Golden Russet was first discovered as a seedling of English Russet in upstate New York, 1845, but it could be older. Excellent cider and out of hand eating apple.
The fruit is medium-sized, russeted skin, varying from grey-green to bronze with a copper-orange cheek. The flesh is fine grained and crisp, with sugary juices that produce a full bodied cider with a rich aroma. High sugar and acidity, low tannin, a sharp cider apple. A good keeper, stays sweet, hard, nutty and crunchy throughout the winter.
Golden Russet is medium vigour, scab and cedar apple rust resistant. Ripens late October, best for eating between October-March. Hardy to zone 4.