Dark Rum

As I continue to experiment with various Rums that the classic drink recipes call for, I have to ask - for the absolute, hands down, best tasting mai tai (regardless of whose recipe you are using), which dark rum do you guys recommend? Myers? Appleton 12 year reserve? Lemon Hart?

That's a fair question...but not a simple one. It's complex because really, the rum type does matter to the recipe, and version of the recipe. If you use a different rum, it tastes significantly different.

Rum use in Mai Tai's has been discussed many times in the past. Many of these threads are older, but still relevant. You might find them insightful. :)

http://www.tikicentral.com/viewtopic.php?topic=22999&forum=10&hilite=mai%20tai%20rum
http://www.tikicentral.com/viewtopic.php?topic=524&forum=10&hilite=mai%20tai%20rum
http://www.tikicentral.com/viewtopic.php?topic=524&forum=10&hilite=mai%20tai%20rum
http://www.tikicentral.com/viewtopic.php?topic=1168&forum=10&vpost=46741&hilite=mai%20tai%20rum
http://www.tikicentral.com/viewtopic.php?topic=4538&forum=10&vpost=43413&hilite=mai%20tai%20rum
http://www.tikicentral.com/viewtopic.php?topic=1168&forum=10&vpost=50262&hilite=mai%20tai%20rum

[ Edited by: Coco Loco 2007-07-02 17:51 ]

I love Lemon Hart rum.
But I would not put it in a Mai tai.
I have never tried, but I think the vanilla
tones in Lemon Hart would mess up a Mai Tai.
Lemon Hart is best in Coke with lime I think.
Pepsi is too sweet.
Or in a Demerara dry float.

My reply will be no help to you but I think about this all the time. I still feel like I haven't found the perfect rum for the Mai Tai. (haven't tried any REALLY expensive rum) What I'm using 'til I find my perfect spirit is an ounce of Meyers' and an ounce of Pusser's.

I use Coruba. TV used to use that himself, but I believe gave up on it when Wray & Nephew began turning out rums that were of inconsistent quality. Hopefully, that is no longer an issue with W&N and that they have restored Coruba to the quality and character that TV knew and appreciated.

Myers is a bit harsh and, to me, does not belong in the same room with Coruba. Same island is OK through.

I wouldn't consider any Appleton Estate rum to be dark. They're all amber except for Appleton White. Appleton Reserve, I believe, is 6 year rum (6–10). Appleton Extra is 12 year rum (12–18) and what I use as a topper for my Mai Tais (can't afford the 21 yr stuff and Master's Blend isn't available here yet).

As for Mai Tais, I use 1½ oz of Mount Gay Eclipse, 1½ oz of Coruba, and top it with 1 oz of Appleton Estate 12 yr.

Sometimes I swap out the Mount Gay with Wray & Nephew White Overproof for its 'kerosene' overtones. If I had unlimited resources, I'd probably use Appleton Estate Extra 12 Yr in place of the Mount Gay and top it with various favorites depending on the mood (Appleton Estate 21 yr, Ron Zacapa Centenario XO, etc.).

I'm definately no expert on the subject, as I haven't tried nearly as many rums as other folk here. Appleton 12 yr is hands down my favorite rum for Mai Tais. I've used that along with either Appleton white, Cruzan white, or even Pyrat with some darn good results. If the wife has a hold of the ol' purse strings I'll use the Appleton Estate too, but the 12 yr is my favorite.

What do people think of Goslings in Mai Tais? I've never done it, but have been impressed with Goslings.

For that matter, what about the Cruzan Navy Dark? Too molasses for a topper?

Really great Rum info from all of you....thanks. The search for the ultimate mai tai (that one can make at home), is a noble one indeed.

I've made Mai Tai's using Appleton Estates Extra and Gosling's Black Seal with very acceptable results and also with Coruba when I've not been able to get Saint James Hors D'Age to go with the Appleton. Since Beachbum Berry in his latest book called Appleton Estates Extra a "Dark" rum (as opposed to gold or amber) I guess I'm making some of my Mai Tai's with two dark rums and I don't mind a bit!

The quest for the 'perfect' rums for a Mai-tai will consume many livers......

The 'original' rum is no longer available (well, if you happen to have 1,400 lying around...) so we have been left to pairing rums trying to recreate that lost 'original.'

I won't answer your question as to which ones exactly, but I will add a quote from Beachbum Berry's Sippin safari:

'...The 48 drinks on the menu called for 43 different rums by brand...' (from the chapter about the Mai-Kai)

So... you will just have to start mixing to find the pair you like the best.

On 2007-07-02 17:13, sandiegodan wrote:
...for the absolute, hands down, best tasting mai tai (regardless of whose recipe you are using), which dark rum do you guys recommend? Myers? Appleton 12 year reserve? Lemon Hart?

For the absolute, hands down, best tasting mai tai, I have to agree with the rum selections made here:

http://www.beachbumberry.com/100dollarmaitai/

On 2007-07-03 16:43, Hakalugi wrote:
For the absolute, hands down, best tasting mai tai, I have to agree with the rum selections made here:

http://www.beachbumberry.com/100dollarmaitai/

Amen and Hallelujah and all of those other wonderfully colorful exclamations!

On 2007-07-04 08:35, Chip and Andy wrote:

On 2007-07-03 16:43, Hakalugi wrote:
For the absolute, hands down, best tasting mai tai, I have to agree with the rum selections made here:

http://www.beachbumberry.com/100dollarmaitai/

Amen and Hallelujah and all of those other wonderfully colorful exclamations!

Ditto for me. If I don't have those two rums (Appleton Extra and St James Hors D'Age) on hand, I generally don't bother making a Mai-Tai. But that's just me. When I'm mixing for me, I'm mixing to make the best tasting drink I can possibly make. So if I don't have what I feel are the right ingredients for a particular drink, 9 times outta 10 I'll pass on it and make something else. And if I'm out of fresh citrus and can't make anything, I'll just reach for a beer. But not just any ol' beer.