The identity and origin of Geneva Tremlett’s Bitter is unknown. It was imported from England for the Geneva, NY apple collection in the 1960s, thought to be the English cider apple Tremlett’s Bitter. Whatever its true name may be, Geneva Tremletts has established itself as one of the few bittersharp cider apples that can stand on its own in the bottle. This single variety cider with is cold fermented and then put through a secondary fermentation in the bottle using both wild and cultured yeasts.
In the cidery: Harvested in mid-September and sweated for several months before pressing, DV10 yeast. Bottled after 3 months aging, secondary fermentation in the bottle, left on the lees.
In your glass: Aromas of green apples and citrus, bold tannins, racy acidity, lingering finish.
Apple Varieties: Geneva Tremlett’s (72%), mixed sharps (28%)