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Part Three: Las Vegas Big Smoke Sunday Seminars
Rum and Cigars
Posted: November 10, 2005
The seminar began with a palate cleanser -- a Daiquiri featuring 10 Cane, a new brand from Moet Hennessy that is marketed as "rum's redemption." The cocktail served was a traditional lime Daiquiri, not the banana or strawberry frozen concoctions that many people may be used to, because after all, reminded Bettridge, "we're not Philistines here."
|Jose Blanco of La Aurora introduces the La Aurora Preferidos Robusto.|
The two cigars were also introduced. The first was the La Aurora Preferidos Robusto. La Aurora is the oldest cigar company in the Dominican Republic and the Preferidos line is typically perfecto-shaped, but "we've had lots of suggestions for a straight cigar using the same blend, so we developed the robusto," said Jose Blanco, La Aurora's sales director. "You are the first people in the world to smoke it." There won't be too many others, as La Aurora is releasing only 1,200 boxes for the holiday season and haven't said if it will release more.
|Attendee gladly matches cigars and rum.|
The first in the flight of straight rums was Appleton Estate VX. Made in Jamaica, the VX is a blend of pot- and column-stilled rums with an emphasis on the former spirit aged in small barrels. The rums are aged in barrels for up to 10 years, Bettridge explained, then blended for consistency and to make the rum exquisite. The rum is medium bodied with notes of apples, pears and ginger.
|Senior editor David Savona speaks about the two featured cigars.|
Rounding out the trio was Ron Zacapa Centenario, a Guatamalan rum aged 23 years using the solera method of aging. The process not only involves gradually moving the new rum from the hotter, higher levels to cooler, lower levels. It also involves draining a certain amount from each barrel and adding older rums to the barrel, so the blending is actually occurring during the aging. The age designation on the bottle, Bettridge told his audience, is the average age of the rums used in the blending. The result for Ron Zacapa is a dark, full-bodied rum with gripping, lip-smacking flavors of caramel, vanilla, fruit and citrus. It has a sweet note without being cloying.
|Bettridge finishes up with audience questions and a poll for next year's featured spirit.|
With the Appleton, both the La Aurora and the La Flor Dominicana had more body than the rum, but produced a nice balance. Both the Bacardi 8 and the Ron Zacapa, two full-bodied rums, held up to the stronger La Flor. The La Aurora paired well, too, though audience members agreed that the rums came through more than the cigar.
In the end, however, each of the rum and cigar pairings had their moments and created unique flavors that were not apparent on their own. While many people in the audience suggested they prefer pairing Bourbon, single-malt Scotch and Port with cigars, there is no doubt the pairings worked and many participants left with a better appreciation for rum and its ability to pair with premium cigars.
Photos by Camilla Sjodin Hadowanetz
CLICK HERE TO READ PART ONE
CLICK HERE TO READ THE SATURDAY SEMINARS
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