The new cigar aficionado might wonder why one would even bother considering a particular drink to go along with a fine cigar. Does it really matter?

Consider the concept of colors. Let us say that you are painting your dining room. Your walls will be a tan color. Does it matter if your trim is lime green or not? Of course it does. The two just do not match.

Another effective metaphor is that of a moment in time. For example, you are sitting out on the deck overlooking a lake, yearning for nothing more than a calm and relaxing evening of peace. You sit there, enjoying the view and drinking shots of cheap whiskey. Sounds ridiculous doesn’t it?

The cigar is the same general concept. You do not accentuate a perfect moment or a color with something that just does not go well with it. On the contrary, you partake of something that makes it better, that intensifies the experience. It is the same with the cigar.

Different cigars each have their own particular flavors. Some are all spice while others are creamy and smooth. The mixture and levels of flavor and intensity are endless. Each cigar is like the human condition. Each one has a different personality, and each one requires its own particular flavors to accentuate it.

So, what are the drinks that go well with a cigar? First of all, let’s quickly talk about non-alcoholic drinks (the least interesting part). A glass of cold water usually suits all kinds of cigars. Coffees and similar drinks also seem to hold a fondness with cigar connoisseurs. With a nice Cuban Robusto, some prefer a good cappuccino. Others like a vanilla Latte with their Romeo y Julieta.

Now, personally, I have two favorite drinks – French red wine and whisky. An elegant Margaux can underline the flavor of a cigar and make it even more interesting. Just as well, the stick adds some value to the taste of the wine. It’s pretty hard to describe – try it out. Choose wines with medium-complex flavors – a bottle of Petrus won’t do.

As for the whisky, I find it more difficult to choose the right combination, but the reward is extraordinary. If you are planning to smoke a full-bodied cigar such as a Partagas Serie D No. 4, it is wiser to go with a whisky that has quite a strong personality – Laphroaig can be a good choice in this case. On the other hand, a mild and rather creamy cigar like Ramon Allones Specially Selected (one of my personal favorites) happily combines with a lighter whisky (perhaps a Glenfiddich?).

In the end, what it comes down to is you, the smoker. What does your palette demand with a particular flavor? You must take into account both the cigar and the drink. What goes well for you with your Latte, and what goes well with your H. Upmann? Everyone has his or her own sense of taste and it depends on how long you have been smoking. The best way to find out is to just try different drinks with different smokes. Inevitably, you will find just the right conglomeration of the two.

Thanks again to Denis from CigarInspector.com.

Bowmore contacted us to say that to go along with the release of the oldest ever expression of Black Bowmore, they are running a prize draw to win a bottle (worth £2000!).

Each of the 827 bottles have come from a single cask filled on the 5th of November 1964 and are individually hand numbered and come with a wooden presentation case.

All you have to do in order to be eligible to win the draw is to register on the Bowmore site. The draw closes on the 31st of March.

I received an email from someone at Laphroaig about a cool-sounding event they are running this evening. Apologies for the late notice, but if you’re free at 8pm tonight (and not watching the football!) then it looks like it might be worth checking out Laphroaig live.

Here is the press release:

A special treat for whisky connoisseurs

Live opening of a 27-year-old rare single malt is highlight of online whisky tasting

Chat date: Wednesday 21st November 2007 Chat time: 8pm

Is your idea of heaven a relaxing evening with a wee dram of the good stuff? Are you a whisky connoisseur? Or a keen amateur who would like to learn more about single malts and how they are blended to produce the whiskies we know and love? If so you are in for a treat today as we host an exclusive whisky tasting session which will include five Laphroaig whiskies, culminating in the opening of a rare 27 year-old single malt.

Our guests will take you through all the finer points of getting the best out of a single malt whisky, from the colour, weight and nose to the all important taste and finish. How much water, if any, should you add to your glass? What do the aromas and ‘legs’ tell you about the whisky? Which flavours and textures should you be expecting as the whisky hits your palate?

Laphroaig whisky is made on the island of Islay, which has a long tradition of producing first class whiskies. The people of the island are strong & uncompromising people yet fiercely loyal and honest with a deep sense of community spirit. It is said that you can taste all of these qualities in Laphroaig whisky, so why not join our leading experts in the studio and find out just how true that is?

Robert Hicks, Laphroaig’s Master Blender, John Campbell, Distillery Manager, and whisky writer Jim Murray join us live online on Wednesday 21st November at 8pm for a live whisky tasting.

For more information visit www.Laphroaig.com/live.

We had some great whiskies. I’ve probably forgotten some, but here’s what I remember:

• A regular Glenkinchie (nice soft start)
• Tesco’s new Speyside (has had fantastic reviews - we liked it a lot, though I was slightly disappointed having read all the hype)
• One of my favourites: Springbank Campbeltown (the 10 y.o.)
• Something so memorable, I can’t now remember it. It was dark and interesting…
• An SMWS Caol Ila. Beautiful.

If you want to run a whisky tasting event, we did a great job on a fun blind-tasting. We’re available for bar mitzvahs and weddings.

Also, a shout to a new contact - Steve Kirwan:

www.ScotchDrinkers.com

The Single Malt Society

We were given a Business birthday present of a bottle of Bowmore 12 Yr old - along with some very nice whisky tumblers for our office - Thanks to Heather and Suzi.

We have a bit of a contra deal whereby Richard Denny, provides us with sales and marketing training, and we help them promote their new website.

To get a better view of the sort of thing the Richard Denny Group can offer I strongly recommend checking out their e book on Written Communication.

From chatting with Richard we found out that he had an interest in whisky, and so it was only a matter of time before Richard succomed to his own sales training, and purchased a certificate for one of our bottles of whisky.

We think these make great presents for a wide range of people, so next time you want a quirky present to say thank you to a client, why not consider a bottle of whisky.

Now this year, unfortunately we have to make do with a school night for Burns night. Whisky will be in order, but it might be an idea to pick something a little softer and easier on the head than my usual favourite big Islay whisky (as opposed to Isla who’s really quite small).

The whiskies

I’m torn between a few old favourites and some new additions to the collection:

• 17 y.o. SMWS Glenkinchie that tastes of peaches and fizzes on the tongue like sherbert
• a Springbank (either my new favourite ‘everyday’ whisky the 10 y.o. or the close to all-time favourite 21 y.o. of which I only have a dram or two remaining)
• a Benromach - new addition to the collection as a Christmas present - probably not a whisky I would have chosen for myself, but a nice, sweet dram not dissimilar to my favourite Speyside, the Glenlivet.

Haggis

I don’t know if I will be eating haggis this year - we had a fun party at home last year, but with the 26th bringing an unfortunate early start, I suspect a quieter evening might be in order. Whether Burns night brings haggis or not, I’m hoping that there won’t be too long to wait for a real Scottish meal - we’re planning another trip to Boisdale.

A real whisky cat… I’ll try to get a picture to upload.

The Herald talks about Arran in an article about the pressures on smaller players in the whisky market. It’s good to hear that they have been profitable through much of 2006. The article came out just before the end of the year, so I haven’t heard whether that extends to the whole of 2006, but it’s good news either way. I’ve seen similar articles pop up in a few places recently - it’s nice to see them doing a good job with their PR.

I am a fan of some pairings - I enjoy a dram alongside haggis and dark chocolate can be an excellent after-dinner accompaniment, but I would like to experiment a bit more - there are a number of combinations of food and whisky that I haven’t tried yet. Some that are supposed to be good but haven’t tried include:

• big Islay plus blue cheese (Lagavulin plus rocquefort?)
• something like a Dalmore with gamey meat (Venison / hare)
• a speyside (or Japanese whisky!) with Japanese food
• a hot, spicy dish with any whisky that can hold its own