Ashmead’s Kernel and Reinette Musquee (Margil), both classic russet apples, originated in England and France respectively in the early 1700s. They are cherished for fresh eating as well as their cider making qualities.
In the cidery: Pressed a week after harvest, co-ferment, DV10 yeast. Secondary fermentation in the bottle, left on the lees.
In the glass: Spicy acidity, soft tannins, cooked peaches, dry autumn leaves, honeycomb on the finish.
Varieties: Ashmead’s Kernel (50%), Reinette Musquee (Margil) (50%)