An emblematic cocktail, the Mojito owes its distinctive taste partly to rum, a staple of classic drinks like the Daiquiri and Mai Tai. What elevates a Mojito from ordinary to extraordinary is the choice of rum, according to bartenders who veer from the beaten path.

Mike Ryan, corporate beverage director at Jarana in East Rutherford, New Jersey, underlines the importance of choosing the right rum. Whether it's a brisk, shaken cocktail or a gently muddled Mojito, he leans on a select few brands consistently. The flavors of these artisanal rums are so intriguing; you could savor them as you would a Scotch or whiskey.

The Cuban Havana Club rum’s availability in the US is uncertain due to commercial embargoes. However, serious Mojito enthusiasts who can secure it deem it a must-have. Bar director at the NoMad London, Liana Oster, affirms that a Mojito is simply tastier with Havana Club rum, a tip of the hat to traditional Cuban rum-making techniques.

Don Q, a Puerto Rican rum, is admired for its elegant simplicity, allowing the Mojito's mint and lime freshness to shine. Alberto Miranda, a New York-based bartender from Puerto Rico, maintains that Don Q's smoothness and unique blend make for a compellingly refreshed yet complex Mojito.

Hampden Estate Rum, famously Jamaican, offers bartenders a flexible foundation for cocktail crafting due to its robust flavors and high alcohol content. Alex Francis, founder of Parisian bar De Vie, claims this rum’s higher ABV content leaves room for extra soda water, providing a crisper Mojito.

The Mexican state of Michoacán is home to Uruapan Charanda Blanco, a rum noted for its mineral characteristics and rich flavors, nurtured in volcanic red soil. The family-run business, started by the Pachecos in 1907, perseveres, safeguarding the local tradition of sugarcane distillation.

Saison Pale is New York bar director Max Green's go-to bottle for Mojitos. Blended from rums originated in Trinidad, Barbados, and Jamaica, Saison Pale elevates the classic cocktail with a balanced fusion of freshness, fruitiness, and floral notes.

Sasha Wijidessa, co-owner of Fura in Singapore, claimed that Empirical’s Soka adds a layer of intrigue to a Mojito with its grassy, earthy, fresh, and striking green apple notes.

Utility of Bounty Premium White rum in a Mojito has gained favor with Andy Cabrera, cantinero at Miami’s Cafe La Trova. Aged for two years in used bourbon casks and filtered for purity, this rum optimally complements the Mojito's refreshing mint flavor.

A blend from Jamaica and the Dominican Republic, Ten to One White Rum is praised for its layered and sophisticated profile by Darryl Chan, bar director at The Portrait Bar in New York.

Probitas Rum, a blend from two Caribbean distilleries, is admired for its expressive taste profile that is savory and tropical at the same time. Its character stands up to the lime and mint flavors in a Mojito, making it a star ingredient.

Rhum J.M Blanc from the island of Martinique, a variety of rum made from fresh sugarcane juice rather than fermented molasses, is considered the best for a Mojito by Jose R Rodriguez, general manager at Coa at Dorado Beach in Puerto Rico. The rum lends depth and a novel layer of herbaceous notes to the cocktail.