Orange Digestif

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Orange Digestif 

Some time ago I used Santa Teresa’s Orange Rum for a pairing: it is a very versatile liqueur when used in classic mixology. Some people are surprised by the personal touch it can give cocktails, plus it is one of the few rum liqueurs available in most markets. It is a liqueur with an unusually-high proof, bottled at 40% ABV, whereas many similar products don’t even get close to 35%. In addition to its high proof, it is also highly sweet, hence my reference to it being a liqueur. I can imagine the sugar content, with hints of chocolate and orange, surpassing the 100gr per liter.

Even though I am aware of its excellent role in mixology, for example making a great Rum Old Fashioned, I opted for a neat pairing, searching for a cigar with a high body and a short smoking time. I am, again, relying on the ideal cigar for these occasions, a Series “D” N°6 from Partagas (50 ring x 90mm). If you can’t find this particular specimen, replace it with another cigar that will give you approximately 25 minutes of smoking pleasure. Due to the small size of the cigar, all the thirds are very similar and I refer to the whole experience as a whole. It doesn’t mean that there aren’t any variations, but the smoking time is so brief that they become negligible.

I start by sipping the rum, with its chocolate and orange notes, with hints of 70% pure cocoa. The high sugar content leaves the mouth unctuous and silky, something highly appreciated by smokers who are also fans of products like Frangelico.

Once lit, the Habano maintains its full-bodied strength from beginning to end and I must admit that the pairing was very enjoyable. It was, perhaps, an espresso cup away from becoming a superb one! The orange notes remind me of dried orange peels, covered in chocolate, which makes the flavors linger in the palate for a long time, which should please even the skeptics who think they don’t enjoy liqueurs. If a Habano is not an option for you, a bold Nicaraguan cigar should have the same fortitude, and don’t forget the coffee, which is guaranteed to round up the pairing.

A somewhat simple pairing, but one that is very easy to replicate, especially in this cold season, when smoking opportunities are rare and brief.

Philip Ili Barake

#GR CigarPairing

-Article written by Philip Ili Barake-   

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).