Review: Rum Chata
After spending 35 years in the liquor business Tom Maas retired from Jim Beam in 2005 to create Rum Chata. In the process he reinvented the rum cream market with the first rum with horchata liqueur. In October 2009 he shipped their first case. In 2011 they shipped 64,000 cases growing to 365,000 in 2012. They are currently on pace to ship over 600,000 cases this year. It is not a stretch to think someday Rum Chata will challenge Baileys Irish Cream as the worlds best selling liqueur.Rum Chata starts with fresh Wisconsin dairy cream and adds ingredients from six different countries. These include their own unique blend of premium Caribbean rum selected for its light and smooth character, Madagascar vanilla, cinnamon and several secret ingredients. Bottled at 13.75 percent alcohol Rum Chata has less alcohol than the 17 percent most Irish creams have. The attractive white bottle protects the product within from light while presenting a nice contrast to their brown bottled Irish cousins.
If you have had fresh horchata before, you will recognize the aroma when you open the bottle. The cinnamon rice pudding scent with a hint of rum is outstanding. It pours thick to a creamy white color painting the inside walls of my glass as I swirl it. The flavor is cinnamon and rum with a little butterscotch followed by a creamy cinnamon finish. The rum adds flavor without adding much heat. Rum Chata is also very mixable with dozens of drink and food recipes available online.
Made in Pewaukee Wisconsin
13.75% Alcohol
Grade 95 Award Platinum