Falernum from Pittsburgh? Yes Please!

by ,

Falernum from Pittsburgh? Yes Please!

When I received a bottle of Maggie’s Farm Falernum I wasn’t sure what to expect.

Truth be told, aside from homemade Falernum, I have only had the classic and well known John D. Taylor's Velvet Falernum. It is the one that you see in most bars and is a name most bartenders are familiar with.

Maggie’s Farm is a rum distillery in Pittsburgh, PA (yes, rum made in Pittsburgh!!) and is also making a coffee liqueur and Falernum. The first thing I noticed about Maggie’s Farm Falernum is the packaging. The bottle is dark, and the black and white label has drawings of the four main ingredients - lime, clove, ginger and sugarcane. I really like this look and was thrilled to read a description on the back of the bottle for those who are not sure what it is.

Traditionally Falernum is a rum based spirit, and I find myself often describing it as a “clove liqueur” because the mainstream Falernums, as well as the homemade versions, are typically very sweet and clove heavy with a very small hint of lime and sometimes even almond.

Maggie’s Farm Falernum has intense flavors of clove but I also taste the spice of fresh ginger root and the tart and bright flavors of the lime cordial. I also really enjoy and appreciate the fact that MF Falernum is 25% ABV (50 Proof) which is a little more than double its competitor. This, in my opinion, helps to bring out the complex flavors that I expect out of a liqueur.

Falernum originated in Barbados, and is used in many of the classic Tiki cocktails, including one of my very favorites, the Corn and Oil. I made one using Maggie’s Farm Falernum and absolutely loved it. I have also been playing around with a Bourbon/Falernum combination lately so the timing of getting this bottle was perfect.

Most people don’t think to use Falernum with any spirit other than rum so I thought the readers might enjoy this variation. Don’t get me wrong, however….. this is a rum magazine and clearly one of my very favorite spirits!

My grapefruit /bourbon cocktail below also works GREAT with an aged rum and if you like the funk of Rhum I highly encourage you to make it with your favorite agricole.

-Article written by Cris Dehlavi, The Muse of Mixology-  

My name is Cris Dehlavi and I am a native of Arizona, but have lived in Columbus, Ohio for the past 13 years with my daughter, Desi. I have been running the bar program at “M”, of the Cameron Mitchell Restaurant group since 2005. I am currently the President of Columbus USBG as well as a consultant for bars and restaurants nationally. In 2013, I attended the rigorous B.A.R. 5 Day Spirits Certification and have been recognized as one of the top mixologists in the U.S.A. I am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bar tenders around Ohio. My contribution to "Got Rum?" magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry.