Pairing Cigars & Alcohol – Saneha Gin
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.
A Journey Into the Heart and Soul of Thailand
Saneha was born from a bold ambition to create a truly distinctive gin – but more than that, it was inspired by a deeper force. The Thai word saneha translates to ‘passion’, laced with sophistication, playfulness, and seduction. This spirit of saneha runs through every aspect of the brand – from its commitment to quality ingredients and sustainable production, to the devoted craftsmanship of the people behind it.
Every bottle of Saneha Gin reflects a dedication to purity and authenticity. Locally sourced and 100% natural ingredients are carefully hand-selected and prepared before being infused during distillation. Artificial additives, preservatives, and added sugars are never part of the process. Instead, Saneha captures the vibrant essence of Thailand’s rich culinary heritage through honest ingredients and refined technique.
At the core of the distillery’s philosophy lies a genuine commitment to social responsibility. All production takes place in-house, ensuring full transparency from crop to bottle. Saneha also works closely with small local farmers, helping them move away from harmful practices like pesticide use and crop burning. These growers are paid premium rates for their produce, creating a partnership built on respect and sustainability.
The resulting gin is as valued for its ethics as for its flavour. Ingredients include Thai sugarcane, pineapple, coriander, ginger flower, and makwean (a peppery Thai spice), balanced with classic European juniper. Together, they create a spirit that is unmistakably Thai – complex, aromatic, and crafted with purpose.
Neat
The only non-Thai ingredient, juniper, dominates the nose but the Thai botanicals support that aroma very nicely. The Makwean, a Thai berry, shines together with a pineapple flavour, coriander, cloves, ginger and even a smoky flavour. The long lasting finish has lingering notes of spice and fruit. It’s quite pleasant to drink, even neat. Pair this with a mild to medium bodied cigar with creamy notes, such as the Oliva Connecticut Reserve or Casa Magna Connecticut and you’ll have a great pairing.
Gin & Tonic
The nose is floral with juniper, it smells really good. Tropical is the best way to describe it, with the Thai berry, pineapple and Asian spices. There’s juniper too but it’s not very prominent. This is a gin for those that are looking for a non-typical gin, something I like. I paired this with an aged El Triunfador from Tatuaje but that was a bit too strong for this drink.
And now for the gin tonic recipe:
2 ounces or 60ml of gin
4 ounces or 120ml of Tonic water
Fill a Copa or Collins glass with ice.
Add the gin, then the tonic and stir gently.
On the bright side
The nose is mainly pineapple. The cocktail is tart but sweet, with lime and pineapple as main flavours. The cucumber is pretty absent, the honey provides some sweetness but not enough in my humble opinion. The fruity flavours of the gin work well with the pineapple, while the herbs provide depth. Because of the slightly sour taste I would pick a medium full cigar with earthy notes or something with some sweetness. Illusione Epernay, a Cuban Montecristo No.4, or the Nicaraguan Montecristo No.2 made by A.J. Fernandez are all great options.
And now for the on the bright side recipe:
50ml Gin
45ml Pineapple juice
30ml Lime juice
20ml Honey syrup
3 slices of cucumber
3 pineapple chucks
Muddle the cucumber and pineapple in a shaker. Add the other ingredients with ice and shake vigorously. Fine strain into an ice filled Collins glass.
Marmajito
This is an interesting cocktail and if I was a marmalade connoisseur I would make a whole series of these, all with different marmalades. But I’m not, the only marmalade I had at home was a raspberry one, so I used it for this version.
The nose is minty with slight hints of raspberry, juniper and elderflower. This is a delicious cocktail, sweet, fruity with elderflower, fruits from the gin and of course the marmalade. The lemon gives it a sharp freshness with a nice minty aftertaste. Now I might just buy a bunch of different marmalades to make a series of these with different preserves. Because of the sweetness I would pick a medium to full cigar with a bold flavour profile. I’m thinking Tatuaje, Espinosa or the Alma Fuerte from Plasencia, those kinds of cigars.
And now for the Marmajito recipe:
50ml gin
2 tsp marmalade of choice
10ml lemon juice
10 mint leaves
Place the gin, marmalade, lemon juice and clapped mint into a cocktail shaker, fill with ice and shake for 10 seconds, or until you feel enough dilution has taken place. Fill a Highball tumbler with ice, add a thin, whole sliced wheel of grapefruit against the inside of the glass or add a dehydrated slice of orange. Strain the mixture into the glass. Finish to the top with elderflower tonic and a mint sprig.
