The Rum

Single Estate

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.

The Place

panama

Where North and South America converge and the Atlantic and Pacific meet, the world’s greatest sugarcane thrives.

The Man

Don Pancho

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.

The Cane

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 Harvest

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.

The Cañeros

Safe, healthy, respectable labor conditions

1

The sugarcane harvesters, Cañeros, work no more than four hours at a time

2

Outdoor shifts take place before or after the midday heat

3

No one is paid less than the government-mandated minimum wages

4

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.

The Craft

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.

The Philosophy

Our Process is one of the greenest and most sustainable
of any rum distillery in the world

pesticide free

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.

sustainable

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.

The Rum

Single Estate

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.

The Place

panama

Where North and South America converge and the Atlantic and Pacific meet, the world’s greatest sugarcane thrives.

The Man

Don Pancho

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.

The Cane

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 Harvest

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.

The Cañeros

Safe, healthy, respectable
labor conditions

1

The sugarcane harvesters, Cañeros, work no more than four hours at a time

2

Outdoor shifts take place before or after the midday heat

3

No one is paid less than the government-mandated minimum wages

4

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.

The Craft

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.

The Philosophy

Our Process is one of the greenest and most sustainable of any rum distillery in the world

pesticide free

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..

sustainable

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.