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Tiki Central Forums Tiki Drinks and Food Vic's ORIGINAL mai tai now available **incl. 17-year-old WRAY & NEPHEW!**
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Vic's ORIGINAL mai tai now available **incl. 17-year-old WRAY & NEPHEW!**
Tiki Socialite

Joined: Jun 23, 2006
Posts: 464
From: Stuart, Florida
Posted: 2007-02-14 12:01 pm   Permalink

Could this all mean that the original 17YO J Wray & Nephew rum that Vic used for the creation of the Mai Tai was intended to be a 'sipping' rum? I would assume then, that future reproduction of the original recipe was doomed from the start - when the original J. Wray & Nephew rum no longer was available that then became the death-knell for the "Original Mai Tai" and only reasonable copies would prevail in the future. Tis a pity. Despite all the recipe investigations and analysis . . . we'll only just come 'close' to the original . . . but never actually attain it . . . unless you are willing to plop down $1500 plus shell out for a trip to Belfast! Again . . . tis a pity.

I bet you feel more like you do now now than you did when you came in.


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Joined: Dec 07, 2006
Posts: 9
Posted: 2007-02-19 3:22 pm   Permalink

Hi all,
Actually, seventeen year old rums aren't that unusual. Unless I'm mistaken, Flor de Cana and Ron Botran both market rums in this age catagory. They're pretty good rums, too. Note that these are both spanish style rums from mainland Central America, so they're quite diferent from the Wray & Nephew rum made in the english style on Jamaica, mon.

The reasons for the differences in these rums is due both to the style of rum and the georgaphy of the regions where they are aged. Spanish rums are typically lighter flavored, cleaner rums. Bacardi is a well known spanish type. British rums are heavier, full bodied rums with a more comples flavor profile. Geography comes into play in the aging process. As a spirti ages in wood barrels, part of the spirit evaporates. This "angel's share" is much more pronounced in higher temperatures, so a rum aged at sea level in the tropics will lose more to evaporation than a rum aged at altitude in a country like Guatamala.A rum aged in a cooler climate ages more slowly, and the flavor is more subtle. A rum aged for many years in the tropics tastes more "woody", because the barrel has more influence on the end product.

Try Ron Botran's twenty three year old rum. It's a great rum. HiTime Wines in Costa Mesa carries it for something like $30. You can't go wrong with a price like that.


Dan (at) onebarrelrum (dot) com

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Tiki Socialite

Joined: Mar 25, 2002
Posts: 1230
From: 37? 47' N, 122? 26' W
Posted: 2009-01-06 12:05 pm   Permalink

A little local press, via the SFGate website, for this infamous Mai Tai:

I found myself in the Merchant Hotel in Belfast recently. It's a very fine hotel indeed. I'm tempted to say that it's posh and elegant and opulent and splendid and sumptuous and swank because it's all of those things, but there's something special about the Merchant that makes you forget that you're in a highfalutin joint - the atmosphere there is just about as down home and friendly as you'll find in any neighborhood tavern. You tend to forget your surroundings and just get on with having a great time when you're in the bar there.

On my third evening in Belfast I arrived at the Merchant's bar to meet up with my cousin and his son, who had popped over to Belfast from England to hang out with me for a few days; an old friend from New York was there and a few newfound Belfast bartender types were in attendance, too. I was about to order my usual Manhattan when Sean Muldoon, the beverage manager at the Merchant, suggested that I have a mai tai instead.

I had a mai tai the likes of which you won't find anywhere else in the world. It was whipped up for me by Jack McGarry, a splendid specimen of a Belfast bartender. The drink was heavenly. Just heavenly...

Click right about HERE to read the full article.

Oh Danny Boy,

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