Pairing Rums with Cigars
Seven selects that make the perfect compliment to the perfect smoke

I have always loved rum with mixed drinks, like Mojitos and Cuba Libres, but it wasn't until I traveled to Cuba that I learned to appreciate drinking rum neat, like I would a single-malt scotch or a fine bourbon. In Havana, for instance, I would order an espresso and a glass of seven-year-old Ron Santiago de Cuba or Havana Club. It came in a small snifter that captured sweet aromas on par with the finest of bourbons. And, of course, it was the perfect compliment to the perfect cigar.

The best of these high-quality, aged rums are extremely rich and creamy, with hints of dried fruits and spices. And because these premium rums are aged in oak bourbon barrels, many have the color of cognac and the undertones of caramel and dark, rich chocolate. Best of all, most of the world's finest rums are extremely affordable. A ten, fifteen or twenty-year-old rum will cost you between $25 and $50 dollars. Compare that to the price of a 20-year-old single malt, and there’s no comparison. Sure, you can spend a little more on fine rums, but you really don't have to.

Here are seven premium rums that make my personal Rum A-list:

> Ron Zacapa Centenario
Origin: Guatemala
Best age: 23 years
Notes: This one is at the top of my list. It’s a rum-honey rum, which is sweet and round from start to finish. You can taste a steady blend of nutmeg, hazelnut and caramel flavors.

> Rhum Clement VSOP
Origin: Martinique
Best age: Minimum 4-year
Notes: This agricole rum has higher standards simply because Martinique is part of France and has strict VSOP laws. This one has a smoky nose that picks up the character of the virgin cognac barrels it’s aged in. It has a soft, round finish. Phenomenal choice for entry-level aged rum drinker who likes bourbon. If you like this VSOP, try Cuvee Homere Clement, a blend of the best 3 vintages of the last 15 years.

> Rhum J.M.
Origin: Martinique
Best age: Minimum 4-year single vintage
Notes: This is a fresh-cut cane rum with earthier and grassier flavors. This defines the taste of terior, with a hot vegetal nose and very mellow body. If you like this, try the Rhum J.M. 10-year, another cask-strength rum that resembles a fine scotch.

> Vizcaya, Cuban Formula
Origin: Dominican Republic
Best age: The blend of 8, 18 and 21 years
Notes: This has more layers than the Zacapa, partly because it’s made from pure cane. It has a smoky and spicy aroma. It’s spicy up front, then it rounds out with more sweetness.

> Rum El Dorado
Origin: Guyana
Best age: 12 years
Notes: Another affordable super-premium that is better than its 15-year-old sister. It’s warm to hot on the palate, with some grassy and smooth oak spiciness.

> Pyrat XO Reserve
Origin: Anguilla
Best age: 15 years
Notes: A spicy sweet flavor of molasses with a hotter, peppery bite in the finish.

> Flor de Cana
Origin: Nicaragua
Best ages: 12 & 15 years
Notes: This is a solid and very affordable dark rum that’s not overly sweet. This one has a citrus aroma, and starts with apple flavors and finishes smooth and balanced.

There are more great rums on the market, of course, many of which I haven't yet tasted, like the Santa Teresa 1776. It won't be long before I do. I'll be sure to let you know how they taste.

John von Brachel

2/12/08

5 COMMENTS

Posted by Fernando Ruiz Lorenzo - Feb 16 2008 @ 2:14 AM
Re: Pairing Rums with Cigars All of the rums listed above are excellent compliments to a fine cigar, but there are also two other rums I prefer that aren't listed: 1) Ron del Barrilito-3 Star [Puerto Rico] and 2) Barbancourt [Haiti] 5 or 15 year reserve. Havana Club is also at the top of my list. Rum aged in oak barrels and fine cigars go hand in hand. Ice definitely opens up the flavor in aged rum. I would like to see more articles written on Rums and Cigars in future issues The Cigar Report. Excellent post. FRL

Posted by Hayward Tenney - Feb 15 2008 @ 12:34 PM
Re: Pairing Rums with Cigars Excellent post. I would only add that I find ice to lower the temperature of my drink, causing the flavors and aromas to "shrink", not to mention dilute inconsistently as the ice melts. A better choice, in my opinion, is to add a splash of room-temperature water. This "opens up" the flavor and aroma in many cases, making it more accessible, and ultimately more enjoyable.

Posted by Charles Gilliam - Feb 15 2008 @ 10:22 AM
Re: Pairing Rums with Cigars I would like to recommend 2 additional rums. First on the list is Bacardi 8 a premium, smooth and sweet rum that can be consumed either as a mix or neat. R.W. Knudsen “Just Black Cherry” juice mixed with Bacardi 8 on the rocks really tastes great with a good cigar. And for special occasions I highly recommend the rather expensive super premium (neat only) Ron Anejo Aniversario from Venezuela. It is also sweet and very smooth. Of course with few exceptions, premium rum is not well stocked at your local watering hole and has yet to catch on like premium tequila has.

Posted by John von Brachel - Feb 15 2008 @ 6:46 AM
Drinking Neat Good question. I've heard both, too. I think most purists would suggest that you drink it neat first. Many of the glasses that come from the distilleries are fluted to capture the aromas and to allow you to drink it straight to capture all the flavors. Some cask strength bourbons, on the other hand, are often very hot, and the producer will sometimes suggest that you try it with ice to help offset any burn. I think they're happy to give you options so you try their drink more often. But if you enjoy something, it's never wrong to go neat...

Posted by Chris Shamburg - Feb 13 2008 @ 10:06 PM
Re: Pairing Rums with Cigars Great posting. I'm going to pick up a few of these ASAP. Quick question... I know it's a matter of preference to some extent, but could you shed some light on drinking liquor straight. I drink all of my bourbon, scotch, and rum neat...I think the ice waters down the flavor, and gives me an inconsistent taste (and I really don't nurse them either) However, a friend of mine says that the ice brings out more of the flavors. And, in fact, the distillers recommend adding ice for the true taste (I think he's pulling my leg here as well). What's your experience? CS

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