Without question the world’s finest alcoholic dairy product, kymyz is a toothsome brew of fermented mare’s milk, and the intrepid inebriate who finds himself in these far reaches would be a fool not to embark on a kymyz-tasting tour.
A colorful, practical guide to drinking Kymyz in Kyrgyzstan. (Don’t be alarmed by its source : The Modern Drunkard) Full of suprising facts and sharp wit, Jake Fleming’s guide will surely brighten up your day and compel you to book the next flight for Bishkek, even if you’re a teetotalist. And if you’re not totally sold on “milk champagne” yet, picture yourself…
Feeling like a favored steppe-child, you’ll crest the horizon atop your steed, sitting skylit against the vermilion of the setting sun, thirsty after a long day’s ride. The woman of the yurt, an apple-cheeked descendent of perhaps Genghis Khan himself, sees you and rushes forward through the waving grass, a bowl of kymyz in her upraised hand. You sit upon your horse and drink deeply. You dismount, and the windblown, Fu Manchu-ed patriarch, legs bowed to perpendicular from years in the saddle, comes to join you for another cup. Even if your Russian is rusty and your Kyrgyz nonexistent, in this moment you understand each other perfectly. With a wipe of the lips and a sigh of contentment, you speak the universal language of alcohol appreciation fluently.
4 Comments
June 14, 2007 at 5:47 am
[...] (I’ve seen it spelled kumis)—the Bailey’s of Kyrgyzstan (and other Mongol societies). For my money, I prefer Amarula, a delicious cream liquer from South [...]
June 14, 2007 at 5:17 pm
[...] to Nonpon, for pointing out an article in Modern Drunkard Magazine on kumys drinking. Kumys is of course very [...]
January 31, 2008 at 1:02 am
You are so much like me, or i’m like you, well anyway, if we knew each other we’d make a good team, hehe, Keep up the GREAT work homie.
November 13, 2009 at 9:29 am
[...] to Nonpon, for pointing out an article in Modern Drunkard Magazine on kumys drinking. Kumys is of course very [...]