Rubinola**

It took me a while to identify one of the characteristic flavors of this apple, but once my mouth figured it out the taste was obvious. ¶ 

Rubinola is round, oblate, and barely ribbed. The streaky red blush is a bit orange where thin over the yellow peel. 

There are not only streaks, but also tiny splotches of red floating against a pale orange field.

Rubinola's small tan lenticel dots are hard to spot among all that visual activity, and there is a crown of russet ringing the stem well.

Flavor challenge

Inside, the medium-grained yellow flesh is breaking crisp, full flavored, and juicy. But just because it's got flavors does not mean I can always figure out what they are!

I struggled with this, pairing what's in my mouth with my mental catalog. From my notes:

hard-cider funk? Sort of...savory? Sour grain, but not very sour, and also actually sweet and

Malt!

And maybe some of those other flavors too, but that's the taste I struggled to find. It was not as obvious as the malt in, say Wickson, but once I had my eureka moment it was obvious.

And very good! There is also a floral quality.

Rubinola is great, with some unusual flavors and a satisfying crunch. With luck, someone will grow these in the States.

I hope you do not mind my sharing my gustatorial gymnastics on this one. I was worried I wouldn't figure it out before I ran out of apple!

Origins

Rubinola is a modern apple, ca. 1997, from the Czech Republic. Orchardists take note, it is also disease resistant. 

Orange Pippin notes, "Slices do not oxidise (brown) when cut." OP also says Rubinola is a Prima x Rubin cross.

Here's another look:

Rubinola on a table on the 14:28 train to London from Paddock Wood.