WHISKY and cigars have a reputation for being intimidating, even prestigious. Especially nowadays, there are unfamiliar terms, elaborate tasting rituals, expensive bottles, and, in this case, a cigar that costs thousands of pesos a stick.
For someone who only occasionally smokes and knows little about whisky, the combination can easily feel like a club with a vocabulary of its own. At Leaf and Barrel, however, that vocabulary became part of the evening’s lesson.
The whisky-and-cigar pairing series on August 25, 2026, at Solaire Resort Quezon City brought together five expressions from The Macallan and the limited-edition Solaire UNCUT Grand Cru Robusto cigar by Davidoff, alongside guided tastings, entertainment and conversations about the two.
The setting certainly looked the part: warm lighting, an oval bar and an atmosphere designed around slow pours and cigars. Yet underneath the formality was a tasting experience that was less difficult to enter than it initially appeared.
What the puff?
THE cigar for the evening was the Solaire UNCUT Grand Cru Robusto, a limited-edition cigar crafted by Davidoff.
For an occasional smoker, the first draw was anything but casual.
The smoke came with a distinct intensity, but the more interesting discovery was that cigar tasting has its own vocabulary. Like wine and whisky, cigars are described through different stages of flavor and aroma, with characteristics changing as they are smoked.
The Grand Cru Robusto presented woody notes at first, followed by a lighter, more citrus-like character as the cigar progressed. Its profile included creamy cedar and delicate floral notes, according to the tasting notes presented during the evening.
There was also a practical lesson for newcomers: The cigar does not simply burn indefinitely. When the draw slows down, it can go out and needs to be relit.
That part of the experience was made considerably less intimidating by the staff, who walked guests through how to handle and taste the cigar rather than assuming prior knowledge.
At more than P2,000 per stick, the cigar is firmly positioned as a premium product. Its price also reflects the kind of experience Leaf and Barrel is offering-not necessarily a casual smoke, but an introduction to a category where craftsmanship, provenance and presentation are part of the appeal.
And for the lady, perhaps an alcohol?
THE whisky side of the evening followed a similarly detailed approach.
Rather than simply pouring five glasses and leaving guests to figure them out, the host explained the aroma, palate and finish of each expression, giving even first-time tasters a framework for identifying what they were drinking.
The Macallan 12 Years Old Double Cask opened with fudge, creamy vanilla and apple before moving toward candied orange peel, honey and oak spice. Its palate leaned toward butterscotch, baking spices, raisins and citrus, finishing with dry oak spice and vanilla.
Then, A Night on Earth in Scotland went in a richer direction, with vanilla, baked apples, dark plum and almond biscotti on the nose. Its buttery shortbread character was joined by dried orange peel, cinnamon and toasted marshmallow.
The third expression, A Night on Earth in The Journey, was brighter. Toasted coconut, citrus blossom and rice pudding appeared on the nose, followed by mandarin, lime zest, candied ginger and toasted coconut on the palate.
Then came A Night on Earth in Jerez, the heavier of the group. Dark raisins, dried figs and orange marmalade led into flavors of poached pear, anisette, cinnamon, nutmeg and dark berries. Its long finish carried the influence of sherry and seasoned European oak.
The final pour, A Night on Earth: The First Light, offered a lighter profile, with citrus, yellow peach and vanilla followed by lemon curd, toasted malt and honey.
The differences can sound excessively technical on paper. At the table, however, having someone point out what to smell and taste made the process considerably easier to follow.
Better together
FOR newcomers, the guided format mattered.
The event did not require guests to arrive already knowing the difference between a nose and a finish or understanding why one whisky might work better with a particular cigar profile. The hosts explained the pairings throughout the evening, turning what could have been an exclusive-feeling ritual into something easier to participate in.
That accessibility, however, existed alongside the unmistakable prestige of the setting and products.
The Macallan is a luxury whisky name, the cigar was a limited-edition release, and the event took place inside a premium resort setting. The atmosphere therefore remained deliberately polished, even as the hosts explained the basics.
Between tastings, performers Fay Castro and dancing duo Jane and Alex of the Lucky Stars provided entertainment, adding movement to an evening otherwise built around sitting, sipping, and smoking.
Moving forward, Leaf and Barrel is set to continue at Quezon Club every month, with its next edition scheduled for September 29, 2026. All photos by Bless Ogerio/BM