Cayman Cigars at the 2026 Cayman Cookout – A Partnership of Flavor and Purpose

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A Culinary and Cigar Symphony at Cayman Cookout

The sun hangs low over Seven Mile Beach, painting the Ritz-Carlton pool in shades of amber and gold. Around 600 people gather for the grand finale of the Cayman Cookout – some clutching rum cocktails, others sampling small plates from world-renowned chefs. And nearly everyone has a cigar in hand.

This is Rum and Robusto, the closing event of the Caribbean’s premier culinary festival. For seven years now, Cayman Cigars has been part of this gathering, and we’ve watched it become something special. What started in the 1990s when Chef Eric Ripert and Anthony Bourdain dreamed up a food festival has grown into an annual tradition that draws talents like José Andrés, Emeril Lagasse, and Andrew Zimmern.

The 2026 event runs January 14-19 at The Ritz-Carlton, Grand Cayman, marking the festival’s 17th year. The week includes culinary demonstrations from more than 20 celebrated chefs, the Wednesday Welcome Event, Thursday’s Barefoot BBQ (complete with that famous drone show), Friday’s Grown in Cayman showcase, Saturday’s Midnight Revelry, and of course, Sunday’s Rum and Robusto finale where Cayman Cigars takes center stage. Guests can book the exclusive room package that includes access to most events, or purchase individual tickets. The 2026 lineup features returning favorites like Kristen Kish, Daniel Boulud, and Jorge Vallejo – the first Mexican chef to earn two Michelin stars with his restaurant Quintonil.

The pairing for Cayman Cigars makes sense when you think about it. Great food, great drinks, great cigars – they’re all about savoring the moment. At PCA 2025 earlier this year, we saw the industry moving toward exactly this kind of collaboration. Exclusive releases tied to high-profile events. Brands telling bigger stories. Our partnership with the Cookout fits right into that evolution, much like Scott’s recent induction into the Tobacco Livery connected us to 400 years of charitable tradition in London.

Eric Ripert tried one of our Cutlass cigars at last year’s event. He lit it, smoked it down, then came back asking for another. Told Scott it was one of the best he’d had. That’s the kind of feedback that makes seven years of showing up worthwhile. About 600 cigars get lit at Rum and Robusto each year, and watching people discover what they like – whether they’re new to cigars or have been smoking for decades – never gets old.

The environmental piece matters too. Beacon Farms works with the Ritz to turn their kitchen scraps into compost for our tobacco fields. The crops we grow provide jobs for Caymanians in recovery programs. Every cigar someone lights at the Cookout feeds back into that cycle. All our profits go to charity, so the enjoyment at these events translates directly into support for communities around the world.

Behind the Scenes: Cayman’s Partnership with an Iconic Event

Our relationship with the Ritz-Carlton started small. We placed cigars in their lobby humidor and pro shop – the kind of thing guests might grab after a round of golf or a day at the beach. But during Cookout week, everything scales up.

Scott spends a lot of time at the event talking with Ripert and other chefs. You see conversations forming around the cigars – someone examining a Cutlass, asking about the blend, nodding as they take another draw. Sandy Urquhart, who runs Beacon Farms, fields questions about our sustainability approach. People want to understand how we’re closing loops between the resort’s waste stream and our tobacco cultivation. The discussions happen naturally when you put good cigars in the hands of people who appreciate craftsmanship.

Sunday’s Rum and Robusto brings our rollers – Barbara, Jorge, and Maria – who set up right by the pool and craft fresh cigars while guests watch. Jorge always says it’s like rolling a story into each one. The local rums on offer complement our cigars naturally. A Sovereign #2 with its sandalwood and vanilla notes sits beautifully next to a well-aged spirit.

The event pulls in more than 20 celebrity chefs for cooking demonstrations, beach barbecues, and late-night tastings. Andrew Zimmern stops by our display regularly, usually with a story about some ingredient he discovered in a distant market. José Andrés grabs a cigar between his paella demonstrations – he moves fast, talks faster, and somehow makes time for everything.

But the real story is watching small groups form. Roger Southam, our Director of Sales in the Cayman Islands, talks about how strangers become friends over shared cigars and conversations that stretch into the evening. The chefs advocate for local sourcing and sustainable practices. Zimmern pushes island ingredients. Our eco-friendly approach to tobacco farming fits naturally into those conversations. Everything connects.

Celebrity Encounters and Unforgettable Moments

Emeril Lagasse stopped by our booth last year, cigar in hand, clearly enjoying what he was tasting. Andrew Zimmern spent time at our display too, the kind of thoughtful smoker who takes his time with each draw. You can tell when someone’s really tasting a cigar versus just smoking it – there’s a pause, a consideration, sometimes a nod of appreciation.

These moments happen because the Cookout feels intimate despite the star power. It’s not a massive festival where you glimpse celebrities from a distance. Chefs walk around freely. Eric Ripert moves between stations, tasting everything, talking with everyone. When he lit that Cutlass and came back for a second, it meant something. He doesn’t have to return for more of anything at his own event.

From our spot near the main pool, you can watch the whole scene unfold. Guests in the resort sip rum cocktails made with local fruit. Smoke drifting across the water. Someone captured a photo last year of an attendee exhaling at sunset, the cigar’s ember matching the sky’s glow. Maria handed out freshly rolled sticks with that warm smile she has, and groups formed naturally around her table.

The Tobacco Livery connection fits here. That organization spent 400 years promoting responsible enjoyment of tobacco alongside charitable giving. The Cookout channels the same spirit in a modern setting. PCA 2025 highlighted exclusivity and limited releases. Here, that exclusivity means bespoke rolls, rare tastings, and José Andrés – a Nobel Peace Prize nominee – might consider pairing our Doubloon with his famous paella. That’s the level of craftsmanship that goes into every cigar we produce..

Beacon Farms makes our presence as sustainable as it is glamorous. Cigars spark conversations about more than just flavor profiles. People talk about the Mariner’s smooth character, but they also ask about our farming practices. As the party winds down and laughter echoes across the pool, you realize the Cookout isn’t just an event you attend – it’s an experience that stays with you.

Smoking with Purpose: Charity and Community

Every Cayman Cigar carries the same promise. Your enjoyment translates into support for communities around the world. At events like the Cayman Cookout, that connection becomes tangible. We light up knowing 100% of our net profits fund charitable causes. Beacon Farms provides employment and purpose for Caymanians in recovery. The moments we share at these gatherings build networks that extend beyond the event itself.

Our retail partners bring this same approach to their shops. Stocking our Sovereign #2 for its approachable vanilla finish and the Monarch for smokers who want something with more complexity. Their passion mirrors ours – selling cigars that taste excellent and do good simultaneously.More retailers are joining our network. Find one near you using our locator tool, here.