Old Mate
This cigar and rum pairing is not exactly “vintage” even though the version of the bottle is. Many readers will recognize it as an old friend, surrounded by good memories. I am talking about the Santa Teresa Selecto, Extra Añejo, known for its pineapple-shaped bottle, which celebrated the 200th anniversary of the Santa Teresa hacienda in 1996.
For this pairing I had to find a cigar with a character similar to that of Venezuelan rums, which tend to have a pronounced oak character, but not new oak barrel, ex-Bourbon barrel to be precise, with a well -oxidized character to them. Keep in mind that Venezuela is one of the few rum-producing countries with more consumption of aged rum than white rum and, let ’s not forget either, one of the few countries to also have a geographical denomination of origin. This particular bottle, however, was produced before 2003, prior to the creation of the denomination.
I opted for the Cuban Romeo y Julieta Short Churchill, Robusto (50 x 124 mm) which was
released in 2006 during the Festival del Habano, the same year I stepped on Cuban soil for the first time! In the case of this cigar, however, it was boxed in November of 2015, which means it has very lively notes and could surprise some smokers with its strength, not at all typical of the Romeo y Julieta line.
When I taste the rum, I detect both the notes from the light alcohols and the heavy ones, but it is the high level of oxidation that is coming across as heavy, with a protracted finish, with lingering dry fruit notes, excellent for sipping it neat. I would imagine it taking at least 10 years of real aging to achieve this profile.
Now is the time to light up the Habano and, just like I mentioned earlier regarding its youthfulness, the cigar comes across with an aggressive and intense note, very similar to a large ring cigar or one of medium body. The intense note was far from being an obstacle for the pairing, especially during the first third. I actually find it hard to believe how well-balanced the cigar is and how well it pairs with the rum, especially in the after taste.
Some people say that a pairing cannot evolve, that it is a simple combination without
the possibility to evolve, but as I approach the second third, both the rum and the cigar stay longer on the palate, resulting in a very enjoyable finish. As a matter of fact, with this Robusto, which should last for about 30 minutes, I have already gone through 4 short servings of rum, something that doesn’t happen to me very often. I typically drink at a slower pace, focusing more on all the sensations I perceive through each third of the cigar, but this was not the case today.
The cigar turned out to be wonderful! This was the first cigar from the box I bought at the beginning of the year. It burned very evenly throughout the session, with all the typical draw and all the flavors associated with Cuban tobaccos. I recommend this to all, especially to readers in the USA, since they are now (finally) able to get Cuban cigars.
Cheers!
Philip Ili Barake
#GR CigarPairing
My name is Philip Ili Barake, Sommelier by trade. As a result of working with selected restaurants and wine producers in Chile, I started developing a passion for distilled spirits and cigars. As part of my most recent job, I had the opportunity to visit many Central American countries, as well as, rum distilleries and tobacco growers. But my passion for spirits and cigars did not end there; 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. Now I face the challenge of impressing the readers of “Got Rum?” with what is perhaps the toughest task for a Sommelier: discussing pairings while being well aware that there are as many individual preferences as there are rums and cigars in the world. I believe a pairing is an experience that should not be limited to only two products; it is something that can be incorporated into our lives. I hope to help our readers discover and appreciate the pleasure of trying new things (or experiencing known things in new ways).