Bovino noir

it's when you cook lamb and cow blood and then chill it. And then put it through a fermentation process and store it in oak casks for 48 months. A rich almond & chestnut first wave, then distinct ribbons of Scottish clover lilly, and a saffron tonsil kicker, with accents of cinnamon, nutmeg, corn syrup, and mint. alcohol percentage is yet to be determined, but it is said to have similar effects as pinot noir, except its made from bovines, not grapes.

yo bovino noir gets you drunk af and it kinda reminds me of a steak and cheese