Rye and Broadleaf Against the Cold

After nearly two weeks of resorting to the cigar lounge for a smoke — mostly due to bitter cold temperatures — I was finally able to spend some time enjoying a cigar and drink on the porch this past week. As enjoyable as the lounge is, I prefer selecting from my own humidor. As the sun was beginning its descent, the outside thermometer read 31° — “mild” enough to be counteracted by the propane heaters.

I grabbed a Mi Querida Triqui Traca No. 652 and a pour of Buzzard’s Roost Cigar Rye to accompany the cigar.

The Dunbarton Tobacco & Trust cigar had been sitting in my humidor for five months. A dark, USA-grown Connecticut Broadleaf maduro wrapper sits tight and smooth over a Nicaraguan binder and fillers from Nicaragua and the Dominican Republic. The blend includes some ligero leaf among the filler tobaccos.

The cigar comes in solidly full-bodied, with deep, rich notes of dark chocolate and espresso right off the bat. A bit of black pepper joins in as the cigar warms. Joined by a dark sweetness, the spice never dominates but instead adds depth to the profile. The bold, rich flavors remain steady and consistent throughout the smoke.

The Buzzard’s Roost Cigar Rye is a pour I’ve enjoyed on numerous occasions, as evidenced by the declining level in the bottle. Batch 2 of the line was released in the fall of 2022 and takes a different path from many so-called “cigar blend” whiskeys. Rather than relying on secondary finishes in cognac, port, or wine casks, this expression begins with a mash bill of 95 percent rye and 5 percent malted barley and is bottled at a moderate 105 proof. The whiskey is matured in specially treated barrels — including char #1 oak and finishing techniques designed to introduce subtle smoky and tobacco-like nuances — an unusual step that hints at the profile to come.  

The rye spice arrives first on the sip, followed quickly by notes of tobacco, char, and a touch of citrus brightness that keeps the whiskey lively. Caramel and citrus-tinged rye notes settle into the foreground, while gentle smoke lingers for quite some time on the palate. The smoky finish is mild, evocative of tobacco and seasoned wood rather than a campfire.

I initially had some apprehension that the potent flavors of the Mi Querida Triqui Traca might overpower the subtle smoky accent of the rye. However, I found the pairing to be quite delightful. There’s enough spice from the rye to stand up to the bold cigar, and its smoky accent is not lost. In fact, I felt that the charred wood notes in the Buzzard’s Roost were actually lifted somewhat by the cocoa and pepper of the cigar.

The nearly two-hour smoke was a relaxing and refreshing diversion from the bitter cold and ice-covered landscape we’ve been experiencing. The heaters did their work well, though I suspect the cigar and rye deserved most of the credit.

Cheers!