Fabulous result!
I think cider is at its best when around that ABV, because like you say, if the flavour is slightly less than expected, there's enough 'heat' to make it very special! Nice success story!
I made some dark beer a few years ago (we discussed it here, but I can't remember when or what we were talking about), and felt that the beer yeast wasn't up to doing the business, so added some wine yeast and it took off!
I reckon we got to near 10% as it really was incredibly strong because it went down to 0.999, and I'd loaded it with all sorts of sugars etc!
Cider is too much of a challenge with the basic equipment we have here, although I'd love to have a bash one day - maybe even just get a kit...
...now there's a thought...;0~