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Thursday, November 6, 2014
Just down the road from Lake Charles is a new and exciting venture that is taking the world by storm. Bayou Rum
began shipping July 1, 2013. Louisiana Spirits entered Bayou Silver Rum and Bayou Spiced
Rum in some tasting competitions. As of October 27, 2014, Bayou Rum has
been honored 50 times in tasting competitions and 26 times by marketing
organizations. This award total is the most for any rum brand in the USA
and may be most in the entire world for the 2014 award’s season.
“Winning Best in Class distinctions from our craft distilling peers at American
Craft Distillers Association and American Distilling Institute was a very proud
moment. Competing against all the world’s rums and coming away with Best
in Class Gold Medal at the Miami International Rum Festival and 6 medals at the
Los Angeles International Spirits Competition was sweet indeed!” said Trey
Litel, President of Louisiana Spirits.
So while you are in the Southwest Louisiana region, make sure to stop by the distillery to take the tour and pick up some Bayou Rum to take back home.
About Bayou® Rum
Bayou Rum is America’s Rum® handcrafted from fresh Louisiana
sugarcane for an award-winning flavor; distilled and bottled consistently with
quality assurance at the largest private rum distillery in the USA. Bayou
Rum is currently available in LA, TX, MS, AL, and FL and is represented by
Republic National Distributing Company. Bayou Rum comes in 2 types,
Silver and Spiced, 3 glass bottle sizes - LITER, 750ml, 200ml - and in
convenient to carry 200ml pouches. New Bayou Satsuma Rum Liqueur is
available in 750ml bottles. For more information, visit www.bayourum.com.
To subscribe to latest news on Bayou Rum: Click on www.bayourum.com/connect
or visit www.facebook.com/bayourum.
Copyright 2014. Bayou® Rum, America’s Rum® and The Spirit
of Louisiana® are registered trademarks of Louisiana Spirits, LLC. All
rights reserved.
Monday, October 6, 2014
In Southwest Louisiana, gumbo is a staple that’s cooked in
big cast iron pots and stirred with large wood spoons – or boat oars, depending
on how many people are being fed.
Variations of the roux-based soup include chicken and smoked sausage,
shrimp and okra, wild duck and smoked sausage, even rabbit or seafood gumbo
with shrimp, crab and oysters.
Gumbo is eaten year round in Southwest Louisiana, but home
and professional cooks enjoy it most during the cool months of fall and
winter. It’s gumbo season, y’all!
Everyone makes their gumbo differently and the origin of “gumbo”
is a melting pot, as well. The Southern
Foodways Alliance put together a great oral history of the Southern Gumbo
Trail that even interviews David Papania from Seafood
Palace.
One of the best attended cook-offs in Southwest Louisiana is
the “World Famous Cajun
Extravaganza/Gumbo Cook-off” that occurs the Saturday prior to Mardi Gras
at the Lake Charles Civic Center. With over 50 teams competing, there are
professional and amateur categories for Wild Game, Chicken and Sausage, and
Seafood Gumbos. For $5, you can taste from
event pot!
Learn how to make your own traditional chicken and sausage
gumbo from Chef Scott Landry from Lake
Charles, La.
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