The Tasting Panel magazine

December 2014

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120  /  the tasting panel  /  december 2014 2014 Yearbook MOST LIKELY TO BE NAMED KING OF THE CLASS SELVAREY RUM, PANAMA ($30) W e have all had the honor to meet one—the star of the class that shines so brightly that they make everything surrounding them better and more interesting. They encourage you to push your boundaries and explore uncharted territory, and they transform the old, tired hangout into an event to write home about. They are the king of the class. Like a mysterious transfer student, Selvarey Rum—hail- ing from Panama—entered the U.S. market earlier this year with plenty of intrigue, and certainly did not disap- point the taste buds it met along the way. A handcrafted blend of three- and five-year-old rums perfected by Master Blender Francisco "Don Pancho" Fernandez, this white rum begins its life in the small town of Pesé, where its volcanic soil produces premium sugarcane. It is dis- tilled in 1922 cooper column stills and aged in American white oak barrels, previously used to age bourbon. This masterfully created spirit doesn't need to sit in a crazy concoction to be enjoyed—it definitely deserves some one-on-one time. But once the palate has been completely sub- mersed in its complex flavors, add some of its friends into the mix: This wonderful rum will elevate any classic cocktail. We heard from the rumor mill that it makes the best Mojito around, and we're inclined to believe the hype—after all, Selvarey is "king of the jungle." Smooth vanilla-laced nose; lush, creamy texture and elegant, layered flavors; complex and savory yet not overly sweet, it delivers a long, vanilla-oak finish. 94 —Meridith May, Publisher's Picks, March 2014 www.selvarey.com J. LOHR 2010 CUVÉE PAU, PASO ROBLES ($50) I n the early 1970s, while graduating high school seniors were zooming around town in their Ford Pintos and blasting The Rolling Stones, Jerry Lohr, founder and proprietor of J. Lohr Vineyards & Wines, was busy planting his original 280 acres of wine grapes on California's Central Coast—an area that had yet to emerge as a world-class winegrowing region. Four decades later, while bell- bottomed trousers have all but disappeared (aside from the occa- sional costume party, of course), family-owned and estate-focused J. Lohr Vineyards & Wines has built a legacy on the Central Coast with more than 3,700 acres of vineyards and four tiers of award-winning wines. One of these wines, the J. Lohr 2010 Cuvée PAU, represents an artistic approach to winemaking using blending philosophies similar to those practiced by Bordeaux's grand cru châteaux in Pauillac—yet with a distinctly California accent. The 2010 Cuvée PAU is dense with fruit and offers notes of violet, browned butter and black tea, pairing deliciously with grilled rosemary lamb chops and garlic mashed potatoes. Continuously proving their influence in winemaking with superb vintages, J. Lohr, yet again, remains ahead of the trend. Smooth and lush with bright cherry and plum; rich, spicy and dense with velvety texture and a long, ripe finish; a Pauillac-style wine with 55% Cabernet in the blend. 93 —Anthony Dias Blue, Blue Reviews, October 2014 www.jlohr.com Pauillac—yet with a distinctly California accent. The 2010 Cuvée PAU is dense with fruit and offers notes of violet, browned butter and black tea, pairing deliciously with grilled rosemary lamb chops and and dense with velvety a Pauillac-style wine with 55% — Reviews, October 2014 CLASS TRENDSETTER PHOTO COURTESY OF J. LOHR VINEYARDS & WINES

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