Velvet Falernum Liqueur is a staple of cocktail culture, particularly tiki. Its recipe was developed in 1890 in Barbados by Sir John Taylor. It is produced today by the Foursquare distillery, with a base of rum, citrus peel, almonds, ginger and cloves.
Nico's tasting notes
The nose of this liqueur is deep, very ripe, almost sweet. There's light alcohol, some citrus zest, and above all a heavy handful of spices, neither pungent nor overly aromatic, but rather massive.
On the palate, the consistency is very sweet, and the range of flavors opens with a certain citrus freshness. This is followed by sweet spices, dominated by cloves, and then a slightly tart fruit sweetness.
"A cocktail essential, including Tiki culture, as well as the famous Corn 'n oil. You'll easily replace sugar with this liqueur in all kinds of mixes... "
Jules Bourgeois
Ideal for cocktails and Polynesian Pearl Diver
Giorgio DE MARIA
Very aromatic. Excellent Black Corn & Oil cocktail with Black Tears cocoa & coffee spiced rum