Sex still sells in the auto industry, and gas-burning performance is sexy. Despite the rise of electric speed, we’re simultaneously living in a golden age of carbon-combusting horsepower!
Singleton 40-Year-Old Malt Whisky in Ken Gargett’s opinion is alluringly mellow but with undoubted power, there is amazing length. If a hedonistic malt is your thing, then you will find this a majestic malt.
When Tim Mosso first attended the NY show in ‘98, he was a 13-year-old kid in awe of the spectacle. Its sheer scale was stunning. But the world is changing and he learns what a difference 26 years makes.
There are two key technologies used for the coloration of luxury watches and movements, PVD and ALD. Sergio Galanti takes a quick look at color treatments.
IWC has a long history with ceramic cases and today they are usually found in the brand’s Big Pilot^s Watch collection.
The tiny, delicate, nearly impossible-to-create hairspring is the one of the biggest advances for modern scientific technology there is. Here Joshua Munchow takes a dive into the muscle of the beating heart of most mechanical watches: the hairspring.
The gem in the Bilancia wine treasury is six hectares known as Roy’s Hill. This is where the Syrah vineyard known as La Collina is planted. And in Ken Gargett’s opinion, it is sensational!
In Ken Gargett’s opinion, the Chivas Ultis XX exhibits a depth and complexity that puts to rest any argument that blended whiskies cannot sit with the finest malts. We have a burnished orange colour. The aromas move through toffee and cinnamon, vanilla and red apples, caramel, cigar box and more. Balanced, mellow, complex and ever so long, this is a gorgeous whisky.
In theory, a mechanical watch is very simple: it’s ‘simply’ a spring (the mainspring) unwinding at a constant rate with hands attached to gears that rotate as the spring unwinds. Easy! Ian Skellern highly recommends anyone at all interested in mechanical watches to watch this video as it clearly highlights how a mechanical watch works.
Interest in mezcal has exploded in markets like the United States. Others have been a little slower to get on board but it is happening. And that is thanks to the top shelf, artisanal craft efforts. Here Ken Gargett takes a deep dive into mezcal and warns off drinking the bottles with a worm.