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As Ken Gargett explains, to adequately describe a Cohiba Siglo VI Gran Reserva cigar is almost like trying to catch the velvety smoke it produces in your hand. And it is dense, velvety smoke. The texture is as soft as cotton bud clouds. Plush and cushiony. Many describe it as the greatest cigar they have ever tasted, but, ouch, the price!
Heidsieck Monopole Gout American 1907 is the world’s most expensive champagne. This is the famous “shipwreck champagne” and it has a truly extraordinary story to tell, much more interesting than simply the prices it has achieved.
The idea of Last Drop is to source rare and first-class spirits, usually with considerable age. Some of these products – and in the company’s decade of operations, there have only been 13 releases – are extremely limited and seriously expensive. But is it worth it? Ken Gargett reverently sips a dram and shares the results with us here.
Seppeltsfield has just released its 1918 100-Year-Old Para Vintage Tawny Port-style wine. There is, quite simply, no other wine in the world like it. Where else could you hope to find a wine whose current release is the 1918? It exists, but only thanks to the extraordinary vision of one man.
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.
An exceptional tasting of vintage champagnes provides great insight into the enormous differences between the styles made by the various houses, variations in vintages and also in the different versions of champagne available. Ken Gargett took one for the team and lets us know what he thought of these superlative wines.
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.
For many people, anchovies are one of those foods to be avoided like the plague. But for Ken Gargett anchovies are not a love-it-or-hate it food. Rather, they are a love-it-or-you-have-not-discovered-how-good-they-can-be food. A lunch of a freshly baked loaf of hot, crusty bread smothered in good quality anchovies is just magic. Here he takes you on an aquatic journey through the culinary aspects of this small fish.
There is one wine producer that has taken on almost mythical status in recent years: Domaine de la Romanée-Conti. And one of its wines, Romanée-Conti, stands out above all others. Many wine lovers, perhaps most, consider it to be the very best wine in the world. Ken Gargett is one of them.
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.
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