NOMAD Cider

Originating in north eastern Switzerland during in the early 1800’s, where it was made into a traditional sparkling apple-wine. This apple’s flesh is pale greenish, firm and coarse-grained with a dry-ish texture.

High acidity, untempered by going through partial-MLF. Creamy, biscuity notes – think of a freshly baked apple-cream danish.

Blauacher 12 x 500ml
+250429
$7.91

An apple variety that was developed in the 19th century as part of H.P. Bulmer’s English cider operations, although the name suggest some origins in Normandy, France. Bulmer’s Norman produces a bittersweet juice, and a cider that offers aromatics of caramel and toffee, with notes of clementine and honeysuckle. Medium tannin and acidity.

Bulmer’s Norman 12 x 500ml
+463412
$7.91

First identified in the late 1500s, this apple has been renowned in French culinary traditions for centuries, both as a favourite for baking and for providing a delicious sharpness to ciders and cider vinegars.

High acidity and low tannins, this cider gives notes of green banana, crunchy asian pears and pineapple rind.

Calville Blanc 12 x 500ml
+344075
$7.91

Lemongrass and vinous tones on the nose. Limestone and lemon zest on the palate. High acidity and medium tannin.

These apples have yellow-green skins flecked with red, usually harvested in November in the UK. The flesh is greenish and aromatic.

Dabinett 12 x 500ml
+463428
$7.91

Floral honey and baked apple pie on the nose, in the mouth it’s full-bodied with notes of orange bitters. Very firm tannins and medium acidity.

A traditional and important French cider variety producing a strong bittersharp juice, this apple originates from the far west of France in the Bretagne region, where it is a required component in certain appellations (Cornauaille in Bretagne & Pays d’Angu in Normandie).

Frequin Rouge 12 x 500ml
+463417
$7.91

Apples with red or pink flesh insides have a long and storied history, with the coloured flesh usually being a distinct marker of their crabapple lineage. The Geneva apple was developed in the 1930s in Ottawa, under the leadership of Isabella Preston who specialized in crossings of cold-hardy plants. This delightfully pink apple adds tons of sharp acidity to ciders, in a way that makes it reminscent of rhubarb. Other flavours and aromas include ripe summer berries and heady florals.

Geneva 12 x 500ml
+344066
$7.91

A small dark red apple, formerly grown in the West Country cider-producing regions of England, and now a popular variety amongst cider enthusiasts. It’s notoriously difficult to grow, generally considered a poor cropper and yet produces some of the best bittersharp juices and said to be “the most valuable cider apple” in English cider lore.

Sour green grapes and underripe stonefruit, early-picked apples, and green sour patch kid candies. High acid and medium-plus tannin.

KINGSTON BLACK 12 x 500ml
+64408
$7.91

This particular apple is quite rare to find, and is not written about much despite being known as a blending apple for cider for centuries. It is generally known to come from the Brittany/Bretagne region and is also one of the permitted varieties to use in production of Calvados (French apple brandy).

A soft, creamy texture leads the way to snappy acidity and notes of lemon verbena, lime leaf, and tarragon. Low tannings.

Locard Vert 12 x 500ml
+344072
$7.91

Like so many cider apple varieties, this apple originted in Normandy but didn’t gain renown until the 1900s when it became the most-planted cider variety in England. This is your approachable cider apple, with precise bitterness, lower malic acid, and higher sugars and tannins. Plus, this is one of few apple varieties which reliably crops annually. Honeydew melon on the nose, with lemon balm and green banana on the palate. Medium acidity and medium tannin structure.

Michelin 12 x 500ml
+463425
$7.91