Up to the 17th century, any apple variety could be used to make cider, but at this time selection and introduction of specific cider varieties was established and the widespread planting of Foxwhelp and Scudamore's Crab was undertaken. These two varieties gave a high quality cider but were almost inedible. Preferences developed in various apple growing areas, and by the 1850s Devon was noted for sweet varieties, Somerset for bittersweets, Herefordshire and Worcestershire for a blend of sharp and bittersweet and Gloucester for sharps. In East Anglia the preponderance of sweet and cooking apples for cider making lead generally to a lower quality and unreliable fermentation. Today Cassels uses cider apples from local producers and from small West Country growers for their quality cider.
Whilst we can use any apple juice, certain varieties are particularly valued for the production of a traditional English cider. A dense flesh to facilitate juice extraction, a high sugar content to convert to alcohol, tannin to give a bitter or dry taste and last but not least a taste and smell of apples. The tannin and acid content of the pressed juice, together with the sweetness, give the balance of flavour.
Apple varieties are classified into four main types, by acidity and the weight /volume of tannins:
We use mainly Bittersweet varieties both for blending and for single variety ciders. Some popular and reliable bittersweet varieties are: