"Axiblatao is the cider that has so much carbonic anhydride that when it is opening in the glass it produces a species of whistle and when drinking it makes rebolguinos in the mouth."
- This from a very good site on Spanish cider: http://www.sidreasturias.es/res1024/en/escanciado.html
which also gives advice on how they pour, or "throw" cider.
Oh, and Tharg, I found out that they DID take cider on ships to combat scurvy. Picked up a guide to cider farms in Somerset and it had two quotes from Francis Bacon saying that a drop of scrumpy would cure scurvy and that they used to take it on long voyages.
Alway looking for ways to promote cider - the health drink of the future
Ivanhoe, just read your HMZ post. I was going to recommend that farm to you, but thought it a little too far out of your way. I had some of their perry last week, isn't it wonderful? My mate Andy brought it back after a trip to Wiltshire, unfortunately, he dropped the bottle on the way into work. It split and sprayed perry in all directions, so he ran into a shop, bought a bottle of water and put the remainder of the perry in that. Me and Biro scoffed it with some sausages I got from London Bridge Vaults.
Andy gave the cider he brought back to some Finns. They were very impressed, as the cider they drink in Finland is very sweet. He's goung back soon, and has promised me (and the Finns) some more.