Lanson Champagne: Long History, Corporate Intrigue, Superb Maturation And Well Priced, Thrilling Wines

As far as Ken Gargett is concerned, if you want a well-priced champagne that will age immaculately, Lanson is the house for you. Cheers!

Buffalo Trace Antique Collection Bourbon: Cult Treasure

One of the most famous bourbon distilleries of all is Buffalo Trace, whose story started centuries ago with a famous name: Daniel Boone, who rode through Leestown in 1771 “on the buffalo trace” more than 20 years before Kentucky even became a state. Ken Gargett shares here why he thinks the bourbon from this American distillery is so special.

Partagás Serie D No. 4 Cuban Cigars: A High-Ranking Favorite

For those looking for the rare, thrilling, exciting one-offs and perhaps wildly expensive cigars, I am afraid that this time we must disappoint. Partagás Serie D No.4, which tends to be known simply as the D4, is a cigar that almost all serious cigar lovers will have enjoyed. And here Ken Gargett provides some history and of course his tasting notes on the cigar.

Cohiba Maduro 5: Some Of The Most Faked Cigars In The World (For Good Reason)

The Cohiba Maduro 5 consists of three cigars – all using maduro leaf as wrapper, which gives the cigars a much darker, almost chocolaty appearance. These are upper leaves that, as all do, have been through fermentation but have seen five years ageing, more than twice the norm. And that’s only part of why Ken Gargett thinks these Cuban cigars are so special.

Alta Pavina Citius Pinot Noir: A Spanish Wine Revelation

A Venezuelan tells an Australian, in Helsinki, to go to Spain to drink local Pinot Noir by a family that has been making it in the Ribera del Duero region for more than 30 years. The region is world famous for its Tempranillo wine, but when Pinot Noir takes hold of a winemaker, it inevitably becomes an obsession. Here’s what Ken Gargett thought of it.

Gimblett Gravels Annual Vintage Selection From Hawke’s Bay, New Zealand: Wine Highlights And Scores

One of the highlights of the wine world every year is the release of the Gimblett Gravels’ winegrowers’ association Annual Vintage Selection – this year from the 2016 vintage. Ken Gargett takes us through this little-known New Zealand region and shares his scores for wines tasted. Cheers!

Chichibu Whisky: The Japanese Version Of Pappy Van Winkle

Fans of Japanese whisky will be all too aware that the better offerings are extremely hard to find. Once a curiosity, then mainstream, and more recently highly awarded and much sought after (okay, now subject to a feeding frenzy), the stuff is as rare as an honest politician. So grab whatever you can whenever you can!

Penfolds’ New Champagne: The First Australian Genuine French Champagne

There was a time when the words “Penfolds champagnes” would have sent the Champenois into a frenzy far frothier than any of their fizz. No wine region on the planet has been more vigilant than Champagne in protecting its name (and reputation). Ken Gargett explains how the big Aussie wine producer pulled off the trick of making genuine French champagne and if it’s more than hype and bubbles.

Lagavulin 16-year-old Islay whisky

Lagavulin 16-Year-Old Whisky And Why Ron Swanson Was Right On The Money

Lagavulin is from the Scottish island of Islay. Malt lovers immediately fall into one of two camps: one does not enjoy the peaty, smoky, seaweed notes that whisky from this island usually offers. The second group loves those characteristics. No prize for guessing where Ken Gargett falls. But what about Ron Swanson?

Alan Winchester, Glenlivet distillery

Glenlivet Winchester Collection Vintage 1967: Ultra-Rare 50-Year-Old Single Malt Scotch Whisky Selling For $25,000 Per Bottle

A blend of rare single malts – the youngest of which was filled in December 1967 – The Glenlivet Winchester Collection Vintage 1967 is non-chill filtered at cask strength. It offers drinkers a rich and fruity nose with notes of apricot jam, sweet ripe peaches, and a touch of toasted almonds. And it costs $25,000 per bottle. Y-Jean Mun-Delsalle explains why.