āEgremont Russetā is, in my humble opinion, a pretty boring apple, though itās the gateway to russets for a lot of folks.
Iām a huge apple nerd and my wife loves russets, so hopefully I can help you find one to try!
In terms of disease resistance, may I suggest the small but mighty āPitmaston Pine Appleā (aka Pitmaston Pineapple)? Yes, the apples are quite small even when thinned, but the flavour is superb - sweet, tart, nutty, with honeyed complexity and yes, some pineapple notes (though the name is due to the colour and texture/appearance, not the taste). Itās a trouble-free variety and makes a ridiculously good juice or, if you have the patience (I do) to core all those little apples, stupidly good apple crumble, apple sauce, or even pie or strudel (just add a little lemon juice to balance the sweetness and donāt add any sugar to the fruit).
Rarer (maybe?) russets that I think warrant more attention, in no specific order:
Nutmeg Pippin - a great old russet, hard & tart, and a great keeper.
Ellisonās Orange - the best combo of cox & russet flavour, though can be a little more prone to pests. Still, easy to grow and a crowd-pleaser. The red sport is even prettier than the original.
St Edmundās Russet - very heavy russeting, and better depth of flavour than E.R. - sort of E.R. on steroids, if you will; and easy to grow.
Norfolk Royal Russet - those who know it would argue itās the best of the russets, and Iām inclined to agree - taste is subjective, sure, but this is one of those āwowā apples; everyone who tries it loves it. Probably one of my top 10 apples for taste.
Pitmaston Russet Nonpareil - sometimes only lightly russeted, but a delicious apple with proper ānonpareilā flavour.
Rosemary Russet - on the firmer side, great crunch, can lean nicely savoury if youāre into that.
[Edit: I guess I should clarify that all of these are very much dessert apples, not cookers, so when I say ātartā I just mean theyāve got a nice balanced edge rather than just being purely sugary-sweet.]