Oban 18 Year Old paired with a Padron 1926 Serie Natural 

cigar and Chuao's Miel Bonbon

It began as a U.S. Only limited release. But now that the Oban 18 year old has proved to be a market success, Diageo will be setting aside 300 barrels a year for an annual release.  This was no casual commitment, as Oban (one of the smallest distilleries in Scotland) runs only two stills - six days a week.   We're glad to see the 18 year old is here to stay.  Adding four extra years of maturation to this "Classic Malt" has resulted in an expression that has exquisite flavor balance and harmony.  Its as if the 16 year old is all grown up and has become all the tastier for it.  New Years celebrations are about saluting the old while ringing in the new.  With this sentiment fresh in mind, we thought the 18 year old was an excellent "new/old" choice for our January feature.  To be fully enjoyed, we recommend it be paired with the Padron 1926 Serie Natural cigar and Chuao Chocolatier's Miel bonbon.

Oban has been labeled "the meeting place between land and sea".  It is tucked away in a sheltered harbor in the Western Highlands, in a cove favored by a relatively mild and temperate climate.  Original founders John and Hugh Stevenson, literally built a town around the distillery which originally was a brewery containing small lantern shaped pot stills.  Whisky distilling began there in 1794 remaining in the stewardship of several generations of Stevensons until 1869.  Twenty years later, a subsequent owner J. Walter Higgins, rebuilt the distillery taking care to replicate these famously small stills with their worm condensers/worm tubs (now exceedingly rare).  Higgins was determined to preserve the unique taste and character of the Oban spirit.  In the 1900s the distillery went through several "mothball" periods until full production was regained in 1972.  It is currently owned by spirits behemoth Diageo who it seems takes as much care not to tamper with tradition. 

Like its younger sibling, the 18 year old has that characteristic Oban balance of honey, fruit, seaweed and faint peat smoke.  But with age comes a noticeable richness and depth.  The aroma hints of rum glazed ripe bananas accompanied by the sweetness of Frangelico while the scent of juniper berries adds a certain zip.  On the palate, this dram sings a complex harmony.  Notes of spiced rum and stewed autumn fruits and raisins are accented by a bit of vanilla.  This gives way to a delicious spiciness while in the background is an elusive saltiness that adds nicely to the overall character.  Coastal and peat influences are present but so well integrated that they add more to this spirit's dimension, than being recognizable as distinct flavor notes.  The long finish of this dram turns from sweet, to dry and spicy with notes of aniseed that are quite promounced. All the while lingering tannins hang on to your tongue.  Oban's exquisite blending of flavors is accompanied by a luxuriously yet tangy mouth feel.    (Click on picture to purchase)

While Oban was fun to match with many different confections, it was Chuao Chocolatier's Miel Bonbon that caught our tastebud's attention.  Miel added to the taste composition in a very unexpected way.  The almond hazelnut praline filling absolutely pulls out a peaty nuttiness in the dram that was all but hidden with the tight integration of flavors in Oban.  It proved to be just the right playmate to this wonderful spirit.   (Click on picture to purchase)  

At this time of year when the holidays roll around, cigar lovers often look for a "special occasion" cigar to enjoy after that gigantic holiday meal, or to ring in the New Year with.  One brand that consistently shows up on the list is Padron. Since 1964, the Padron family has concentrated on creating the finest, handmade, complex cigars by focusing on every detail of the process, and by limiting their range of cigars to only four series. With all the Padron Series consistently ranking in the 88+ range, it is hard to choose which one to pick. Many cigar smokers prefer either the Padron 1964 Anniversary Series or the Padron 1926 Series. After all the 1964 Series "A" achieved a rating of 95 by Cigar Aficionado, while the Serie 1926 No. 9 was rated #1 Cigar of the Year for 2007 and achieved a 97 rating in February of 2008 by the same magazine. There is a reason these cigars achieved the ratings they did, and that is for the impeccable quality and enjoyable smoking experience that they represent.

For this pairing, we selected the Padron Serie 1926 No. 9 because of it's additional strength and complexity. All Padron cigars are Nicaraguan puros, but the Serie 1926 uses tobacco that has been aged for five years. A box-press is used in memory of the Cuban cigars that Jose O. Padron used to smoke. Construction quality is tightly controlled by the family, ensuring that each cigar is impeccable in rolling, finishing and cut. (Click on picture to purchase)

The overall impression of this cigar is high class, as are most Padron cigars.  A large gold, white and maroon band contributes to this appearance, and each cigar is numbered to prevent counterfeiting. A perfect draw is apparent after the cut, and flavors of coffee, chocolate and tobacco are tasted on the cold draw. After lighting, the initial flavors are chocolate and leather with some spice and cedar on the finish. Espresso and dark chocolate flavors develop more in the second third with more spice, and a light sweet fruity note (black cherry?) comes and goes. At the end, the spice dominates the full strength flavor, while occasional chocolate, coffee, wood still make an appearance. The Serie 1926 is a complex smoke with beautiful balance, and a finish that goes on forever.

Paired with the Oban, we noted how the cigar flavors of coffee and chocolate were sweetened up by the vanilla and malt flavors in the whisky. But it was the fruity note in the cigar that created the most interesting match with the Oban, as it seemed to intensify the darker fruit side of the whisky. The complexity of both cigar and whisky make for one special pairing and would be perfect, together or individually, for any special occasion.

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