I'm not interested in getting a perfect reproduction of "the original Mai Tai" and have no desire to do the research to do so. I much rather do my research by making drinks!
Sometimes, you have to stop reading, and start making. Besides, the version I made earlier was tasty, as is using DeKruper Triple Sec. YMMV.
I had St. George's Rhum Agricole in my cabinet anyways, for honestly no better reason that I wanted to try it and it was the right price.
I'm not going to go into debate about whether or not what I made was the a "true" reproduction of Trader Vic's Mai Tai, but just because I perused it, you can read the comments and articles linked in Kindred Spirits page, stating that argicole and dark rum were combined to try to create the original J. Wray 17 year old rum, which is what the original Mai Tai was created to highlight. It had a distinct flavor, that is not common in molasses-based rum, but reproduced by a molasses based rum and an agricole, which must've disintegrated into the mai tai that most of us know today, a dark rum and a (light) rum.
Not to mention, there's a handful of other "adaptations" to this exact recipe! So get off my case! If I want to mix it with unaged agricole and report on it, I can. Not many of here have tried St. George's Rhum Agricole, it's not like I'm reporting on Bacardi White.
YMMV, I look at the suggestions for using Appleton 12 v/x in a cocktail and gasp.