The Bitter Truth Golden Falernum is a flavorful rum-based spice liqueur. On the nose, fresh lime, seashell, and ginger with just a hint of Christmas. The taste carnivals from fresh ginger to vanilla and almond, surfing towards an atomic fireball. Allspice giving into a splash of lime and a delicate hint of Bajan sweet pepper sauce-like heat. With breadth that feels like a two week holiday, this falernum can perk up any aged spirit and instantly turn it into a drink worthy of some elaborate tropical adornment beyond the obligatory paper umbrella.
It can be sipped neat or on ice, but it is a great companion for aged spirits like whiskey, rum, and brandy. And of course, it’s an indispensable ingredient in numerous Tiki drinks.
Original Danish caraway-flavoured Taffel Akvavit - an institution in its home country since the 19th century.
Produced in the heart of the Elqui Valley, a oasis that winds its way through the Andes. Grapes are first vinified and then double distilled in tradition copper pot stills.
The recipe for Absinthe Rhum Decollage was inspired by an academic study performed by Alice Peeters in 1976: “Le petit paysannat Martiniquais et son environnement végétal”, which described how farmers in Martinique used to soak various plants including grand wormwood in rum, rather like the tradition of 'Rhum Arrangé' in Guadeloupe, Reunion and Madagascar: rum infused with spices and fruit.
Wormwood-infused Rum is obtained through the maceration of grand wormwood and other plants in a high quality rum from Martinique, sugarcane amd wormwood distillates. The result is a slightly sweet rum with wonderful herbaceous notes. It is important to note that unlike absinthe, this rum does not contain anise. Additionally, the wormwood flavour is stronger than in traditional absinthe.
Made in France
A hugely popular traditional digestif, Disaronno shows intense marzipan and Battenberg cake flavours on the palate - this is definitely for anyone with a sweet tooth.