Back to (sherry) school.

Raw sherry is here. If you try real hard you just might find you get a bottle.

Thanks to Adam’s brilliant sherry primer a few months back, most Moose Milk readers probably think we’ve covered that ground pretty thoroughly. Thanks to a few new en rama releases, though, I’ve found a pretext to dredge the topic up again and add a few thoughts about the joys of “raw” sherry.

Photo credit: Gonzalez Byass

If you see “En Rama” on a bottle,…