Message 23909 of 39188 in General Discussion

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Well being here in the US, I don't get cubans.

So...

I find that a great daiquiri benefits most from a light bodied rum.  This does 
not mean a white rum per se.  My home bar plays host to over 40 rums.  Sadly 
none of these are from Cuba, as yet.  I've tried quite a few Daiquiri combos 
and I found that the light bodied Cruzan line works pretty well with Estate 
Diamond working best.  

Personally, I think a Daiq should showcase the rum and still be light, crisp 
and refreshing.  Some of the more robust rums taste great served this way and 
some don't.  But none of the more heavy rums had that special daiquiri quality.

A little age really does seem to make a better drink, but only to a point.  If 
I had to choose between the very average Appleton white and the outstanding 
Ron Zacappa 23yo, I would pick the Appleton for a daiquiri every time.

-E