As with every aspect of our lives, the world of wine and spirits is heavily regulated. Growing grapes, making the stuff, distilling, selling, even (perhaps especially) drinking it. Here Ken Gargett takes a light-hearted look at some of the newer and crazier laws and regulations around the world.
Popular? Bombay Sapphire is one of the most widely used gins and the fastest growing premium gin in the world. These days, with the gincredible popularity of the spirit, that means it is one of the most loved and drunk spirits on the planet. Ken Gargett takes a deep dive.
The first Black Tot Day was in 1970, the last day on which sailors in the United Kingdom’s Royal Navy were issued their daily rum rations (“tots”). Pusser’s has taken the exact recipe used by the Royal Navy when it discontinued the daily ration on July 31, 1970 and used it to make its rums, the only producer in the world to do so. Here, Ken Gargett fills us in on everything tot – he luckily doesn’t go “sipping the admiral,” though.
One of the great positives about Grower Champagne is that more and more stars continue to emerge. And one name that has been appearing on the radar more often is Laherte Frères. Ken Gargett takes a closer look and a few tastes.
At the 2016 World Whiskies Awards, Teeling Whiskey was awarded “World’s Best Irish Single Malt” and then in 2019 “World’s Best Single Malt.” Ken Gargett takes a look at (and a few drams of) a couple of the company’s wonderful whiskeys and explains what makes them so exceptional.
In case you missed it, the last Friday in April has been declared International Viognier Day. So in honor of the occasion, Ken Gargett takes a dive into the vat of this often-overlooked white wine that nearly died out but was thankfully resurrected again.
One of the wines Ken Gargett brought to a recent wine tasting with friends was a sherry, the Equipo Navazos La Bota de Manzanilla Pasada No 80, Bota Punta. Some among you will have no doubt that such a wine demands Grand Cru status, while others will be horrified at the thought. And so it was at the dinner. But let’s just talk about sherry for a moment, shall we?
Ken Gargett recently attended a wonderful Perrier-Jouët Belle Époque dinner at the Queensland Art Gallery with focus on the Rosé. At the dinner, however, the superb Belle Époque Blanc de Blancs and also the current-release Belle Époque, the 2013, were opened for tasting. Here he shares his thoughts on these spectacular champagnes.
Why is it that Chablis never seems to get the love it deserves? Why do so many wine lovers, even those who buy and drink Chablis wine, often dismiss it as merely a little sibling of White Burgundy? Ken Gargett considers that no matter where Chablis sits in your perception, it should not be ignored or treated with the contempt of familiarity. Chablis is one of the world’s great white wines.
Is caviar all it is made out to be or simply fish eggs? One of the world’s greatest delicacies or misshapen bait? And even more importantly, is champagne and caviar the great culinary combination or just one excess on top of another? Ken Gargett goes for a deep dive to find out and shares his thoughts here.