Alright, after trying both Stirling Scots Pine Sheep and Oleo Very Cherry, I thought I'd open up a discussion on the merits of mutton tallow versus duck. The two generate incredibly rich creamy lathers with lots of glide. But I'm curious as to what others think regarding how each performs, what your preference is, and your thoughts on the two tallow bases themselves as compared to, say, beef tallow. What other tallow bases would you like to try, if ever they become available(e.g., goose or swine)?
