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Velvet Falernum
A liqueur sweetened with sugar cane, its flavour comes from an infusion of botanicals including lime peel, almonds and cloves. Developed by Sir John Taylor...
Peter M
8th March 2024 at 00:46
Do you refrigerate this or not? Many say no, but you can find people online talking about, what seems to be, mold formation after some time (different than the sediment that can form), so I don't know what to believe...
8th March 2024 at 08:43
It is only 11% alc./vo./, so depending on storage conditions, it does not have enough alcohol to prevent mould forming. So yes, I'd refrigerate. OR use a more alcoholic Falermum like our own Difford's Falernum, which is 18% alc./vol. No mould will form on a product over 17% alc./vol. That's why Bailey's liqueur is 17%!
26th May 2024 at 15:43
If you can't buy Difford's Falernum, you could bring up the proof of Taylor's to 18%. Allowing for contraction and staying at around 700ml total, using 96% alcohol, you'd need to remove 58ml of Falernum (and make something nice), add in 58ml of 96% and you'd have 693.7ml of 18%.
Or use (more) OP rum: e.g. Wray and Nephew OP at 63% would need 95ml or Plantation Original Dark at 73% would need 80ml.
IDK the taste profiles though of the new versions, you could do a smaller sample to experiment.
Or use (more) OP rum: e.g. Wray and Nephew OP at 63% would need 95ml or Plantation Original Dark at 73% would need 80ml.
IDK the taste profiles though of the new versions, you could do a smaller sample to experiment.