What to Drink & Eat
with Every Cigar

Beyond bourbon, the whiskey world opens up extraordinary pairing territory. Each style brings its own personality to the table — and to the ashtray.

Scotch is where things get nuanced. A peaty Islay (think Lagavulin or Ardbeg) pairs remarkably with bold, oily Nicaraguan puros — the smoke on smoke creates a layered campfire complexity. Prefer something gentler? A smooth Speyside like Macallan or Glenfiddich pairs beautifully with creamy Dominican Connecticut-wrappers.

Rye whiskey brings a spicy kick that lights up alongside Habano-wrapped cigars. The pepper notes in both amplify each other in the best way — it's bold, assertive, and unapologetically flavorful.

Irish whiskey — smooth, triple-distilled, often honeyed — is the gentlest whiskey companion. It's your go-to for mild to medium cigars when you want warmth without the fight. Think Redbreast 12 with an Ashton Classic.

The morning cigar-and-coffee ritual might be the most sacred pairing of them all. There's something meditative about it — the quiet of the morning, a slow draw, the warmth of a good cup.

Dark roast espresso is the natural partner for full-bodied cigars. The roasted bitterness and heavy mouthfeel stand up to even the boldest Maduro. Pull a double shot and let the crema linger before your first retrohale.

For medium roast or pour-over, pair with something in the Connecticut to Habano range. The coffee's brighter acidity and floral notes dance with the cigar's creaminess without either dominating.

And the secret weapon? Café con leche with a cinnamon-noted cigar. The sweetened milk rounds out the smoke, and the cinnamon on the retrohale blends seamlessly with the coffee's warmth. Cuban coffee culture figured this out a long time ago.

Origin matters too: Ethiopian beans bring fruity brightness, Colombian brings nutty smoothness, and Sumatran brings earthy depth — each creates a different conversation with your cigar.

If bourbon and cigars are best friends, steak and cigars are soulmates. The post-dinner cigar is one of the oldest traditions in the gentleman's playbook — and getting the pairing right elevates the entire evening.

Ribeye, medium rare, with its rich marbling and beefy intensity, is a natural match for a Maduro-wrapped cigar. The fat coats your palate, the cigar's chocolate and earth notes extend the umami afterglow. It's the ultimate indulgence.

NY Strip, medium rare, leaner and more focused, pairs brilliantly with a Connecticut-wrapper cigar. The steak's clean beefy flavor and the cigar's cream and cedar create a refined, sophisticated close to the meal.

And for the rare occasion you can get your hands on wagyu? Light up an aged, vintage cigar. The buttery richness of wagyu (rare, obviously) deserves something equally complex and special. This is the pairing you remember.

Wine and cigars might seem like an odd couple to the uninitiated, but the right pairing is genuinely spectacular — especially with reds and fortified wines.

Malbec is a cigar's best friend in the wine world. Its dark fruit, smooth tannins, and slight smokiness mirror a medium-bodied cigar's profile. Argentine Malbec with a Honduran Habano? Chef's kiss.

Cabernet Sauvignon brings structure and intensity — pair it with fuller-bodied cigars that can stand up to its tannins. Pinot Noir, lighter and more elegant, works beautifully with mild Connecticut-wrapper smokes.

But the real secret weapon is port wine. Aged tawny port — with its caramel, fig, and dried fruit notes — is perhaps the most natural cigar companion in the entire wine world. A vintage port with a rich Maduro on a cool evening is about as good as life gets.

Dessert wines like Sauternes or late-harvest Riesling also surprise — their sweetness creates a fascinating contrast with a cigar's bitterness and spice.

Steak gets all the glory, but there's a whole world of food pairings that cigar enthusiasts are sleeping on. Let's wake them up.

Dark chocolate (70%+ cacao) is arguably the most underrated cigar pairing. The bitterness and cocoa depth of high-quality dark chocolate create an almost seamless bridge with Maduro and oscuro wrappers. Break off a square, let it melt, then draw — the flavors merge into something transcendent.

Cheese boards offer incredible range. Aged Gouda or Manchego with medium-bodied cigars. Sharp Parmigiano with full-bodied smokes. Creamy Brie with mild Connecticuts. A well-curated cheese plate turns a cigar session into a tasting event.

Roasted nuts — almonds, cashews, pecans — are the effortless pairing. They echo the nutty notes already present in many cigars and add a satisfying crunch between draws.

And don't overlook BBQ. Smoked brisket, pulled pork, ribs with a sticky glaze — the smokiness on smokiness creates a flavor experience that feels completely natural. It's pairing comfort food with comfort smoking.