The McIntosh apple trees originated in Canada in 1811, and grafted specimens were later introduced into Vermont in 1868 where they were regarded as a highly productive, cold hardy apple tree cultivar that was perfectly suited for growing in Northern Climates and easily pollinated by other apple tree pollinators to grow tasty, semi-tart apples. The McIntosh apple trees were ideally suited for baking into the 'All American Apple Pie', apple sauce or for fermenting into apple cider with a distinct, tart tang taste. The skin color of the McIntosh apple is red overlaid onto green. Once ripe, the McIntosh apples should be eaten soon to maximize the flavor. The original parent tree lived to be 100 years old, even after being damaged with fire.