Introduced in 1974, Baileys Irish Cream was the first cream liqueur on the market. Rich and, of course, creamy, it was a hit, and created the category of cream liqueur.
Dozens of cream liqueurs have debuted since, from the familiar (chocolate, coffee, maple) to the exotic (amarula, the fruit of the African marula tree).
A new contender is SomruS, which tastes like vanilla liqueur with exotic notes. It is made from “pure Wisconsin dairy cream and hand-crafted Caribbean rum mixed with the flavors of cardamom, saffron, almonds, pistachios and rose.”
SomruS is called “The Original Indian Cream Liqueur” by its producer, bringing “the flavors, history and culture of the Indian sub-continent.”
It is manufactured in the U.S. by SomPriya Fine Spirits of Chicago.
Introduced last October, SomruS quickly racked up some prestigious citations, including Cream Liqueur of the Year from New York International Spirits Competition and a place on the Top 50 Spirits List of the Wine Enthusiast.
The bottle is fashioned after an ancient Indian decanter. Photo courtesy SomruS.
The website says that it was created to complement Indian cuisine and represent “the vibrant culture that encompasses some one-fifth of the world’s population.”
The one problem we have is with the marketing. Calling it the “Nectar of the Gods” is a bad call of the over-enthusiastic and under-informed.
The nectar of the gods, as most of us learned in grade school, is mead—an alcoholic beverage created by fermenting honey with water. In ancient times, it was consumed throughout Europe, Africa and Asia (and by all the Greek gods).
We would also argue that “the original Indian cream liquer” is Voyant Chai, introduced ten years ago and also made in the USA. What’s more Indian than chai?
Are we too nitpicky, or simply focused on accuracy?