Salted caramel. It seems like you can produce a cream, and your natural next derivation is either peanut butter, chocolate, or salted caramel. Carolans has already done the peanut butter version, so it's time to move on to salted caramel. I used to think that the salt in salted caramel was kind of a dumb thing to add. It didn't really make any sense to me to add salt to something sweet. Since then, I have had several salted caramel things, and I'm now really starting to understand it. Let's get on with the show.
I would say that this pours out a little thinner than other creams. Not really sure what that's about, but it's going to leave the same weepers on the side, in general. They don't stick around as long, as the beverage is clearly not as viscous as it's brethren. There's no denying the caramel scent, and it is on top of what is already a pretty good cream. Salt doesn't really have much of a smell, so I'm not surprised I don't smell much of it.
First sip is better than okay. There are several different kinds of creams that I have been going through, and some of them will specifically call out that they are sipping creams. Generally, those are ones that are from the American South. Irish creams just say that they are Irish and cream. They don't say anything about how you should enjoy them. Nevertheless, I go out of my way to try and enjoy these things on their own rather than adding them to a complex beverage, even though that's where they typically find themselves. As a standalone beverage, this could sip okay all night.
As I continue to sip, the warmth of the room does not do great things for the cream. While beer may improve as it descends from extremely cold to cool, creams don't seem to have that as a benefit. As a result, the closer this gets to room temperature, the less I like it. For right now, it's still a little chilly, so I'm going to wind up sipping this faster than I probably should.
Bottom Line: Cream, salt, caramel. What's not to like?
3.0/5