Taylor’s Velvet Falernum Anejo and heavily seasoned with sea

and heavily seasoned with sea salt

while later ones are finished in Spanish Pedro Ximénez sherry casks

Handmade by the master craftsman using time-honored methods in the art of distilling

It can be enjoyed neat or mixed into cocktails

Founded in 1715 by Jean Martell

Taylor’s Velvet Falernum Anejo and heavily seasoned with seaVelvet 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.