At the 2016 World Whiskies Awards, Teeling Whiskey was awarded “World’s Best Irish Single Malt” and then in 2019 “World’s Best Single Malt.” Ken Gargett takes a look at (and a few drams of) a couple of the company’s wonderful whiskeys and explains what makes them so exceptional.
As well as being a superb bourbon, one of the great advantages of the Master’s Keep premium releases from Wild Turkey is that they are not prohibitively priced (these bourbons are in the vicinity of $150 per bottle), nor are they so limited that you’ll only ever read about them and never see a bottle. These are great bourbons intended for drinking, and Ken Gargett gives us the lowdown.
To mark the start of a ten-year-long artistic program counting down to the brand’s tricentennial, Ruinart Champagne commissioned up-and-coming French artists Maya Mouawad and Cyril Laurier to create ‘Retour aux Sources,’ an immersive visual and sound installation that interacts with the vineyards and wine cellar.
The Penfolds Grange 2015 is a wine that screams at you, demands that you take notice of it. It is no shrinking violet; it is complex and powerful. For Ken Gargett, this is the least ready of all recent Grange releases. And then there’s the Special Bin 111A Clare Valley Barossa Valley Shiraz 2016. Sublime!
From Ken Gargett’s first puff of the Punch Regional Release 8-9-8, it was clear that this was something seriously special: immediate and rich notes of roasted nuts, toasted biscuits. No issues with youth, no “elbows and knees.” Immaculately balanced from the word go!
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.
The Peter Lehmann Masterson Shiraz 2015 is called “the Masterson” in honor of the origins of the company and Peter Lehmann himself. The first release is in magnums only: a total of 1,400 magnums made, 1,000 of them to released at AUD$2,000 each. Ken Gargett rates it 98/100. Find out why right here.
Yamazaki 12-Year-Old from Japan is a whisky that Ken Gargett has loved every time he has had the chance to try it. The bottle he sampled for this piece was actually one from the back of his cupboard, which he has been sitting on for far too long. When a mate saw it, he implored him not to open it. But Ken of course did and shares the experience with us here.
2008 is a truly brilliant champagne vintage that will age for many years, and the Dom Pérignon is one of the very best of them all, if not the star. And it is also perhaps the greatest young Dom Pérignon we have seen. Ken Gargett rates it 98/100 with potential to go even higher.
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.