Premium Arabica coffee beans are roasted to a full-bodied rich taste. Madagascar vanilla provides a pronounced but delicate, fragrant back note. The base of Jamaican rum gives it body, depth and structure.

Tia Maria is named after a Spanish aristocrat that fled to Jamaica in the mid-17th century with this unique family liqueur recipe in hand. The recipe lay dormant for many years before being rediscovered in the 1950s by Dr. Kenneth Leigh Evans, who began to produce and market it.