Pairing Cigars & Alcohol – Michter’s US1 Kentucky Straight Bourbon
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.
The Story of Michter’s: From Revolutionary Roots to Kentucky Revival
Michter’s traces its origins back to 1753, when Swiss Mennonite farmer John Shenk founded a distillery in Schaefferstown, Pennsylvania. Originally named Shenk’s, the distillery began by crafting whiskey from rye grain, a staple crop in the fertile Pennsylvania Blue Mountain Valley.
As legend has it, this early rye whiskey played a notable role during the American Revolutionary War. According to Pennsylvania historical lore, celebrated by the Lebanon Valley Coin Club in 1978, General George Washington visited the distillery and procured whiskey to help sustain his troops through the harsh winter encampment at Valley Forge. Centuries later, Michter’s management would famously refer to their product as “the whiskey that warmed the American Revolution.”
In the mid-1800s, the distillery was purchased by Abraham Bomberger, a Pennsylvania Dutchman, and operated for decades under the name Bomberger’s. Like many others, the distillery was shuttered by Prohibition in 1919, and though it reopened after the repeal, it went through multiple owners and periods of financial uncertainty.
In the 1950s, a new chapter began when Lou Forman, then one of the owners, coined the name Michter’s by blending the names of his sons, Michael and Peter. Despite the rebranding, the distillery continued to struggle, and by 1989, during a low point for the American whiskey industry, Michter’s declared bankruptcy and closed, leaving its Pennsylvania site abandoned and its name seemingly lost to history.
That changed in the 1990s, when Joseph J. Magliocco, a spirits industry professional and Harvard Law graduate, teamed up with legendary whiskey veteran Richard “Dick” Newman to resurrect Michter’s. Magliocco had a personal connection to the brand from his college days, while Newman brought decades of experience, having led brands such as Old Grand-Dad, Old Crow, and Wild Turkey during his tenure at National Distillers and Austin Nichols.
The duo filed for the dormant Michter’s trademark and committed to honouring its legacy—not through nostalgia, but through uncompromising quality. Their bold move: relocate Michter’s to Kentucky, the heart of American whiskey, to access the finest resources and talent.
One of the flagship products of the revived brand is Michter’s US1 Kentucky Straight Bourbon. Crafted from a premium American corn-based mash bill, this small-batch bourbon is aged to peak maturity. True to its name, each batch is limited to a maximum of 20 barrels, allowing no room for blending out imperfections. The result is a nuanced, mellow, and earthy whiskey that reflects the heritage and craftsmanship of the Bluegrass State.
Thanks to the vision and passion of two whiskey enthusiasts, Michter’s has not only returned—it has reclaimed its place as one of America’s most respected whiskey brands.
Neat
As always, the first sip is in a Glencairn glass. On the nose I get aromas such as Corn, grain, oak, spice, caramel, dill, black cherry, vanilla, burnt orange, peanuts, slight smoke. This bourbon is nice and spicy, rich with some fruity sweetness. There is vanilla, caramel, baking spices and dark chocolate. It’s delicious. The long finish is slightly hot with notes of oak, spice and corn. I would pair this with a stronger, bolder cigar but something with a Connecticut broadleaf wrapper for the sweetness. If the cigar has a chocolaty flavour palate, the combination is divine. I paired it with a Padron 1964 Principe and that was wonderful.
in a rocks glass, the nose is much milder. But in this type of glass the spirit is a bit sweeter, little more fruity but still with that dark chocolate base flavour. The same cigars will go well though, and I had it with the exact same cigar. I still wasn’t complaining.
Old Fashioned
Recently I have been enjoying bourbon old fashioneds more than I enjoy whisky old fashioneds. Since I like this bourbon, I should like this old fashioned as well. The nose, of course, has a lot of orange. Caramel, dark chocolate, spice, bitterness and orange are the dominant flavours, with vanilla and oak on the backburner. This is delicious and I would pair this with a nice Corojo wrapped cigar for some nutty flavours from the cigar, or Cameroon to boost the spice some more.
And now for the Old-Fashioned recipe:
1 sugar cube
3 dashes of bitters
60 ml of whisky
Orange peel
Put the sugar cube in a highball glass, add the dashes of bitters and a splash of water. Muddle the sugar cube. Add ice and the whisky. Stir for 10 seconds, then add an orange peel.
Tiki Boam
Tiki cocktails are usually made with rum, but this is a bourbon base tiki inspired cocktail. The nose has both pineapple, almond and the grain, oak and vanilla honey from the bourbon.
Oh, this is great. The almond from the amaretto cuts through the citrus, while all the characteristics of the bourbon shine combined with a slightly sweet, tropical pineapple flavour. The pineapple is muted and stays on the background, but it gives this cocktail a tropical twist. I paired this with an Esteban Carrera Chupra Cabra, and that was a bliss. So look for something with a Habano Oscuro wrapper would be my suggestion.
And now for the Tiki Boam recipe:
60ml Bourbon
15ml Amaretto
15ml Lemon juice
15ml Pineapple juice
Add all ingredients in a shaker with crushed ice. Shake then free pour in an Old Fashioned glass, half filled with crushed ice.
Pineapple bourbon lemonade
An easy, three ingredient cocktail with a low ABV. On the nose I get mostly the pineapple juice with hints of the bourbon. The cocktail itself has a nice frothy top from the shaken pineapple juice. The pineapple and lime make this cocktail fruity, tart and fresh with the caramel notes of the bourbon adding sweetness. There is some dark chocolate and vanilla as well, with oaky notes on the background. This is a great summer bourbon cocktail to pair with a good Nicaraguan medium bodied cigar such as the LOFB Serie L, Flor de Las Antillas Toro or the Oliva Serie O.
And now for the Pineapple Bourbon Lemonade recipe:
75ml Bourbon
30ml Lemon Juice
120ml Pineapple juice
Add all of the ingredients in a shaker tin. Shake with ice for 8-10 seconds. Strain into a glass over fresh ice.
