Pathca wrote: ↑Fri Jan 28, 2022 6:50 pm
I hadn’t heard of it before but it sounds nice,something to try
It's a Breton distilation of cider similar to Calvados in Normandy. It's normally cut to 45% or 45 degrees as they say here & aged in oak casks. Pure Lambig at 100 deg was used as an antiseptic by country folk but difficult to get now due to strenuous checking by the customs & form filling by the distillers who in our area travel around with wood fired stills collecting cyder for distilling. 200 litres of cider gives about 20 litres of Lambig.
Licences to get cider distilled were family things where cider orchards existed & handed down, but now getting fewer as folk die off & licences are lost. Our neighbour had a licence as did several of my old Boules pals, hence our stock, but his licence died with him as his son had no interest. Lots of the older generation have huge stocks dating back yonks & worth rooting out.
. Sadly his death was the end of his use of it but it still exists so, maybe I'll call in to see if it's 'available'
surely you can find a cheaper option for cleaning alloys 
I love cidre. We have this place just up the road from us http://www.museeducidre53.fr and this one just down the road from us https://www.orne-achats.fr/lesmartellieres and this is my favourite tipple from Les Martellieres Le Poirissimo it's lovely and doesn't knock me off my shelf quite as much as Calva which is a bit too strong a taste for me 
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