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.
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.
Tydeman’s Worcester Early. (aromatics)
This apple drops all at once in late August. Be there or be square. Basically a summer apple with relatively low sugar, we prize this apple for the intensely pretty aromatics it will contribute to cider.
Cox Orange Pippin. (early acid, aroma)
Intensely flavored and quite tart, Cox is a nice blending apple for early September acid and nice ‘heirloom’ aromatics.
Alkmene (similar flavor to Cox Orange)
Early source of acid and tropical aromas in cider.
Akane (early acid, ripe red apple aromas)
Like it’s later cousin Idared, Akane’s Jonathan parentage means red apple aromas plus good acidity. Akane is all around quite disease resistant and produces annual crops of blemish-free, high-brix apples.
Ashmead’s Kernal (aromatic, late acid)
Floral aromas, lots of dry extract, high brix and insane acid characterize this English heirloom’s cider qualities. The tree is a shy bearer on our site.
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.
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.
Reinette Zabergau (German Russet)
Large, easy to harvest russets with more acid than Golden Russet and similar but different classic russet flavor profile.
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.
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.
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.