March 21, 2014

Pairing Kelt XO Cognac + Perdomo Estate Seleccion Vintage 2002 Maduro Cigar

I’ve paired Perdomos in the past with cognacs and really enjoyed the experience – in fact it was easily one of my favourite pairs.  Generally speaking, I feel that the flavour profiles in Perdomos generally go well with cognacs.

I chose this drink because of its unique story and history and this cigar because of it’s flavour profile.

 

About The Perdomo Estate Seleccion Vintage 2002 Maduro

Perdomo has an incredible history of a struggle in their own homeland before making their eventual escape to Miami where they operate today.  Silvio Perdomo apprenticed first at Cuesta y Cia in the early 1930’s before leaving to practice his art at the H. Upmann factory from 1937 to 1945, and then at the Partagas factory until 1959. His son, Nick Sr, eventually began his apprenticeship in 1948 at the Marin & Trujillo factory before eventually making his way to join his father at Partagas. Nick Sr said “Things were going so well then, my father and I were just beginning to establish ourselves and obtain recognition for our work, But then Castro destroyed everything – our country, our lives and our freedom.”

If you have the opportunity, read more about the Perdomo history.  I guarantee you’ll grow a new appreciation for the family and their cigars.

This cigar is a Nicaraguan puro with a triple fermented Habano maduro wrapper harvested in 2002.  The tobacco is considered by the Nick Jr. as one of the finest crops in their history. It is described as medium to full bodied with flavours of cocoa and spice. Some reviewers have also noticed almond, vanilla, and of course coffee.

 

About Kelt XO Cognac

The story of this cognac is really amazing and unique and you really feel like you’re experiencing something special when you drink it.  It is also the only X.O. cognac ever to be awarded a Platinum Medal in the World Spirits Championship.  It is the only cognac allowed to leave France before bottling.  Let me explain that second point.

Traditionally, spirits merchants in the 17th century shipped their cognacs in oak barrels and it was discovered that the cognac developed significantly during a long sea voyage as the changes in air pressure, temperature and the constant rocking of the ship meant that each drop of the cognac was turned against the wood.  However in the 18th century spirits began to be shipped after bottling.  This meant that the benefits of the sea voyage disappeared, since cognac, like any spirit, does not mature once it is bottled.

This Grande Champagne cognac,  known as “Tour du Monde”, embarks on a three month sea voyage in barrels only 70% filled. This cognac has literally traveled around the entire worldjust for you to enjoy. From France to the Netherlands, through the Suez canal, to Asia, North America, through the Panama canal, back up the east cost and finally returning to France to be bottled. This voyage brings out the unique balance of flavours and aromas and produces the unmistakeable roundness that is, as they refer to it, Kelt Ocean Maturation.

There’s a great video by Kelt explaining the process here: http://www.youtube.com/watch?v=gUG1bDo6Buc

The noticeable flavours in this drink are dark woods, delicate florals, notes similar to a tawny port, vanilla, and candied fruits.  It’s soft but complex on the palate.  It has an impressively long citrus finish.

 

About the pair

At first I was disappointed.  I didn’t immediately enjoy the pair.  The citrus of the drink was a bit harsh for me and the cigar less sweet than expected.  However as time went on through the pair the complexity increased.  The cocoa of the cigar began to play well with the florals and wood of the c ognac.  The anesthetic affect of the 40% cognac undoubtedly softened any harshness present in previous mouthfuls and the pair came together.

We’d love to hear your thoughts on this pair!  Drop us a line in the comments!

Read about our other Perdomo pairs

Read about our other cognac pairs

Drink pairing for Perdomo cigar

Pairing cigars and cognac

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