Bayou – Select

From an Award Winning Distiller comes Bayou Select Aged Rum. Bayou Rum is one of the most widely distributed rums from Louisiana, receiving national recognition in 2016 for their Select Rum.

Bayou® Rum is craft distilled from locally grown sugarcane in Lacassine, Louisiana, USA. Our signature ‘sugarhouse’ recipe uses a blend of 100% natural, unrefined Louisiana sugarcane and molasses. Every batch of Bayou Rum is distilled in copper pots and bottled by hand.

Bayou Select is “The Rum for Bourbon drinkers”, matured in bourbon barrels for up to 3 years using the Solera aging method.

  • Nation:  Louisiana, USA
  • Color: Burnt Orange
  • Aroma: Apple pie (apples, vanilla, touch of cinnamon). Along with faint hints of caramel, orange spice, and maybe a little butterscotch.
  • Flavor: Something a little tropical and spicy. Rough around the edges, but an ice cube calms everything down.
  • Finish: Rough without ice. After ice, it’s a pleasant little sipper, but it’s young and not that layered yet.
  • Notes: Reminds of what I was drinking in Cuba. I really enjoy it with coke and lime and it makes a fantastic daiquiri. Prices do vary, I’ve paid $37 for a bottle, and I’ve seen it as low as $28. I don’t think you’ll find a better aged Louisiana rum for about $30. It want’s to be a sipper and for that it will need a few more years, but I look forward to it.  Honestly one of my favorites so far, and I can’t wait to try it after it’s had a bit longer to age. 
  • Rating: B-

Find it Locally:

By the Bottle:

  • Rouse’s Market
  • Albertson’s
  • Winn-Dixie
  • Robert Fresh Market
  • Acquistapace’s Covington Supermarket
  • Calandro’s
  • Target
  • It’s one of the more widely carried brands, but Select can be a little harder to find.

By the Glass:

  • Olive or Twist
  • Superior Grill
  • Rum House

Order it Online too!


I do tastings with a wide mouth rocks glass with a slight taper because I like the way it feels in my hands. I start with 2oz, neat, then add an ice cube to bring out subtler flavors and aromas.

A Trio of Mardi Gras Cocktails

Mardi Gras is just around the corner! I wanted to do something special for what is undoubtedly Louisiana’s most famous celebration! It wasn’t until I was 12 or 13 that I realized that Mardi Gras was not a national holiday. Everywhere else it’s just another Tuesday, but in New Orleans, it’s a day for celebration, for drinking with friends, and a day when New Orleans’ true colors can shine.

For the special occasion, I put together 3 Mardi Gras inspired cocktails to get you in the carnival spirit, even if where you are, it is just another Tuesday.

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The colors of Mardi Gras go back as far as 1872. Purple stands for justice (for when you give a great catch to a nearby kid who fell), green for faith (for when you pray that the bathroom has TP), and gold for power (to make it through the marathon of carnival season). They also happen to be the colors of two “rival” Louisiana schools, LSU (purple & gold) and Tulane (green). The rumor is that LSU was looking to new school colors, saw a store stocked up on Mardi Gras decorations, and went with purple and gold, since Tulane was already green. I have no idea if that’s true, but it does make it easy when your football team matches your carnival outfit.

Inspired by the true colors of Mardi Gras, I developed a trio of drinks you can show off come Fat Tuesday. Meet: Rosemari Gras, Parade Route, and Throw Bee Something.

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Purple: Rosemari Gras

  • 2oz Roulaison Clear Rum
  • 2oz Blueberry Simple Syrup (see end of post for recipe)
  • 1oz Lime Juice
  • Rosemary Garnish
  • Top with Sparkling Water

Add rosemary and lime juice to a shaker and attempt to muddle. Add rum and blueberry syrup. Shake well and double strain* over ice in a rocks glass. Top with sparkling water and garnish with a fresh rosemary sprig.

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Green: Parade Route

  • 1.5oz Parade Rum Argente
  • 0.75oz Lime Juice
  • 0.5oz Crème de Menthe
  • Tablespoon of Cane Sugar
  • Mint Garnish
  • Top with Sparkling water

Add mint leaves, cane sugar, and lime juice to a shaker and gently muddle. Add rum and Crème de Menthe. Shake well and double strain* over ice in a highball glass. Top with sparkling water and garnish with a fresh mint sprig.

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Gold: Throw Bee Something

  • 1.5oz Old New Orleans Amber Rum
  • 0.75oz Lemon Juice
  • 0.75oz Honey

Add everything to a shaker and shake well. Serve in a chilled coupe glass and look fancy.


Blueberry Simple Syrup:

  • 3/4 cup blueberries
  • 3/4 cup water
  • 1/2 cup cane sugar

One package of blueberries ended up being about 3/4 of a cup, which is why these measurements are kinda weird. Feel free to scale up if needed. Recipe resulted in about 8oz of syrup.

Rinse blueberries. Add all ingredients to a small sauce pan and bring to a boil. Reduce to low and simmer for 15ish minutes. Let cool and strain through a fine mesh strainer. Put in a pretty bottle or something. Enjoy!

People always say simple syrup lasts 2-3 days in the fridge, but I usually enjoy it for about 2 weeks and I haven’t died or anything.


* I double strain because I absolutely hate little bits of things in my drinks. You could regular strain if you want, or if you don’t have a fine mesh strainer.

Roulaison – Clear Rum

From a small craft distiller out of New Orleans, today I’m tasting Roulaison’s flagship clear rum.

Our flagship rum is robust with notes of pineapple and bruised banana as well as a backbone of cinnamon and mint.  It creates a luscious mouth-feel, slightly cooling and subtly sweet with notes of crisp lemongrass and lime. The finish lends subtle hints of spice, smoke, forest and pine.

  • Nation:  Louisiana, USA
  • Color: Crystal Clear
  • Aroma: Overly ripe fruit syrup. Layered and distracting. Was hard to pinpoint anything else and this somewhat annoyed me.
  • Flavor: Thinner mouth feel than the aroma would suggest but still satisfying.
  • Finish: Slight herbal/medicinal finish. Has a slow build to a smoldering heat and enjoyable tingle.
  • Notes: Reminds me somewhat of Rank Wildcat’s Sweet Crude, maybe since they are both small batch, pot-distilled rums. I’d love to put them side by side in a flight. Overall, it’s interesting and leaves you with a captivating and addicting mouth tingle that’s not quite smooth or simple.
  • Rating: B-

Find it Locally:

By the Bottle:

  • Q Liquor
  • Calandro’s Supermarket
  • Martin’s Wine Cellar

By the Glass:

  • Olive or Twist
  • City Pork

I do tastings with a wide mouth rocks glass with a slight taper because I like the way it feels in my hands. I start with 2oz, neat, then add an ice cube to bring out subtler flavors and aromas.

State of the Bar – 2018

Hello and welcome to the first ever annual bar update here at Bayou Saccharum!

Just this weekend, I upgraded my home bar area. It transitioned from a corner of the counter in my kitchen, to the whole back wall of the dinning room. It may look empty now, but it’s got plenty of room to grow! First I’ll show you the progression, then go over what bottles and trinkets line my shelves.

The Beginning:

I don’t have a true “before” photo, but you get the gist from these photos. It was basically an expanding section of the kitchen with my bottles and accessories all huddled together in the corner. If I was going to continue, they would need a new home, and fast.

The Transition:

Processed with VSCO with e5 presetFor about a week while we had friends in town, I moved everything to an empty space under a window. While it looks good, I know I didn’t want to store it here long term for fear of the sunlight affecting the liquor.

The Final Resting Place:

Processed with VSCO with e5 presetHere we have the new setup! It’s not 100% finished, I’m still waiting to hang some artwork and possibly a shelf above the buffet for even more storage. But for now it’s home and my bottles couldn’t be happier!

Now on to the annual bar inventory!

Liquor:

Processed with VSCO with e5 presetRum: 9 Bottles

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  • Lucid Absinthe
  • Smirnoff Blueberry Vodka
  • Grey Goose Vodka
  • Absolut Vodka
  • Maker’s Mark Whisky
  • Jack Daniel’s Tennessee Honey
  • Tanqueray London Dry Gin
  • Jagermeister (kept in the freezer)

Processed with VSCO with e5 presetAdditives:

  • Diet Coke
  • Coke
  • Sanpellegrino Lemon Soda
  • Izze Pomegranate Soda
  • Honey
  • Simple syrup
  • Angostura Bitters
  • Angostura Orange Bitters

Processed with VSCO with e5 presetAccessories:

  • Wooden Citrus Reamer
  • Bar Knife
  • OXO Measured Jigger
  • Bar Spoon
  • 3 Piece Cobbler Shaker
  • Handheld Citrus Juicer
  • Soda Stream Carbonator

Processed with VSCO with e5 presetProcessed with VSCO with e5 presetProcessed with VSCO with e5 presetGlassware:

Mention to your parents that you are looking for some vintage glasses, and when Christmas rolls around, you’ll end up with something like this.

  • 6 3-oz Cocktail Glasses
  • 2 4-oz Cocktail Glasses
  • 5 5-oz Cocktail Glasses
  • 2 6-oz Pink Depression Era (maybe) Glasses
  • 4 6-oz Coupe Glasses
  • 4 8-oz Engraved Pewter Jefferson Cups
  • 5 Various Sized Champagne Glasses
  • 4 Highball Glasses
  • 6 Double Rocks Glasses (not pictured)
  • 2 Branded Cane Land Double Rocks Glasses (pictured below)

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  • Death and Co. Modern Classic Cocktails

 

Whew! That’s a pretty good start to what I know is going to grow into an ever expanding and expensive hobby. Stick around to see what I add this year!