Cigar Cognac

Esplanda's Cigar Cognac is a bottle built around one idea: a brandy meant to sit alongside a slow-burning smoke. The details supplied don't give an age statement, ABV, cru, or an official tasting profile, so what follows describes what to expect from the category and how this style is best used. Check the label for the age grade (VS, VSOP, XO) and strength before choosing how to serve it. Cognac pitched at cigar drinkers typically leans toward the richer end of the spectrum. Expect dried apricot and orange peel on the nose, with oak-derived vanilla, toasted nuts, and a touch of leather or spice. A VSOP-level bottling usually brings fruit and baking spice forward, while an XO-level one tends toward dark chocolate, tobacco leaf, and a longer, rounder finish. Whatever the grade, a cognac chosen to pair with a cigar needs enough body to stand up to the smoke without being flattened by it. For neat sipping, use a tulip-shaped glass or a small snifter and pour about 30 to 45 ml. Serve it at cool room temperature, roughly 18 to 20°C. Warmer than that and the alcohol overwhelms the aromas. Avoid cupping the glass for long, since hand warmth opens up the aromatics but can push the spirit hot. Take a few small sips between puffs, and add a few drops of water if the spirit feels tight. Ice isn't needed for a bottle meant to be sipped, though a single large cube is reasonable on a warm evening. In cocktails, the best place for a bottle like this is a drink where cognac is the main ingredient. A Sidecar (2 parts cognac, 1 part orange liqueur, 1 part fresh lemon juice, shaken hard and served up, with a sugar rim optional) lets the fruit notes come through. A Brandy Alexander (equal parts cognac, dark crème de cacao, and cream, shaken and finished with grated nutmeg) suits the richer, oakier bottlings. A cognac Sazerac (a rinse of absinthe, a sugar cube, Peychaud's bitters, and a stirred measure of cognac, finished with a lemon twist) shows off the spice. If the bottle is an older or XO-grade expression, keep it for sipping and use a younger cognac for shaken drinks. For food, dark chocolate, roasted almonds, and dried figs are the usual companions, and a strong espresso is a good partner after dinner.