Post #723392 by tabuzak on Tue, Jul 22, 2014 9:20 AM

David, I see your point about the difference between an aged agricole and a cachaca, but I've been going back to the idea of the Mai Tai being originally an aged Jamaican (Wray and Nephew)that we are "supposed to be" trying to emulate by mixing rums.

I've expanded my Mai Tai rum selection to be "anything that "works" but must at least have Jamaican rum in there somewhere."

Some people mix demeraras with Jamaican in their Mai Tais happily and I never quite saw how that fit in the rule of aged Martinique plus Jamaican. And it sure tastes good!

I accidentally mixed Neisson Blanc with some Appleton one time in a Mai Tai and was surprised how great that tasted. I decided for myself that the funk of an agricole that contributes to the rum flavor profile we cherish in a Mai Tai can be had very nicely from an unaged rum as well. I am betting using cachaca works great. Makes sense to me.

Jack

I always throw a float of Lemon hart 151 in my Mai Tais as well.