Laphroaig Triple Wood paired with a San Lotano Habano cigar and Chuao's Black & White Bonbon

This Islay Icon known for its aggressively smoky profile has been tinkering with "the recipe" to produce a new complex and captivating expression.  Triple Wood is finally widely available in the U.S. following its 2009 "Travel Retail" debut.  This month we have paired this Laphroaig expression with a San Lotano Habano cigar and Chuao's Black & White Bonbon. 

Islay (pronounced Eye-la) in Autumn is more heavily populated by wild geese than human residents.  This Scottish isle is a showcase for 130 miles of spectacular coastline, abundant wildlife, ten working distilleries and an unspoiled landscape that is dotted with ruins and relics of a bygone era.  These all conspire to create a wonderous sense to its visitors of both serenity and seclusion. 

While the farmland is rich, the weather is harsh, suggesting the need for a heartier whisky to warm one's body and soul.  Nothing reflects "Islay Terroir" better than the single malts produced at the Laphroaig distillery.

Waters from the much fought over Kilbride stream, wind their way to its stills infused with a wonderfully peaty sediment. The water stamps its

influences on this whisky as much as the lichens prevalent in the Islay peat, lend their distinct medicinal note to its taste.  But it is truly the

heavily peated barley that gives this spirit its distinction and readily recognizable house style.  It was "The Peat Monster", long before it was fashionable.  Laphroaig has been in operation since the very early 1800s when founders Alexander and Donald Johnstons shared their coveted  "home brew" with local residents.  Today it has a documented following of over 474,000 Friends of Laphroaig world wide. 

For those who may be intimidated by it's signature smoky profile, Triple Wood offers a more genteel alternative.  The name refers to three types of maturation that John Campbell, Laphroaig's Distillery Manager, uses in the creation of this new expression.  Maturation begins with first fill Makers Mark ex-bourbon barrels.  When deemed suitable, stocks of 5 to 13 year old spirits are then transferred to quarter casks for 9 months to develop its creamy, oily characteristic that makes whisky drinking so pleasurable.  This also gives an extra boost to the ex-bourbon and wood flavors, as the ratio of surface to liquid is much greater in the smaller, quarter cask.  The resulting nectar is then transferred to first fill Sherry Butts for 9 months, finally resting in refill Sherry Butts for an additional 24 months.  Triple Wood is surprisingly gentle on the nose. It leads with a faint sherry sweetness, ripe bananas, then camphor, ending with a tame smoky tail.  The palate is much more complex than the nose.  It also begins with a sherry fruitiness likened to liquid caramelized orange peel topped off with berry jam.  Next a mix of vanilla and nutty cereal notes

graze your tastebuds followed with a pleasant medicinal note that is almost herbal (like bergamot leaves).  Alongside all the fruit is an earthy peaty note, a licorice spiciness and just a hint of salty brine.  There are almost too many flavor notes to describe, which makes the overall effect well balanced yet captivating.  The finish is dry, with a light peatiness and spiciness that hangs luxuriously on the tongue.  (click on picture to purchase)

With so many flavor notes, Triple Wood acts like a proverbial chameleon when it comes to pairing with other foods.  From caramel to nutty to fruit fillings, each Chuao bonbon brought out a different side of its flavor personality.  But you must try the Black & White bonbon with this dram.  The almond and hazelnut praline of its center almost mimics the nuttiness of barley and it really lets the peatiness come through.  This bon bon's gristy crunch goes beautifully with the silkiness of the whisky, while the dark chocolate coat lends just the right amount of sweetness to this match.   (Click on picture to purchase)  

Searching for a cigar to match the multi-layered Triple Wood, we came across the San Lotano Habano by A.J. Fernandez. Pre-released in 2009, this cigar is just recently available to many cigar stores here on the West Coast. According to their website, "The San Lotano Habano by AJ Fernandez is specially blended for the full-bodied cigar fan. By using only premier fillers fermented to perfection, the Habano is strong yet perfectly balanced with a rich and robust flavor leading to a long and memorable finish. Perhaps the most unique aspect of the Habano blend is its rare Cuban seed and ligero wrapper grown only in Brazil by the Fuego family. Containing extremely limited Cuban seed only offered to two factories in Central America, including Tabacalera Fernandez, the Habano is truly an exceptional experience."

Wrapped in a gorgeous, oily, rustic looking Brazilian habano wrapper, this cigar has all the flavors and transitions that a cigar lover looks for in a good smoke. Initially the San Lotano starts with pepper and spice, but right away flavors of caramel and chocolate appear to sweeten the flavor. Behind all that is a base flavor of nuts and cream, making this cigar very smooth and slightly sweet.  At mid-cigar, the cream sweetens and cedar and spice appear in the finish.  As the final third is reached, coffee and caramel flavors dominate with a long lasting spicey finish. (Click on picture to purchase)

With all that going on in the whisky, this cigar match perfectly picks out several and highlights them well. Caramel, vanilla, and spice are easily identified in both cigar and malt, and the creamy smoke serves to soften any heat from the whisky. A great complex cigar for an equally complex whisky.

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