Category: Rum

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Appleton 21

Spoilers ahead for the most recent episode of Make and Drink on YouTube

When Derek from Make and Drink invited me for a blind test of the core lineup of Appleton Estate rums I was confident that I would prefer my favorite expression from the range, Appleton 12 Rare Casks. This has been my go-to single bottle Mai Tai for over a decade, featuring a blend of pot and column still distillate, long tropical aging, and a rich flavor that works great in the cocktail.

I was also expecting to not prefer Appleton’s entry level expression, Appleton Signature, aged for around four years and a lower proof as well. And I also expected to not really dig Appleton’s longest aged expression, Appleton 21 Nassau Valley Casks. In the past my perception was that I didn’t really like this rum feeling that the body was not as heavy nor as complex despite two decades of aging.

Such was my surprise that I preferred Appleton 21, and it honestly wasn’t even close! The bold barrel notes worked well with the rest of the Mai Tai ingredients to present something that had a bit more to chew on than my second favorite in the blind test, Appleton 12. I feel less bad in that Derek preferred the 21 as well. Of course, Appleton 21 being three times the price of Appleton 12 means that it wasn’t like the Mai Tai was three times better, so factoring price into account Appleton 12 is still the winner.

The blind test shows that you need to check your assumptions from time to time and address the reality that your taste can change over time or that perhaps your previous experience was an off day for your palette. Apologies for the shade, Appleton 21.

We thank Derek for providing the venue to taste the rums in this format.

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Which Appleton Estate Rum makes the BEST Mai Tai?

Check out today’s episode of Make and Drink where I visited the Make and Drink bar to try all of the mainstream Appleton Estate Rum releases in a Mai Tai and via a blind taste test to declare a winner.

This was similar to the Single Bottle Mai Tai Rum challenge I did with Derek last year, though this time the results didn’t quite go as expected at least for this writer. In any case, this was a lot of fun and hopefully informative. Appleton makes great rums and any great rum will do well in the Mai Tai cocktail format.

The Appleton Estate rums we tested were:

  • Appleton Signature
  • Appleton 8 yr Reserve
  • Appleton 12 yr Rare Casks
  • Appleton 15 yr Black River Casks
  • Appleton 21 yr Nassau Valley Casks

Be sure to stick to the end to see the results that might shock you.

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Rum Asylum Launch at San Jose’s Dr. Funk Tiki Bar

When downtown San Jose’s Dr. Funk opened in 2021 it came with the moniker “Rum House / Kitchen” but to date there hasn’t been a lot of emphasis on rum itself apart from a well-stocked back bar. That changed this week with the lunch of a rum club called the Rum Asylum.

Taking nods from the legend of Doctor Bernhard Funk, the club features thematic levels including the starting level called “Inpatient” that features twenty notable rums including one flight. The booklet that you keep with you includes a graphical map of your journey and places for the crew to stamp the spot after you order your item. Rewards and future levels are slated to be revealed soon.

Shockingly, Mrs Mai Tai decided to start the list herself, so we both ordered the rum flight that provides a nice intro to rum with Planteray Pineapple, Paranubes cane rum from Mexico, and Appleton 12 from Jamaica. Each rum on the list can be ordered as a Daiquiri for a $3 up-charge, and Kō Hana Kea was a big hit for Julie in format. Meanwhile, I went to “oak town” with Appleton 21 and Privateer Queen’s Share, each of which feature tons of wood aging notes.

This new program is just getting off the ground, but look for rum-related events and additional levels with some interesting and unique rewards to be announced soon. In the meantime, now is a perfect time to explore the initial list that includes a very nice variety of mainstream rums all under $50 for a 1½ oz pour (most substantially less). The list includes Dr Funk’s unique blend of Myers’s Single Barrel Select and rums from Martinique, Barbados, the United States, and more.

Thanks to Amanda Hastings for hosting the launch event and helping customers get acquainted. Note: nurse Amanda will not be appearing nightly.

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Appleton 12 Mai Tai

Oh, my beloved Appleton Estate 12 Year Old Rare Casks Jamaica rum.

You’ve been the star in so many Mai Tais and an integral part of so many custom rum blends at commercial and home bars around the world.

You pair well with Smith & Cross from Jamaica and with Clement from Martinique.

And you’re fabulous on your own, even being named favorite Appleton rum in a Mai Tai this week by The Rum Revival YouTube channel.

Even Derek from Make & Drink sings your praises.

When I go into a bar and think about a top shelf rum for a Mai Tai you’re the first rum I look for. And you’re usually there, waiting for me.

You’ve never let me down. Never ever ever. My favorite forever.

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Terry’s Mai Tai at The Copper Room Added to List of Top 10 Mai Tais in the World

With the closing of our beloved Kon-Tiki Oakland, it is finally time to amend our list of the Top 10 Mai Tais in the World. This list is all about what’s in the glass, not the surrounding decor or atmosphere, and is based on the standard-issue Mai Tai at the venue.

In considering which Mai Tai replace it with, there were several that came to mind.

  • The Ultimate Mai Tai at Tiki Tom’s (Walnut Creek): I’m biased in saying it but I think they do a great job and the last time I had it there I even impressed myself by how much I loved it.
  • Cane & Table Mai Tai at Cane & Table (New Orleans): a rich and chewy Mai Tai with a blend of pungent rums including rich sugar cane juice distillate.
  • Terry’s Mai Tai at the Copper Room (Yucca Valley): a vintage bar on a dusty road next to a tiny airport in the middle of nowhere has one of the finely balanced Mai Tais? Yes, friends.
  • Off Menu Mai Tai at The Beachcomber (London): a really fantastic Agricole Mai Tai, speciality of the bar.
  • Mai Tai at Maitiki (Vienna): Saint James plus Smith & Cross/Appleton 12 means this rum blend is superb.
  • Strong Water Anaheim: consistently good featuring Jamaica and Demerara rums plus zesty lime, expertly garnished.

In making the decision, I eliminated Cane & Table due to the ever-evolving nature of their rum blend, and not being a local I can’t make a call on whether the quality is keeping up. As much as I want the overall list to expand beyond the United States, I thought the more local contenders were better, and I decided that nepotism of sorts wasn’t good for designating Tiki Tom’s either. Someday Strong Water might boot one of the existing Top 10, but I went with the Mai Tai loved even more.

Which leaves us with Terry’s Mai Tai at The Copper Room.

Terry’s Mai Tai is the brainchild of Terry Six, former bartender/manager at The Kon-Tiki, so there’s more than a little symmetry in choosing this to replace The Kon-Tiki. The transcendent drink is made with a “secret blend of four rums” and homemade orgeat, offering rich flavors and an amazing mouthfeel that is great to the last drop. Based on Six’s pedigree, I had the highest of expectations coming into this and it topped it in every way.

View the List: Top 10 Mai Tais in the World

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The Ultimate Margarita

It is “National Margarita Day” so why not jump on the bandwagon. I’ve enjoyed tequila more in the past few years, thanks to a healthier appreciation of the vegetal sugar cane juice-based spirts such as Rhum Agricole and Cachaca. I’m guessing even budget Tequila is a lot better than the stuff I grew up on, too. But I like my Tequila in cocktails, not neat. At least not yet.

Tonight I did a little old school UMT shootout, comparing the classic Margarita recipe that uses triple sec orange liqueur as the sweetener to the Tommy’s Margarita that uses agave syrup. In my case I’m using equal parts lime juice to sweetener, though I know that some prefer a little less lime. The Tequila is El Jimador Silver, an affordable brand recommended to me that imparts the classic savory notes I like in a Tequila. Tommy’s calls for a reposado tequila but all I have on hand is blanco.

Classic Margarita
1 oz Lime Juice
1 oz Triple Sec (Cointreau)
2 oz Tequila (El Jimador Silver)
5 drops Saline Solution
Shake with ice and strain into a glass with crushed ice.

Tommy’s Margarita
1 oz Lime Juice
1 oz Agave Syrup
2 oz Tequila (El Jimador Silver)
5 drops Saline Solution
Shake with ice and strain into a glass with crushed ice.

Of these two I preferred the Tommy’s in that the syrup provided a richer mouthfeel and a lot more sweet flavor. But it didn’t really highlight the spirit or lime. So, I ended up combining these two and it ends up being a lot better overall, letting me taste the lime and tequila but also a bit of the orange too.

Using both sweeteners seems to be the right balance.

“Ultimate” Margarita
1 oz Lime Juice
½ oz Triple Sec (Cointreau)
½ oz Agave Syrup
2 oz Tequila (El Jimador Silver)
5 drops Saline Solution
Shake with ice and strain into a glass with crushed ice.

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Appleton 17 Mai Tai at Wilfred’s Lounge

Last week’s “last Appleton 17 Mai Tai” post now seems to be very ill-timed, thanks to the opportunity to try The Legend again. Mrs. Mai Tai and I landed in Napa for dinner in advance of strolling the city to check out the Lighted Art Festival. Consistent with previous visits, we had a great meal at Wilfred’s Lounge including a quite good Sesame Wonton Salad and Wilfred’s famous Pineapple Fried Rice as entrees and a really great Cheesecake with Ube Whipped Cream and toasted coconut.

We made reservations for dinner and so were seated inside rather than out on the patios out front or up on the roof, and our service was efficient and friendly. Things were a bit chilly in Napa, but the mellow mood inside was truly relaxing.

Appleton 17 Legend is top shelf

When Wilfred’s originally obtained the Appleton 17 Legend rum they would let you have a 1 oz pour for $100 but would not make a half-sized Mai Tai, something we griped about fairly loudly. Thanks in part to that pressure, Wilfred’s announced they’d offer this amazing rum in a small Mai Tai so that more people could actually try the rum that was made to recreate the Wray & Nephew 17 rum from the original Mai Tai. Once again this amazing rum shines through in a cocktail, though Wilfred’s version had a little bit too much lime and not enough orgeat. Still very good but not, you know, ultimate.

Mrs. Mai Tai loves the Maximum Aloha cocktail which is still expertly made, as was the Batten Down the Hatches with potent rums and spices. So, an overall good cocktail night at Wilfred’s.

Batten Down the Hatches