Avua Falernum Liqueur
Avua Falernum Liqueur is Brazil's reimagining of the classic Caribbean falernum: made by Avuá Cachaça in Carmo, Rio de Janeiro, in collaboration with Los Angeles tiki bartender Chad Austin, built on a base of Avuá's own cachaças — not rum — with Brazil nuts, Chilean almonds, star anise, rapadura sugar, and fresh citrus zest. 750mL — available to order online at Del Mesa Liquor, San Diego, CA.
Avuá Cachaça is distilled by third-generation distiller Katia Espírito Santo; the brand was founded by Nate Whitehouse and Pete Nevenglosky and launched in the US in 2014. For this falernum, Austin and the Avuá team researched Brazilian ingredients and swapped the traditional rum base for a blend of Avuá Still Strength (90-proof, unaged pot-still cachaça) and Avuá Amburana (aged up to 2 years in amburana wood), infused with Brazilian and falernum-traditional spices. It is marketed as a tiki and stirred-cocktail modifier and a highball ingredient.
Tasting notes: richly aromatic, spiced-sweet with bright citrus zest and nutty warmth on a grassy cane-spirit backbone; smooth sweetness tempered by aromatic spice and toasted nut, with a subtle vegetal undercurrent from the cachaça; a medium-long finish of lingering star anise, lime oil, and soft, slightly oily texture. Warm, savory, and nutty alongside the expected spice and citrus notes.
Why buy Avua Falernum? Because it is the most interesting falernum on the shelf — a cachaça-based, amburana-kissed take built by a real tiki bartender with a third-generation Brazilian distiller. Browse the Avua brand collection, more liqueurs, and other spirits from Brazil.
Serving note: in classic tiki serves, stirred down, or as a refreshing highball; it is a modifier, not a sipping liqueur.
Is Avua Falernum made with rum? No — unlike classic falernums, Avuá's is built on its own Brazilian cachaças (Still Strength and amburana-aged).
What is in it? Brazil nuts, Chilean almonds, star anise, rapadura (unrefined cane sugar), and citrus zest, infused into the cachaça base.
Who developed it? Los Angeles tiki bartender Chad Austin, in collaboration with Avuá Cachaça's producers in Carmo, Rio de Janeiro.
What is falernum used for? A spiced tiki and cocktail modifier — think daiquiris, tiki drinks, stirred cocktails, and highballs.