Just as the belief that certain wines are best paired with specific dishes is a fake-news device designed by sommeliers and chefs to make their professions marketable, so too is the doctrine assuming that specific beverages are more suited for enjoying with cigars than others.
When lighting a dense, hot Cuban cigar, current wisdom would have it that this mouthful of exotic smoky residue gains an extra dimension when flushed over with a Cognac, Single Malt Whisky or fine glass of Port. Don’t get me wrong: a Partagas Series D No. 4 draws deliciously into a mouth still reminiscing about the flavour of a Graham’s 1963 Vintage Port or a pre-War Frapin Cognac.
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