Looking for a tasty fall drink? This one is super simple and requires only 2 ingredients…. well 3 with ice. Ingredients 1 1/2oz caramel Vodka 1/2 cup fresh apple cider Ice to serve Directions Fill the glass with ice, pour in vodka and apple cider, stir and enjoy!
Hailing from Yarlington, England, this cider apple is quite unique. It has a deep and complex flavour when fermented that makes a great one-apple cider. But we like to blend it with some more acidic varieties to add some complexity to the palette. This is a good, solid apple, very commonly used in English ciders.
Muscadet de Dieppe… Try saying that ten times fast. Finally some French representation in our apple variety! These apples aren’t very pretty, but they taste pretty good in cider. Used in France for over 200 years, these cider-exclusive apples are soft and great for pressing. But much like lots of our other cider apples, they …
We don’t think the Michelin apple will be winning any stars for its taste. But, it’s not so bad. The Michelin apple has some really fascinating flavours to it – we think it tastes like apple or cherry pie, just a little bit. But while that may seem entrancing, we don’t recommend snacking on Michelin …
Looking for the real meat-and-potatoes of a full cider blend? Well here it is. Porter’s Perfection apples are perfect at their job – adding sugar and acidity to cider. They are not perfect tasting. Crunchy, but bitter red apples usually produce exponentially on Porter’s Perfection trees. This variety also handles our rough Canadian winters just perfectly.
No, this isn’t a crab-apple. Yes, it definitely tastes like one. The name “Ellis Bitter” sure does it justice. But this medium-sized apple has been used for more than two hundred years to create cider. It adds a sharpness and mild tannin to cider blends. While some of our other “cider-only” apples might be palatable to …
Pale and speckly, these apples are juicy. But are they tasty? Take a guess. What they do exceptionally well, though, is create an excellent base apple for cider blends. Bulmer’s Norman apples are one of the most resilient varieties in the world, shrugging off bad weather and plant disease like it’s nothing. They add firm, medium …
Large, plump, red and inviting – should you take a bite of this apple? Absolutely not. Should you take advantage of its sweet and sour juice to create mind-blowingly good cider? Absolutely. These apples are deceptively bitter-tasting, but fermentation works some real magic here. Harry Masters Jersey apples add a subtle element of tannin to …
If you think the name kind of sounds like a potato, well, you’re right. This apple is more pomme de terre than pomme, if you know what I mean. Matte, russet-coloured apples grow on Golden Russet trees. These apples are small, but their flavour is powerful. Not good, mind you, but powerful. However, you can …
Don’t let the fancy name confuse you – the Dabinett apple is neither French nor very tasty. Small, not very juicy and bitter, you’d think this apple wasn’t good for much, right? Well, this tiny yellow and red-speckled beauty is known as perhaps the most useful cider apple in the world. It has been used …
