Big Daddy's Falernum
What is Falernum?
Some, maybe many, will say it is a syrup or spiced rum liquer, originating in Barbados & Jamaica in the late 18th, early 19th century.
And they would be partially right, but not entirely.
Falernum the way most people know it today, does hail from that region and era.
It's origins however, were located in ancient Rome, 2000 years ago on a mountain (Mons Falernus) known as 'Monte Massico' today.
I'm not making this up; from Cicero to Crassus there have been testimonies about their love for Falernum.
The Romans made wine from grapes growing on this very mountain, and infused it with spices, Sicilian lemons, honey and almonds.
Roman decendants passed the recipe from one generation to the next and started migrating in the 16th and 17th centuries to the Caribbean.
Since vines didn't grow there, they had to adapt the recipe with the only alcohol locally available; rum.
They first used wine because they had it, then rum because, again, they had it. So I used grain jenever, simply because that is what we have in Hasselt.
Falernum therefore was created to be enjoyed neat, straight up. It is precisely because of this that Big Daddy's Falernum (registered trademark) is the very best of it's kind.
After all, a liquid, spirit or drink is only excellent if you can enjoy it on it's own, without having to add other ingredients.
So mine had to be a falernum bartenders would want to use, since they usually make their own out of lack of finding a versatile, and well balanced version.
Made on a basis of grain jenever distilled at 53,5%, from Hasselt obviously, cask finished at a final ABV of 35%, infused with natural botanicals and fresh & ripened fruit.
And you know what that means: natural fructose!
This is why Big Daddy's Falernum contains up to 40% less refined sugar and turns it into the world's first premium falernum.
This gives you a completely lean and clean infusion, and an end product perfectly suited to be served neat, on the rocks with a twist of lime, or in highballs and cocktails.
How about a Paloma with Big Daddy's Falernum as a base spirit instead of Tequila or Mezcal or a Big Daddy's Mule where you forgo the Vodka and just use Falernum!
But wait, that's not the end of it; during those colder fall & winter nights you can also turn it into a delicious Hot Toddy!
Simply mix Big Daddy's Falernum 50/50 with hot (not boiling) tap water and add a squeeze of fresh lemon. Smells like holidays in a glass, not to mention the throat soothing effect.
Big Daddy's Falernum is being used by some of the best bartenders both at home and abroad, but sommeliers and pastry chefs in top restaurants love working with it and discover new applications every day; to serve with strong cheeses, as a filling for macarons, chocolates, etc.
You can find your bottles of Big Daddy's Falernum at these points of sale:
Limburg
Ogst Deli - Hasselt
Huis Aerts - Bree
't Oude Schuurtje - Hamont-Achel
Tensu Spirits - Houthalen
Antwerpen
Van Eccelpoel - Herentals
Oost-Vlaanderen
Wijnhuis Bollaert - Merelbeke
Books & Booze - Gent
Mobile Liquor Store - Gent
Wholly Spirits - Zottegem
Smokkelwaar - Dendermonde
West-Vlaanderen
Rocktailz - Koekelare
GK World Wines - Brugge
Luik
Watch-Smell-Taste - Luik
Waals-Brabant
Le P'tit Louis - s'Gravenbrakel
Special thanks to these bars, restaurants & hotels for serving Big Daddy's Falernum: Bar Ran, Brugge - Groot-Vlaenderen, Brugge - Piu Di Piu, Gent - The Cobbler, Gent - Vrijmoed (2*), Gent - Yalo, Gent - Tinelle (1*), Mechelen - Cobra, Antwerpen - Bistro Monroe, Antwerpen - 't Ketelke, Lozen
Big Daddy's Falernum technique, recipe, brand & logo are registered trademarks.
