Bayou debuts red wine cask-matured rum
Louisiana Spirits has debuted a new Bayou Rum matured for five years in Californian red wine casks, called Bayou Single Batch #3.
Bayou first created rum in 2011 in Louisiana, US, from high-quality sugar cane molasses sourced locally from the ‘oldest’ operating sugar mill in the States, which was founded in 1825.
Single Batch #3 is a limited edition rum, matured in California red wine casks from Napa Valley. It is the third bottling in the Single Batch Limited Editions series.
Single Batch #1 is aged for three years in rye casks, while Single Batch 2 is aged for three years in red wine casks from Napa Valley. Batch #3 is aged for two years longer than Batch #2.
The resulting liquid is full-bodied and fruity, with a nose of plum and red berry aromas, highlighted by dry oak notes.
On the palate, flavours of plum and roasted oak are delivered, followed by a round finish.
The Single Batch #3 is recommended served neat or on the rocks.
The brand creates rums by combining traditional rum production methods with high-end technology.
Bayou Distillery ferments its rums for five to seven days, followed by their distillation in copper pot stills, which allows for fruity complex notes to come through.
The rums are usually matured in a variety of casks, predominantly Bourbon.
SPI Group acquired the remaining stake in Bayou Rum owner Louisiana Spirits in 2018, two years after buying a majority stake in the business.
Bayou Distillery opened its distillery in 2013 in Lacassine, New Orleans.
In 2017, Louisiana Spirits broke ground on a US$6 million distillery expansion for the rum brand, which allowed the distillery to “ramp up” its production.