Great Cider is made in the orchard. 

English Style cider is crafted from apples bred specifically for fermenting into hard cider.  Old English and American varieties produce the superior flavors of Old Stone Cider

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Roxbury Russett

The oldest American bred cider apple, having first been discovered and named in the mid-17th century in Roxbury Town, part of the Massachusetts Bay ColonyThis was among the most popular varieties in America in the eighteenth and nineteenth centuries  Thomas Jefferson planted a number of 'Roxbury Russet' trees in Monticello's South Orchard in 1778.  He referred to them as "russetings".  The sugar content is very high and the sugar/acid balance contributes to its fine flavor.

 

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Harrison

A famous 18th-century American apple, grown in New Jersey before and after the American Revolution. William Coxe described the Harrison Cider Apple in 1817:

This is the most celebrated of the cider apples of New-Jersey,  the taste pleasant and sprightly, but rather dry - it produces a high coloured, rich, and sweet cider of great strength, commanding a high price in New York...ten bushels make a barrel of cider. It obtained its name from a family in Essex County New-Jersey, where it originated, and is very extensively cultivated.

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Stoke Red

An excellent, balanced, medium bittersharp juice in the same class as the famed Kingston Black, with a perfect tannin/acid balance. It was commonly planted in orchards across cider-making regions from the 1920s, having come into prominence at Rodney Stoke in Somerset at the turn of the century… “crops  are large and the quality of the juice is first rate.” The juice ferments to a sharp, often scented, vintage quality cider.