The Tasting Panel magazine

November 2016

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Page 84 of 100

84  /  the tasting panel  /  november 2016 LIQUEUR T his holiday season and into the New Year, on-premise accounts are finding new and creative ways to incorporate RumChata into their beverage programs—to the tune of increased profits and added value for their customers. The horchata-flavored rum cream liqueur has proven versatile as both a spirit to be sipped on the rocks, as a cocktail mixer and, now, has solidified its place on the after-dinner menu and as the cream of choice in coffee or hot chocolate. Made from Caribbean rum, real dairy cream and natural and artificial flavors, RumChata is made of only the best ingredients sourced from around the world. Inspired by the popular Mexican rice and cinnamon-flavored milk drink horchata, the premium liqueur begins life as a custom blend of Caribbean rum distilled five times and selected for its light, smooth character. FROM DINNER THROUGH DESSERT, THE PREMIUM CREAM LIQUEUR SHINES by Becky Tsadik Three Cheers for RumChata PHOTO COURTESY OF RUMCHATA PHOTO COURTESY OF RUMCHATA

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