Matt (from Custom Ash) and I were in Las Vegas for IPCPR in the summer of 2014 and headed over to the Arturo Fuente lounge down the road from the show.  While browsing the (slightly overpriced) selection, we decided to pick up a pair of Opus X Forbidden X Lanceros.  That day we made a pact to enjoy our cigars together, once we’d found the right drink to have it with.  Late in 2015, we did it!

The Cigar

According to Carlos Fuente Jr, the ForbiddenX should be reserved for the most special of occasions.  At Chateau de la Fuente in Dominican Republic, a special production room exists dedicated solely to the production of these cigars.
The cigar is rich chocolate in the nose with a little sweet hay.  It was interesting to note that Matt stores his cigars out of the cellophane, while I store my cigars in the cellophane that they’ve come in.  The one without cellophane was a much lighter colour.  It didn’t seem to affect the cigar’s flavour much from our descriptions of it, but it most likely did.  I would assume that the cellophane kept the oils against the cigar better, which should mean more flavour?  Definitely there’s an article coming up about that…
Lighting up the cigar, immediately there’s an unexpected pepper on the lips with definite woody notes on the draw.

The Drink

We paired the Aberlour Abunah’d with a Rocky Patel 1992 Vintage a few years ago.  I’ve tried a few bottles from different casks and have always really enjoyed the Aberlour profile.  The 18 Year was produced solely for the French market until 2008 when it was released for worldwide sale.  Aberlour is produced in the  Speyside region, which is a sub-region of the Highlands.
We love pairing cigars and Aberlour.  The 18 Year is a beautiful dark, reddish amber in the glass.  Thick with long legs.  On the nose beautiful vanilla and fruit.  In the mouth the drink is immediately sweet, milk chocolate, vanilla, orange.

The Pair

Screen Shot 2015-09-14 at 8.52.48 PMGoing back to the drink after a puff of the cigar you get a  massive creamy hit of chocolate, cherry, and spices.  The drink is sweet as it hits the tongue while baking spices come out at the back of the mouth.  Returning to the cigar gives you new nutty tones.  The flavours work together perfectly and after the initial analysis all we wanted to do was settle in for a 1 hour journey that was consistent yet exciting.  Interested in pairing cigars and Aberlour scotch?  Try this yesterday!  This was a Nice Pair!
– David