Review: RumChata Pineapple Cream
RumChata Pineapple Cream was just released. It joins Original RumChata, RumChata Limon, Coconut Cream, Pumpkin Spice, and Peppermint Bark. It all started when after 35 years in the liquor business Tom Maas retired from Jim Beam in 2005. He soon became bored and started formulating Agave Loco a tequila steeped with sweet and hot peppers. RumChata made with Caribbean rum, Wisconsin dairy cream and Mexican spice followed. Tom sold his first case of RumChata October 2009. It is now the second best selling cream liqueur in North America, only trailing Bailey’s Irish Cream. In 2021 Tom Maas sold to E&J Gallo instead of higher offers because they agreed to acquire his Midwest Custom Bottling plant and retain his 35 employees. E&J also acquired his Tippy Cow and Holly Nog brands in the deal. While no ingredient list is provided we know RumChata Pineapple Cream is made with 5 times distilled light Caribbean rum, Wisconsin dairy cream, and pineapple flavors. It pours to a golden milky color. The aroma leads with rum, sliced pineapple, cinnamon, and cream. The dairy cream and pineapple sorbet entry has a creamy mouth feel. Caribbean rum arrives building to a juicy pineapple and fresh cream peak. It fades with pineapple milkshake and finishes with tangy pineapple, cinnamon, sweet white rum, and thick dairy cream. What sets RumChata Pineapple Cream apart from other flavored rum creams is the pineapple is natural tasting and not oversweet, and the Caribbean light rum is very smooth without the harsh burn I get with some.
The Chata Colata
1.5 Oz. RumChata Pineapple Cream
1.5 Oz. Coconut Rum
Serve in an Ice Filled Rocks Glass
Stir and Garnish With a Pineapple Wedge
Made in Pewaukee Wisconsin
13.75% Alcohol
Score: 93
Award: Gold Medal