Cigar and Rum Pairing
Golden Pairing
A few weeks ago I received a Habano and decided to save it for a special occasion. I am referring to Cohiba’s Siglo VI, also known as “Cañonazo” (52 x 150mm). This line of cigars is considered to be a smoother or more commercial version of the classic Cohiba, design to attract consumers who enjoy medium-bodied cigars. The Siglo VI is a spectacular Habano to pair with complex spirits such as Single Malts from the Scottish Highlands, as well as Armagnac and complex Rums with true and prolonged ageing. I selected El Dorado 15 year old from Demerara Distillers, a personal favorite.
For this pairing I decided to stay away from cocktails: the only cocktails I could imagine making with this rum are classics, but I thought it would be best to enjoy it neat alongside the cigar.
I carefully light up the cigar, paying special attention not to burn the wrapper while also ensuring an even burn. The draw throughout the first third of the cigar is very even, devoid of knots, a prelude to a clean and easy pairing.
July 2019 Cigar used in the pairing
Moving on to the rum: the dark amber color is very characteristic of the aged rums from Guyana and Jamaica; the aroma showcases notes from the oxidation of the alcohol inside the barrels. The profile has all the traits I love about El Dorado, very classic and true to its DNA, regardless of average consumers’ preferences.
When tasting a rum neat, it always reveals aromas and flavors in a different manner than when being paired with a cigar. In this case, I really enjoy the burnt caramel notes, which remind me a lot of a freshly made Crème Brule, accompanied by hints of wet and charred oak. This pairing can be enjoyed for hours, as the complex flavors of the rum and the cigar come together.
July 2019 Cigar and Rum Pairing
Had I wanted to use this rum in a cocktail, I would have selected the Old Fashioned, which would have resulted in an even better version than the original, thanks to the balance between the sweetness of the rum, balanced by the added bitterness. I am sure that cocktail would have produced a very enjoyable pairing as well.
I hope you are able to recreate this “Golden” pairing, either neat or mixed in an Old Fashioned.
Philip Ili Barake
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