Ardbeg's Corryvreckan with Chuao's Framboise Bonbon and Cain Habano Cigar

The name Corryvreckan means "cauldron of the speckled seas" which aptly describes the narrow straits between the islands of Jura and Scarba on the Argyll coast of Scotland.  Here the strong Atlantic currents and rough contours of the underwater seabed conspire to produce swift and turbulent tides, as huge volumes of churning water pass through the Gulf of Corryvreckan.  About 300 yards off the uninhabited Scarba shore, these powerful tides are violently thrust upward against a great underwater pinnacle of rock.  As the tides flow faster around one side of the pinnacle, the swells are caught and swirled, creating a landmark whirlpool, the third largest in the world.  It is said that when these tumultuous conditions are at their peak, the roar of the resulting maelstrom can be heard ten miles away.  Experience this tidal whirlpool "up close and personal" in this YouTube video (click here). 

The Ardbeg distillery located on the Isle of Islay, just south of Jura, has seen its share of turbulent times.  After more than a century and a half of steady production, it fell silent in 1981. Distilling resumed in 1989 on a limited basis where it hovered for the next seven years between small scale production and obscurity.  In 1996 its doors seemingly closed for good. But fate it seems had a rescue plan.  The following year Glenmorangie plc acquired Ardbeg and set about to repair the facility and revive the brand.  Ardbeg has not only been physically transformed but has reached a pinnacle of success having been named World Whisky of the Year from Jim Murray's Whisky Bible for two consecutive years (2008 & 2009).  This year the Corryvreckan expression itself added to those platitudes by being named Single Malt of the Year by both Malt Advocate and 2010 San Francisco World Spirits Competition. Whisky Magazine also extolled its virtures by declaring it the "World's Best Single Malt" this year. We just had to see for ourselves what all the fuss was about.

"Corry" is peaty, invigorating and intricate.  It is a worthy sire that has deservedly earned a new place in the line-up of Ardbeg's core expressions.  True to its proud Islay heritage, the maritime influences on the nose are as immediate as if you were standing on the shore.  Aromas move from sea air to a stringent creosote then dark cherries and over-ripe berries take the nose, finally settling into something reminiscent of fresh pine needles.  Torrents of flavor flood the palate like its namesake.  Notes of anise and seaweed evolve into pepper just as the flavors of dark berries begin to emerge on the tongue.  Black berries, dark sweet cherries and raspberries give way to chocolate and liquorice.  Corryvreckan ends in a peppery and long dry spicy finish.  Overall the peat is well integrated giving this young dram a rather deep and powerful toastiness rather than an overtly smoky flavor.  Rich and chewy, it is an absolutely

spectacular new expression.  (Click here or picture to buy Corryvreckan).

The cauldron of flavors in Ardbeg's Corryvreckan, make it supremely easy to match with Chuao Chocolatier's bonbons.  For our August pairing, the Framboise was chosen to accentuate the berry flavors of the scotch that were such a pleasant suprise in this Islay malt.  Lush deep raspberry 

notes burst from the fruit pate of its filling.  Framboise's texture is firm, smooth and rich, punctuated by a bottom layer of almond hazlenut praline.  Its dark chocolate robe plays wonderfully with the chocolate notes of this dram.  (Click here or picture to go to chocolate collection.)

So how is a cigar expected to stand up to this maelstrom of power and flavor? The answer lies in the tobacco. Ligero tobacco is leaf tobacco taken from the top of the tobacco plant. These leaves have had the most exposure to the sun during growth, and as a result they are the richest leaves on the plant. This results in the strongest tasting and slowest burning tobacco, and is usually used as long filler in cigars, mixed with other types to even out the flavor and the burn. Ligero is also not typically used for wrapper as the aging required to reduce the oils typically results in weaker and less flexible leaves.

Previous cigar theory was that you couldn't make a decent cigar out of all ligero tobacco. It would be too strong, it wouldn't burn, etc. But with the continuing push for stronger, bolder cigars, manufacturers have been increasingly experimenting with double ligero and even triple ligero cigars.

So along comes Sam Leccia, known for his Nub cigars, another creative idea in cigar making. Sam's concept was to create a full bodied smoke that is smooth, from all ligero leaf tobacco - including the wrapper. Working with Oliva Cain Cigars and their plantations in Nicaragua, Sam selected ligero leaf from well known tobacco farms in Condega, Esteli and Jalapa Valley.  He then utilized this leaf in all parts of the new Cain Habano and Cain Maduro cigars. Actually 82% is ligero, other tobaccos were used to balance out burn and construction issues. Un-smokeable you might think?

The difference in the making of these cigars was the triple fermentation process used to cure the ligero leaves.  Because the ligero is thicker, it can withstand the curing temperatures better. Much like triple distillation creates a smoother single malt, this same process brought out all the deeper, richer flavors of the ligero; at the same time smoothing out the usual harsh delivery of flavor typical of this leaf.

The Cain Habano is still a powerful cigar! Once lit this cigar is a smokestack, even slight pulls will fill the mouth with smooth, flavorful smoke. That's right - I said smooth! The triple fermentation process worked well to power down the strength of the smoke, but still allow the flavor to come through. The earthy sweetness begins strong right away, then pulls in a fruit note with spice that builds as the cigar burns.  This cigar never backs down either, it is full bodied and full flavored to the end. Expect a buzz from this one. (Click the picture or here to read more or to purchase.)

Pairing it with the Correyvreckan was an interesting experience. There are so many flavors available in the malt, but the Cain picks up that berry flavor and highlights it, adding an earthy base to help tone down the scotch. Once the Cain arrives at the spice, it repeats flavors that are found in the finish of the Correy. The cigar also takes the peat in the malt and makes it a bit smokier.   Use the chocolate to tame the flavors in between sips and puffs, it helps give the taste buds a bit of a break. Quite fabulous altogether. If you like full flavored cigars and malts, alone or in combination, these are definitely worth a try.