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November 23, 2013

Review: Cruzan Velvet Cinn

by Jeff Ellingson

Cruzan Velvet CinnAs rum horchata sales continued to grow Beam Inc. pulled the plug on Cruzan Rum Cream and on August 1, 2013 they introduced Cruzan Velvet Cinn.  This latest entry has positioned itself as the premium rum horchata option, with a robust taste of cinnamon.

The Cruzan Rum base is made from tropical rainwater and high quality molasses on the island of St. Croix.  While Cruzan is a well respected rum, the failure of Bushmill Irish Cream proved a popular alcohol brand mixed with cream wasn’t a guarantee for a successful recipe.  Bottled at a slightly higher 15% alcohol Velvet Cinn pours thin and milky white.  The aroma is bakery fresh cinnamon.  Chilled and served straight the added burst of cinnamon flavor, combined with the warmth of the rum delivers more of an Atomic Fireball flavor than cinnamon toast.  Over ice the flavor mellows to a sweet fresh baked cinnamon pastry flavor.  The finish is cinnamon ice cream.

With a strong market share and an equally strong and loyal fan base Rum Chata, ironically created and run by a Beam alum, will be hard to catch.  How you view Velvet Cinn may depend on how it is prepared.  Served over ice I’m a true believer.

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15% Alcohol

Grade 94     Award Gold Medal

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