2024.10.13
【Product Description】FALERNUM KIBITOSO-Elixir de BOSO-
KIBITOSO FALERNUM basic concept and manufacturing short story
FALERNUM is a liqueur developed and commercialized by John Taylor in 1980, based on a drink that was popular as a punch cocktail using mainly lime and rum in Barbados, an island belonging to the British Commonwealth in the Eastern Caribbean. It is used in tropical cocktails related to the so-called Tiki culture, such as “Zombie,” and is said to derive from the Barbados-accented phrase “You have fuh learn um (You have to learn it).
When we started “KIBITOSO”, a spiced rum and liqueur brand of Péninsule de Boso, we decided to commercialize the first item of the brand because it was the most suitable for a rum maker and had a high affinity with rum culture. The challenge to commercialize the product began.
What puzzled us the most in the production design stage was the fact that the Farenum item has many variations.
The most common types are colorless, high in sugar content, and somewhat low in flavor, while others are made with the color of the main botanicals directly expressed, non-alcoholic syrup types, and bartenders' own creations. We were puzzling over what kind of concept we should use to assemble the Farenum from the wide range of interpretations.
At that time, Mr. Yamamoto of “Liquor Specialty Store Chiga” in Osaka, who is well versed in all kinds of domestic and foreign liquors as well as Farenham, suddenly came to mind.
I contacted him to ask about his interpretation of the word “falenum,” and finally asked for his help as a falenum advisor.
How is falenum used in the first place?
How can we make this liqueur, which is not well known, familiar to many people?
From this perspective, we came up with the concept of a liqueur that could be used not only in authentic cocktails, but also in everyday situations, and that would be compatible with all kinds of alcohol. We started the trial production with the theme of “rich and solid presence, yet not overpowering the delicate character of the liquor.
We initially planned to distill the botanicals we planned to use one by one in our own rum, aiming for a colorless, popular type, and to blend them after conducting a sensory check of each botanical. However, some botanicals that are key parts of the Tiki atmosphere had bitter or off-flavors. To alleviate this, we had to reduce the amount and types of botanicals, which we felt would have resulted in a product that was too far away from the image we had envisioned.
Another area of trial and error was the “sweetness” and “thickening.
In the end, we arrived at the method of separating the botanicals used for rum and those used for syrup according to their characteristics.
Ingredients with high oil content, such as roasted almonds, are used together in the syrup production process, and the finished product is cooled and left to stand while the oil content is separated.
By mixing the syrup with rum soaked in other botanicals, the basic design of KIBITOSO FALERNUM was finally completed.
Seeking FALERNUM that fits everything
After the basic manufacturing design was decided, the next task was to determine and balance the candidate botanicals.
Although we easily decided on something like farrenum, which goes well with any alcohol, the flavors and aromas of alcohol vary widely, and this was another major hurdle to overcome.
In this respect, we relied on the mobility of Mr. Yamamoto of Chiga, and sent prototypes to famous bartenders for tasting, and repeated the process of tasting with various types of alcohol, until the final recipe was completed.
The aroma of FALERNUM is generally compatible with a variety of liquors, but KIBITOSO FALERNUM has a rich aroma, so our main concern was to control the aroma so that it would not dominate the original flavor of the liquor while still being fully detectable.
After repeated prototyping and tasting, we managed to create a liqueur with a sweetness and aroma that blends well with a variety of liquors while still having a strong presence, just as we had envisioned.
We invite everyone from professionals to home drinkers to try this liqueur and let us know your opinions and impressions, regardless of the occasion. We would be happy if we could use them in our next production.
We hope that KIBITOSO FALERNUM, which is filled with so much thought and care, will be widely enjoyed as a familiar item by alcohol lovers.
How to use KIBITOSO FALERNUM
KIBITOSO FALERNUM Cocktail - Easy anywhere
FALERNUM Sour
30ml of spirit of your choice
Add 10-15ml of KIBITOSO FALERNUM and soda water and stir.
Spirits can be shochu!
It is a beautifully cloudy sour with a very refreshing taste.
FALERNUM Caipirinha
Cachaça 45ml
KIBITOSO FALERNUM 15ml
1 piece of lime
Caipirinha with falernum instead of sugar
Caipirinha with FALERNUM instead of sugar.
FALERNUM BEER
15ml of KIBITOSO FALERNUM
Beer
Add a touch of Tiki and gentle sweetness to your usual beer for a cocktail!
It is also good as a food drink with its refreshing taste.
FALERNUM Soda
KIBITOSO FALERNUM 45ml
45ml KIBITOSO FALERNUM
A squeeze of lime to taste
KIBITOSO FALERNUM's aroma spreads in this gentle, slightly alcoholic drink.
KIBITOSO FALERNUM also goes well with coffee and tea.
[KIBITISO FALERNUM Cocktail 01] “BAR Feliz” BOSO-MAI-TAI, Saitama-shi, Saitama
A Tiki cocktail synonymous with “Mai Tai” arranged with BOSO RHUM!
A drink in which you can enjoy the exquisite harmony of almonds and citrus fruits and BOSO RHUM in a luxurious way.
BOSO Rhum blanc
BOSO Rhum melass
FALERNUM
ORANGE CURACAO
ORANGE JUICE
PINEAPPLE JUICE
LEMON JUICE
etc...
