(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.
Saint Edmund’s Russet (early heirloom aromatics)
Delicious tropical aromas, plus density and balanced acid. A lovely, weeping growth habit and regular annual bearing. Resistant to scab but will crack with excessive swings in ground moisture.
Esopus Spitzenburg (Spicy aromatic heirloom)
Another old New York apple with great cider making qualities that doubles as an aromatic and a sharp. Spitzenburg contributes plenty of acid and a spicy “old fashioned” flavor to cider.