Crisp, firm, sweet, and aromatic. That's how we describe the McIntosh apples we use to press our fresh apple cider. The acidic nature of the soil in Vermont produces a McIntosh apple that, when pressed in to cider, is different from anything you've ever tasted. To really appreciate the distinction, you need to try it yourself! One Half Gallon. *Note: We ship cider from October 1st to March 1st.