Hailing from Panama – Selvarey Rum comes in two different expressions – Selvarey White and Selvarey Cacao. It`s distilled in Panama by master blender Don “Pancho” Francisco Fernandez. The name Selvarey means “Jungle King”
Don Pancho was born in Cuba in 1938 and he first began working with cutting sugarcane in the fields with his father. He worked his way up and became the Cuban Minister of Rum. He spent 35 years running the famous Havana Club brand in Cuba before moving to Panama and opening his own distillery.
And he built his own distillery from scratch in a small town called Pesé in the Herrera Province– Panama’s premier sugarcane region and bought a warehouse on the outskirts of Panama City and began stocking it with barrels of rum and out of there i now have these two expressions here to try out and make a few cocktails with.
Selvarey rum is distilled in four copper column stills built in 1922 by American Copper & Brass Works. The rum is then aged in American white oak ex bourbon barrels imparting notes of vanilla and caramel. Water is added to bring Selvarey White down to 40% ABV and Selvarey Cacao to 35% ABV.
Selvarey rums are lush tropical rums, sweet and flavorful and you may sip on it´s own or mix with in various cocktails. The bottles are really beautiful, they look very exotic! they are also sturdy and quite heavy with a thick bottom.
The white rum is a blend of three and five-year-old rums, distilled in 1922 copper column stills, aged in bourbon casks and carbon filtered to remove the color while keeping most of the flavors and it is made up of more than a single batch of rum adding to it`s complexity.
From his warehouse, Don Pancho chooses a 3 year-old for its youth and vibrancy of fresh-cut sugarcane, and then combines it with a rich, full bodied, more mature 5 year-old.
The nose is mild and sweet with hints of vanilla and fresh sugarcane plus a little bit of toffee and butterscotch.The mouth is quite viscous and the same notes comes through in the flavor along with creamy butterscotch. It`s designed to be a sipping rum enjoyed with some ice but it mixes well in cocktails like the daiquiri or mojito for example or any that contains citrus which it plays very well with plus the citrus cuts the sweetness a bit and adds that vibrant aromatic flavor.
The cacao rum is made from five-year-old rum infused with locally sourced chocolate which doesn`t give the “chocolate bar” flavor but rather a fine flavor of the cocoa bean. Less sweet than the white rum and here you get vanilla notes plus some oak with a mild spice along with the flavor of natural chocolate.
The color is dark amber/copper and when opening the bottle you immediately get the aroma of chocolate in the air. Selvarey Cacao won the gold medal at the 2014 Miami Rum Fest and was the first flavored rum ever to win the coveted Chairman’s Trophy at the 2014 Ultimate Spirits Challenge in New York City.
I decided to first make two cocktails found on the website for a change instead of making my usual tiki drinks and the Rey Cafè catched my attention, a cocktail made with the Cacao rum, coffee and unsweetened coconut milk but i switched the espresso coffee for what i have on hand (and prefer) which is New Orleans Community coffee dark roast – which is strong and flavorful in the same way as Hawaiian Kona and Jamaican Blue Mountain coffees.
1.5oz Selvarey Cacao
1oz strong coffee (cold)
1oz unsweetened coconut milk
0.25 oz -0.5 oz simple syrup or sugar (taste your way)
Shake with ice and strain into a rocks glass filled with ice cubes and grate some cinnamon and nutmeg on top.
A very nice cocktail indeed! here you get cacao, sugarcane, coffee, cinnamon and nutmeg wrapped up in creamy unsweetened coconut milk…This cocktail can also be made warm for those stormy fall or cold winter nights.
The next cocktail is a daiquiri for which, the Selvarey white rum is perfect:
Selvarey Jungle Daiquiri
2 oz of Selvarey White Rum
0.75 oz fresh lime juice
0.5 oz dark sugar syrup
Shake and strain into a chilled cocktail glass, garnish with lime.
And here is another type of daiquiri, with grilled fruit, this is for the white rum:
Grilled Fruit Daiquiri
2-3 Pieces of Grilled Fruit (Mango, Pineapple, or Cantaloupe)
2 oz. Selvarey White Rum
1 oz. Simple Syrup (1 part superfine sugar to 1 part water, stir till dissolved)
3/4 oz. Fresh Lime Juice
Muddle the grilled fruit with the simple syrup and lime juice in a shaker. Add Selvarey White Rum and ice. Shake vigorously and fine strain into a cocktail coupe or other glass. Garnish with a lime wedge.
Grilled Fruit: De-core or de-seed fruit first and cut, so as to expose a large area of fruit flesh. Grill, flesh side down, until grill marks are present (about 2 minutes). Cut chunks of fruit from grilled flesh and use to muddle in cocktail.
You can check to see where to find Selvarey rums here.
See other Selvarey Cacao rum reviews on RumRatings
See other Selvarey White Rum reviews on RumRatings