Believed to be the oldest American apple, from Roxbury Massachusetts, part of the Massachusetts Bay Colony southwest of Boston, mid-1600s. It may not be the prettiest; its skin is mud-green, flecked with brown russet spots. But its high sugar and acidity make it ideal for hard cider. Containing upwards of 15% sugar, fermenting to a potent 8% alcohol.

April 14, 2018