velvet falernum, where is it? - Tiki Drinks and Food

M martiki Official Mixologist http://www.smugglerscovesf.com Joined: Mar 29, 2002 Posts: 3059	M martiki Posted posted on Thu, Feb 26, 2004 8:49 PM On 2004-02-26 18:19, twowheelin'tiki wrote: I TOLD YOU!!!, jeff and I have both tasted the real deal, we know (as I beat my chest!). What you guys are missing by thinking that ol' john d taylor is the real deal is this, He/they made real "falernum" for years and it was great......"velvet falernum" is a different mixer with alcohol already in it along with god knows what to make a new product.Do ya get it ? Yeah, well, I noticed that you didn't say a word until Humu piped up. sigh Let's go through this again: John D. Taylor INVENTED Falernum. Fact. In 1890. Look it up. "....velvet falernum is a different mixer with alcohol already in it along with god knows what...." Falernum has ALWAYS had alcohol in it. It is a liqueur. Other brands of real Barbados Falernum are out there, too. Here's one, made by the people who make Cockspur's Rum: http://www.rum.cz/galery/cam/bb/inniss/img/bb83.jpg Notice how it says "11% alc./vol." on the label? Guess what that means. Regarding the difference between velvet/"real" falernum: As near as I can tell, Velvet Falernum was the ORIGINAL name of Falernum. Velvet Falernum is NOT "a new product" as you say. Over time, other varieties were developed, including John D. Taylor's White Falernum in 1923. White Falernum is lighter, with a less pronounced (though still strong) clove flavor and only 8% alc/vol. Basically the cheaper stuff. In all likelyhood, this is what came to the states back in the day. It's quite good. How do I know? Because I have a bottle of it in front of me right now. Brought back from Barbados by a friend a few years ago. The "real deal", as it were. Although I think it's still a cheaper version of Velvet Falernum. Which they never stopped making. At some point, John D. Taylor's stopped coming to the states. In it's place, the Sazerac & Co. version of Falernum was available (as mentioned in Intoxica- and you'll note that Intoxica mentions JD Taylor's as well). I don't know if it was a syrup only or a liqueur, or if it was imported from Barbados or made stateside. Eventually it stopped being made as well. In it's place are the syrups (again- not real Falernum, but Falernum-flavored syrup) from Fee Brothers and Da Vinci. Now, the original is back in the states, and people don't want it? I find this incredible. From, the Drink Boy Webite: "Just recently, a brand of Falernum from Barbados is being distributed through "Spirit of Hartford", and comes highly recommended by Dale DeGroff." Read about him here: http://www.kingcocktail.com/bio2003.htm http://www.kingcocktail.com/Falenm-release.htm Yeah, sure, I suspect he's a paid endorser for the importer, but he's also a former Rainbow Room bartender and author. So, yes, it pains me to say this, but I must repectfully disagree with Jeff Berry. Obviously, he's the king of tropical drink history, but I think he's wrong here. I may have to go it alone on this one, but I'm OK with that. I am drinking White Falernum, Velvet Falernum, and Fee Brothers right now. The white as I mentioned is slightly tart with lime and has a strong clove flavor. The Velvet has much more pronounced clove notes, and you can taste more of the rum. The Fee brothers tastes like tart syrup with almost no discernable spice character. Any one who ever comes over to the Grotto is welcome to taste all three and decide for themselves. Blindfolded if you like. Judge for yourselves. I'll crack my last bottle of White when you come. And as for your statement about "god knows what" being in Velvet Falernum, TWT? Here's what the labels say: Velvet Falernum: Lime Juice, Sugar, Almond and Clove essence, Water, White Rum. Fee Brothers: Corn Sweeteners, Sugar, Lime Juice, Citric Acid, Natural and Artificial Flavors, Benzoate of Soda as a preservative. I know what I want in my drink. Article from the spirits columnist for the SF Chronicle, also a published cocktail author (includes a tasty recipe): http://sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2003/09/18/WIGMF1OATF1.DTL From the website of a rum distillery in Barbados: JOHN D. TAYLOR'S VELVET FALERNUM This famous Bajan "Gold Medal" beverage and mixer with a uniquely refreshing flavour was developed by John D. Taylor of Bridgetown in 1890. A delicious drink on its own or on the rocks, it is also an excellent base for exciting rum mixes such as "Corn 'n Oil". Add a dash of Bitters, crushed ice and shake or stir, then drink with pleasure. From Yahoo's Barbados Travel Guide: Typical Bajan drinks, besides Banks beer and Mount Gay rum, are falernum (a liqueur concocted of rum, sugar, lime juice, and almond essence) and mauby (a nonalcoholic drink made by boiling bitter bark and spices, straining the mixture, and sweetening it). [ Edited by: martiki on 2004-02-26 20:55 ]

On 2004-02-26 18:19, twowheelin'tiki wrote:
I TOLD YOU!!!,
jeff and I have both tasted the real deal, we know (as I beat my chest!). What you guys are missing by thinking that ol' john d taylor is the real deal is this, He/they made real "falernum" for years and it was great......"velvet falernum" is a different mixer with alcohol already in it along with god knows what to make a new product.Do ya get it ?

Yeah, well, I noticed that you didn't say a word until Humu piped up.

sigh

Let's go through this again:

John D. Taylor INVENTED Falernum. Fact. In 1890. Look it up.
"....velvet falernum is a different mixer with alcohol already in it along with god knows what...." Falernum has ALWAYS had alcohol in it. It is a liqueur. Other brands of real Barbados Falernum are out there, too. Here's one, made by the people who make Cockspur's Rum:

http://www.rum.cz/galery/cam/bb/inniss/img/bb83.jpg

Notice how it says "11% alc./vol." on the label? Guess what that means.

Regarding the difference between velvet/"real" falernum: As near as I can tell, Velvet Falernum was the ORIGINAL name of Falernum. Velvet Falernum is NOT "a new product" as you say. Over time, other varieties were developed, including John D. Taylor's White Falernum in 1923. White Falernum is lighter, with a less pronounced (though still strong) clove flavor and only 8% alc/vol. Basically the cheaper stuff. In all likelyhood, this is what came to the states back in the day. It's quite good. How do I know? Because I have a bottle of it in front of me right now. Brought back from Barbados by a friend a few years ago. The "real deal", as it were. Although I think it's still a cheaper version of Velvet Falernum. Which they never stopped making.

At some point, John D. Taylor's stopped coming to the states. In it's place, the Sazerac & Co. version of Falernum was available (as mentioned in Intoxica- and you'll note that Intoxica mentions JD Taylor's as well). I don't know if it was a syrup only or a liqueur, or if it was imported from Barbados or made stateside. Eventually it stopped being made as well. In it's place are the syrups (again- not real Falernum, but Falernum-flavored syrup) from Fee Brothers and Da Vinci. Now, the original is back in the states, and people don't want it? I find this incredible. From, the Drink Boy Webite: "Just recently, a brand of Falernum from Barbados is being distributed through "Spirit of Hartford", and comes highly recommended by Dale DeGroff." Read about him here:

http://www.kingcocktail.com/bio2003.htm

http://www.kingcocktail.com/Falenm-release.htm

Yeah, sure, I suspect he's a paid endorser for the importer, but he's also a former Rainbow Room bartender and author.

So, yes, it pains me to say this, but I must repectfully disagree with Jeff Berry. Obviously, he's the king of tropical drink history, but I think he's wrong here. I may have to go it alone on this one, but I'm OK with that.

I am drinking White Falernum, Velvet Falernum, and Fee Brothers right now. The white as I mentioned is slightly tart with lime and has a strong clove flavor. The Velvet has much more pronounced clove notes, and you can taste more of the rum. The Fee brothers tastes like tart syrup with almost no discernable spice character.

Any one who ever comes over to the Grotto is welcome to taste all three and decide for themselves. Blindfolded if you like. Judge for yourselves. I'll crack my last bottle of White when you come.

And as for your statement about "god knows what" being in Velvet Falernum, TWT? Here's what the labels say:

Velvet Falernum: Lime Juice, Sugar, Almond and Clove essence, Water, White Rum.

Fee Brothers: Corn Sweeteners, Sugar, Lime Juice, Citric Acid, Natural and Artificial Flavors, Benzoate of Soda as a preservative.

I know what I want in my drink.

Article from the spirits columnist for the SF Chronicle, also a published cocktail author (includes a tasty recipe):

http://sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2003/09/18/WIGMF1OATF1.DTL

From the website of a rum distillery in Barbados:

JOHN D. TAYLOR'S VELVET FALERNUM
This famous Bajan "Gold Medal" beverage and mixer with a uniquely refreshing flavour was developed by John D. Taylor of Bridgetown in 1890. A delicious drink on its own or on the rocks, it is also an excellent base for exciting rum mixes such as "Corn 'n Oil". Add a dash of Bitters, crushed ice and shake or stir, then drink with pleasure.

From Yahoo's Barbados Travel Guide:

Typical Bajan drinks, besides Banks beer and Mount Gay rum, are falernum (a liqueur concocted of rum, sugar, lime juice, and almond essence) and mauby (a nonalcoholic drink made by boiling bitter bark and spices, straining the mixture, and sweetening it).

[ Edited by: martiki on 2004-02-26 20:55 ]

Post #78118 by martiki on Thu, Feb 26, 2004 8:49 PM