Happy New Year! I’ll be posting something witty and thought-provoking shortly but meanwhile I thought I’d share this letter in reply to my Spectator winter drinking article.
Sir: I thoroughly enjoyed Henry Jeffreys’s piece on the joys of seasonal drinking (7 December), but had one minor quibble: fermented yak’s milk in Mongolia? Whatever next? Fermented mare’s milk — airag — is often drunk, and is quite tasty, more so after a few bowls. Admittedly the lumps can be slightly offputting, but they are avoidable. Yak’s milk is both drunk and used to make cheeses — but in my many years in Mongolia, I’ve never known it as an alcoholic drink.