Fresh ripe dingell berries plucked from ass hair ; Hand pressed and left to ferment for 1 years.
Best served warm, with mange custard
I hand picked 2 bushels of dingell berries last year at my local retiremnt village .I took them home and pressed them with my fingers until I had 2 gallons of fresh dingell berry juice.I then bottled the juice and placed in my celler tell just last week. Last week my girl freind had a mange infection so we baked it off and made some custard.I opened a bottle of the dingell berry wine for the celebration of the baked mange custard. The two togather were spendid .Highly recommended for skilled connaisseur's of the finest delicacies