Transactional purposes: To carry out our obligations arising from any contracts entered into between you and us. Thanks to its abundant sugar production, Louisiana is the perfect place to make rum. Bayou master blender Reiniel Vicente explains the importance of the local terroir when it comes to making his spirits particularly special. The local terroir helps master blender Reiniel Vicente make Bayou’s range particularly special I am not sure if Bayou have a bigger producer behind them in some way. They do seem to have quite a reach for a such a young brand. They don’t seem short of a bob or two either. Lets see how the rum shapes up though. That’s the important thing.

While so much rum is produced in industrial column stills, everything at Bayou is made in pot stills one batch at a time from the best, locally sourced molasses. Vicente calls the quality of the Louisiana sugarcane “amazing”, and says: “From the beginning we’ve had a partnership with MA Patout & Son – the oldest operating sugar mill in the USA, who’ve been going since 1825. We work very closely with them. They save the batches of molasses that are richer, with more fermentable sugar, and send them to us.” It has a really nice balance – chocolate, oak, plump raisins, some banana cake and just enough of a herbal note and a touch of spice to make things more interesting. More complex and rewarding. It has interacted with the casks really well and has nose way beyond its relatively young years. Mixed with Lemonade or tonic it is perhaps slightly less convincing but it does add a very distinctive flavour to your drinks. Our Bayou Reserve uses a blend of barrels between two and five years old, which brings great smoothness to the spirits,” he explains. “It’s very easy to drink.” Above this sit Bayou’s Single Batch rums, which are treated to a particular type of barrel for their entire maturation, so, they are not ‘finishes’ in other words.These Terms and Conditions supersede any and all prior agreements, promises, representations, assurances, statements and understandings whatsoever between you and SPI Group. The inspiration for Bayou Rum comes from a simple truth – that rum was the original American spirit. “We always say that the US has been producing rum for a very long time, in small batches,” Vicente explains. Louisiana is an ideal place to produce rum due to its abundant sugar production. Here, you can find all the ingredients needed, from the steamy, sultry climate made for maturing smooth rums to the abundance and quality of the raw material.

Bayou Rum also distills exclusively on copper pot stills, which is a key distinction. These stills produce a spirit referred to as “heavier” by distillers and spirits geeks, with more delicate congeners–flavor compounds, basically–left in the resulting spirit. It’s a less efficient, but more flavorful method that preserves more of the flavor of the Louisiana sugar cane. So with that said, let’s jump into tasting the core Bayou Rum lineup. All four weigh in at 40% ABV (80 proof). Please note the processing of your information and data will be done in accordance with the EU regulation and any other applicable regulations, as amended or replaced from time to time (collectively, the “Regulations”). Subject to the restrictions/special terms specified in the Regulations we may disclose your personal information to any member of our group, which means our subsidiaries, our ultimate holding company and its subsidiaries and we may disclose your personal information to third parties:

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Vicente’s passion and experience in rum came from an early age. He was just 15 when he began working alongside his father, a distiller and master blender in the Dominican Republic who had previously worked in Cuba. He nailed the science of rum making with a degree in chemical engineering, and impressed the founders of Bayou Rum with his rum-making know-how and expertise. He was taken on in 2013, soon after the distillery started.

So, if the US has a rich history of distilling rum, the reasons are obvious to anyone in the Bayou of Louisiana. Here, you can find all the ingredients needed, from its steamy, sultry climate that is made for maturing smooth rums, to the abundance and quality of the raw material. They are making high-end, high-quality spirits. This is why Bayou Rum has earned its title of “#1 Craft Rum in America.” Currently, Bayou Rum is available throughout the USA. Among the Bayou’s expressions you can enjoy are: In the UK Bayou have two of their range available – Select and Spiced. The US also get a Silver and a Satsuma flavoured rum. The second distillation in the pot still is where the essence of Bayou Rum is crafted by hand. “In the first hour of starting the still, they taste the spirit every 10 minutes to define where to make the cut. Once they have the heart, and the best spirits they can obtain, they dilute them to 60%–65% ABV and then select the right casks.For going on a decade, this Lacassine, Louisiana company has been entirely focused on making the most flavorful rums they can, exclusively from sugar cane grown within the U.S. This is actually more rare than one might think, as the total sugar cane production in our country–much of it is not suited to grow cane at all–doesn’t even rank in the top 10 sugar-producing nations in the world. Consequently, we import massive amounts of sugar products each year. Not many people know Louisiana is the fifth-largest producer of sugarcane in the world. It means Louisiana grows more sugarcane than all the Caribbean islands put together,” says Bayou Rum’s master blender, Reiniel Vicente. Sipped, Bayou Select Rum isn’t as impressive as the nose. Having said that it is not a disappointing experience. It is still more than decent for such a young blend. It’s drier though and has a lot more oak. The sweet chocolate notes are now more of a bitter burnt caramel or unsweetened cocoa. It is also slightly “odd”– in that it has a kind of sweet note to it which I can’t quite place. Again this may have something to do with using sugar in the distillation rather than purely molasses. This one is a nice sipper, and would potentially make for an interesting old fashioned. Definitely the most complex of the Bayou Rum aged expressions.