ELEVATING THE CATEGORY
The base spirit of some of the greatest and most delicious cocktails — Mojitos, Cuba Libres, Mai Tais, Daiquiris — has historically been undrinkable on its own. We set out to change all that. We decided to make a white rum fine enough to sip on the rocks, but that would elevate, rather than bring down, a great drink.
A RICH, SMOOTH BLEND
A three-year-old rum brings the youth and vibrancy of fresh-cut sugarcane which is rounded out with notes of caramel and butterscotch from a mature five-year-old rum. This blend is delicately charcoal-filtered to remove the color, leaving elegance in its place.
80 Proof (ABV 40%)
It starts with control. Unlike most brands, we are able to control every part of the process of
crafting rum. Harvesting the sugarcane, pressing the juice, fermentation, distillation, aging,
blending, bottling — all involve hundreds of people and yet each step is guided by a single hand.
Where North and South America converge and the Atlantic and Pacific meet, the world’s greatest sugarcane thrives.
The world’s foremost Maestro Ronero started off as just another boy cutting sugarcane in the fields of Cuba. He rapidly rose through the ranks of Havana Club based on his extraordinary sense of smell — his nariz dorada or “golden nose.”
While on a mission from the Cuban government to help the Panamanian rum industry, he fell in love with a local woman. So after mastering and redefining the Cuban style for more than thirty-five years, he left the island and carved his own distillery out of the Panamanian jungle.
Sugarcane needs two things: Heat and rain
Sitting just above the equator and bombarded by nine months of intense rains, Panama is blessed with both. Our distillery rests in the midst of endless acres of abundant sugarcane that grow in mineral-rich soil fed by rivers stemming from mountain springs.
THE CRUCIAL AND OFTEN OVERLOOKED STEP OF MAKING RUM
We use only the rich, delicate first press of the juice or the “cuvée”. Immediately following the harvest, we boil the juice and produce Grade A molasses as the base for all our rums.
Safe, healthy, respectable labor conditions
The sugarcane harvesters, Cañeros, work no more than four hours at a time
Outdoor shifts take place before or after the midday heat
No one is paid less than the government-mandated minimum wages
Clean water and food must be provided to workers
In addition, we don’t burn sugarcane or use chemical fertilizers so the air they breathe remains healthy. We take the livelihood of the harvesters and the people who work at our distillery extremely seriously.
a rum like no other
Fermentation is completed with a proprietary yeast derived from wild pineapples. The rum is distilled in totally unique 1922 antique copper column stills, which impart a signature softness. SelvaRey is then aged in hand-selected casks sourced from the most well-respected cooperages in the world.
Our Process is one of the greenest and most sustainable
of any rum distillery in the world
Panama gets incredibly hot, even hotter than neighboring Central American countries, and this heat naturally kills off the pests that plague other sugarcane fields. Thus, we don’t have to use chemical pesticides.
Our entire process is incredibly green and sustainable. The husks from the sugarcane feed the furnaces of the stills and the waste from distillation in turn fertilizes the sugarcane fields. This has environmental benefits as we don’t need to use unnecessary additives along the way. In addition, our distillery sits in the middle of our fields and we have a sugar mill on site. So our rum is not only hand-crafted and controlled from beginning to end, but we have an extremely small carbon footprint.
Vanilla, Key Lime Pie, Citrus, Pineapple
1 OZ SELVAREY WHITE RUM
3 OZ PINEAPPLE JUICE
COMBINE OVER ICE
GARNISH WITH A PINEAPPLE WEDGE
*SHIPPING NOTICE- If possible, please use a business address for shipping. All shipments require an adult signature which is much more reliable at a place of business.
All orders usually ship within 24-48 hours unless noted otherwise