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1642 Golden Rum from New Zealand

The sample was traded several times before landing in a little bottle courtesy our buddy Marshall who popped over for a round at the Trader Vic’s Speakeasy event yesterday. I’ve had rums from other Oceana countries, but never New Zealand and this was quite a gift.

1642 Golden Rum comes from National Distillery Company and is one of a series of rums in their portfolio. This particular expression is described as “Aged in first fill, ex-bourbon barrels, and combining a lighter than normal blend of molasses to sugarcane, this soft golden rum has a light, natural sweetness that further heroes the complexities of the afore mentioned first-fill bourbon barrels.”

This sounds like the blend includes distillate from sugar cane juice and I got a big hint of that even before reading the product description. The mouthfeel is quite rich and has plenty of flavor even at 42% ABV, comparing well to Rhum Barbancourt. Definitely a rum to keep your eye on.

Thanks to Marshall for expanding our horizons.

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Hinky Dinks Speakeasy at Trader Vic’s Emeryville

Shhh.. don’t tell anyone.

Trader Vic’s Emeryville is normally dark on Tuesdays but on this rainy February night opened the Lanyu Room as Hinky Dinks Speakeasy. This event featured a special cocktail menu including some small bites, paying tribute to Trader Vic’s original restaurant at 65th and San Pablo Ave in Oakland that opened in 1934 (this venue was later renamed Trader Vic’s, as you might have heard). Era-specific standards from DJ Speakeasy Ray set the mood perfectly, as did the mood lighting. Artifacts from the now-closed Trader Vic’s London were also a focal point.

The speakeasy motif was in force as you entered via the side door and you had to say the password obtained by calling the Trader Vic’s telephone number. This was a fun way to start the evening, including torches and a bright red light.

Cocktails for this event were well-curated and blended classic recipes with modern ones. The clarified Mai Tai called Tiki-Easy was fat-washed in peanut butter and was the standout of the evening, but the clarified Essence of San Juan was nearly as good. I also liked the Hotel Nacional which had delicious fruity notes. PB2Y2 is a Vic’s cocktail from the 1940s and uses a common Vic’s build featuring two rums and three citrus juices – leaning a bit tart but overall quite good and plenty boozy.

We’ve been told that the cocktails may cycle in and out over the next few Tuesdays, with some other vintage recipes being considered for future dates. If this event is of interest we encourage you to attend in the next few weeks to keep up the momentum, and we do plan to return in a couple weeks ourselves. It’s really great to see Trader Vic’s paying homage to their history but doing so with some fresh cocktails and loungey atmosphere.

Tiki Easy, PB2Y2, Hotel Nacional, Essence of San Juan
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Chance Encounter at Dr. Funk

This was the one drink on Dr. Funk‘s special February cocktail menu that I didn’t try, so decided to give it a spin in between rum tastings.

Chance Encounter includes strawberry-infused cachaça, Chinese grain spirit, vermouth, a sparkling apéritif, and lemon juice. Thanks to the bubbles this does drink a little lighter in body, with that vermouth and infused cachaça providing some atypical flavors for San Jose’s best tiki bar.

I thought it was pretty good, meaning that this themed menu is among the best that Dr. Funk has done over the past 18 months. You can catch Fortune X Romance at Dr. Funk now through February 22.

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Clarin vs. Rum

This was a pretty good pairing the other night when I went to Dr. Funk to keep working on my Rum Asylum rum list.

Clairin Communal is a really great four different clairins from small distilleries in the municipalities of Cavaillon, Baradères, Pignon, and Saint-Michel-de-l’Attalaye. Issued at a very approachable 43% ABV, the robust sugar cane juice distillate isn’t as grassy as some “agricole” style rums.

Meanwhile Angostura rum has a range of rum expressions, many of which contain added sugar.  Angostura 1919 here didn’t strike me as sweet as a I remember and is perhaps dryer than some of the others from the range. I believe this particular expression may be discontinued as I don’t see it on the Ango website.

Dr. Funk has a quarterly Rum Asylum meet-up and the next one is March 22. These events aren’t ticketed (at least not yet) and feature a rum brand with samples, education, and usually a lower cost cocktail made with one of the expressions. I expect I’ll complete Level II of the Rum Asylum by the time of this next event.

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Small Hand Foods Orgeat

We’ve been doing this deep dive into Mai Tais thing for a while now and I do feel it is important to challenge assumptions and revisit past experiences to see if products or the palate has changed over the years.

When I saw a new label on this bottle of Small Hand Foods Orgeat it gave me the opportunity to try this orgeat again. Small Hand has a great reputation for bottled cocktail syrups and I also am a strong advocate of their bottled ready to drink Mai Tai. But in the past I haven’t liked the taste of this orgeat nor the way it separates, requiring shaking.

Well, folks, for better or worse the taste of this orgeat has not changed. I personally find it to lean far too much into a marzipan direction, so much that I can most definitely taste it in a Mai Tai. It isn’t my thing but might be yours, though, and I’ll look forward to trying this again in another few years. In the meantime, I’ll continue to use Small Hand’s tangy and delicious and tangy Passion Fruit Syrup that’s wonderful.

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Wilfred’s Lounge Has The Sesame Mai Tai You Never Knew You Needed… Until You Did

We always enjoy visits to Wilfred’s Lounge in downtown Napa, which is still doing a great job offering a Hawaiian-leaning food menu and a variety of exotic cocktails. This time we feasted on appetizers including a pretty nice Pupu Sampler Platter along with Spam fries and Spam musubi. The standout here were the Spam fries, perfectly fried and seasoned – and the salmon rangoon in the sampler platter had a nice spicy bite to them as well.

For drinks, Mrs. Mai Tai went with the Maximum Aloha which is still made to original specs and contains so many great flavors – not as sweet as you’d think, either. It is still the best cocktail here, so if you’ve never had this cocktail it is definitely worth the trip.

I perused the Mai Tai menu and decided to try something new by ordering the San Fransokyo. It’s quite a stretch to call this a “Mai Tai” considering it doesn’t have any original Mai Tai ingredients, but it has a type of orgeat so I suppose that’s fine. This black cocktail has some components I usually don’t have, including shochu, sake, cachaca, pisco, Cherry Heering, black sesame orgeat, shiso, and lemon. This is really sesame forward, and found it to be pretty enjoyable too. Maybe not in my regular rotation but definitely glad I tried it.

Wilfred’s Lounge also features great views of the Napa River, with fire-pit lounge seating upstairs that is even better when it’s warmer.

San Fransokyo and Maximum Aloha

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The Fink Is Napa’s Can Do Cocktail Lounge

We took a trek up to Napa to view the Lighted Art Festival, with displays across the charming downtown. We also made sure to visit our favorite cocktail joint and had a couple rounds with local friends. While we’ve patronized The Fink several times, during this visit we really got to see how they handled a contrasting set of cocktails, all of which were made with the high standards they’re known for.

Let’s get the easy stuff out of the way; yes, The Fink’s OG Mai Tai is still excellent and the best one I’ve had all year. We even suggested this to our friend who’d only ever had island Mai Tais and she was completely blown away by the nutty flavors from The Fink’s house-made orgeat. Also excellent was the tiki cult favorite Reverb Crash that features zesty white grapefruit, demonstrating once again that tropical drinks are a strength here.

We also saw that The Fink does well with other cocktail styles including an off menu Gin Daisy that was a special order from our friend. The Candy Apple Sour, New York Sour, and Mocha Milk Punch were all perfectly balanced and highlighted diverse flavors. The Fink really proved that they can do it all.

Candy Apple Sour and Mocha Milk Punch