A couple of days ago I posted about pairing the first third of a cigar with some coffee, and the result was incredible. The cigar was a Partagas Lusitanias and the coffee was a macchiato. Today it's a Perdomo Bourbon Barrel-Aged Connecticut and the coffee is a home version of a creamy espresso. I can't say it's a better option, since the Lusi is just an amazing cigar, but this Perdomo is very good and very Connecticut-forward, which pairs great with the coffee. Flavors of sweet cream, vanilla, toast and butter go blending with a strong coffee component really boost the experience.

For the second third, I brought out some sparkling water and for the last one, just a snifter of sherry (it was before 10am). I'm liking this pairing in thirds, at least for coffee and I think the options are endless.