SELVAREY RUM

text SARA HYLAND 

Three brothers teamed up with fellow rum aficionado Bruno Mars to change people’s perception of what rum can be and elevate the drink to its rightful place alongside the finest vodkas, tequilas, and whiskeys. After years of searching, they finally found legendary Master Blender Don Francisco “Pancho” Fernandez, former Minister of Rum who’d carved out a distillery from the jungles of Panama.

The process of creating Selvarey rum starts with the world’s best sugarcane grown in the small town of Pesé, Panama. With its combination of the perfect climate and geology creating fruitful land and the richest cane, this is where the finest rum begins. Once the sugarcane is washed and its juice is collected, everything is settled and broiled to separate the crystalized raw sugar and the molasses, which is cooked to  a grade A standard for the final product.

Yeast is added to the molasses and both are fermented together. After this, the distillation process can begin, creating notes of floral, banana, herbs, pears, apples, and guava in Selvarey’s unique copper columns stills built in 1922 by American Copper & Brass Works.

Everything is then transferred to American White oak barrels, where the rum is aged to perfection in a single batch. After the filtration process, the color is removed and the purest water in Latin American is added, forming a pristine crispiness that garnered it the nickname “The Champagne of the Chagres.”

THE COCKTAILS:

Cacao Colada

2oz SelvaRey Cacao Rum

1oz Pineapple Juice

1oz Coconut Milk or 3/4oz Coco Lopez

Shake and strain

Reyhound

2oz SelvaRey White Rum

4oz Fresh Grapefruit Juice

Mix together and garnish with grapefruit.

WEB: SELVAREY.COM