If you go to some of the markets around Edinburgh, look out for a stand selling bottles of a new spirit called Pochle. It’s the name chosen by the man who’s making Scottish Calvados or cider brandy or eau d vie from our excess apples. Rather than see them go to waste, Chris Miles will collect and store them until he can turn them into apple juice which he then sends off to be fermented and then distilled into a clear, and very strong, spirit. And Pochle? It’s an old Scots word meaning to have something without quite having permission.