the ideal Mai Tai formula? - Tiki Drinks and Food

T thejab Grand Member (1 year) Tradewinds Apartments, Alameda, CA Joined: Mar 25, 2002 Posts: 2992	T thejab Posted posted on Wed, Dec 17, 2003 11:55 AM The original Mai Tai was all 17 year old Jamaican. In the 1950s that became hard to get so Vic added Martinique rum to give it a "nutty and snappy flavor". This is from http://www.tradervics.com: The mid 1950's signaled the end of a dependable supply of the 15-year-old J. Wray Nephew Rum. This fact as well as problems with consistent quality in the other Jamaican London Dock Rums caused Trader Vic to make private arrangements, in the interest of high quality, to blend and bottle a Jamaican rum under his own label and control. Consistent quality was maintained in both a 15- and 8-year aging. This rum, though excellent, didn't exactly match the end flavor of the original 17-year old product. This desired nutty and snappy flavor was added by the use of a Martinique rum. The web site says Trader Vic's used to market a Martinique rum with their label on the bottle, and later they created their own blend of Jamaican, Martinique, and Virgin Islands rums, callling it Trader Vic's Mai Tai rum. Is this still available? I don't think so. I have only seen the Hana Bay label by Trader Vic's. Again, from http://www.tradervics.com: Trader's son, Victor J. (Joe) Bergeron III, was developing a constantly expanding variety of items from the Food Products Company. With this dynamic facility and the increasing market Trader Vic decided to produce and bottle a total Mai Tai rum and also a Mai Tai flavoring mix under the Trader Vic label. This was to be for restaurant use and also for retail sale. This rum was made to recapture the characteristics of the original 17-year-old rum. First he skillfully blended Jamaican rums and then added Martinique rum for its elusive and wonderful nutlike flavor and a bit of light Virgin Island rum for the smoothness of body. This combination became the Trader Vic Mai Tai rum as we know it today. I would think the best thing to add would be a rum with a nutty flavor. Compare some rums to any Martinique you may have left over and choose one that tastes similar.

The original Mai Tai was all 17 year old Jamaican. In the 1950s that became hard to get so Vic added Martinique rum to give it a "nutty and snappy flavor". This is from http://www.tradervics.com:

The mid 1950's signaled the end of a dependable supply of the 15-year-old J. Wray Nephew Rum. This fact as well as problems with consistent quality in the other Jamaican London Dock Rums caused Trader Vic to make private arrangements, in the interest of high quality, to blend and bottle a Jamaican rum under his own label and control. Consistent quality was maintained in both a 15- and 8-year aging. This rum, though excellent, didn't exactly match the end flavor of the original 17-year old product. This desired nutty and snappy flavor was added by the use of a Martinique rum.

The web site says Trader Vic's used to market a Martinique rum with their label on the bottle, and later they created their own blend of Jamaican, Martinique, and Virgin Islands rums, callling it Trader Vic's Mai Tai rum. Is this still available? I don't think so. I have only seen the Hana Bay label by Trader Vic's.

Again, from http://www.tradervics.com:

Trader's son, Victor J. (Joe) Bergeron III, was developing a constantly expanding variety of items from the Food Products Company. With this dynamic facility and the increasing market Trader Vic decided to produce and bottle a total Mai Tai rum and also a Mai Tai flavoring mix under the Trader Vic label. This was to be for restaurant use and also for retail sale. This rum was made to recapture the characteristics of the original 17-year-old rum. First he skillfully blended Jamaican rums and then added Martinique rum for its elusive and wonderful nutlike flavor and a bit of light Virgin Island rum for the smoothness of body. This combination became the Trader Vic Mai Tai rum as we know it today.

I would think the best thing to add would be a rum with a nutty flavor. Compare some rums to any Martinique you may have left over and choose one that tastes similar.

Post #65336 by thejab on Wed, Dec 17, 2003 11:55 AM