To’ak makes chocolate, but not as you know it. This is manna from heaven, or perhaps chocolate from angels. Ken Gargett takes a deep dive into what is quite possibly the world’s finest chocolate.
Penfolds has recently launched the annual release of its wines, which the winemaker calls “the Collection,” and a couple of stellar new wines have joined the fold: the Superblends. However, it’s the Grange that everyone wants to try, and Ken Gargett does. Luckily for us he tastes everything else too!
Glenfiddich Grand Cru is a malt that is finely crafted and utterly superb according to Ken Gargett. Whether it offers value for money is up to each individual, but he thinks that there is no question that it’s a really lovely whisky with some unexpected notes.
Fino Viña Corrales Pago Balbaína is phenomenal sherry. Ken Gargett thinks that it is not simply an aperitif or simple quaffer, but a serious wine that should take its place at the table as a great white deserves. Here he gives us some history and tasting notes on the exceptional Spanish white.
In eighteenth-century England, a typical sign outside a gin shop read, “Drunk for a penny. Dead drunk for twopence. Clean straw for nothing.” But by the twentieth century Sir Winston Churchill reported that, “The gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.” Ken Gargett fills his glass and takes a look at the evolution of gin. Cheers!
Rieslings are generally particularly refreshing and relatively low in alcohol. And they go superbly – generally better than white Burgundy and other Chardonnays – with food. Nowadays most Riesling is dry, not sweet. And German dry Riesling is one of the wine world’s undervalued treasures. Here Ken Gargett suggests three of his favorites.
Ken Gargett has been reliably informed that there are tequilas now considered quality spirits, designated for sipping – he admits that he swallowed this obvious falsehood on an occasion many years ago, but in the interests of research once again he sallied forth. Sharing the results of his investigations here, he dips into two high-end tequilas: Fortaleza and Calle 23. Olé!
Ken Gargett reminisces and rambles about visiting the Saar region of Germany and tasting some of the world’s best Tieslings. And then there was that Vegemite incident at the Madrid airport.
At the top levels, the Grand Crus, Faiveley is making some wonderful Burgundy wines and the very best are yet to come. This is a domaine that must be considered among the region’s top producers. After tasting quite a few at a themed lunch, Ken Gargett advises that older Faiveleys benefit from time in the cellar and that early decanting seems wise. And much more!
When Ken Gargett first heard mention of a gin called Monkey 47, he assumed it must fall very much in the novelty category. Then he tried it and it has been his favorite gin ever since. Here Ken shares the story, more than likely a mix of fact and the apocryphal, of how Monkey 47 gin came to be. And it involves a watchmaker!