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!
Ken Gargett thinks that there is plenty of support for the claim that the Trinity Hill Homage is New Zealand’s best red wine. Homage is a wine that should be in every serious wine lover’s cellar, and with each passing vintage these get better and better. New Zealand’s best wine, though? It is right up there.
Ken Gargett just had the chance to try Louis Roederer’s Cristal Rosé 2012 and Cristal 2013 champagnes. For many, a good sparkling rosé is a thing of beauty and this one tops most. While Ken’s usual response to a young Cristal is that it is fabulous, he feels it something of a shame that the 2013 Cristal was not given a bit longer before release. However, both of these vintages are glorious now and there is no doubt they will age and improve for many years.
Chimay is a Belgian Trappist beer fermented in oak barrels. Whether you drink it soon after purchase or cellar it for extra richness and complexity, this is a cracking beer and definitely one that should be on your radar. And it is a brilliant match if you want a full-flavored cigar, says Ken Gargett.
Bollinger’s latest release, the 2007 R.D. or, more specifically, the 2007 “Récemment Dégorgé” (“Recently Disgorged”), is the house’s flagship wine. It is still early days for the 2007 R.D., and it is perhaps not exhibiting anything like the truffle and mushroom notes that should come in the years ahead. But Ken Gargett thinks it’s already great to drink now and rates it 97/100.
The Alberta Premium Cask Strength Rye was judged “World Whisky of the Year” for 2021; however professional opinions range from “a joyous experience” to “threatening to trigger the gag reflex.” Ken Gargett throws caution to the wind and shares his thoughts on this opinion-splitting Canadian rye here.
Pedro Parra, “the Indiana Jones of the wine industry,” has been quoted as saying that, “Music is like geology – some is heavy metal, some is jazz.” His perception of Australian wines is of them being too heavy. He wanted to see if he could change that, put a different interpretation on them. And at Alkina wines in Australia, where Grenache has emerged as the superstar, Ken Gargett thinks he is on the right track.
The Hunter Valley, a couple of hours’ drive to the north-northwest of Sydney, would probably not be the first place that anyone would plant grapes if they were starting from scratch today. It can be intolerably hot and, while rain during vintage is not compulsory, it is a regular intrusion. As is hail. And, of course, if it is not raining during any vintage, there’s drought. But, as Ken Gargett explains, the region regularly produces sensational wines, and two of his favorites hail from Tyrrell’s and Brokenwood.
Ken’s search for the greatest rum in the world started nearly two decades ago, although he didn’t know it at the time. He was on one of his early visits to Cuba with a few friends to chase the “silver ghost,” a bonefish, when Fidel Castro’s personal cigar roller told him the story of the Isla del Tesoro (“Treasure Island”) rum.
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.