For 300 years, sugar cane has been grown in the bayou swamps in Louisiana due to the good soil conditions. From this, the oldest family-run sugar mill in the USA produces molasses. This molasses is then used to prepare the unique “Sugarhouse” recipe, which serves as the base for Bayou Rum. A combination of Spanish and French rum making, in the interplay of creamy molasses for the full-bodied character, and the sugar cane for the subtle sweetness. After fermentation, the rum is distilled twice in copper stills using the pot-still method and is allowed to mature for up to 6 years in American ex-bourbon and partly also sherry casks using the solera method. The result – a particularly soft-appearing and flavor-balanced rum with a complex and elegant character.
Our purest expression of Louisiana Rum imparts a vibrant taste and aroma for a multi-layered flavor experience.
Nose: Light notes of vanilla and banana
Profile: Sweet cream, vanilla bean and a slight hint of honeysuckle nectar