Pairing whisky with cigars is a long-running tradition – they are natural companions. However, a cigar changes its flavour as it is smoked, so a whisky that is a perfect match at the beginning may not be by the end. Join The Whisky Exchange's Diego Lanza and Hunters & Frankau's Dan Pink and Jimmy McGhee to explore how the flavours of a cigar change over time and how to pair whiskies with each stage.
In this class, they will be matching the Glengoyne range – 10 Year Old, 18 Year Old and 21 Year Old – with a Hoyo de Monterrey Hermosos No. 4 Anejados.
We will also be tasting Chicchi di Cafe chocolates from Rococo, to add coffee and chocolate flavours to the class.
The Hoyo de Monterrey plantation is in the town of San Juan y Martinez, which lies at the heart of the Vuelta Abajo tobacco zone. 'Hoyo' literally means 'hole' and in this case describes the low-lying position of the plantation on the fertile banks of San Juan y Martinez river. The name was first used as a brand of Havanas in 1865.
The flavour of Hoyo de Monterrey’s blend makes it an attractive choice for those who seek a delicate yet aromatic Havana that is lighter to the taste but with great elegance and complexity.
'Anejados' are an relatively recent concept: the cigars have been box aged for between five to eight years in the Cuba – the perfect levels of humidity for ageing a cigar. This will gives the cigars a mellower, more refined taste, as the blend of the leaves meld together over time, allowing them to realise their full potential.