We blend cane neutral spirit with an aged 3 year old Barbadian Rum then separate into two tanks. In one tank we infuse the fruit- orange, lime and pineapple. In the second tank we infuse control spices- ginger, star anise, nutmeg, cinnamon, and allspice among others. We sweeten the liqueur with a turbinado syrup. The syrup is mixed in a 1:1 ratio. This is the sweetest product we make, and has a significant viscosity.
We named it “Lucky” Falernum because of the great luck we have had at Scofflaw, having won Gold medals, received label approvals, and locked in new distributors all while sitting at their bar.