Most culinary (regular eating apples) will probably not provide much of any character except some tartness depending on the acidity of the apple.
If you can get your hands on some traditional cider apples they will give it some more flavor. Kingston Black would be an excellent one to try. It is a pretty well balanced apple with good amounts of tannins, acidity and flavor. When eaten by itself it has a distinctive flavor which reminds me a bit of caraway seeds. Other cider apples would be Somerset redstreak, Stoke red, Chisel Jersey, Dabbinet, Medaille d'Or, Tremlett's bitter... It will likely be more difficult to find these. Not many growers grow theses types anymore as they are really best suited to cider production (hard) and there are VERY few commercial cideries in this country producing real cider.