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Bayou is a rum produced in Lacassine (USA, Louisiana) from local sugar cane according to the strictest English and French traditions. The cane and molasses used come from local producers, including M.A. Patout, the oldest sugar producer in the United States (1829). The yeasts are developed at the distillery, fermentation lasts 28 to 30 hours, and no chemical additives are used to control fermentation.
A little bit of history
Firstly, it should be remembered that rum was prized by the Founding Fathers who would start the American Revolution, and that two years before the more famous Boston Tea Party of 1773 there was the Portsmouth Molasses Party: following the Molasses Act, which forbade English settlers to buy molasses from the Caribbean for rum production, in the autumn of 1771 the American sailing ship The Brig Resolution, whose cargo of molasses had been seized in Portsmouth harbour, was stormed by a mob of masked people who seized those molasses, and escaped without ever being found. In short, we can say that it was rum, and not tea, that started the Revolution.
It is the same spirit of the Founding Fathers that guides three childhood friends who, in 2011, decide to revive the original American rum, which used to be quietly produced in the swampy expanses of Louisiana - called bayou, in fact.
The main ingredient of rum, sugar cane, had been cultivated in the region since the 18th century, but it had never, until then, been used to create a top-quality rum.
Two years later, in 2013, Bayou Rum Distillery opened its doors in Lacassine in a beautiful building in which the traditional methods used are harmoniously combined with state-of-the-art technology: the same ones that earned it the title of number one artisanal rum in the USA.Scopri i prodotti >
Bayou rum is made from fresh, locally grown Louisiana sugar cane; the molasses comes from the oldest family-owned sugar mill in the United States - M. A. Patout, in operation since 1829. The yeasts are developed at the distillery, and fermentation takes 28 to 30 hours, without the use of chemical additives.
Each batch is distilled by hand in two copper pot stills and then matured in 840 ex-bourbon and ex-Sherry 200-litre casks, following the Solera method. On average, the annual angel's share is about 8.5%.
Since 2013, Reiniel Vicente Diaz has been Bayou's Master Blender and Product Manager, and as such controls the entire production process, from raw materials to fermentation, distillation and ageing.
Reiniel grew up in Sancti Spiritu, Cuba, a town surrounded by sugar cane fields and sugar mills, and from an early age followed in the footsteps of his father Omar Vicente, who was the Master Blender at a Cuban distillery for 15 years. After moving to the Dominican Republic, at the age of 16 Reiniel started working with his father in the design, preparation and tasting of fine rums at the Oliver & Oliver company. With a degree in chemical engineering, he worked in many Dominican rum companies before moving to the USA and dedicating his expertise to Bayou rum.
