Taste: Initially sharp and tannic with a pronounced tartness, mellow over time in storage, Notes of orange peel, warm spices like clove and nutmeg, and subtle hints of vanilla,  crisp finish.
‍
Appearance: Medium to large in size, green to yellow base skin, overlaid with streaks and flushes of deep red to burgundy. The yellowish flesh is firm, fine-grained, and juicy.

Place discovered: Originated around 1830 as a seedling on the farm of Major Rankin Toole near Fayetteville, Tennessee, USA.
‍
Uses: Fresh eating, culinary, and cider.