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Forbes
31-07-2025
- Business
- Forbes
This Rum Can Help You Make Trader Vic's-Style Mai Tais
There's more than one way to skin a cat, the saying goes, and there's also more than one way to make an authentic Trader Vic's Mai Tai. I won't get into the cat-skinning details, never having attempted to skin one myself, but I've made — and consumed — plenty of Mai Tais over the years, and have been an avid student of how to make a proper one. For me, and many a rum enthusiast, a 'proper' Mai Tai is synonymous with that made by 'Trader Vic' Bergeron. The original, most famous, and perhaps most unknowable of all its iterations is the original, created on the fly by Vic for a couple of Tahitian friends in 1944. Nowadays, it's probably cheaper to create a time machine than it is to buy a bottle of the now-legendary J. Wray & Nephew 17 Year Old Jamaican rum used to make the original Mai Tai. Appleton Estate, where Wray & Nephew 17 is said to have been produced, released a one-off recreation using the identical marques, or distillates, in 2023. It was, predictably, snapped up by rum nerds and cocktail geeks in a matter of nanoseconds, and a bottle on the secondary market will run you well north of $1,000 nowadays. Not, therefore, exactly a viable option for whipping up a Mai Tai. My crushed ice game is not great but this Trader Vic's-style Mai Tai was delicious. Photo by Tony Sachs Today's Mai Tais served at the remaining Trader Vic's locations are, while tasty, a far cry from the original, employing multiple 80-proof rums of unknown provenance — unknown to us, at least, if not to Trader Vic's insiders and higher-ups. So what's an aspiring Mai Tai-ologist to do? Believe it or not, Trader Vic himself encountered the same problem. The original 1944 Mai Tai proved so popular that Wray & Nephew ran out of 17 year old rum to sell to Trader Vic's. Bergeron rejiggered the formula with W & N's 15 year old rum; once supplies of that started running low, he blended it with other Jamaican rums like Red Heart and Coruba. Eventually the 15 year old, like the 17 before it, became completely unavailable. It was at that point, in the mid 1950s, that he reworked the recipe again. According to Kevin Crossman, who runs The Search For The Ultimate Mai Tai website, 'problems with consistent quality in the other Jamaican London Dock Rums caused Trader Vic to make private arrangements, in the interest of high quality, to blend and bottle a Jamaican rum under his own label and control. Consistent quality was maintained in both a 15- and 8-year aging.' Joy Spence, master blender at Appleton Estate, has said on the record that the blend was made by Wray & Nephew at Appleton Estate at least until 1981. But wait, there's more! Vic Bergeron himself wrote a 1970 treatise, Let's Set the Record Straight on the Mai Tai . In it, he says, his blend, 'though excellent, didn't exactly match the end flavor of the original 17-year-old product. This desired nutty and snappy flavor was added by the use of a Martinique rum.' Martinique rum (or rhum, as the French spell it) is equated nowadays with rhum agricole , which is distilled from cane juice rather than molasses and has its own, very distinctive flavor. Back in the '50s, though, rhum agricole was all but unknown in the States. The rum exported from Martinique was distilled from molasses. (Props must be given here to the great rum writer/historian Matt Pietrek, whose research on the topic can be found at his Rum Wonk blog and, frankly, throughout much of this very article). I managed to find a vintage 1950s bottle of Rhum Negrita, a Martinique molasses rum mentioned by name in Trader Vic's books of the era (today it's a bottom-shelf Caribbean blend that's nothing like what it was back then). It's quite dark, doubtlessly through the addition of caramel coloring, and it has an intense, burnt-sugar flavor that's more reminiscent of a Guyana rum than a rhum agricole. Today, the tables have turned, and in recent years it's been all but impossible to find a rum from Martinique that isn't a rhum agricole. But Holmes Cay, a New York-based independent bottler that's been hunting down and releasing great rums from around the world since 2019, has given us the next best thing. Its recently released Réunion Island Rum Traditionnel comes from the French island of Réunion, in the Indian Ocean, whose molasses rum is a close cousin to that which comes from Martinique. Holmes Cay has released two other rums from Réunion, but this is the first aged expression. Holmes Cay's Réunion Island Rum Traditionnel is an essential piece in the Trader Vic's Mai Tai puzzle. Photo by Tony Sachs Tropically aged for three years in ex-cognac casks, it's bottled at 46% ABV, a touch above the 44% of vintage Negrita. It's lighter in both color and flavor than the Negrita, but it's got the same basic vanilla-cinnamon-burnt sugar notes to it. To give it a little extra 'oomph' in my Mai Tai, I added a touch of Guyana rum — coincidentally or not, also bottled by Holmes Cay. Guyana 2018 Versailles was distilled on the legendary Versailles wooden still — it intensifies the flavor of the Réunion rum without altering it, and it's well worth drinking in its own right. Thanks to Holmes Cay, we've ticked the box of the most difficult ingredient to find for our genuine 1950s-style Trader Vic's Mai Tai. So what else do we use for our liquid time machine? According to The Search For The Ultimate Mai Tai, the recipe calls for: 1 ounce Martinique rum. For our purposes, let's make that Réunion Island Rum Traditionnel. I also added a splash, no more than 1/4 ounce, of Guyana rum. 1 ounce Trader Vic's Jamaican rum. We know that it was made at Appleton Estate and was a blend of 15 and 8-year-old rums. So it makes sense to go with Appleton for this component. Joy Spence says the 8-year-old is her go-to in Mai Tais; you can combine their 8 Year and 15 Year expressions to make your own Trader Vic's blend (personally, I like to use their richer, more complex 21 Year Old bottling). Will it taste exactly like what Trader Vic used? Probably not, but it will certainly have the same basic DNA. I would avoid the funky pot still rums from Jamaica, such as Smith & Cross, Doctor Bird, or certain rums from Hampden Estate. They're beloved by many a rum enthusiast, myself included, but their earthy, vegetal flavor profiles aren't appropriate for this endeavor. 1 ounce pre-mixed Curaçao, orgeat & rock candy syrup. What the heck do we do here? First of all, figure out proportions: based on common sense but no hard evidence in particular, I went with a half-ounce of curaçao and a quarter ounce each of orgeat and rock candy syrup. The modern-day Trader Vic's Mai Tai uses Leroux curaçao; I opted for Pierre Ferrand. Pretty much anything goes here, but bottom-shelf brands aren't recommended. As for the orgeat, I went with Latitude 29's, made by Orgeat Works. The famed New Orleans bar is run by Jeff 'Beachbum' Berry, a dedicated scholar of historic tiki cocktails. If it's good enough for him, it's good enough for me. I used Trader Vic's own rock candy syrup, but have since been alerted by drinks writer and fellow Mai Tai obsessive Dylan Ettinger that Vic's is a 1:1 ratio of sugar to water, where the proper old-school ratio is 2:1. This is also known as rich simple syrup, and it's probably easiest just to make your own. The juice of one fresh lime. Most Mai Tai recipes call for one ounce of fresh-squeezed lime juice. Based on personal experience, sometimes I get a full ounce from a single lime. Quite often, I don't. So is it an ounce or not? How about this: squeeze a lime. If it's somewhere in the neighborhood of an ounce, you're good to go. If it's considerably more or less, adjust according to your desired taste. But don't worry about precision here. Pour all the ingredients into a shaker with plenty of ice, shake it until it's pretty damn cold, and then pour it out into the glass of your choice (I prefer Trader Vic's own double rocks glass myself) filled with plenty of shaved ice. Garnish with half of the spent lime shell and a sprig of fresh mint, and you've got yourself a Trader Vic's Mai Tai. Is it an exact replica of the 1944 original? No. Is it totally legit, created and approved by Vic himself? Absolutely. Is it delicious? Oh heck yes.
Yahoo
17-07-2025
- Science
- Yahoo
The Largest Piece of Mars on Earth Just Sold for a Record $5.3 Million
The largest piece of Mars ever found on Earth just hammered down for an astronomical sum. The 54-pound rock, known as NWA 16788, sold for a record $5.3 million at Sotheby's New York on Wednesday, becoming the most expensive meteorite ever sold at auction. The lot sparked a 15-minute bidding war between collectors online and on the phone, before hammering down for $4.3 million to a round of applause. (Adding various fees and costs, the official sale price was $5.3 million.) It was originally expected to fetch between $2 million and $4 million. More from Robb Report The 50 Best Bars in Asia for 2025, Ranked Appleton Estate's New 51-Year-Old Rum Is Incredible for a Bottle This Old A 380-Acre Ranch in Northern California's Gold Rush Country Lists for $5.9 Million The internal composition of NWA 16788 suggests it was blasted from the surface of Mars by a powerful asteroid strike and traveled some 140 million miles to Earth, according to Sotheby's. The rock, which showcases an unmistakable Martian red hue, was discovered in the Sahara Desert in Niger by a meteorite hunter in November 2023. Such discoveries are incredibly rare, with the vast majority of space rocks burning up in the atmosphere before reaching Earth. To put it into context, only about 15 meteorites are found in the U.S. each year. Pieces of Mars are rarer still, with only 400 Martian meteorites counted in the more than 77,000 officially recognized meteorites. NWA 16788 is also 70 percent larger than any other Martian fragment on Earth at present, making it the pick of a very small bunch. Sotheby's says the meteorite was 'admired by thousands of visitors' during the pre-sale exhibition week, demonstrating humankind's enduring fascination with space. Beyond looking kind of cool, specimens like NWA 16788 provide insight into the elusive geology of Mars and help us to better understand the red planet's composition and history. The meteorite wasn't the only natural wonder to achieve an out-of-this-world sum during Wednesday's sale. An 'exceptionally preserved' Ceratosaurus, one of only four such dinosaur skeletons known to exist, sold for a colossal $30.5 million. A fierce six-minute bidding battle between six collectors pushed the final sale price well past the original high estimate of $6 million. 'These stellar results underscore a deep and enduring fascination and respect for the natural world—from the farthest reaches of space to the ancient depths of the Earth,' Cassandra Hatton, vice chairman of science and natural history at Sotheby's, said in a statement. 'What draws collectors is more than just a passion for science; it's a deep-seated curiosity about the forces that have shaped our planet and beyond.' Despite some criticism from the scientific community, dinosaur skeletons have become highly collectible and prices for specimens have increased significantly over the past 25 years. Stegosaurus 'Apex' remains the most valuable fossil ever sold at auction, achieving $44.6 million at a Sotheby's auction in July 2024. The market for meteorites is also on the rise, with auction houses selling space rocks for hundreds to thousands to millions of dollars. Like many other niche collectibles, meteorites and dinosaur skeletons command such high prices simply because they are so rare. Best of Robb Report The 10 Priciest Neighborhoods in America (And How They Got to Be That Way) In Pictures: Most Expensive Properties Click here to read the full article. Solve the daily Crossword
Cision Canada
15-07-2025
- Business
- Cision Canada
APPLETON ESTATE JAMAICA RUM UNVEILS THE LONGEST TROPICALLY AGED RUM EVER RELEASED: THE SOURCE 51-YEAR-OLD
The landmark expression redefines the standards of aged rum, marrying Jamaica's rich terroir with generations of excellence ST. ELIZABETH, Jamaica, July 15, 2025 /CNW/ -- Appleton Estate, the oldest continuously operating rum distillery in Jamaica and among the oldest rum distilleries in the world, proudly announces the global debut of The Source 51-Year-Old, its rarest and longest aged expression to date. This historic release of just 25 decanters marks a significant milestone for the 275-year-old distillery and sets a new standard of excellence for the category. Aged exclusively in Jamaica's tropical climate for over five decades, The Source is a singular masterpiece of provenance and patience. This one-of-a-kind, single marque rum was meticulously crafted from Appleton Estate's own single estate sugar cane, using open fermentation and distilled exclusively in the estate's traditional copper pot stills. Laid down in a single American oak cask on July 30, 1973 in the Estate's most iconic aging warehouse, it was originally overseen by Master Blender Owen Tulloch, and then later entrusted to his protégé and successor, Dr. Joy Spence, the first female Master Blender in the spirits industry. As the longest tropically aged rum ever released, The Source exemplifies the extraordinary complexity and depth that only time in such a climate can deliver. Unlike spirits aged in cooler environments, tropical maturation accelerates the interaction between spirit and wood, estimated at 2-3 times as quickly, yielding an exceptional intensity of flavour and deep, natural colour. Aging in this environment also demands immense skill, as higher evaporation rates – sometimes called the "devil's share" - require rigorous cask management to preserve the rum's integrity over decades. The result is a spirit of profound character, complexity, and rarity. Drawn from the cask in January 2025 under Dr. Spence's expert care, this single marque rum is a piece of Appleton Estate history: "Tasting this beautiful expression with Owen over 40 years ago sparked my lifelong passion for the possibilities of aged rum," said Dr. Spence. "This release is a tribute to the artistry, dedication, and spirit of our people; from the hand-harvested cane and traditional distillation to the stewardship of our barrels across generations. Jamaica and rum are inseparable, much like the heart and soul captured in The Source." Named for the iconic aquifer at the heart of Appleton Estate, The Source pays homage to the crystal-clear spring that flows through limestone-filtered riverbeds, and is at the center of every drop of rum aged at Appleton. This unique geography, deep in the lush Nassau valley of Jamaica, has long been a source of inspiration for Dr. Joy Spence and is fundamental to the distinct flavour of Appleton's expressions. Each of the 25 exquisite decanters pays homage to Jamaican excellence and Appleton Estate's 275-year legacy. The heart-shaped decanters showcase the rum's rich mahogany colour, transitioning into a crystalline aquamarine base that reflects the purity of the limestone spring. The decanter is crowned with a handcrafted copper rendition of Jamaica's national bird, the Doctor Bird, set against a navy backdrop. It is housed in a striking turquoise case adorned with a radial straw marquetry pattern inspired by pressed cane. This milestone release underscores the brand's long-term commitment to elevating the position of premium aged Jamaican rum globally. Appleton Estate is uniquely positioned to help accelerate the growth in the category. With one of the world's largest inventories of aging rum, comprising over 150,000 barrels, and some of the most exacting quality standards in spirits, the Estate continues to define the future of luxury rum through exceptional offerings such as the Hearts Collection, the 17-Year-Old Legend, and now The Source. In celebration of this milestone release, Appleton Estate will support the future of Jamaican art through a partnership in support of the Jamaica Art Society's 2026-2027 In Focus Fellowship cohort. This sponsorship will provide support and opportunities for Jamaican artists & curators, ensuring the continued growth and preservation of the nation's artistic heritage while recognizing five decades of Jamaican art through co-branded dinners, fellowship sponsorship and memorable experiences. This initiative will take place through 2026, underscoring Appleton Estate's commitment to celebrating and propelling Jamaican excellence in culture. The Source will be available to select global markets starting July 2025 and priced at $70,000 USD. This milestone release represents the pinnacle of rum-making excellence and promises to further affirm Appleton Estate's renowned history of rare and timeless collectible releases. ABOUT APPLETON ESTATE Appleton Estate, nestled in Jamaica's lush Nassau Valley, is a beloved hidden gem in the world of spirits and boasts one of the most extensive collections of ageing rum in the world. With over 275 years of history, it stands as the oldest continuously operating distillery in Jamaica. Master Blender Joy Spence and her team of experts craft the world's finest age statement rums by adhering to the highest standards of craftsmanship and excellence. Each rum is an expression of Appleton Estate's distinct environment: its pristine, limestone-filtered water, a yeast strain handed down through generations, and warm, tropical climate. Strict aging & production standards also ensure that each bottle reflects the youngest drop of rum in the blend, with no added flavourings or sweeteners. The Appleton Estate Jamaica Rum crafts premium aged offerings for every palate, from 8 Year Old Reserve to the 21 Year Old Nassau Valley Casks rum, and famed limited editions like the 17 Year Old Legend and Hearts Collection. Discover more about Appleton Estate Jamaica Rums at
Forbes
10-07-2025
- Entertainment
- Forbes
The 5 Best Rum Cocktails, According To The Queen Of Rum
Think you know rum cocktails? These five drinks might just change your mind. getty Few spirits are as versatile, or as misunderstood, as rum. With no single definition or style, and wide variation across regions, the category doesn't always help itself. Most people's first experience of it is in a sugary fruit punch, loaded with juice and umbrellas. But the truth is, some rums can hold their own against the world's best Scotch or bourbon. One of rum's greatest strengths is how well it works in cocktails. Unlike Scotch, which often resists mixing, rum welcomes it, making it far more adaptable behind the bar. But what are the best rum cocktails in the world? That's not an easy question to answer, so I turned to someone who would know: Joy Spence, Master Blender at Appleton Estate and the first woman in the world to hold that title. I met Joy earlier this year at the distillery in Jamaica's Nassau Valley, where she shared her five favourite rum cocktails, drinks that show the spirit's full range and depth. To take things further, I asked Nathan Larkin, co-owner of Speak in Code in Manchester, to rework each one with his own modern twist. The results are thoughtful, bold and well worth trying. Nathan Larkin, co-owner of Speak in Code, brings modern flair to five classic cocktails chosen by Joy Spence, Appleton Estate's legendary Master Blender. Speak In Code Here's what made the list. Speak in Code's take on the classic Daiquiri brings refined simplicity to the first cocktail in the Queen of Rum's top five. Speak In Code Number five on Joy's list is the essential Daiquiri. Invented almost 50 years before the first official Appleton Estate rum was released (in 1949 in case you are wondering), its creation is credited to American mining engineer Jennings Cox. From its beginnings in Cuba, the Daiquiri works with rum so well because of its simplicity and the perfect balance of the lime's acidity and the sugar's sweetness. 50ml White Rum 25ml Freshly squeezed lime juice 15ml 1:1 (with caster sugar) 3 drops 20% saline solution (20% non iodised salt to filtered water) While you can substitute ingredients in any of the cocktails on this list, Nathan says the key to a great Daiquiri is in the technique: 'Mastering a good hard shake can make all the difference. It gives you a silkier, better-textured drink. We use a three-piece cobbler shaker for more controlled loops and better aeration.' #4 Mai Tai This sesame-spiked Mai Tai reimagines a tiki classic with layered richness and no cherry in sight. Speak In Code Despite having had my fair share of Mai Tais over the years, I never actually knew the meaning of the name until I started writing this article. It comes from the Tahitian phrase "Maita'i roa ae" , meaning 'Out of this world' or 'The very best.' That's not how I'd describe some of the Mai Tais I've been served in the past, often drowned in pineapple juice, with the occasional maraschino cherry on top. In reality, a proper Mai Tai is a far more balanced and refined cocktail. It should showcase the rum and bring together sweet, sour and nutty elements in harmony. Speak In Code's Mai Tai Recipe 25ml White Rum 10ml Aged Rum 15ml Dry Curacao 5ml Angostura Di Amaro 5ml Overproof Rum 25ml Lime Juice 20ml Smoked Vanilla & Halva Orgeat Grated nutmeg garnish If you want to level up your next Mai Tai, Nathan's version is worth trying. 'Complex and rich' is how he describes it, using a sesame-based orgeat (sweet syrup) made from halva. 'This is a tahini-based paste which has sugar and vanilla as flavouring. Simply blend with water, filter and add sugar to sweeten and achieve the texture you want from your orgeat,' he explains. They also smoke theirs, adding depth without losing the core identity of the classic. And, importantly, there's no pineapple juice or grenadine in sight. #3 Old Fashioned A bold rework of the Old Fashioned using dandelion and aged rum Speak In Code Now, I'm a little biased as the Old Fashioned is my favourite cocktail hands down, but I was surprised to find that it works really well with rum. I'd still argue it's best with a good bourbon, but rum holds its own and in my opinion, it works far better than scotch. It's especially good when made with brown sugar, which is essentially unrefined and brings a lot more flavour to the glass. There's a reason the Old Fashioned just works. It's a simple drink on paper, but when done well, it tastes spectacular. Each ingredient earns its place. The sugar softens the bite of the alcohol, the bitters add complexity and depth, the water from the ice opens up the flavours and the rum brings a tropical richness; think molasses and that all-important funk you get from a good Jamaican rum. Speak In Code's Rum Old Fashioned: 10ml Dandelion Demerara Dandelion Bitters Nathan's recipe takes the rum Old Fashioned to another level with a rather unusual ingredient: dandelion. He says, 'We use dandelion flowers for our homemade demerara and dandelion root for a coffee-like dandelion bitters. Dandelion flower has a bittered, honey-like flavour and honey notes are fairly aromatic. Naturally, you get warm caramel, apple spices, etc., from a good aged rum, and in this case, both parts of the dandelion complement the depth of the aged rum.' Needless to say, you might not have dandelion bitters in your home bar, but if you want to level up your Old Fashioned, experimenting with different bitters is definitely a good place to start. #2 Stormy Valley Inspired by the Dark and Stormy, this carbonated twist nods to Appleton Estate's Jamaican roots and ranks number two on our list. Speak In Code At number two on the list is Appleton Estate's twist on the classic Dark and Stormy. The original cocktail is built around rum, lime and ginger—usually in the form of ginger beer. Appleton's version swaps that for ginger cordial and carbonated water, a subtle shift that gives much more control over the flavour and fizz. The name, Stormy Valley, is a nod to Jamaica's Nassau Valley, where the Appleton Estate is based, and where daily rain showers arrive at 2:30 pm like clockwork. Speak In Code's Stormy Valley Recipe: 50ml Aged rum 10ml clarified lime 20 Ginger cordial 70ml water (All batched and carbonated) Lapsang bitters to top This isn't necessarily a difficult cocktail to make, but it's definitely one to batch and plan in advance. Nathan shared how they approach Stormy Valley at Speak in Code: 'Fresh ginger juice and lime juice are clarified, sweetened a little, and then lengthened with water to batch with the alcohol base, and then force carbonated. Smoked ginger is always something we'll get behind.' They even make their own lapsang bitters, lapsang tea steeped in high-proof neutral grain spirit, then cut with Cynar. And while he notes you can just top the drink with standard ginger beer, they prefer to stick with house-made ingredients throughout. In short, it's a cocktail built on precision and balance, but one that's worth the effort if you're looking to elevate a classic. #1 Rum Punch Fermented peach, spiced pineapple and distilled blossom elevate this rum punch far beyond the usual — and that's exactly the point. Speak In Code Topping Joy's list is the classic rum punch. It has the longest history of any cocktail featured here, dating back to the 17th century, with its origins apparently inspired by Indian punch recipes brought back by sailors of the British East India Company. There's even a well-known rhyme to help you remember how to make one: 'One of sour, two of sweet, three of strong, four of weak.' The sour, sweet, strong, and weak refer to lime, sugar, rum, and water (or ice), plus a little spice (traditionally grated nutmeg) if you want to do it traditionally. Speak In Code's Rum Punch Recipe: 35ml white rum 10ml peach wine 5ml peach blossom distillate (rectified to 55% ABV) 10ml lime 20ml Lacto fermented peach & oats 30ml Pimento spiced pineapple Nathan's take on the rum punch is, in his words, 'the OG – but not in the way you know it.' Where many rum punches go wrong is by overloading fruit juices, skipping the lime, and masking the rum with syrupy sweetness. This version is the opposite: balanced, fresh and full of depth. 'We're demonstrating varied techniques here to create a warming, spiced rum punch that is juicy and fresh,' Nathan told me. The drink uses lacto-fermented peach, salt-fermented with oats to add creaminess and complexity. The peach blossom distillate is made by macerating the flowers and vacuum-distilling them to extract peach stone flavours, giving a subtle nuttiness similar to Amaretto. So next time you're wondering what cocktail to make, or order, give one of these five a go. They prove just how versatile rum really is, and you'll definitely be rewarded for putting in the effort. And if all of that sounds like too much hard work, you can visit Nathan at Speak In Code.
