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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!
It was the wonderful 1975 Pol Roger that first ignited Ken Gargett’s love of great champagne. Here he looks at (and tastes) the 2012 releases and they do not disappoint: the great vintages of this century have been 2002, 2008, and perhaps now 2012!
Ken Gargett thoroughly reviews the rare Hoyo de Monterrey Escogido Cuban cigars right here. They may be very hard to find at the moment, but when they do hit the shelves everywhere they are definitely worth your interest. See what else he says.
If anyone ever questions rums as a sipping spirit, Ken Gargett directs them to Angostura’s Cask Collection and they never again doubt. For those who enjoy this style, he thinks that Angostura will very quickly become a go-to choice for a sipping rum. In this article Ken delves into the entire delicious Angostura collection, too.
Nothing happens quickly in the whisky industry, but Ken Gargett thinks that the future is looking bright for Glenglassaugh and it should take its place among the elite producers. And then there’s that superlative malt from 1965 that Ken recommends “to be sipped on bended knee.”
If Ken Gargett were to tell you that he is looking at one of the great champagnes, that wouldn’t really narrow it down for you. If he said it was a blanc de blancs then you’d be able to get closer. And if he said it had become a cult favorite in recent years, you might think he is talking about Selosse, Agrapart, Collin, or one of the other emerging growers. The champagne he puts under the microscope today is actually from small(ish) grower Pierre Peters and it is the flagship, Les Chétillons. Find out what he thinks about it here!
Flor de Caña V Generaciones with its amazing balance gives the impression that it is neither dry nor sweet, just absolute dead center. It is, by any standard, one of the finest rums that Ken Gargett has ever sampled. And then there’s that volcano stamp, a story that changed the course of history.
The top six Aussie reds? Ken Gargett thinks that most lists would include Penfolds Grange, Henschke Hill of Grace, and Bass Philip Reserve Pinot Noir, though such is its rarity (and price) that it tends to be more talked about than tasted. But there’s one under-the-radar wine from the Canberra area that should also be on that list: Clonakilla’s sensational Shiraz Viognier.
Barolo Chinato is basically a spiced wine made from a base of Barolo. But it is so much more than a usual spiced wine (and in no way to be compared with the sangria or mulled wine that Ken Gargett calls “abominations”). Find out exactly what Ken thinks is so special about Barale Fratelli’s Barolo Chinato right here.
Winemakers across the Champagne region are still in raptures over the 2008s; the 2008 Dom Pérignon, for example, has been declared the greatest Dom ever made. And how does the Bollinger 2008 La Grande Année stack up for Ken Gargett? Find out here.
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