Pairing Cigars & Alcohol – Soju
Cigars and fine liquor are a natural pairing, enhancing each other’s complexity and depth. Whether it’s a rich whisky, a smooth rum, or a refined cognac, the right drink can elevate the cigar experience, and vice versa. This synergy is so profound that some cigar brands take it a step further, aging their tobacco in liquor barrels to infuse their cigars with unique flavours.
Several iconic collaborations between cigar and liquor brands have emerged from this shared passion for craftsmanship. Maker’s Mark, for example, offers cigars housed in their signature wax-sealed tubes, while Drew Estate has partnered with Pappy Van Winkle and even crafted Kahlua-flavoured cigars in the past. General Cigars has teamed up with Sazerac, resulting in creations like Fireball cigars and Weller by Cohiba, alongside partnerships with Buffalo Trace. Diesel’s Whisky Row cigars, produced in collaboration with Rabbit Hole Distilleries, are another fine example of this harmonious relationship.
Cuban cigars have also embraced this trend, with Cohiba famously collaborating with Martell Cognac. In Europe, Dominique London, a luxury retailer, has gone even further by acquiring a distillery in Wales, producing their own whisky, gin, rum, and other liquors to pair with their cigars.
Pairing cigars with liquor creates a world of possibilities for the discerning connoisseur, allowing both the cigar and the spirit to shine through their complementary flavours. This rich tradition continues to inspire new partnerships and innovations, providing endless enjoyment for enthusiasts.
Jinro Soju
Soju (소주) is more than just a drink – it’s an integral part of Korean culture and a globally recognized favourite among spirit enthusiasts. This clear, colourless alcoholic beverage, originally made from rice, has a mild flavour similar to vodka but with its own unique twist. Traditionally enjoyed neat, its alcohol content ranges from 12.5% to as high as 53%. In recent years, however, the trend has shifted toward lighter versions under 20%, making soju more accessible to a broader audience.
In the 1920s, there were over 3,200 soju breweries spread across the Korean peninsula, crafting distilled spirits from fermented rice wine. Today, Jinro stands as the undisputed market leader, accounting for 50% of all white distilled spirits sold in South Korea. With diverse flavour options such as grapefruit, green grape, plum, strawberry, and peach, Jinro offers a modern twist on this centuries-old beverage.
In this blog post, we’ll dive deeper into the world of soju. While I couldn’t get my hands on every flavour, we’ll explore some of the most popular varieties together. Cheers to a flavourful journey through the rich history and contemporary enjoyment of soju!
Grapefruit
The nose is not very pleasant. Alcohol with a hint of grapefruit, both not the best smelling aromas in the world. I don’t know how to describe the flavours. Slightly tart and bitter grapefruit, but there is something savoury too. It’s an acquired taste I think, and a taste I haven’t acquired, nor do I think I will ever. The only pairing I can think of is with a strong and bold cigar to overpower the taste of this grapefruit soju.
Green grapes
This time the nose is pleasant, almost like a grape essential oil or fragrance. Th soju is refreshing with a strong green grapes flavour over a flavour that comes close to a mixture between sake and gin or jenever. Now it’s not my favourite drink but it is miles better than the grapefruit one. I would pair this with a medium bodied creamy cigar.
Plum
The nose is strong and fruity, almost like bubble-gum. The plum flavour is strong, and it makes this the nicest of the three soju flavours in this article. But it’s also very sweet, and that limits the possibilities for a good pairing. A medium full bodied with a wooden flavour profile seems like the best choice to make.
Inspector X
