Bayou Spiced Rum is an American rum distilled in the state of Louisiana. Louisiana Spirits, the producers of Bayou Rum, was founded in 2011 when work also began on their new purpose-built distillery located in Lacassine. The distillery officially opened in 2013 and the company rapidly grown to become the largest privately owned rum producer in the US. As well as this rum, the Bayou Spiced Rum, they also make the Bayou Select, a white Bayou Silver and a Bayou Satsuma flavoured rum (which sounds intriguing).
Sugar production and rum production have always been inextricably linked, so it is no surprise that Louisiana, with its rich history of sugar plantations that made the region famous, has a long history of rum production. There are early records of Jesuits making “tafia” (the French term for rum prior to “rum) from 1751. Rum production continued in Louisiana in one form or another until prohibition in 1919 which effectively stopped Louisiana rum production its tracks.
All fermentation, distillation, maturation, and bottling takes place at the distillery. The raw product for this rum is raw unrefined cane sugar and molasses from M.A. Patout & Sons Enterprise Factory in Patoutville which is all pressed from fresh sugarcane harvested from Louisiana fields. The rum is distilled in three small copper pot stills from a unique blend of local molasses and fresh raw sugar.
Bayou Spiced Rum is made from a base rum distilled in copper pot stills, aged mostly in Bourbon casks under a solera system and bottled in house. The rum then spends 30 days resting with a unique mix of Creole spices assembled by master blender Reiniel Vicente to infuse their flavours and aromas creating a smooth, satisfying spiced rum. Of course, the exact recipe remains a secret but it includes maple, cinnamon, banana, clove, vanilla and pepper. A great rum for mixing or served over ice. Laissez les bons temps rouler!