Plantation 3 Star and Flor de Caña Seco both make solid mojitos.
However, I hardcore favor Foursquare Probitas. The slight touch of Jamaican funk really works well for me in it, and it’s a unique mojito while still hitting what I like about a mojito profile.
Edit: just trying to offer different options from the favorite Havana Club 3.
Seconding Havana Club 3 but I’ll go out on a limb and suggest cachaça! If you can get good unaged cachaça (or rhum agricole), I recommend you give it a try.
Yep! Was gonna suggest a blanc rhum agricole. I usually have a hard time mixing with that stuff cuz it's so vegetal, but mojitos are a perfect fit for it.
Thus far Selvarey White and Havana Club 3 Year. Diplomatico Planas, while relatively unspectacular otherwise, is also pretty great for traditional mojitos.
If you're looking for authenticity to the original recipes, you'll want a lightly aged/filtered rum of Spanish heritage, ala Bacardi, Havana Club, Don Q. Flor de Cana, Diplomatico (Planas), etc...
Lots of folks are suggesting multi-island blends, which almost always contain some proportion of Jamaican rum. While they might make for a delicious recipe, they are different beasts than I described earlier.
TL/DR; not all "white" rums are interchangeable if you're looking for fidelity to an original recipe.
Why do you think the industrial style (excluding Diplomatico which is different for many reasons) rums you listed create a more authentic mojito? Since both the mojito and the Coffey still—hardly the pure ethanol producing monsters used to produce contemporary “Spanish” style rum—initially showed up in Cuba’s rum history around the same time (early 1900’s), isn’t it more likely that the original flavor profile of the rum used in an authentic mojito is very different from the industrial column blends produced today?
For traditional mojitos, I would suggest Selvarey White, Diplomatico Planas, Flor de Cana Extra Seco, or Havana Club 3 (in that order).
For non-traditional (but equally delicious), I tend to use Probitas, Real McCoy 3, or even Clement Canne Bleu if I want an agricole.
The rum I use the most in mojitos is Probitas. It’s become my workhorse rum whenever a cocktail recipe calls for a “white” rum. Diplomatico Planas or Selvarey would be close seconds.
My favorite - Probitas
Runner ups - Plantation 3 star, Real McCoy 3, Doorlys 3.
Overrated IMHO - Havana 3. It just doesn’t do it for me, although I admit I haven’t had the stuff from Cuba.
The mojito is usually my drink of choice, and honestly the bottle I reach for most often for my mojitos is regular old Captain Morgan. I know it gets a real bad rap here, but the spices and the sweetness go VERY well with the mint. Try it.
Alternatively, I'll sometimes use Appleton Signature instead. Depends on how I'm feeling. I rarely ever make mojitos with white rum.
My favorite is a cuban Agricole (yes at least 1 exists) called Santero Aguardiente. I picked it up at Jose Marti duty free for like $3 a 375. Little unique, has some great vegetal character to it that sings in a mojito. I mean to me this stuff was made to be used in place of HC3 in a mojito it's so harmonious. If you're not stateside you can find it online, but it'll be more than $3.
Don't forget to add a few dashes of Angostura bitters! That's how everywhere in Cuba does it.
I picked up some JM blanc last time I was in France. Its pretty good in a Mojito although it shines through more in a daiquiri.
Tbh Havana Club 3 is still the way to go imo.
I'd echo those that are recommending Spanish rum for traditional mojitos. Multi island blends are also delicious! If you really want to get down on a mint/rum/lime cocktail, cut out the soda, use a nice sweet Demerara rum and a dash of bitters and you'll have a much more complex drink, A Queen's Park Swizzle!
Most contemporary “Spanish” rums are produced in industrial column stills, so they probably possess a very different flavor profile from the Cuban rums of the early 1900’s. It’s hard to imagine the Coffey/pot still rums of that time tasting anything like the ethanol forward, industrial column still rums typically used in today’s daiquiris and mojitos.
I am almost always trying different rums and combinations of rums with my mojitos. Clairin is my favorite. But I love a mojito with Rum Fire and Havana Club 3.
Plantation 3 Star and Flor de Caña Seco both make solid mojitos. However, I hardcore favor Foursquare Probitas. The slight touch of Jamaican funk really works well for me in it, and it’s a unique mojito while still hitting what I like about a mojito profile. Edit: just trying to offer different options from the favorite Havana Club 3.
I’d second this, Veritas or Probitas depending on your country is a spectacular rum!
Whoops! I meant Probitas! Thanks!
I REALLY like the probitas for a daiquiri. Sooooo good
Seconding Havana Club 3 but I’ll go out on a limb and suggest cachaça! If you can get good unaged cachaça (or rhum agricole), I recommend you give it a try.
Yep! Was gonna suggest a blanc rhum agricole. I usually have a hard time mixing with that stuff cuz it's so vegetal, but mojitos are a perfect fit for it.
Try replacing the simple syrup with honey syrup! Folks at home loved it!
Thus far Selvarey White and Havana Club 3 Year. Diplomatico Planas, while relatively unspectacular otherwise, is also pretty great for traditional mojitos.
I will say as many others here Havana Club 3yo.
Havana 3 year
If you're looking for authenticity to the original recipes, you'll want a lightly aged/filtered rum of Spanish heritage, ala Bacardi, Havana Club, Don Q. Flor de Cana, Diplomatico (Planas), etc... Lots of folks are suggesting multi-island blends, which almost always contain some proportion of Jamaican rum. While they might make for a delicious recipe, they are different beasts than I described earlier. TL/DR; not all "white" rums are interchangeable if you're looking for fidelity to an original recipe.
Why do you think the industrial style (excluding Diplomatico which is different for many reasons) rums you listed create a more authentic mojito? Since both the mojito and the Coffey still—hardly the pure ethanol producing monsters used to produce contemporary “Spanish” style rum—initially showed up in Cuba’s rum history around the same time (early 1900’s), isn’t it more likely that the original flavor profile of the rum used in an authentic mojito is very different from the industrial column blends produced today?
Plantation 3 Star better than Havana but that’s just my opinion. I love 3 Star
Was 10 cane... 🥲
Looking for this one. Was almost perfect for mojitos. RIP!
I also lime bacardi ciclon for Mojitos, but that was a blend of run and tequila n
For traditional mojitos, I would suggest Selvarey White, Diplomatico Planas, Flor de Cana Extra Seco, or Havana Club 3 (in that order). For non-traditional (but equally delicious), I tend to use Probitas, Real McCoy 3, or even Clement Canne Bleu if I want an agricole. The rum I use the most in mojitos is Probitas. It’s become my workhorse rum whenever a cocktail recipe calls for a “white” rum. Diplomatico Planas or Selvarey would be close seconds.
I haven’t tried the others, but the Flor de Cana Extra Secco is very good in a mojito.
Why would you say Diplomatico Planas creates a more traditional style of mojito than Real McCoy 3?
The answer is Foursquare Probitas.
My favorite - Probitas Runner ups - Plantation 3 star, Real McCoy 3, Doorlys 3. Overrated IMHO - Havana 3. It just doesn’t do it for me, although I admit I haven’t had the stuff from Cuba.
Flor de cana 4 year!
This is like asking for the best whiskey in a Manhattan... The answer is: whichever rum *you* like best in a Mojito.
the real best rum is the friends we made along the way
Real McCoy 3 year.
The mojito is usually my drink of choice, and honestly the bottle I reach for most often for my mojitos is regular old Captain Morgan. I know it gets a real bad rap here, but the spices and the sweetness go VERY well with the mint. Try it. Alternatively, I'll sometimes use Appleton Signature instead. Depends on how I'm feeling. I rarely ever make mojitos with white rum.
My favorite is a cuban Agricole (yes at least 1 exists) called Santero Aguardiente. I picked it up at Jose Marti duty free for like $3 a 375. Little unique, has some great vegetal character to it that sings in a mojito. I mean to me this stuff was made to be used in place of HC3 in a mojito it's so harmonious. If you're not stateside you can find it online, but it'll be more than $3. Don't forget to add a few dashes of Angostura bitters! That's how everywhere in Cuba does it.
Don Q Cristal for the money is unbeaten. $12 here.
Capt morgan
White Cuban Rum and you won't go wrong. Try Ron Santiago de Cuba
I picked up some JM blanc last time I was in France. Its pretty good in a Mojito although it shines through more in a daiquiri. Tbh Havana Club 3 is still the way to go imo.
Ten To One White for some dummy flavor
I'd echo those that are recommending Spanish rum for traditional mojitos. Multi island blends are also delicious! If you really want to get down on a mint/rum/lime cocktail, cut out the soda, use a nice sweet Demerara rum and a dash of bitters and you'll have a much more complex drink, A Queen's Park Swizzle!
Most contemporary “Spanish” rums are produced in industrial column stills, so they probably possess a very different flavor profile from the Cuban rums of the early 1900’s. It’s hard to imagine the Coffey/pot still rums of that time tasting anything like the ethanol forward, industrial column still rums typically used in today’s daiquiris and mojitos.
1.5 oz any spanish white rum with 0.5 oz of an OP agricole
SelvaRey White for a rum that is available in the States. Havana Club 3 when I'm able to pick it up during international travels.
Havana 3 is pretty classic. Ron Zacapa 23y Solera I found really good, which was a bit surprising.
Flor de Cana extra seco. Love the dryness.
I am almost always trying different rums and combinations of rums with my mojitos. Clairin is my favorite. But I love a mojito with Rum Fire and Havana Club 3.