Cognac

The most popular traditional drink with fine cigars is Cognac or brandy. French Cognacs have solid cores of vanila flavors derived from long years of oak-barrel aging. The crisp, clean flavors of the distilled wine keep the palate alive for the smooth, spicy flavors of a hand-rolled cigar. American brandies are often slightly fruitier, but display the same complex flavors that come with barrel aging. Spanish brandies are usually deeper in color and often have sweet, smoky component that enhances a cigar.

Bourbon/Scotch/Rum

Small batch and single barrel Bourbons, single malt Scotches and aged rums are super premium products that have the complexity and depth of flavor to stand up to cigar. The smoky quality of fine single malt, derived from the smoked peat used to filter the spirit, marries perfectly with a cigar. Small batch Bourbons have a higher-than-standard proof level, which gives them a backbone of strong flavors; they complement medium- and full-bodied cigars. Kentucky straight Bourbons and Tennessee whiskey, although often a bit lighter, also mix well with cigars because of the charred wood flavorings that turn the liquors dark brown. Aged rums, with their slightly sweet profile and subtle burnt molasses flavors, can smooth out a cigar.

Port

Port is a traditional partner for a great cigar. The sweetness and alcoholic power of vintage Port blend perfectly with a full-bodied smoke; even younger vintage Ports are appropriate because their strong tannins stand up to a spicy smoke. Nonvintage styles such as tawny Port also complement a cigar nicely because of the woody characteristics they acquire during long barrel aging.

Wine

Complementary wines include Cabarnet Sauvignon, both from California and Bordeaux, and Rhone varietes such as Syrah, Grenache, and Mourvedre. The latter have spicy flavors, including pepper.