Why you should be excited
Bramtot is a French bittersweet cider apple that's not especially well-known in North America..
The story of Bramtot
Certainly most North Americans have a lot to learn about fine cider and even more to learn about cider apple varieties. Even less well known are the excellent varieties from France, including Bramtot.
This is a bittersweet apple (referred to as ‘douce amere’ in France) that delivers a good jolt of tannin and even more sugar, both major bonuses for cider-making. These excellent qualities led to Bramtot being brought to England a few years later, although it didn’t exactly become a household name there.
Small, green with orange blush and some russet, this is a modest little apple on the outside, belying its power-packed insides.
It may never become well-known, but if you’re keen on cider, this is a name to keep in mind. We’re looking forward to our young trees maturing.
Raised from seed in Normandy, France, 1872.
Flavour, aroma, texture
Provides a low-acid, high-sugar, high-tannin juice for cider.
Small and green, with an orange blush and russet.
When they’re available
Mid-season (usually around early October).
Quality for fresh eating
Don't even think about eating a cider apple.
Quality for cooking
Ditto for cooking. Don't go there.
Quality for cider
Very good, with all that sugar and tannin giving a big boost to blends.
Doesn't need a lot of time sitting after harvest before being pressed. Maybe a couple of weeks, max.