Appleton 17 Legend Jamaican Rum

Biiiig news, Mai Tai fans. Appleton Estate is coming out with a new rum expression aged 17 years, intended as a “re-creation of the legendary rum crafted by J. Wray & Nephew in the 1940s” that “inspired the bartending world.” No specific mention of Trader Vic Bergeron or his most famous creation, the 1944 Mai Tai, but we all know what they’re hinting at.

Take my money!

I’ve often wondered why Appleton didn’t try to tap into the nostalgia of Mai Tai fans worldwide and release a 17 year expression to match the Wray & Nephew rum used in the original Mai Tai. After rebranding their standard issue product line in 2020 and issuing mainstream and widely available 15 year and 21 year old expressions last year, plans for the 17 year expression are now public. Thanks to Cocktail Wonk Matt Pietrek for sharing the TTB filing.

A few facts:

  • Minimum aged 17 years in the tropics
  • 49% ABV
  • 1500 bottles total

Since this is a 750ml bottle, this is most likely the allocation for the United States. No specific details are shown regarding the blend, and “100% Pot Still” is not indicated on the bottle as you’d expect if it were so.

But, surely the pot still component is greater in this expression than it is for Appleton’s mainstream rum products, if this is to be a “faithful re-creation of the original.” Having tried the very limited release of the 25 year old Appleton 1995 that’s 100% Pot Still I can tell you that those Appleton pot stills are quite effective at producing amazing distillate, and makes an amazing Mai Tai

Stay tuned for further developments.

2023 Release Details

See our post with release details of Appleton Estate 17 Year Old Legend

 

Pod Tiki Podcast: Hawaiian Mai Tai Chat

It was a pleasure to talk Mai Tais with Tony from the Pod Tiki Podcast. The new episode with my appearance is now available. Check your favorite podcast app or go to shareyourbuzz.com/pod-tiki.

Tony is a new to tiki but is exploring the territory quite well from his home in Nashville. During the show we discussed my new article for Exotica Moderne magazine, which focused on the evolution of the Hawaiian Mai Tai. And of course a little discussion of how to make or find a great Mai Tai.

Listen now: The Pod Tiki Podcast

Oceanic Arts: The Godfathers of Tiki

Written by Jordan Reichek, owner of Peekaboo Gallery, this new book covers the history and immense influence of art and material supplier Oceanic Arts. Founded in 1956 by Robert Van Oosting and LeRoy Schmaltz, OA has supplied a who’s who of famed establishments: Don the Beachcomber, Trader Vic’s, motion picture studios, Walt Disney World, and more.

The book is a thick 500 page tome with high quality paper and photographs. So many historical details and just plain eye candy. The forward is from Book of Tiki author Sven Kirsten.

The book is finally available from Peekaboo Gallery, the organizers of this month’s Aloha OA events at the warehouse in Whittier. After this weekend, Oceanic Arts will auction off remaining stock and Bob and LeRoy will retire.

Don’t delay in picking up this important publication. www.peekaboogallery.com

1956 Mai Tai Prep

Prep work for my Tiki Kon presentation starts with revisiting the 1956 Mai Tai recipe. This was provided by Trader Vic himself to a customer and propertied to be the recipe used at the Royal Hawaiian Hotel. Definitely different than the classic 1944 recipes, but most certainly not an Island Mai Tai with pineapple juice.

Original 1956 Mai Tai recipe:
Juice of One Lime
Dash of Rock Candy Syrup
Dash of Curacao
Dash of Orgeat
1½ ounces Trader Vic’s Puerto Rican Rum
¾ ounce Myers’s Plantation Punch Rum
Stir and decorate with fresh mint

1956 Mai Tai – Adjusted for 2022
1 ounce Lime Juice
¼ ounce Rock Candy Syrup
¼ ounce Curacao
¼ ounce Orgeat
1½ ounces Lightly Aged Puerto Rican Rum
¾ ounce Hamilton 114 rum or Worthy Park 109 rum
Mix in 16 ounce tumbler glass with shaved ice. Drop half a spent lime shell in the glass. Stir and decorate with fresh mint.

Tiki Kon: The (De)Evolution of the Hawaiian Mai Tai

As if you need any more excuses to attend Tiki Kon this year, you can come attend my seminar on the De-Evolution of the Hawaiian Mai Tai. This session is based on the same research I did for the forthcoming article for next month’s issue of Exotica Moderne magazine and will include additional detail, content, media, and stories.

The session explodes a few myths about this iconic drink, as well as the timeline for when the cocktail changed at the iconic Royal Hawaiian Hotel.

Tiki Kon: Rim of Fire is in Portland from July 1-3. Learn more at www.tikikon.com.

Aloha OA: Night 2

Such a great event at Oceanic Arts in Whittier, CA, which hosted the second of five special events to celebrate the legacy of the decor supplier to so many tiki bars and Polynesian restaurants. 

The Oceanic Arts warehouse has been transformed into an event space with two stages, several bars, space for food vendors, and still has space to show off many of the items from the collection. An auction later this month will clear the space and owners Bob Van Oosting and LeRoy Schmaltz will retire after running OA since 1956.

This event featured a slideshow from Sven Kirsten documenting the tiki revival from the late 1980s to early 2000s. Though not focusing on OA specifically, Sven worked through several notable mentions of items that originated from there. There were also talks about creating your own home bar as well as one on home cocktails.

Several great musical acts played the event. We were welcomed by Jill Martini and the Shrunken Heads as we entered the event, and later saw the Ding Don Devils, Creepxotica, and The Hula Girls play. The volcano stage build inside was elaborate and was smoking all night as if it might actually erupt.

Creepxotica

We’d heard the first night had some issues with the cocktails, but thankfully all those kinks were worked out for us. There were two main bar stations, hosted by Long Beach bars Bamboo Club and Secret Island Tiki Restaurant and Music Longe. We especially liked the Dr. Bamboo from Bamboo Club. There were a few food booths including a place doing Chicken and Tofu Satay that Mrs. Mai Tai and I both loved.

We saw so many old and new friends in attendance. I spoke with many who had always meant to visit Oceanic Arts but never made the time. We were sadly in that club too. So, while we celebrate the legacy of Oceanic Arts we must remind ourselves to make doing these visits a priority. You never know when they’ll be gone.

Thanks to Peekabo Gallery for putting on such a great event.

Tiki Bob’s in San Francisco

The original Tiki Bob’s location in San Francisco has been closed for decades, but the iconic face of Tiki Bob is still present at the corner of Post and Taylor. Today, this is the Honey Honey cafe that serves sandwiches and crepes.

For many years, Bob was painted green to match the Honey Honey motif. But a few years ago local tikiphiles Heather M. David, muralist Donald Harvey, and Smuggler’s Cove owner Martin Cate received permission to restore Bob to his vintage glory and this is the look that remains in place today. Read more about the transformation and be sure to visit Bob when you’re in the City.