Cigar pairing: Macanudo Maduro Hyde Park & Hennessy Paradis Cognac
EDGAR‘s resident cigar expert on part 1 of his cigar, drink and food pairings.
Recently I had the opportunity to experience a magnificent pairing evening, combining Macanudo Maduro Hyde Park with Hennessy Paradis Cognac and canapés from the executive chef at Capital Club Dubai, Cyrille Troesch.
Macanudo Maduro Hyde Park is an excellent choice for any level of cigar smoker, but especially for beginners; the flavour abounds right from the start. The Maduro was full of a very subtle sweetness, which complimented the coffee background from the dark wrapper.
This cigar may be a bit more mid-medium bodied for a newer cigar smoker but a good introduction to the Maduro wrapper. The Robusto [its size] was exact to its name and offered a little more spice but was not too strong.
Smoking the Hyde Park was a real pleasure as it produced lighter tastes of almonds, cashews and fresh herbs. It gives you a little nudge at the midpoint of the smoke and the flavours increase with a touch more of a peppery experience.
One of the nicest attributes of these cigars is that because of the 49 gauge, [its diameter] the cigar smoked cool right down to the last inch. The rare harmony, the essence and elegance of these aromas, and the flavours endlessly stretch and renew themselves in a well-balanced array of notes, leading to a harmonious complex experience for your palate.
Honey, floral notes, truffle and mild spices create an explosion of flavours. Very soft hints of cardamom and cinnamon, as well as candied fruit give way to fragrant notes, recalling dried roses or sweet briar rose jam.
Hennessy Paradis Cognac plays with the cigar’s fragrant notes, offering an endless consistency to the palate. Understanding the three notes of Paradis, I apprehended that the top notes, oranges, grapefruit, cinnamon and honey, were light and quick, evaporating fast. The next aromas were sage, geranium, tea tree, and juniper. These notes are the main part of the aroma hierarchy, since it has a great roll of bonding the first and bottom notes, and can last up to 10 minutes.
The final base note, sometimes referred to as the dry out note or bottom of the aroma, cane from vetiver grass; a subtle refreshing citrus and strong and masculine cedar wood.
With a flurry of flavours and aromas, the Capital Club team led by Cyrille Troesch served canapés based on rebochon, Roquefort and brie de Maux – designed to help uncover and enrich the notes of the cognac and cigar. These cheeses were accompanied with fresh raspberry and redcurrant, dry figs apricots, walnuts, and a hint of Black Périgord truffle oil.
All these ingredients together created a delicate and persuasive character, enforcing the smooth texture of the Paradis and the Hyde Park.
If you don’t believe me... ask the ashtray. Armando Nunez is from Marz Global. Visit marzglobal.com