Yarlington Mill is a late cider apple to blossom. Also very late to harvest! A Yarlington Mill apple is considered a "spitter" because it is unpalatable for eating raw due to its high levels of drying tannins and low acidity. For the same reason it is highly valued for cider making from its bittersweet juice which when fermented has complex aromas and flavors, including notes of baked/dried fruits, caramel, cinnamon, clove, and orange zest, with a characteristic chalky or drying finish from the tannins. The best cider apples were named “vintage” by Robert Hogg in 1888. I love making a single vintage cider from them. #cider #nzcider