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Instead, he speculates that it was aged briefly in a wooden barrel, then stored in a glass or ceramic container called a demijohn, a common practice at the time.

These wines had only fairly recently found their way into individual bottles, rather than the traditional demijohns in which they had long been sold locally.

We had a demijohn holding a gallon of fresh water and our ration was one capful – about three teaspoons – a day.

Green glass demijohns sit atop an antique armoire that Colby picked up from a secondhand store.

What kind of fool would throw out this exciting glass demijohn?