Let’s just hope that Jo can work a bit of magic then!
Something not that unusual from a winery TWS already deals with. Same as the others.
@peterm - no doubt you are correct, however to win the (imaginary) prize can you be more specific ? - grape(s) and region. Bonus points for wine style, fermentation vessel, name of vigneron etc.
OK, since you ask (It won’t be) naturally fermented Tibetan yak miIk aged in terracotta amphora.
Ooohhhh not tried that yet!
What vintage would you recommend?
My parents hated that stuff. Together with the whole yak-dung-as-fuel smell. Maybe just a bad vintage, in retrospect. Before my time.
Don’t forget about the Society Promise!
From personal dismal experience, drinking fermented mare’s milk is neeeiiigh laughing matter (unless served in a Zalto at cellar temperature of course)
Well I got pretty addicted to Filmjölk when I was touring in Sweden in my youth. Maybe it wasn’t a mare