Asturian-American Migration Forum

Is, I agree with you about Calvados, and I used to love it. But that was back when I could drink and before I sacrificed most of my liver to ridding the world of its supply of ever-dangerous 25 year old Laphroaig. A noble sacrifice, but someone had to do it.

Bob wrote:Is, I agree with you about Calvados, and I used to love it. But that was back when I could drink and before I sacrificed most of my liver to ridding the world of its supply of ever-dangerous 25 year old Laphroaig. A noble sacrifice, but someone had to do it.

Very noble endeavor, Bob, although at 40% alcohol by volume, quite ignoble on your liver, pancreas and other departments. You need a steel vat to metabolize Scotch, way beyond my threshold.

Btw, those comments on Calvados weren't mine, but those of the NYT author, Rosie Schaap. But I agree--Calvados is the great nightcap for fall evenings.

Maybe Anzu can explain why there is no equivalent to Calvados in Asturias. Carlos once tried to explain, but I forget what he said about this. The 'licor de manzana' that I've found in Asturias and Spain is mostly sweetish plonky stuff with artificial flavors (green).

En realida esisten destremaos productos derivaos de la destilacion de la sidre, sicasi'l Calvados tien bastante mas fama y foi llevau al nivel industrial relativamente ceo, mientres que n'Asturies esa triba de productos yera mas bien de produicion familiar o llocal. Amas d'eso, por un tiempu n'Asturies tuvo prohibia la destilacion de la sidre, motivu pol cual la mayor parte de los llicores y aguardientes de sidre asturianos taben fechos por emigrantes asturianos en America.

http://www.lasidra.as/index.php?option= ... mitstart=5

Exemplos son la sidre de xelu, l'aguardiente de sidre o demas llicores de sidre. La cuestion ye que n'Asturies si esisten equivalentes, pero dende llueu nun son "licor de manzana" sinon llicores de sidre o les llamaes Sidres de Gala.

Equi hai una escueta rellacion d'esta triba de productos:

http://lasidra.as/index.php?option=com_ ... y-llicores

Amas caberamente ta xorreciendo la tendencia a facer tasties de llicores de sidre (pa lleelo n'ingles clicar na bandera britanica):

http://lasidra.as/index.php?option=com_ ... &Itemid=71

http://lasidra.as/index.php?option=com_ ... &Itemid=71

http://lasidra.as/index.php?option=com_ ... &Itemid=71

Tamien ta habiendo della investigacion sobro la produicion d'aguardientes de magaya, toa una noveda, por parte del SERIDA: http://lasidra.as/index.php?option=com_ ... &Itemid=71

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Actually there are some products derivated form the cider distilling, but Calvados has much more fame and was taken to an industrial level very soon, while in Asturies that kind of products was much more a familiar or a local production. Apart of it, for some time the distillation of cider was forbidden in Asturies, that's the reason why the most of the Asturian cider brandies and liquors were produced by Asturian emigrants in America.

http://www.lasidra.as/index.php?option= ... mitstart=5

Examples are the ice cider, the cider brandy and some othe cider liquors. The fact is that in Asturies there are equivalents, but certainly they are not "apple liquors" but cider liquors, or the called Gala Ciders.

Here you have a short list about this kind of products:

http://lasidra.as/index.php?option=com_ ... y-llicores

Moreover, lately there has been a growing tendence to make cider brandy tastings:

http://lasidra.as/index.php?option=com_ ... &Itemid=71

http://lasidra.as/index.php?option=com_ ... &Itemid=71

http://lasidra.as/index.php?option=com_ ... &Itemid=71

There has been recently some investigation about the production of magaya brandies, quite a novelty, by the SERIDA: http://lasidra.as/index.php?option=com_ ... &Itemid=71

Asincar, crea un snack con la magaya (residuo del lagar)

https://www.facebook.com/nuevaespana/po ... 2898682862
http://www.lne.es/centro/2018/05/05/mag ... 81049.html