Talk:Tia Maria

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I am not sure this article is correct in mentioning cream because you can see through Tia Maria (unless the same name is used for a different drink in other countries).

I recently (April 2006) noticed that (in the UK at least) the alcohol content has been dropped from 26.5% to 20% and the taste has become less syrupy. I tried samples from old and new bottles side by side. Presumably this cut production costs by reducing the duty on the alcohol content. I question whether this drop in cost was matched by a drop in retail price. Man with two legs 12:35, 3 April 2006 (UTC)

Response: You are right, the article was wrong and I fixed it, Tia has never been a cream liqueur or resembled or had anything to do with Baileys. Any cream or milk content in a Tia cocktail would have been added by the end-user; there are many drink recipes that call for such a mixture, and in fact Tia can be used just like Kahlua in a mixed drink. Yes the ABV reduction (which has also happened with Kahlua) was to lower the alcohol tax and save the company money.

Also note that the Tia Maria of yore (brown & gold label) was 31.5% and cost in the vicinity of other premium liqueurs such as Grand Marnier. The old product is hard to recognise in the modern version, which at 20% is now in the range (and flavor imo) of budget "wine cocktails". So i'm dubious that it still contains rum, Jamaican or otherwise. Perhaps the Tia Maria marketing department could take a break from inserting advertising copy to elucidate? — Preceding unsigned comment added by 110.175.57.184 (talk) 14:32, 18 April 2019 (UTC)

Hi there,

This is my first post to Wiki at all, so please excuse me if something's wrong with it.

Now to what I want to say -

Please note that in fact it is not quite correct to say that Kahlua is produced by Allied - since Allied Domecq / Pernod Ricard merge took place.

It can be checked easily at http://www.pernod-ricard.com -> Brands -> Liqueurs where one can find Kahlua in a list of Pernod Ricard products

217.171.7.234 11:23, 11 October 2006 (UTC)

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history
I removed the followingL:
 * According to legend, the history of Tia Maria started in the 17th century, in the days when colonial wars brought chaos to the Caribbean. During this period, a young woman, owner of a Jamaican plantation, was forced to flee with her chambermaid. In the chaos, her chambermaid just had the time to take her mistress's most treasured possessions, including a pair of black pearl earrings and an old manuscript containing the secret recipe for the family liqueur. In gratitude and in memory of her faithful "Aunt" Maria, the young noblewoman named this dark liqueur "Tia Maria".

because it is unsupported by any reliable source AND because it contradicts a more reasonable explanation. Has anyone researched this?Slrubenstein  |  Talk 21:44, 3 May 2011 (UTC)

Good luck stopping a liquor marketing department from re-inserting the fanciful story invented for a product's introduction. The fact is that liquor companies are perfectly capable of creating a serviceable liqueur without recourse to a secret recipe smuggled over a mountain range in a milk-maid's bra strap, but people are too dim to recognise a grand tradition of elixir sales pitches. You might as easily stop Drambuie from pushing their ludicrous claim that it was invented by bonnie prince Charlie. — Preceding unsigned comment added by 110.175.57.184 (talk) 14:47, 18 April 2019 (UTC)
 * Modern Tia Maria has no connection with any historic recipe anyway. It was completely reformulated and reimaged about a decade ago to appeal to young female drinkers in bars and nightclubs. Prior to that TM was drunk at home in tiny glasses by mature ladies at Christmas. --Ef80 (talk) 23:58, 24 December 2020 (UTC)