Smoke and Spirits: Whisky Pairings at 1824 Whisky and Cigar Bar

• Location: Second Floor of Discovery Primea, 6749 Ayala Avenue, Makati City
• Operating Hours: 4 pm – 12 midnight
• Signature drinks: Spicy Gimlet and Old Fashioned

Cigar and whisky pairings:

• Tabacalera Gran Reserva and Macallan 12 Years (Bestseller)
• 1881 Perique Torpedo and Laphroaig 10 Years
• 1881 Perique Torpedito and Bunnahabain 12 Years
• Don Juan Urquijo and Glenlivet 12 Years

TOP 5 Single Malts:

• Laphroaig Quarter Cask
• Glenlivet 12
• Glenfiddich 18
• Macallan 12
• Bowmore

 Price per head: P500++

Whisky bars are for those who have acquired a taste for the so-called “water of life” and can’t get enough of it. If you’re ready for new experiences in the world of whisky, 1824 Whisky and Cigar Bar at Discovery Primea is the place to try whiskies from different regions and discover your new favorite—along with the best food and cigars to pair with it.

“1824 is a meaningful year in the world of whisky, as it was the date the first single malt distillery was legalized in Scotland, so it has a significance in the history of scotch,” shares General Manager David Pardo de Ayala. 1824 seeks to provide the best the world has to offer in terms of cigars and whisky. The clientele has evolved from what one would assume a whisky and cigar bar attracts. “The crowd tends to be from the young-ish set (35-45), which is like the best of both worlds: understanding the classics and open-minded to try new things. We see a lot of women and foodies too.”

The wall behind the bar is stocked from floor to ceiling with whisky from all over the world. Their whisky menu takes you on an extensive trip through different regions. The peatiest Scotches are lined up on the left, and the row of bottles extends to the Japanese whiskies all the way to the right. They offer numerous whisky flight options for guests who want to try spirits from particular regions (the bestseller is Speyside’s Finest). The design aesthetic of the bar is modern and avoids the stereotypical feeling of a stuffy all-boys club. The intimate space uses textures, wood, and warm notes to mirror elements of scotch and cigars, and features artwork by local artists (90 percent of the art in Discovery Primea is by local artists).

Why do cigars and whisky go so well together? They are both intense and each can stand up to the strong flavors of the other. They complement each other instead of being overpowering. “There is a marriage of flavors. They are also synonymous to reward and success. There is a ritual to cigars and scotch, a ritual of achievement and celebration,” says Mr. de Ayala.

Like their whisky selection, their cigar options are also quite broad. Just as wine and whisky are no longer confined to Europe, excellent cigars are no longer just produced by Cuba. “Cuba no longer has the monopoly on quality cigars. There are local cigars that are highly ranked, scored, and regarded internationally,” he confides. “My favorite is the Don Juan Urquijo Robusto.”

He is a cigar aficionado who finds the conventions of cigars quite charming. He gave us a lowdown on some protocol when it comes to cigars:

• Rolling the cigar by your ear to hear if it’s crunchy is a way of telling if the cigar is dry, and dry means bad; cutting or puncturing the end (to circulate the air) is up to your own preference.
• The old-fashioned way of lighting a cigar is by using a cedar spill (a very thin piece of wood), which is said to get most out of the cigar by enabling the ignition process to start slowly.
• Rotating the cigar as you smoke it produces an even burn (which is also a mark of a quality cigar).
• Do not flick the ash into the ashtray. you should catch the falling ash with your hand.
• One of the marks of an experienced cigar smoker is the ash: the longer the ash, the more impressed others are. Cigar smokers even compliment each other on their long ash. True story.

Mr. de Ayala, together with the executive chef, distributors, and leaders of the F&B department have come up with a cohesive whisky, cigar, and food menu. The Malagos dark chocolate from Davao and spicy nuts are perfect to nibble on as you have a tipple or three. They set us up with some food and cocktail pairings prepared by Head Bartender Lennon Aguilar to get a sense of the balance in flavors. The Warm Chocolate Truffles (with Vanilla Sugar) go with any single malt. The Cheese Board (Davao Mango Chèvre and Homemade Red Onion Marmalade, Manchego Cheese and Quince Paste, Bleu Cheese and Dark Cherry Marmalade) went with Spicy Gimlet (made with Citadelle Gin). The cheese muted the spiciness (from cayenne pepper) of the drink. The Aged Parmesan Chunks (with White Truffl­e Honey) were paired with an Old Fashioned (made with Blanton’s Bourbon). The bourbon used was quite sweet and it heightened the sweetness of the honey. The Creamy “Fricassée” of Aklan Oysters (Spaghettini, Lemongrass-Caviar Sauce) was paired with Frothy Whisky Sour (made with Laphroaig) (watch the video on how to make Frothy Whisky Sour). The smokiness and peatiness of the Laphroaig balanced the brininess of the oysters.

One of the great things about 1824 is that they offer whisky and cigar pairings. They have selected flavors to match what guests generally tend to enjoy. They are great for people who are just getting into cigars and/or whisky and want something to start with. All their cigars in the pairings are local cigars. It just goes to show that our products can stand up with the best out there. 1824 is a great place to sample the best whiskies in the world and dip your toe in the cigar pool, whether you’re alone or with a group of friends.

Photos by Star Sabroso