Best Rum to make a great mojito?

[Robshepp]

Hello all,

I know virtually nothing about Rum. I'm usually a bourbon drinker, but I've recently become fascinated with the mojito. So, I'm looking for recommendations for a Rum to use to make a world-class mojito.

As it is with the bourbon I drink, the reputation of the company/distillery is almost as important to me as how the product tastes. I other words, I'm looking for an "honest" rum produced in the traditional way by a company that is not more concerned with marketing than it is about producing the best rum they can make. And yes, I am willing to pay more for this.

That said, I'm sure I don't need the very best. Whatever extra complexity or subtlety will probably be lost in this cocktail.

So, what do ya think? Can you recommend a solid, traditional rum to make my "ultimate" mojito?

Thanks in advance,
Rob

[Matusalem]

So, what do ya think? Can you recommend a solid, traditional rum to make my "ultimate" mojito?

Thanks in advance,
RobI'm certainly no authority on this. My belief is (as you suggested), an individual rum would lose some of (if not a lot of) it's individual characteristics when used to make mojitos.

Therefore, my assessment is start with a decent rum (something to your liking outside of mojito mixing), but beyond that, the additional ingredients and preparation are what will more likely produce "world class" standards - what ever those might be to your taste.

[lofat]

I like Cruzan estate personally. I found some interesting thoughts on the subject from Jeffrey Morgenthaler (http://www.jeffreymorgenthaler.com/) recently... I'll quote

I like to use Bacardi Silver rum in my mojitos. Since they were a Cuban company before the tide of revolution sent them packing for Puerto Rico, I feel it’s the closest I’m going to get to real Cuban rum in my mojito during this pointless embargo.

[cigar-aficionado]

If you can get it use the Havana Club 3 year old, it gives the right taste to the Mojito and then is authentic to those served in Havana bars:D

[Scottes]

If you can't find the Havana Club, I've found that the Ron Matusalem Platino is quite similar. Though I've never tried it in a Mojito it would be my first choice.

[wcurtis]

I think the mojito's actually a pretty transparent cocktail -- a good rum makes a good mojito, a great rum makes a great mojito. You can compensate for a cheap rum with a little extra sugar and mint, but I don't think a good rum is wasted.

I find Cruzan fine for everyday mojitos, but when I'm looking for something a bit more I'll upgrade to a good but relatively dry rum, like Barrilito or Barbancourt.

[angelsword]

Since you are a bourbon man, you might enjoy something with a bit of woodiness like in Flor De Cana 7. Mojito does well with a bit of molasses flavor as with Ten Cane. Saint James Ambre has a nice balance of both aspects and should make an exceptional mojito.

[Hank Koestner]

It is fun to experiment with different rums in mojitos, and all listed here would be good choices to try. It really comes down to personal taste. I like Havana Club 3 for a classic, and also Ten Cane is very good. Cruzan is good, and for darker rums, Flor de cana 5 and 7. Also, you might try rhum agricole, like Neisson and La Favorite rhum blanc and amber rhums. Try using pure cane syrup instead of sugar or simple syrup, and key limes. Cheers!!!

[Edward Hamilton]

For a white rum mojito I like the Appleton White rum that is on the market right now. If you haven't tried it in a while you might be surprised, a bartender friend served me this rum a few weeks ago and I was surprised. It just goes to show that if you don't try things straight once in a while you may have outdated prejudices.

As for Bacardi Silver being the closest white rum to Havana Club 3 year old, I would have to disagree. First Bacardi isn't aged as long and though the Bacardi family came from Cuba a lot has changed since they left Cuba. I'd suggest the Brugal White sold in the DR, Flor de Cana or even Appleton for some rum flavor.

As Hank suggests, if you're looking for something that will change the way you think about mojitos try Neisson Blanc and sugar cane syrup and you'll experience a whole new dimension on mojitos. No matter what rum you use the key is fresh lime and fresh mint. Too many bars use "mint infusions"
or lime juice out of a bottle because they don't respect the drink that brought the customer to their bar in the first place.

[Dood]

I've been on a "dark" mojito kick lately and have been using Appleton Estate V/X.

Actually, I guess you could just say I've been on an Appleton kick lately...I think I've been using it for just about everything these days.

[Troy]

The mint chosen and how you muddle it can have quite an effect as well it seems. Prevailing wisdom says that spearmint is preferable to peppermint. I've tried both and agree that spearmint is the way to go.

I've also found that gently muddling the mint seems to lead to a better taste than aggresively muddling. Apparently, the juices buried deeper in the mint leaves tend to be more bitter. Bruised is better than broken.

[Hank Koestner]

I agree on the light muddling. Also, I think it is good not to go overboard with the lime. One wedge seems about right. Roll the lime on a hard surfsce before cutting. It seperates the fruit from the skin a little. You will get less oil from the skin and more juice.

[Torpnubber]

Also, I think it is good not to go overboard with the lime. One wedge seems about right.

WOW!

I've been using about half of a lime. As someone who's made many more caipirihnas than mojitos, I've come to enjoy that sugar/lime combination.

I'll have to try it out, although my wife might find them just a tad strong :D

[Phil]

My Choice is Wray&Nephew Overproof. It's quite different to a normal Mojito but i like it.
Appleton White and Cartavio Silver should be great.

[justbob]

I like my mojitos with Appleton V/X, too. I never really cared for the look of a drink, as it is the flavor that will bring me back. That being said, I am a fan of darker rums, so in my mojitos, I use a dark rum.

If you are traditionally a bourbon drinker, then you may find that a nice darker rum will feel more "at home" with you. If aged well, they can both be very similar (bourbon and rum).

Check out Appleton V/X or maybe even Cruzan Single Barrel (the 2 or 5 year would probably be alright too).

But as they said before, the best mojito is made with a rum that you would have enjoyed drinking anyway!

[Edward Hamilton]

I agree on the light muddling. Also, I think it is good not to go overboard with the lime. Roll the lime on a hard surface before cutting. It separates the fruit from the skin a little. You will get less oil from the skin and more juice.

To remove more of the oil, wash the lime with a little soap and water, this also removes any residual insecticide or fertilizer which may be on the lime. Then roll the lime on hard surface covered by a light towel, which will absorb a little more of the oil of the lime.

It's important to accept that like rum, all limes are not the same. The thickness of the skin, oil and juice contents vary according to the variety. And there are seasonal differences. When citrus is ripe, the fruit will come off the stem with a slight twist of the wrist. Most limes are picked before they are ripe and ripen during shipping. Not much different from tomatoes.

[Hank Koestner]

Thanks for the extra info on the lime prep!!

[Jesus M]

It has to be Havana Club, i can not even think a mojito with other rum.

[rusty]

I prefer the Appleton or Mt Gay Silver


.......but




Hello all,



As it is with the bourbon I drink, the reputation of the company/distillery is almost as important to me as how the product tastes. I other words, I'm looking for an "honest" rum produced in the traditional way by a company that is not more concerned with marketing than it is about producing the best rum they can make. And yes, I am willing to pay more for this.


Thanks in advance,
Rob

our rum will do you nicely and it makes a GREAT mojito

[jjwest]

I enjoy both Cruzan Estate and, most recently, Oronoco.

[Dave in the basement]

I'll probably be labeled a heretic, but I made some great mojitos recently using Cruzan Coconut and Cruzan Vanilla.

My liquor store of choice finally got in some Flor De Cana 4 & 7, so I am thinking of trying one of those next. Which one do you think would be best?

Dave

[Joe Riley]

I've had the pleasure of actually drinking Mojitos made by Ed himself using Flor de Caña 4-yr. It works very, very well :)

[Jason]

I've had the pleasure of actually drinking Mojitos made by Ed himself using Flor de Caña 4-yr. It works very, very well :)

I recently just discovered the joys of FdC 4yr and Mojitos. It's got me converted over from Havana Club I have been using.

[Dave in the basement]

I've had the pleasure of actually drinking Mojitos made by Ed himself using Flor de Caña 4-yr. It works very, very well :)

That sounds like a ringing endorsement if I have ever heard one. That is great to hear, and I appreciate the recommendation.

Dave

[Demomonkey]

"Flor de Caña 4-yr"

Was that the regular 4 yr, or the Extra Dry 4 yr white?

[Jason]

Yeh sorry. Should have clarified. Extra dry white.

[The Sheriff]

I enjoy both Cruzan Estate and, most recently, Oronoco.

Ditto on the Oronoco. I've also used Appleton white and Ron Matusalem Platino to good effect. I tried a little variation with the Oronoco by adding a splash of Navan liqueur and chocolate mint from my herb garden...that was very tasty!

[rusty]

For purely scientific purposes I will be making exactly 2 (two) mojitos this evening using Crusan Coconut rum. I made a batch of Old Mill Mojitos last night at a friend's place and spied a full bottle of the stuff in Randy's bar. I poured a few shots into the empty OMR bottle and brought it back. Now I am not a fan of spiced rums in general but the duty of rum research calls.

I will post the results tomorrow

[Edoc]

I made mojitos tonight with Matusalem Platino. I wanted very much to love it, but for whatever reason, the more I deviated from the standard recipe, the more I liked it. When I added prosecco, I added coconut juice, and when I added gold rum (ron centennario anejo) and each time I preferred it, even though it no longer tasted much like a mojito. I guess I'm not a mojito guy.

[moretek2010]

I generally make mine with 10 Cane, but from time to time i make it with Zaya, wow what a difference. They go down like water...Btmup.gif

[clem]

I know traditional mojito's call for white rum, but I make mine with Goslings Black Seal. Wonderful drink and inexpensive ($35 half galon around here) and makes a killer mixed drink.

@ moretek2010 I also made a few mojitos with some Zaya recently that were wonderful.

[Sylbaris]

I have to agree with Ed & Hank try the white rhums from Martinique, but if you are looking for a good substitute to Bacardi try Don Q, very accessible on all counts.

[Edoc]

Just wanted to add my $.02 that Appleton White is a solid choice. Just picked up a bottle recently, and I'm impressed.

[Edward Hamilton]

I have to agree with Ed & Hank try the white rhums from Martinique, but if you are looking for a good substitute to Bacardi try Don Q, very accessible on all counts.

Appleton white is also a good white rum. Try El Dorado 3 year old cask aged white rum if you can find it in your area.

[gordonbeall]

Ok, I'll kick in too... for me the great joy of a Mojito is the refreshing quality it brings, so I usually go for a white rather than colored rum. I've wound up making them the way I was served one once at Asia de Cuba in NYC.. with, don't kill me, Bacardi Limon! And then I float a bit of FdC 5 or 7 on top, whichever one I have around, for a really rummy first sip. Yum...Btmup.gif

[gordonbeall]

oh, and a few weeks ago when I was in Joe Riley's store he mentioned that he had had a really great M made from a very wild combo of rums if I remember correctly.. something like Smith and Cross and Kraken together... I may be way off on that, but, Joe, if you see this, could you share that again? Please?