Pairing Cigars & Alcohol – Tuak Alus Indu

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.

Tuak Alus Indu – Sweetness Rooted in Sarawak Tradition

Tuak Alus Indu is a Sarawakian rice wine with a softer, sweeter character that contrasts beautifully with its bolder sibling, Tuak Laki. Crafted with Gula Apong, a smoky palm sugar native to Borneo, Indu carries notes of caramel, molasses, and a delicate tropical warmth. In its pandan-infused variation, the drink reveals an added layer of herbaceous sweetness, making it both nostalgic and modern.

Founded in 2018 by three friends, Tuak Alus set out to honour Dayak heritage while reimagining tuak for a wider audience. From the longhouses of Sarawak to urban bars, their mission is clear: to keep tradition alive while showing just how versatile rice wine can be. Whether enjoyed neat, chilled, or as a base in cocktails, Tuak Alus Indu embodies both celebration and refinement, making it a fascinating companion for pairing.

Neat

The drink has a pale golden straw with a faint greenish hue, likely from the pandan infusion. Slow-moving legs on the glass suggest moderate sweetness. The nose releases a lot of pandan leaf. Grassy, nutty, and lightly floral. Underneath is warm rice sweetness, hints of young coconut, and a touch of vanilla. A subtle herbal lift rounds it out. The pandan sticks out in the flavour, with plenty of sweetness, almond, toasted rice and green tea. The rice wine base gives tropical fruits like banana and jackfruit, honey and fresh green apple. There is a faint lemongrass-like freshness in the background.

The mouthfeel is medium-bodied, smooth and slightly viscous. The spirit has low tannin but a mild astringency from pandan. Light sparkle if young and freshly fermented. The pandan, nutty rice and a faint herbal bitterness balance the sweetness in the finish. The aftertaste is clean. This will go fantastically well with a milder cigar. A Fonseca Delicias or a Perdomo Champagne

Old Fashioned

A twist on the classic Old-Fashioned, swapping whiskey for Tuak Inda for a softer, fragrant sip.

The nose has a beautiful aroma of orange with hints of pandan. The grassy, coconut and herbal flavours of the pandan shine in this Old Fashioned. The bitters amplify them, while the fruity flavours of the rice wine support this in a perfectly balanced way. This is a delicious version of the Old Fashioned, but that being said, it is not a drink that you’ll have two of in a row. Not because of the ABV, as it’s relatively low ABV, but because of the richness and sweetness. A medium bodied cigar will go well with this, in any flavour profile except for something sweet. A sweet cigar will add too much sweetness.

And now for the Old-Fashioned recipe:
7½ml Palm Sugar Syrup (or Demerara syrup)
2 dashes of bitters
75 ml Tuak Inda
Orange peel
Stir the Tuak Inda, syrup and bitters in a mixing glass. Then strain into a rocks glass over a big ice rock. Express an orange peel over the drink and drop it in.

Borneo Breeze

A light and crisp cocktail that highlights Tuak’s natural sweetness with tropical fruit. I have never seen this cocktail anywhere, so I’ll take credit for it. The pineapple shines in the nose, although muted, with some pandan sweetness and a hint of the bitters.

The mix between pineapple and lime give sweet and tart, with the sweetness of the Tuak and the syrup balancing it. The bitters create depth. All the flavours from the Tuak are shining through, from the pandan to the toasted rice, but in a very nice and smooth Tiki style cocktail. And low ABV to boot. This will go well with a mild to medium smoke.

And now for the Borneo Breeze recipe:
60ml Tuak Inda
30ml Pineapple juice
15ml Lime juice
15ml Simple syrup
2 dashes of Angostura bitters
Soda to top
Shake Tuak, pineapple juice, lime juice, syrup, and bitters with ice. Strain into a Collins glass with fresh ice and top with soda. You can garnish this with a pineapple leaf or a lime wheel.

Sarawak Sunset

A fragrant, slightly creamy cocktail that highlights Tuak’s soft sweetness with tropical and floral notes. The nose is odd, with honey sweetness, lots of coconut yet also fresh citrus and the floral and herbal notes from the Tuak Inda.

This is a unique cocktail. Creamy, fresh because of the lemon and the coconut, sweet because of the pandan and the honey, tart and tropical because of the passionfruit. I can’t think of any cocktail that comes close to this. It’s low ABV and creamy, so it will work well with a big, fat Connecticut Shade cigar.

And now for the Sarawak Sunset recipe:
50ml Tuak Inda
20ml Passionfruit syrup
15ml 2:1 Honey syrup
10ml Lemon juice
15ml Coconut cream
Shake all the ingredients with ice until frothy and chilled. Double strain into a chilled coupe and garnish with an edible flower or a light dusting of nutmeg.