Pairing Cigars & Alcohol – Buffalo Trace

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.

Buffalo Trace

Buffalo Trace Distillery, located in Frankfort, Kentucky, is a historic distillery owned by the Sazerac Company. Over the years, it has operated under various names, including the George T. Stagg Distillery and the Old Fire Copper (O.F.C.) Distillery. Its flagship bourbon, Buffalo Trace Kentucky Straight Bourbon Whiskey, was introduced in August 1999, named after an ancient buffalo migration route that crosses the Kentucky River in Franklin County. The Sazerac Company acquired the distillery in 1992.

Buffalo Trace Distillery claims to be the oldest continuously operating distillery in the United States. Records suggest that distilling began on the site in 1775 with Hancock and Willis Lee, followed by the construction of the first formal distillery in 1812 by Harrison Blanton. In 1870, Edmund H. Taylor purchased the property and named it the Old Fire Copper (O.F.C.) Distillery. Eight years later, he sold it to George T. Stagg, who significantly modernized operations. In 1886, Stagg introduced steam heating in the storage warehouses, making it the first climate-controlled facility for aging whiskey in the country.

During Prohibition, the distillery remained operational under a special permit to produce whiskey for medicinal purposes, ensuring its continued legacy in American whiskey production.

Neat

The first pour is in a Glencairn glass, as always. The nose is quite strong with a strong apple aroma supported by caramel, toffee, cinnamon, rum spices and cereal sweetness. The bourbon is surprisingly good, both sweet with brown sugar, custard, toffee and apple as savoury with oak, dark roasted coffee beans, wood and dark chocolate. It’s very pleasurable and will go well with a medium bodied Nicaraguan cigar. I paired it with a My Father H2KCT Toro and that was bliss.

In a rocks glass, the nose is more pungent. Still a strong apple aroma but now with some ethanol. The flavours are the same as in a Glencairn glass, maybe with a little bit of salt. But since the flavours are so similar, I will advise the same style of cigar.

Old Fashioned

The orange from the peel is dominant on the nose, as almost always with an Old Fashioned. The sugar makes the bourbon slightly smoother. The orange peel and oils add a little orange flavour to the sweet and savoury flavours of the bourbon while the bitters add depth and character. If you can find them, pair this with a Buffalo Trace cigar but if you’re in a part of the world where those cigars are not available, like me, pair it with a stronger Cuban cigar or a medium plus cigar from any other countries. A maduro cigar would be nice, as the sweetness will go well with the Old Fashioned.

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.

Campfire mule

The Campfire Mule is a twist on the classic Moscow Mule, adding elements that evoke a warm, smoky flavour reminiscent of a campfire. On the nose I get the rosemary and the ginger from the ginger beer. The cocktail does have a campfire feel, with the freshness and spice from the ginger but also with the apple sweetness from the Buffalo Trac bourbon and that unmistaken, unique flavour of maple syrup which balances out the lime. It is a nice cocktail to drink sitting around a campfire with a good cigar. I would pick a bold cigar, Oliva Serie V, Joya de Nicaragua Antaño 1970, Liga Privada or even a Davidoff Late Hour to pair with this cocktail.

And now for the Campfire Mule recipe:
60ml Bourbon
15ml Lime juice
7½ml Maple syrup
Ginger beer to top

Add the bourbon, lime juice and maple syrup in a shaker with ice. Shake and strain into a double rocks glass over fresh ice. Top with ginger beer and garnish with a rosemary sprig. If you want extra smokiness, you can smoke the glass with rosemary before pouring in the cocktail.

What the tuck

The What the Tuck cocktail is a modern, creative drink that blends a variety of flavours, typically offering a refreshing and slightly herbaceous twist. It’s known for being a fun and vibrant cocktail, often featuring gin or tequila as its base spirit. The specific ingredients and preparation may vary slightly depending on the bartender as this cocktail is very versatile and will work with many different base spirits such as gin and vodka too.

The cocktail doesn’t look appetiting, the orgeat and amaro combined create a nesty looking brown concoction. The nose is nice though, slightly sour with the lemon, the bitters, almonds from the orgeat and the characters of the Buffalo Trace all shine. While the colour is not appetiting, the cocktail is. Slightly sour and fresh as the start, with sweetness kicking in later with the bitters coming in on the finish. The amaro works well with the Angostura bitters to add a bitter note, the almond brings an exotic flavour, the bourbon adds a little kick. Combined this is all very tasty and balanced. I would pair this with a nice cigar with some peppery or nutty notes. I am thinking about something with a Cameroon wrapper such as the Oliva Serie G or the Hemingway series from Fuente, or something with a Corojo wrapper.

and now for the What the tuck recipe:
22½ml Bourbon
22½ml Amaro
22½ml Lemon juice
30ml Orgeat
2 dashes of Angostura bitters
Shake all the ingredients with ice strain into a highball glass over fresh ice.