Digging Up Dirt on our Cigar and Drink Pairings

Two cigars with Habano wrappers, rolled by the same person to the same size can smoke entirely differently..  The reason begins with the dirt.

Wine sommeliers call it terroir:  Soil, Climate, Place.  Terroir has an equal impact on cigar tobacco.

the Dirt

Volcanic soil is mineral-rich and alive. Leaf grown in volcanic regions (e.g. Estelí, Jalapa, and San Andrés) tend to carry more body, more earth, more pepper, and a longer finish.

Sandy loam drains faster and usually produces a gentler leaf that is lighter, creamier, and easier on the palate. Which is why many Connecticut shade wrappers feel so approachable and steady.

Sun or Shade 

Leaves grown in full sun thicken and develop more oils to protect themselves. They tend to be darker, richer, and stronger. Leaves grown under filtered light stay thinner, paler, and more delicate — often the better choice for a calmer smoke.

This is why Ecuador has become so important for wrappers. Its consistent cloud-cover creates natural shade, producing some of the most elegant and silky leaves in the world.

Pairing

The cigar and the drink do not need to taste the same. They need to belong together.

We start by tapping into these Soil Type tables based on a prospective cigar and comparing that to the taste notes for a proposed drink pairing.  An earthy, volcanic cigar usually wants a drink with backbone; something that can stand beside it without disappearing.  A softer, creamier cigar (often from sandy loam soils) often pairs better with something gentler.  We make sure each of the four categories complement within the pairing, e.g. Spice Level should be higher for pairings with a Rye Whiskey.

This gives us a starting point, but no pairing is complete until we sit down, light the cigar, pour the drink, and spend some time with both.

The final test is always the same:

Does the cigar make the drink better?

Does the drink make the cigar better?