When I'm Mai Tai-ing for people of whom I'm very fond AND who would appreciate it, I use 1oz Appleton 12 and 1oz Barbancourt 15 (oh, and Cointreau for the dry curaçao). To my palate, this is THE way to go, I haven't found any other that tastes (to me) better, although there are many others which taste great.
If I'm making more-than-a-few Mai Tais, where the crowd is very unlikely to grasp the nuances of the rum blend, then it's 2oz Doorly's XO, and Patrón Citronge for the dry curaçao.
If I'm making a TON of Mai Tais, then all bets are off, and just be glad if the rum is darker than iced tea.
[ Edited by jokeiii on 2022-04-19 06:35:07 ]