selected in 1944 and introduced in 1962.
Spigold retains some of the minerality of Spy, with Golden Delicious aromatics. We have made a single varietal Spigold for years…with a very champagne-like flavor profile.
Several on the Eve’s team list Jonagold as their number one favorite eating apple. We also love Jonagold aromatics in distilled spirits. Jonagold was bred by the Cornell breeding program in Geneva, New York. It was selected in 1943 and introduced in 1968, and it has become broadly popular in Europe.
(red apple aromas)
Not technically a cider apple, but we like to use it in blends to layer in a red apple aroma. Good for storing, eating and cooking too.
Tart green apple of much fame. Stores well and good for eating too.
(Heirloom from NJ)
This scion is cut from young trees that are not yet bearing.
Liberty is primarily a fresh eating apple, but we use it occasionally in blends to add an aromatic punch. It’s one of those varieties that ferments into an aroma that is remarkably similar to the fresh apple. It is a scab resistant cross of Macoun by a malus floribunda offspring, bred at the Geneva Experiment Station in the 1950s. A diminutive tree that crops heavily and annually.
Stembridge Cluster, (bittersharp, with “petrol” qualities)
Nice soft tannin and great acidity. This variety is excellent for cider, but biennial bearing.
Pink Pearl (Pink flesh and light pink juice)
More high acid pink juice for real rose colored cider.
Roxbury Russet (classic russet flavor)
Russet’s as a group tend toward beeswax, honey, ripe melon and stone fruit. Roxbury is no exception. Perhaps the oldest “American” variety.
Goldrush (Sweet tart high sugar acid source)
Scab resistant modern apple with high gravity and lots of acidity. Diminutive tree with a tendency to overcrop. Will last in storage for just about forever and is a fantastic eating apple. Caution: the acid has a flavor that verges on “malic” think sweet tarts candy in cider. Could be a plus or minus depending on your style.
Northern Spy. ( Minerality: salt and shale)
We love NS for its minerality; however, this is definitely one of those apples that is fairly insipid when grown and harvested like dessert fruit in the wrong location. Our Spy is specifically the original strain, not “Red Spy” which ferments very differently. It has a neutral sort of fresh/unripe apple aroma when fermented that verges into a salty/ shale austerity. Grown on our dry gravelly ground, it has a refreshing acid-tannin component that is very much wet stone. We often use this as the last blending component; a blend that has the right structure and aromatics will often take on a new level of depth with 10% or 15% Northern Spy.
Golden Russet. (aroma/richness)
This apple adds a very distinct set of aroma characteristics as well as beautiful richness. As a single variety, it lacks structure; but we find at about 30%-50% of the blend the cider will retain the aromatics of Golden Russet, specifically ripe melon and stone fruit. Sometimes unripe peach, white peach, ripe peach, or sometimes apricot. In addition to stone fruit, GR (in our fermentations) has a distinctive beeswax/tar/petrol quality.
Geneva Crab (Dark red flesh and juice)
For making a real rose colored cider. Highly acidic and a bit bitter, this apple needs blending but makes stunning pink juice.
Wickson (pure, searing acid, high brix, plus a little bit of spice)
This apple is a great, complimentary source of acid. It’s very concentrated, allowing less to be used so the intensity of the main bittersweet or aromatic character is retained.
Puget Spice (High gravity tannin acid bomb)
One of the most disease resistant trees in our orchard. Ping pong ball size apples easily shake off the tree when ripe in the late fall. Lots of sugar, lots of tannin, lots of acid.
Virginia (Hewe’s) Crab. (aromatics, tannins, acid)
As the climate warms, we find ourselves drawn more and more to this apple from the southern end of our Appalachian mountains. Brix on this gem ranges from 16 to 20, depending on the year on our site. Besides having beautiful tannins, this apple contributes sheer energy to cider. A fresh aliveness that’s unique. Virginia Crab really is a crab…it’s small, and the juice yields are frustratingly low, but it bears annually and the fruit is super concentrated. Blooms early, ripens early, and it very susceptible to scab.