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Sweet Bajan liqueur, which is essential in the production of Caribbean cocktails. Velvet Falernum is made from sugar cane, lime, almonds and spices for baking. It was first created by John D Taylor of Bridgetown in 1890. We recommend serving it clean with ice or in a cocktail.
This liqueur is a necessary ingredient for many classic Caribbean cocktails, such as the Rum Swizzle, Corn 'n' Oil or the classic Mai Tai. Its versatility and distinctive taste make it an ideal companion for creating exotic drinks. Serve in cocktails that need a subtle sweet-spicy touch. It can also be used as a sweetener or flavoring in desserts, giving your culinary creations a touch of Caribbean exoticism.
Velvet Falernum is more than just a liqueur – it's the key to an authentic Caribbean experience that transports you to the sunny beaches of Barbados with every sip.
Barbadian blended Rum Doorly's XO was created under the direction of Master Distiller Richard Seale, who also owns the world-famous Foursquare distillery.
It is made from a mixture of several Column and Pot Still rums that have matured for at least 6 years. In the end in ex-sherry Oloroso matured in Spanish barrels, which gave Doorly's a great, unique taste and a pleasant aroma.
For maximum enjoyment of rum, we recommend serving uncooled, without water and ice at room temperature. On the label of the bottle is a huge blue parrot from the genus Hyacinth Macaw, which is the largest in the world. The bottle is in a very nice gift box.
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