Nov 2012 Tobacco & Rum
My name is Philip Ili Barake, Sommelier by trade. In 2010 I had the honor of representing Chile at the International Cigar Sommelier Competition, where I won first place, becoming the first South American to ever achieve that feat.Days before I write about my pairings, I post photos on my Twitter account about the pairings I will be making for the upcoming month. I would love to hear your ideas, comments and/or concerns. You can find me on Twitter at @Cigarili.Something to Remember
This month’s pairing takes me back to relive a rum that is slowly disappearing due to modifications being made to the nomenclature of Cuban rums that are in the range of 12 years old and that are now being called Extra Añejo (Extra Old). I am referring to one of my preferred rums from Cuba, Ron Santiago 11 Years Old. This rum is so complex that I agree completely it should not just be called Añejo (Aged). It is prepared under the supervision of Master Blender, Don Tano, a gentleman who has shared his passion, experiences and history with me and a person I have truly enjoyed being around every opportunity that I can. Unfortunately, I will not have the pleasure much longer of seeing this rum because, as time passes, it will be replaced by Ron Santiago de Cuba Extra Old 12 Years.
Pairing a Cuban rum may be considered simple to some (there is a natural tendency to pair a Cuban rum with a Cuban cigar) but, as you all know, I enjoy making things a bit more challenging by integrating different countries into my combinations. So for this pairing I have chosen the Robusto Avo Signature cigar from the Dominican Republic, which I love for its smoothness and elegance, a typical trait for this region. It stands out due to its earthiness and its many layers of spices, including cardamom. Its uniqueness allows it to stand out in an excellent manner when paired with this rum.
I now proceed with lighting up the cigar. Its initial notes are so pleasant that it makes me want it even more. As the cigar begins to warm up, it brings forth its characteristics within the first few draws, showcasing its many layers of spices through the first third. While this is occurring, I begin to pour myself a snifter of this wonderful Cuban elixir, a rum aged in the eastern part of the island, where the sugarcane fields have been exposed to the warmth of the Atlantic Ocean breeze. The aging takes place in American Oak barrels (that have been used for close to 80 years!) where I no longer expect to find the wood extractives or vanilla flavors, because I won’t find them. However, the DNA of aged rums, overly protected within the pores of the barrels, is blended together, creating a perfect form for this pairing of a Cuban rum full of fruit flavors, characteristic of the eastern part of the island. This is an excellent rum that will be extremely missed without a doubt, but I know that the Santiago line of rums will continue strong in the hands of Don Tano, who will continue to surprise consumers with more rums that will have the same exceptional DNA.
As I approach two-thirds of the way of the cigar, the notes of the rum begin to appear much sweeter and I can perceive the subtle hints of dried fruits and coffee, quite agreeable. The levels of alcohol are hidden making the union of this pairing last until the end. The cigar does not fall in the shadows of the rum, rather it enforces its medium strength notes of tobacco, characteristic of the Dominican territory. This combination allows me to relax and enjoy the rest of the cigar with a burn that is even and perfect all the way through, leaving clear and rustic ashes behind, allowing the cigar to slowly die with dignity.
Philip Ili Barake
Cigar Sommelier
Philip@GotRum.com