Beyond Brandy: Exploring the Evolving World of Cigar Pairings

For many, the quintessential cigar experience is inextricably linked to a classic brandy. Yet, as the appreciation for fine cigars diversifies, so too does the landscape of their perfect accompaniments. While the comforting warmth of an aged Armagnac or the refined complexity of a Cognac remains a beloved choice, a new generation of connoisseurs and sommeliers are pushing the boundaries, exploring unexpected yet harmonious pairings that elevate the sensory journey. This evolution reflects a deeper understanding of how different beverages and even non-alcoholic options can interact with the nuanced aromas and flavors of a premium cigar, creating a symphony of taste that transcends tradition.

The notion of pairing a spirit with a cigar is not a new one. For decades, distillates like Armagnac and Cognac have held a revered position. The author’s own father, a man of refined taste, consistently requests "a nice bottle of Armagnac to have with my Montecristo" for his birthday. His preference leans towards the elegant expressions from esteemed producers like Château de Lacquy or Domaine Tariquet, suggesting a palate that appreciates the subtle complexities rather than overt power. This year, however, a departure from the familiar was in order. A bottle of Delamain’s limited edition ‘Sig Cigar XO Edition No.2, a collaboration with cigar aficionado Aaron Sigmond, offered a compelling detour into the world of Cognac. Sigmond himself articulates the philosophy behind such a creation: "Many cigar-blended cognacs tend toward the heavy-handed. DSCXO was conceived to be mellifluous, nuanced, and altogether more conversational. The idea was never to overpower the cigar, nor have the cigar overpower the cognac." This sentiment highlights a crucial aspect of successful pairings: balance. The DSCXO, with its harmonious marriage of stone fruit notes – apricot, peach, and plum – and a delicate almondy sweetness complemented by fine, dry black tea undertones, is indeed a testament to this balanced approach, proving delightful whether enjoyed with a cigar or savored on its own.

Historically, the alignment of brandy and cigars has been a cornerstone of the cigar lounge experience. Several esteemed Cognac houses have recognized this synergy and have, over the years, introduced specific cuvées designed to complement cigars. Names like Hine XO Cigar Reserve, Frapin Cigar Blend XO Grande Champagne, and Gautier XO Pinar del Rio Cigar Cognac stand as testaments to this enduring connection. However, to confine the possibilities to brandy alone would be to overlook a burgeoning world of innovative pairings that are transforming how enthusiasts engage with their cigars.

At the vanguard of this exploration is The Emory, a luxurious hotel nestled in London’s Hyde Park. This establishment has curated a unique offering: six distinct tasting flights, each featuring a single cigar artfully paired with a trio of prestige spirits. These flights venture beyond the traditional, encompassing not only classic Scotch single malts but also adventurous South American rums, the crispness of Calvados, and the earthy complexity of Mezcal. A particularly intriguing example is the pairing of a Partagas Cedros Year of the Snake with a Yamazaki 18 Year Old from Japan, an Ardbeg Traigh Bhan from the windswept isle of Islay, and a Durango Mezcal from Clase Azul. This diverse selection underscores a growing willingness among cigar smokers to explore beyond conventional pairings.

Blue Curran, Head of Cigars at The Emory, observes this shift firsthand: "People are more willing to venture from some of the classic pairings now than they were before." For those not staying at The Emory, securing a table at its exclusive rooftop cigar lounge, The Emory Cigar Merchants, necessitates booking one of these tasting flights, adding an element of sought-after exclusivity to the experience.

Beyond spirits, tea is emerging as a surprisingly sophisticated partner for cigars at The Emory. Curran has meticulously developed a series of pairings that harmonize the hotel’s bespoke tea blends with specific cigars. For a delicate sakura-smoked black tea, he recommends a cigar with a "delicate texture but with a more perfumed, floral character," suggesting a vintage El Rey del Mundo as an ideal companion. For the hotel’s richer house oolong, the preference shifts to a cigar that is "richer and rounder in texture," citing Por Larranaga or La Gloria Cubana as exemplary choices. The Linea d’Oro of Romeo y Julieta is also considered a strong contender.

Curran’s personal ultimate cigar pairing, however, lies in an unexpected yet utterly delightful choice: a simple glass of Champagne. He extols the virtues of Billecart-Salmon Le Sous Bois paired with a classic Cohiba such as the Robustos. The Champagne’s "fine texture and notes of sweet cooking spices work perfectly" with the cigar, creating a harmonious dialogue between effervescence and tobacco.

The realm of cocktails is also experiencing a renaissance in cigar pairing. Julien Beltzung, Head Sommelier at Lalique’s new Zurich hotel, Villa Florhof, which boasts its own Salon Davidoff fumoir, considers cocktails "one of the most exciting new developments in the world of cigars – a fresh and creative way of approaching the pairing experience." He notes the increasing popularity of tequila-based cocktails in cigar lounges, highlighting their vibrant and often unexpected compatibility.

Villa Florhof’s innovative take on the Paloma, crafted with mezcal and homemade vanilla syrup, exemplifies this trend. Beltzung elaborates on its appeal: "You get the exotic and smoky character from the mezcal, some spice and salinity, fresh grapefruit, and bubbles that help refresh the palate. The vanilla adds a softer, sweeter dimension that works beautifully, particularly with cigars on the lighter and more delicate side." This approach challenges the notion that only robust, high-proof spirits can stand up to a cigar. Beltzung argues that "big-hitting dark spirits often simply wind up accentuating the dryness in the mouth. By choosing something with a little less alcohol and more freshness, you bring fluidity and hydration to the palate, creating a more balanced experience."

This philosophy extends to the consideration of sweet wines. Beltzung suggests exploring "old Sauternes and Alsace Pinot Gris – vendanges tardives." He particularly champions mature vintages of Sauternes, ideally more than 20 years old, such as those from the Lalique-owned Château Lafaurie-Peyraguey, a Premier Grand Cru Classé from Bordeaux. These wines, he explains, offer "incredible complexity with notes of dried fruits, caramel, spices, honey and oak, while the sweetness and acidity of the Sauternes bring balance and freshness to the palate." He also observes a growing trend of cigar smokers opting for beer, further diversifying the pairing landscape.

Jimmy McGhee of James J. Fox, a venerable cigar merchant in St. James’s, emphasizes a crucial yet often overlooked aspect: the "drinking time" of a cigar. "If I am smoking a large format cigar, something that will take over an hour to get through, I will always choose a longer drink with a lower ABV. If I start sipping a cask strength rum for the duration of the cigar, I might not be able to stand up at the end…" This practical consideration underscores the importance of matching the duration and intensity of the beverage to that of the cigar for a more enjoyable and sustainable experience.

McGhee articulates a guiding principle for successful pairings: "two products that will not outshine each other. I don’t want a dominant partner in the pairing. Ideally, when a pairing really works, each product becomes ‘more’ than it is on its own." He offers compelling examples of this synergy. A classic Cuban mojito, he finds, when paired with a Romeo y Julieta Short Churchill, reveals "an extra layer of sweetness in the cigar’s blend, but also a touch more sharpness in the drink." Similarly, his experience with a Dukes Martini on the now-closed Duke’s Hotel cigar terrace, enjoyed with a Quai d’Orsay Coronas Claro, resulted in an accentuated cedarwood pepperiness in the cigar, while the oils from the lemon zest became more pronounced on his palate.

The burgeoning trend of non-alcoholic pairings is also gaining significant traction. McGhee notes their increasing prevalence, stating, "Coffee and cigars are a match made in heaven." He advocates for a short, sharp double espresso as the perfect counterpoint to a Davidoff Entreacto. His exploration with smoking friends has also led him to appreciate the exceptional compatibility of certain teas with cigars, particularly "Himalayan mountain hand-rolled tea or some of the aged white teas, such as Lao Bai Cha from China."

As the world of cigar appreciation continues to expand and evolve, the possibilities for pairings are becoming as diverse and intricate as the cigars themselves. While traditionalists may find comfort in the timeless elegance of brandy, the exploration of Champagne, craft cocktails, nuanced teas, and even carefully selected beers offers a vibrant and exciting new frontier for enthusiasts seeking to deepen their enjoyment and discover novel sensory experiences. The future of cigar pairings promises a journey of discovery, where balance, harmony, and a willingness to venture beyond the expected will unlock an even richer appreciation for this timeless pleasure. And for those with fathers who appreciate the finer things, perhaps next year’s birthday gift will be a thoughtfully curated tasting experience, rather than just a bottle.