Maggie’s Farm Falernum is a ginger, lime, and clove liqueur made with a base of our rum. Using all fresh ingredients (fresh ground ginger, hand-grated lime zest, and whole toasted cloves), this is created in the same manner as the original Barbados classic spiced liqueur.
Founder and master distiller, Tim Russell, had a passion for brewing beer and considered opening a brewery. He studied the business of brewing and the logistics of distribution in anticipation of working for himself. By 2011, Pennsylvania legalized craft distilling with the passage of PA HB 242. This new law allowed distillers to sell alcohol directly to customers, offer tours and samples, and sell at satellite locations. At the time, the only spirits produced in Pennsylvania were whiskey and vodka. Tim saw an opportunity to do something different, and he decided to go for it, opening the first distillery on Smallman Street in Pittsburgh’s historic Strip District.
By 2013, Maggie’s Farm produced Pennsylvania’s first commercially available craft rum since Prohibition. The original set-up used a 75-gallon pot still and a 300-gallon dairy tank for fermentation.
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