There’s been a lot of online hype for Holmes Cay’s new Réunion Island Rum Traditionnel – Single Origin Edition, a rum from a French island but made with molasses rather than sugar cane juice that’s commonly seen French rhums in U.S. markets. Because Trader Vic used a rum from French department Martinique in his “second adjusted Mai Tai formula” there’s been interest in what kind of rum was used back in the 1950s. Sleuthing by Martin Cate and Matt Pietrek indicates a molasses origin for Vic’s Martinique rum, and since molasses rum from Martinique is not available having one from a different French department is seen as the next best thing.
But is it the rum you want for a second adjusted formula Mai Tai?
No, no it isn’t.
Vic said that “Martinique rums are similar to dark Jamaica rums because they are dark and pungent in flavor and aroma” which is nothing like the Holmes Cay Traditionnel. While this rum does has industrial/solvent type notes but they’re very mild and nothing like Holmes Cay’s Réunion Island Grand Arôme Rum. It is fairly light in color and comes from a column still, so lighter in body than Jamaican rums.
So if you’re trying to replicate the second adjusted formula, this rum isn’t it; we suggest Worthy Park 109 as a readily available substitute that tastes like Vic described it.
But are you looking for a pretty interesting rum to make a great Mai Tai? Here we have better news, because Réunion Island Rum Traditionnel is fantastic in a Mai Tai. We paired it with Appleton 12 but it was honestly better on its own. There’s a rich character to the flavor of the Mai Tai but it is just mild enough that we think anyone would love it.
Réunion Island Rum Traditionnel is 46% ABV and retails for around $55, make it a splurge that’s worth it.
“Réunion Island Rum Traditionnel is fantastic in a Mai Tai”