Mai Tai Set: Smith and Cross + Pierre Ferrand Dry Curacao

This powerful Mai Tai duo of Smith and Cross Jamaican rum and Pierre Ferrand Dry Curaçao shines in tropical tiki-style cocktails, but also rewards sipping neat or with a large ice cube to open up the flavors. While perfect for warm summer evenings, these rich and complex spirits can transport you to a mental beach vacation any time of year, pairing beautifully with spicy Caribbean cuisine or grilled pineapple for dessert.

Nose: Rich molasses and tropical fruit aromas dominate. Ripe banana, pineapple, and mango mingle with dark brown sugar and a hint of vanilla. A subtle orange zest note from the curaçao adds brightness.

Palate: Full-bodied and intense. The Smith & Cross rum brings bold flavors of overripe bananas, caramelized sugar, and baking spices. The Pierre Ferrand Dry Curaçao contributes dried orange peel and a touch of bitter herbs. Hints of almond and coconut emerge mid-palate.

Finish: Long and warming. The high-proof rum leaves a lingering heat, while flavors of toasted oak, dark chocolate, and orange oil persist. A subtle saltiness reminiscent of sea air appears at the very end, balancing the sweetness.

The Mai Tai Set pairs Smith and Cross Navy Strength Jamaican rum with Pierre Ferrand Dry Curaçao, creating a potent foundation for the classic tiki cocktail. Smith and Cross is crafted using traditional pot still distillation and a blend of both heavy-bodied and lighter rums, while Pierre Ferrand Dry Curaçao is made by macerating bitter orange peels in cognac and adding a touch of brandy aged in ex-cognac casks, resulting in a complex and aromatic orange liqueur.

• The Mai Tai Set featuring Smith & Cross and Pierre Ferrand Dry Curaçao is a nod to the "Original Formula" Mai Tai created by Trader Vic in 1944. While many modern versions use light rum, this combination recreates the bold, funky flavors that made the cocktail famous.
• Smith & Cross rum is bottled at a potent "navy strength" of 57% ABV, a tradition dating back to the 18th century when sailors would test the alcohol content of their rum rations by mixing it with gunpowder. If the powder still ignited, the rum was "proof."
• Pierre Ferrand Dry Curaçao contains extract from the peels of Laraha oranges, a bitter variety that evolved from Valencia oranges planted by Spanish explorers on the island of Curaçao. These oranges are considered inedible fresh but produce an intensely aromatic oil.