Louisiana's Bayou Rum celebrates the sugar cane flavors of the Gulf Coast with its lineup of funky pot still rums.
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The problem with a lot of U.S.-produced rum, regardless of if it’s “white” or aged, is that it’s often being made to emulate the “smoothest” and most inoffensive profile the distillery is capable of producing. That means distilling on column stills, to a very high proof, stripping out almost all of the flavor of the spirit in the process. What you’re left with is effectively vodka, albeit made from sugar cane molasses, so it certainly legally qualifies as “rum.
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 .
This, thankfully, does not suffer from those problems. The company says its profile is “inspired by Louisianan Creole baking,” which means the presence of “three styles of natural vanilla, cinnamon and sweet figs.” The result is pleasantly reserved, even on the nose–it does notspice at you, but instead features a modest waft of sweet cinnamon, gingerbread and caramelized banana. On the palate, you get more banana, maple, allspice and floral vanilla.
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