The mai tai cocktail, originating from the mid-20th century, is steeped in controversy, mainly between Trader Vic and Don the Beachcomber. Generally, Trader Vic's version is celebrated for its rum-forward character. However, as he adapted to the unavailability of the original rum, J. Wray & Nephew 17-year, he initiated a blending technique that involved mixing various rums to capture the drink's original essence. This adaptation reflects the evolution of tiki culture, where there's a renewed interest in honoring the original mai tai recipe amid the prevalence of sweeter, pre-mixed alternatives.
The mai tai's history is contentious, primarily attributed to Trader Vic, who envisioned a drink showcasing rum that evolved into a sweeter version popular among tourists.
Trader Vic's original mai tai was a spicy, tart cocktail emphasizing the rum's unique profile, but it was eclipsed by a juice-heavy, sweeter variant for tourists.
When Wray & Nephew 17-year rum was discontinued, Bergeron adapted by blending his remaining rum stock with other rums, a practice that persists in recreating the cocktail.
To replicate the original mai tai’s flavors, blending aged Jamaican rums with agricole-style rum from Martinique is essential, preserving the complexity of Bergeron’s vision.
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