Traditional Cider Apple Juices for Serious Cider Makers

Some apples were born to make cider: not sweet enough to eat out of hand, not pretty enough for the grocery shelf — but press them, ferment them, and they produce something extraordinary. These are those apples. Our traditional cider apple varieties have been selected from the great cider-making regions of England, France, and North America. Each one brings something distinct to the press: grippy tannins, bright acidity, natural sweetness, or that elusive complexity that only heritage varieties can deliver. Whether you're crafting your first batch or refining a recipe you've been perfecting for years, you'll find the varieties here that serious cider-makers have relied on for generations.
Bittersweet varieties — rich tannins, low acid, high sugar: Ellis Bitter, Dabinett, Harry Master's Jersey
Sharp varieties — high acid, low tannin, bright finish: Bramley's Seedling, Esopus Spitzenburg, Winesap
Bittersharp varieties — the best of both worlds: Kingston Black, Stoke Red, Cap o' Liberty
Sweet varieties — mellow, but high in sugar: Calville Blanc d'Hiver
Our cider juice is pressed from heirloom varieties grown on-site and frozen in 10L aseptic tetra-bags — capturing each variety at peak ripeness and preserving it for up to 12 months without any loss of flavour. Whether you're fermenting now or planning your next batch, our frozen juice gives you the flexibility to work on your schedule with juice you can trust. Grown at The Orchard Point Prim on Prince Edward Island — where the cool maritime climate produces fruit with exceptional flavour concentration and natural acidity.