The Tasting Panel magazine

October 2014

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Page 124 of 132

124  /  the tasting panel  /  october 2014 EVENT RECAP "I f I can make it there, I'll make it anywhere." Ol' Blue Eyes may have been singing about the Big Apple, but it also seems fitting for the town that Sinatra made his playground: Las Vegas. And while fledging actors and dancers might first look to NYC, there arguably is no better place for a spirits brand to make it big than Sin City itself, a notion that the men of Selvarey Rum wholeheartedly agree with. "Las Vegas is the gateway to new palates. It's a city where a spirit can reach a huge number of people—maybe more than anywhere else—which is why we hope to repeat the success we have had in California in Nevada as a whole, especially in Vegas," explained Seth Gold, co-founder and Director of Selvarey Rum. During their path towards conquest, they made a stop off The Strip in Downtown Vegas at the newly opened Carson Kitchen. With some of the city's most powerful players in attendance, Selvarey Rum showcased their White and Cacao expressions in cocktails just right for a sunset rooftop affair. Here are a few soundbites that were overheard between sips: Taking the Desert by Storm SELVAREY RUM GETS HOT WITH EVENTS AT CARSON KITCHEN IN LAS VEGAS AND THE SAGUARO PALM SPRINGS by Emily Coleman / photos by Mona Payne Shield "Selvarey has unique qualities, and doesn't taste like anything else out there: It's not like an agricole and not like a standard white rum. Just taste it for yourself. For me, I love it in a well-made Daiquiri." —J. R. Starkus, Master Mixologist and Spirits Educator, SWS of Nevada "Guests—more than ever—are interested in craft spirits, like Selvarey Rum; they genuinely want to learn about their flavor profiles and how they are made." —Josef Wagner, Executive Director of Food and Beverage, The Venetian & The Palazzo Seth Gold, co-founder and Director of Selvarey Rum.

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