…a Mac, a Golden Delicious, and a Granny Smith. Except for the McIntosh, when are the others used in cider? I suspect they were chosen for their contrast.
Harumph.
Is there a missing in the title/opening line?
Woodchuck has had a Granny Smith cider forever. Usually, though, cidering apples are not good eating apples, at least not the traditional kinds.
Un, deux, trois. It’s an arty ad. They catch their apples in their hands, given more to visual contrast than which breeds make the best cider.
Granny Smiths taste more like the the “apples” in Apple Jacks cereal. The cereal even children agreed didn’t taste like apples.
I haven’t seen the ad, but a blend of three apples is not unusual in cidering; you have one for the tannins ( the bitter apple), one for the sour bite (the sharps; Granny Smith could qualify or other green apples), and one sweeter one for the fruity notes.
My brother made cider using granny smiths from our tree. Extracted the juice with a Louisville Slugger. I cannot speak to the flavor, as I never got a chance to taste it (I was 9 at the time).
We have neighbors who have an apple orchard. Cider (non-alcoholic) is one of their big sellers. They’ve told me that a part of the “secret” that makes their cider so good is determining the percentage of each variety of Apple they use each year. Rain, weather, tree age, etc all contribute to causing subtle differences in each varieties’ taste each harvest.