Taylor’s Velvet Falernum Anejo through a delicate maceration and

through a delicate maceration and independent distillation which expresses all the characteristics of each botanical in the final product

while later ones are finished in Spanish Pedro Ximénez sherry casks

and heavily seasoned with sea salt

is situated in the heart of the Dolomites near Trento

and an intense explosion of taste

Taylor’s Velvet Falernum Anejo through a delicate maceration andVelvet Falernum is a longtime staple item of resorts and bars in Barbados, and today for its use in tropical, tiki and Caribbean drinks such as the Rum Swizzle, Mai Tai, Zombie, Royal Bermuda Yacht Club and the Corn n Oil. It is made from an infusion of spices and lime juice into sugar cane syrup and Barbados Rum. John D Taylors Falernum is considered by many as the original Falernum, and is today produced by famed rum distiller R. L. Seale Ltd.