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We chat a lot with our mate Bob (of Bitters fame) and we got talking about what a great falernum should taste like. Weeks passed (as we sampled numerous...
I am trying to buy a bottle of Falernum for a paltry sum less than 20 quid yet having a ton of money in three different accounts one card after another does the impossible and fails authentication. Clearly that can’t happen when in my wife’s HSBC account there are £000s and in mine and in my account at BAC in Costa. Rica.
Can you please help?
Jonesy
Bob and I have been working with a trusted third-party producer to make larger batches as the volumes we’re selling are greater than Bob, who is set up to produce small bottles of bitters, can produce. In the meantime, Bob has been working on one last special batch with a very characterful rum. Should be ready very soon and will be a super falernum. Please bear with us.
Hi Patrick. We’ll have a very special batch anvailble imminently and then our regular Falernum (still incredible stuff) shortly. Please see my comment which I intended as a reply to your question.
hello, thinking of using this in a banana peel rum, coffee grounds liqueur and espresso based cocktail. What do you think? It's going to be served to a few hundred people at the London Coffee Festival. What do you think? And are almonds used for infusion (would we need to let people know re allergy?)
I just ordered one to try. "Any larger than [35cl] is too big for such a product" - well I guess the UK falernum market is probably quite niche, but for tiki bartenders/enthusiasts one can never have too much falernum!
Bob deals in small bottles but if he's happy to go huge, then sometime in the future a 35cl bottle would be great. Think any larger is too big for such a product.
Indefinity is a very long time! However, we made 18% to have enough alcohol to be shelf-stable after opening at room temperature. Oxygenation will degrade the flavour over time but it will not be affected by mould etc which can spoil those with less alcohol.
Can you please help?
Jonesy