A unique emotion was experienced on Thursday, July 18, 2024, for the second edition of the surfacing of the Elixir Falernum aged in the sea.
After 12 months, the crate containing 450 bottles of the liqueur was brought back to the surface from the seabed of the ancient Roman city of Sinuessa.
For Elixir Falernum, which had already undergone underwater aging in 2021, this was a second time. In fact, the first crate of bottles placed on the seabed in the summer of 2021 was brought back to the surface the following year, and in July 2023, a new crate had been placed for aging below sea level.
Journey to the surface
Before setting sail with the boats provided at the Nautica Senneca marina, all guests were welcomed, during the first stage of the event, with a tasty breakfast offered by Bar Domizia of Mondragone.
Once offshore from Mondragone, near the remains of Sinuessa, STS Servizi Tecnici Subacquei was responsible for safely surfacing the crate. This concluded the second stage of the event, initiating what can be described as an experimental journey into the world of distillates.
Watch the surfacing video:
Upon arrival at the Distillery, a brunch featuring the rich casatiello from Casatiè Petrone, many other delicacies, and a special Falernum Spritz, created for the occasion by expert barman Domenico Barra, prepared the guests for the most anticipated moment of the day: the preview tasting of the re-emerged liqueur.
This limited edition of Elixir Falernum will now undergo a research program coordinated by Salvatore Velotto, professor of food technologies at San Raffaele University in Rome, and carried out by the Department of Agriculture of the University of Naples Federico II. The study will scientifically evaluate the effects of sea aging on our liqueur.
Click here to discover all the details.
Thanks for the valuable collaboration:
Luca Fastampa Photographer, the Coast Guard, the Municipality of Mondragone, the Arma Aeronautica Association - Caserta Section, Professor Salvatore Velotto, the Department of Agriculture of the Federico II University of Naples, STS Servizi Tecnici Subacquei, friend and expert "underwater enologist" Andrea Bevilacqua, the Nautica Senneca marina, Y Digital Firm, Fabrizio Lapiello, all the boats that provided great logistical support, Domenico Barra, the Mozzarella Di Bufala Campana Dop Consortium, Casatie Petrone, and Bar Domizia.
