Sasse Cigar Special. Aged grain spirit made from rye and barley malt, five years in ex-cognac casks, creamy with caramel and vanilla, 40% ABV, 500 ml.
Sasse Cigar Special is an aged grain spirit from the Sasse fine distillery in Schöppingen, in the heart of the Münsterland region. Rye and barley malt mature for five years in Limousin oak casks that previously held cognac. This is followed by a finish in heavily toasted American white oak casks – 40% ABV, 500 ml. This is no clear schnapps, no tobacco in the glass, and no spirit for a quick shot – but a creamy, spicy cask-aged spirit for a nosing glass.
Cigar Special by Sasse is named for the company in which it should be enjoyed, rather than for its ingredients. In Germany, "Korn" may only be distilled from grain, such as wheat, rye, barley, oats, or buckwheat. From 37.5% ABV, it is classified as "Kornbrand," and at 40% ABV, this spirit firmly sits in that category. What sets it apart from a classic Korn is the time spent in wood. Five years in the cask give the distillate color, spice, and a creaminess that many people associate more with whisky. Sasse itself refers to it as an aged Korn. The rye contributes spice, while the barley malt provides a sweet, bready depth. Together, they create a spirit that evokes a gentleman’s club rather than a local festival.
Plum, banana, and smoky vanilla
The spirit first smells of fruit: plum, apple, and ripe banana. Underlying everything is a soft, smoky vanilla aroma that defines the nose. This smoky note remains subtle and closely tied to the vanilla.
On the palate, the spirit becomes creamy and almost luscious. Malt candies, caramel, and honey are at the forefront, followed by notes that Sasse compares to coconut and rum. The distillery describes the finish as explosive, long, and balanced, with a pleasant sweetness from the alcohol. At 40% ABV, it has significantly more power than the Münsterländer Lagerkorn V.S.O.P. from the same producer. Those looking for genuine peat smoke should opt for the Atlantik Finish made with peated malt.
A few minutes in the glass do it good. The fruit notes in the aroma emerge more clearly, and the vanilla softens. This turns a glass into a small tasting experience in several stages.
Neat, with lamb, beef, and game, or with a cigar
Sasse recommends serving it neat at 16 to 20 °C, ideally around 18 °C. A nosing or tumbler glass keeps the aromas contained. According to the manufacturer, it pairs well with lamb, beef, and game, such as a Sunday roast leg of lamb, braised beef, or venison ragout in autumn. After a meal, it serves as a sophisticated digestif. At 40% ABV, it is a potent spirit; only sold to persons aged 18 and over.
And then there is the cigar that gives the spirit its name. Sasse recommends it as a companion to a mild cigar. The creamy sweetness of caramel and malt and the smoky vanilla pick up the notes of the tobacco rather than competing against them. According to the manufacturer, it can be experienced anew every time – it shows a slightly different side with every occasion and every pairing.
It should be stored upright, cool, and in the dark, in a cupboard or home bar. Tightly sealed, the spirit’s flavor remains stable for many months after opening.
Our tip: Place a small glass of it next to your plate when serving a game dish and take a sip between bites. The caramel notes pair surprisingly well with a dark game gravy.
Inspired by the gentleman's clubs of the 1970s
According to the manufacturer, this spirit is inspired by the exclusive gentleman's clubs of the 1970s. It evokes an image of a small group in leather armchairs, with a cigar and a dark spirit in their glasses. Dimmed lights, a conversation that takes its time, and no one checking the clock. Sasse wanted to capture this atmosphere in a bottle, using grain from the Münsterland instead of malt from Scotland.
It is distilled by hand in Schöppingen in traditional copper stills. Afterward, the spirit goes into Limousin oak casks that previously contained cognac. It remains there for five years in the distillery's cask warehouse on the Schöppinger Berg. It receives its final touch in American white oak casks with "heavy toasting." At Sasse, the stronger of the two toasting levels means 80 minutes at 300 °C, while the medium level is 70 minutes at 200 °C. Heavy toasting caramelizes the wood on the inside of the cask. Such casks typically impart caramel and vanilla notes to a spirit.
Behind it all is the Sasse fine distillery, first mentioned in documents in 1707 and now run by Rüdiger Sasse. Their ambition is to treat Korn as a high-quality spirit. With five years of cask aging and 40% ABV, this ambition is reflected here in its dark, powerful form.
For cigar lovers, whisky drinkers, and hosts
This bottle is for anyone who enjoys a mild cigar and is looking for a suitable spirit to go with it. Whisky enthusiasts will find familiar cask aromas here and incidentally learn what Korn can be. For hosts looking to serve something special with a roast of game or beef, it is a great conversation starter. As a gift for people with a home bar and a leather armchair, it is usually a bullseye. And for those already familiar with the Lagerkorn who are looking for more power and spice, this is the logical next step. The milder, lighter version is the Lagerkorn V.S.O.P. with 32% ABV, and the smoky version is the Atlantik Finish with peated malt and sherry casks. Trying all three side-by-side quickly reveals how much versatility lies within aged Korn. Our Sasse page shows the full selection from the distillery, while the Brandy and Spirit category features other distillates. It is not suitable for mixed drinks requiring a light, clear Korn. It is too powerful and too good for that.
Rye and barley malt, five years in ex-cognac casks, creamy and spicy – the Cigar Special by Sasse for an evening with a roast or a cigar.
