The Tasting Panel magazine

July 2013

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Your New BFF RUMCHATA IS SKYWARD BOUND by Robert Plotkin / photos by Jay Schroeder I Master Blender Thomas Maas. f you haven't tasted RumChata Rum Cream, you may well be the last person in America who hasn't. In a category historically dominated by Irish creams, RumChata is something of a phenomenon. The numbers don't lie: This past February the brand surpassed the 6 million bottles sold mark, an achievement it accomplished in just over three years. A rare feat, especially for a cream liqueur. The brainchild of master blender Thomas Maas, RumChata is skillfully crafted with a base of five-times distilled premium rum imported from the Caribbean and the same flavors used to make traditional horchata— namely real dairy cream, vanilla, cinnamon and a proprietary mix of other real spices sourced from all over the world. The fresh ingredients are homogenized to ensure they don't separate and that their flavors become fully integrated. "It's such a thrill to observe people drink RumChata for the first time and witness the look on their faces when they discover a flavor they never experienced before," says Maas. "Those 'oh wow' moments are priceless and the reason why RumChata sales are up more than seventy-percent over last year." Oh wow indeed: Our very own Anthony Dais Blue agrees that RumChata tastes great. In the April issue of THE TASTING PANEL, Blue rated the liqueur a 92 saying "Ecru color; smooth and creamy with mellow spice and lush almond and sweet vanilla; rich, balanced and lovely in an eggnog way; delicious." The Bartender's Best Friend If you can't have fun behind the bar with a bottle of RumChata, perhaps you're no longer breathing. RumChata has quickly risen to "call brand" status, with fans asking bartenders for RumChata by name or simply asking for "Chata." Fabulous blended in coffee, espresso or cappuccino, the rum cream also marries beautifully with all types of spirits like flavored vodkas, honey bourbons and july 2013  /  the tasting panel  /  79 TP0713_066-99.indd 79 6/24/13 5:48 PM

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