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Champagne Labruyère And JM Sélèque: The Majesty Of Grower Champagnes

Champagne is not a wine that most people enjoy at home or by themselves as they might a good red or a top spirit. Champagne is for occasions and for sharing and enjoying with friends. If times have been tough for the large Champagne-based houses, they have been even worse for many of the small growers and their champagnes. Here Ken Gargett take a look at two up-and-coming growers for your consideration.

Taylor’s Trio Of New Vintage Ports: There Will Be Comparative Tastings For Decades To Come 

The most obvious thing to note with these three Taylor’s Vintage Ports is that they will be linked together forever. For decades to come, there will be comparative tastings and their progress will be carefully monitored. There are critics who claim that Taylor’s is the “Latour of Vintage Port,” but Ken Gargett believes they have that backwards: Latour is the “Taylor’s of Bordeaux.”

Buffalo Trace Antique Collection Bourbon: Cult Treasure – Reprise

One of the most famous bourbon distilleries of all is Buffalo Trace, whose story started centuries ago with a famous name: Daniel Boone, who rode through Leestown in 1771 “on the buffalo trace” more than 20 years before Kentucky even became a state. Ken Gargett shares here why he thinks the bourbon from this American distillery is so special.

For The Sake Of Sake: A Primer With Tasting Notes

Basically, sake comprises rice, water, and the fermenting agent called koji, resulting in an alcoholic level that usually sits between 13 and 16 percent. And you might be interested to know that the rice used is different from the standard table rice so popular with Japanese food. Ken Gargett takes a deep dive into what sake is, what types of sake are available, and whether you should drink it warm (like James Bond) or cold. Kampai!

Yamazaki 12-Year-Old Japanese Whisky: Why Pricing Has Gone Through The Roof – Reprise

Yamazaki 12-Year-Old from Japan is a whisky that Ken Gargett has loved every time he has had the chance to try it. The bottle he sampled for this piece was actually one from the back of his cupboard, which he has been sitting on for far too long. When a mate saw it, he implored him not to open it. But Ken of course did and shares the experience with us here.