The day is behind you. The light is dimmed, perhaps there is a subtle hint of wood or leather in the air. You take your time – consciously, unhurried. These are the moments that invite us to leave the familiar behind and discover something new. This also applies to enjoying a cigar. Beyond classic companions such as whisky or cognac, surprising and often very refined pairings emerge – free from rigid traditions – allowing the character of a cigar to be experienced in a completely new way.

With this small guide, we invite you to explore new horizons of enjoyment. Because good pairing is not a set of rules – it is a dialogue of aromas.

Craft Beer & Cigar – when hops meet tobacco
Craft beer and cigars have more in common than one might initially assume: a commitment to craftsmanship, regional diversity and an impressive range of aromas. It becomes particularly exciting where bitterness, roasted notes and texture come together.
A malt-forward amber ale or a smooth stout with notes of coffee and cocoa can beautifully accentuate the earthy, slightly sweet nuances of a medium-bodied cigar. For this reason, we recommend our VILLIGER 1888 NICARAGUA with an amber ale and CORRIDA BRAZIL with a stout. The carbonation acts as a refreshing impulse, cleansing the palate and creating space for the next draw. Hop-driven India Pale Ales, on the other hand, call for restraint: here, a milder cigar such as LA CAPITANA is recommended, so that bitterness and spice complement rather than compete with each other.
The appeal lies in contrast – and in mindful experimentation.

Local Cheese – creaminess, salt and maturity
Cheese and cigars share a central theme: ageing. Time, patience and experience shape both flavour and texture. Local cheeses in particular offer exciting opportunities for pairings beyond the obvious.
A semi-hard cheese with nutty notes and fine salinity can pick up and deepen creamy, woody aromas such as those found in our VILLIGER 1492. Soft cheeses with a mature rind create deliberate counterpoints: their gentle acidity and almost buttery texture envelop the smoke softly, giving it a rounder impression. Balance is key here as well – bold blue cheeses, for example, call for lighter cigars such as a BOCK, otherwise one element may quickly dominate. A slightly milder soft cheese, on the other hand, pairs beautifully with our NICAROMA.

Chocolate – a bittersweet harmony
The combination of cigars and chocolate is no longer a secret tip, yet it is far more than a sweet finale. What matters most is the choice of chocolate – and its cocoa content.
Dark chocolate with 70% cocoa or more brings bitterness, depth and often fruity or earthy nuances. When paired with a cigar such as our LA LIBERTAD, shared aromas of coffee, leather or roasted nuts can intensify beautifully. Milk chocolate, by contrast, requires restraint: too much sweetness can quickly overpower the smoke, which is why CORRIDA DOMINICAN REPUBLIC is particularly well suited here.
A small bite, a draw – then pause for a moment. Often, the true harmony only unfolds in the finish.

Tea & Cigar – subtle, yet complex
Tea may be the most underestimated companion to a cigar. Precisely for this reason, it deserves a closer look. Its warmth, structure and often delicate bitterness create a calm, almost meditative atmosphere of enjoyment.
A strong black tea with malty notes can elegantly accompany a mild to medium-bodied cigar such as CORRIDA HONDURAS. Green tea or oolong, on the other hand, offer fresh, floral nuances and a gentle astringency that harmonise particularly well with creamy, understated cigars like the VILLIGER 1492 DISCOVERY EDITION.

The courage to create your own combination
Pairings are invitations, not prescriptions. Your personal taste, your mood and the moment itself determine what works. Sometimes it is precisely the unexpected that surprises – a regional beer, a piece of cheese from the market, a bar of chocolate from a small artisan producer.
Take your time, listen to your senses and allow yourself to miss the mark now and then. Every attempt sharpens perception – and the palate.
In the end, it is not the perfect combination that matters, but the mindful moment. That instant when everything slows down just a little and enjoyment is given space.