Description
Only sugar cane from southern Louisiana is used to produce Bayou Rum. The sugar cane is pressed in the oldest mill in the USA. The molasses is distilled in copper pot stills and stored mainly in Bourbon barrels, using the Solera process.
The Bayou Spiced gets its special colour and aromas from a 30-day storage with Creole baking spices.
Awards:
– Gold in 2015 at the Global Rum Masters
– Best in Category 2014 – American Distilling Institute
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