Pairing Cigars & Alcohol – Nusa Cana
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.
Nusa Cana Tropical Island
Arrack is a traditional distilled spirit commonly produced in Sri Lanka and Indonesia, typically made from the fermented sap of coconut flowers or sugarcane. Depending on the region, it may also incorporate grains—such as red rice—or fruits. The drink is sometimes spelled “arak” or colloquially shortened to “‘rack” or “‘rak.” It should not be confused with arak or araq, the anise-flavoured spirit popular in parts of the Middle East. In many parts of India, arrack is often referred to as “desi daru.”
In Indonesia, the term arak is still widely used to describe this spirit, which has deep cultural roots and was a favoured drink during the colonial era. Often called the “rum of Indonesia,” it shares similarities with rum in both ingredients and production, as it is distilled from sugarcane. The process typically uses pot stills, and fermentation begins by combining local red rice with indigenous yeast, which imparts a distinct flavour and aroma. The resulting spirit is distilled to around 70% ABV and often blended from different batches, much like traditional rum.
Nusa Caña is a modern revival of this storied spirit, created by four friends passionate about quality spirits, good times, and the vibrant spirit of Indonesia’s island life. Their goal was to resurrect the forgotten legacy of Batavia Arrack—a sugarcane spirit first crafted by Dutch settlers in Java in the 1600s. During the 17th to 19th centuries, it was one of the world’s most sought-after and luxurious spirits, outselling even Cognac and Caribbean rum in Europe and America. Its global acclaim earned it titles such as “the world’s first international luxury spirit” and “the godfather of rum.”
Nusa Caña reimagines Indonesian rum for a contemporary audience, drawing inspiration from the energy and spirit of Bali—known as the Island of the Gods. It reflects the carefree, tropical island lifestyle filled with beaches, music, surfboards, and exploration. The rum is crafted through a unique fermentation of molasses and rice, rustic pot distillation, and aging in teak wood. It is then blended with carefully selected aged column-still rum, balancing bold, funky Indonesian character with a touch of smooth familiarity. The result is a vibrant, flavourful rum that celebrates both tradition and innovation. They make several rums, the Tropical Island is their white rum.
Neat
As always I try this in a Glencairn glass. The nose, pretty pungent, has notes of cane juice, banana, coconut and spice. I usually don’t sip white rum and only use it for mixing, but maybe this is the white rum that is suitable for sipping. And after taking a sip, I can tell you that it’s not. It’s not bad though, quite smooth with cane and coconut upfront, supported by both white and black pepper, wood, vanilla and banana. The finish is smooth, with body and a lingering cane flavour. I would pair this with a milder and sweeter cigar, or even with a vanilla flavoured cigar.
Mojito
The classic white rum cocktail, world famous and popular with many different riffs. But I’m always drinking the classic when trying a new white rum as my baseline. The nose is minty, due to the mint garnish. But it’s not all mint, there is plenty of lime too. It’s a refreshing drink with the lime and the mint. The sugar makes it nice and sweet while the rum gives it a bit of depth and a little kick. This rum works very well in this cocktail and I would pair this with a slightly milder cigar, preferably on a sunny terrace somewhere.
And now for the Mojito recipe:
2 tablespoons of sugar
10 mint leaves
1 lime cut into 3 wedges
1 ½ oz or 45 ml of white rum
Club Soda
Ice
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler and crush to release mint oils and lime juice. Add remaining lime wedges and 2 tablespoons sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour in rum and fill the glass with club soda. Stir, taste, and add more sugar if desired.
Fair Head
This is a cocktail straight from the Nusa Caña website and it’s a variation on the classic mule. On the nose there is lime from the slices with some ginger notes. As any drink with ginger beer, this is very refreshing and a great summer drink. The rum only adds a bit of a funky note and some depth. This is another great cocktail for a mild to medium strength cigar. Maybe an Oliva Serie O or the LOFB Serie L, Joya Red, that kind of stuff.
And now for the Fair Head recipe:
50ml Rum
180ml Ginger beer
2 lime slices
Fill a Collins glass with ice, add the rum and ginger beer. Stir gently and add the two lime slices.
Fireman Sour
The cocktail looks stunning, it’s a beautiful pink drink with a thick white and creamy cover from the egg white. The grenadine is the strongest aroma on the nose. The cocktail has the right amount of tart, the right amount of Grenadine sweetness combined with the flavour characteristics of the rum. The flavours are outspoken but work well together. The egg white gives the drink some texture. I would pair this with a bold cigar, which will contrast with the drink. A West Tampa Red for example, LOFB Serie O, Diesel Unholy Cocktail, that kind of cigars.
And now for the Fireman Sour recipe:
60ml Rum
30ml Lime juice
15ml Grenadine
1 egg white
Add all the ingredients to a shaker, without ice. Shake vigorously to emulsify the egg, then add ice and shake again. Double strain in a rocks glass over a big ice cube.
