Avua Falernum Liqueur, Brazil

Avua Falernum Liqueur, Brazil gives the Caribbean cocktail staple a distinctly Brazilian foundation: Avuá’s fresh-cane cachaça, including both Still Strength and Amburana-aged expressions, carries a blend of citrus, spice, nuts, and rapadura sugar. Developed with Los Angeles tiki bartender Chad Austin, it brings lime brightness, aromatic warmth, and a rounded sweetness to tropical drinks and stirred cocktails alike.

Product Details:

• Base Spirit: Avuá Still Strength and Amburana-aged cachaça
• Base Cachaça: Made from estate-grown sugarcane, hand-cut and pressed within four hours; fermented with wild yeast for 24 hours and distilled once in a copper alembic pot still
• Botanicals and Flavorings: Brazil nuts, Chilean almonds, lime, ginger, clove, and star anise
• Sweetening: Rapadura, an unrefined cane sugar
• Production Method: Cachaça-based falernum, infused with citrus and spices
• ABV: 22%
• Producer: Avuá, using cachaça produced at Fazenda da Quinta
• Distiller: Kátia Alves Espírito Santo, producer of the Fazenda da Quinta cachaça
• Recipe Developer: Chad Austin

Sensory Description:

Bright lime zest leads the aroma, joined by almond and Brazil nut, ginger, clove, and star anise. The palate layers warming spice and nutty richness over the fresh, grassy character of cachaça, with rapadura lending a rounded, molasses-like sweetness. Citrus keeps the finish lifted, while spice and cane notes linger.

Producer’s Background:

Avuá was founded by New York entrepreneurs Nate Whitehouse and Pete Nevenglosky to bring artisanal Brazilian cachaça to a wider audience. Its cachaça is produced at Fazenda da Quinta in Carmo, Rio de Janeiro, where Kátia Alves Espírito Santo carries forward her family’s distilling tradition. Falernum extends that partnership into cocktail culture, combining the farm’s cachaça with Austin’s recipe for a Brazilian take on the classic modifier.

Serving Suggestions:

Use it as a cocktail ingredient rather than a conventional sipping liqueur. Shake it with Avuá Prata and fresh lime for a Falernum Daiquiri, or build a highball with cachaça and soda over ice. It also works in tiki drinks and stirred cocktails where its citrus, spice, and nut character can complement rum or aged spirits. Pair with grilled pineapple, toasted nuts, or citrus desserts.