Bayou borns in Lacassine, Louisiana. The cane and molasses used to create these artisan Rums come from local producers, including M.A. Patout, the oldest sugar producer in the United States (1829).

From this year, the XO - Mardi Gras version becomes part of the Bayou range, which is increasingly appreciated worldwide.
This Rum ages up to six years with the Solera method in ex-Bourbon barrels with further refinement in ex-Sherry ones.
Complex on the nose and in the mouth, notes of stone fruit, plum and sandalwood emerge on the palate while the nose has a slightly floral scent followed by notes of tobacco and black fruits.