Louiz just dropped me a line about Scrumpy, a hard cider made in the West Country of England. Sounds damn good. I'm betting what makes Scrumpy scrumpy is the type and ratio of apples used. It's a traditional hard cider, though, which means an alcohol content of 10% or less.
While looking up Scrumpy (did I mention, sounds damn good?) I found the really depressing statistic that making apple jack is illegal 'in nearly all countries'. Apparently freeze distillation concentrates nasty fermentation byproducts like methanol, and so of course paranoid regulators (pushed into it by legal distilling companies desperate to make a profit, I bet) have made it illegal. At the same time, it pushes the alcohol content as high as 40%, or eighty proof. My first thought was "well hell, I don't intend to drink it a quart at a time, for god's sake". But at any rate. If you do make your own, any police involvement is not my fault, and drink the stuff in small amounts.
I found an article about chocolate genomes and genetic types. Brace for more food chat, later today.
Oh, and I made some dulce du leche cake last night.