The best memories I have growing up involve music. Whether it was me being put to sleep with Abba (to this day, “Supertrooper” makes me drowsy), my cousins playing the piano (“Love Theme From St. Elmo’s Fire” was a constant), or the older people in the house playing Sinatra, Ray Conniff, Mantovani, Gary V, and even various iterations of gospel songs through speakers, my family always made sure there was good music.
It probably explains why my taste in music is incredibly eclectic. I can appreciate everything from ragtime to Alanis Morissette to 90s girl and boy bands to Broadway soundtracks to French jazz to Janis Joplin. In fact, one of my favourite artists is the living embodiment of diversity in musical influences/genres: Bruno Mars. His style includes R&B, funk, hip-hop, rock, soul, reggae…
Speaking of diverse interests, he is the co-founder of SelvaRey Rum.
Seriously, a talented musical performer that makes awesome rum? Definitely my kind of guy.
Anyway. Rum has always been an interesting category of alcohol for me because it makes me think of pirates and the island life, which makes sense because the agricultural product used to make rum is typically molasses from sugar cane. Sugar cane thrives in the tropics, such as Panama (where SelvaRey comes from).
Now, there are many celebrity-made alcohol products in the market, but what I like about the SelvaRey line is the quality. The multi-awarded SelvaRey White Rum is a blend of three year old (for a hint of youthfulness) and five year old (for an added richness) rums, was distilled in 1922 copper column stills, bourbon cask aged and was carbon filtered (to give a pure, transparent colour without losing the beautiful flavours of the rum). While most white rums are used for cocktails, this one is good enough to be enjoyed on the rocks.
SelvaRey Cacao, however, is one of my favourites in the category. Made by one of the world’s best Maestro Roneros* simply called Don Pancho, it’s produced by infusing some of the best locally sourced chocolates (most flavoured spirits are created by adding artificial syrup). While I would personally drink it on the rocks, it can also used for cocktails, such as the Cold Brewno, made from SelvaRey Cacao Rum, unsweetened cold brew coffee, Kahlua, simple sugar, and Crème de Menthe. This cocktail, created by Brian Klemm, was featured in Bruno Mars’ 24K Magic World Tour Concert in Hawaii last year.
That said, with the temperatures rising, I’m off to make a few of these babies at home for my family (I still can’t drink or have coffee, boo), preferably with good music playing in the background… I’m in the mood for a little 24K Magic myself. Cheers!
*Maestro Ronero – Rum Master Blender