Bayou Rum Distillery opened its doors in Lacassine, LA, in 2013. Utilising traditional methods with state-of-the-art technology, from fermentation through distillation, maturation and bottling, Bayou Rum has won over 100 awards and earned its title of #1 Craft Rum in America.


The rum for bourbon drinkers. Matured in bourbon barrels for up to three years, using the Solera aging method. Hand Crafted, Pot-Distilled, & Naturally Gluten-Free.


Our signature ‘sugarhouse’ recipe imparts a vibrant taste and aroma for a multi-layered flavour experience.


Infused with a complex yet delicate spice blend inspired by the Creole baking traditions Louisiana is famous for.

Bayou Rum is rested for up to 30 days with a special blend of creole baking spices, which imparts both flavour and an amber colour.


Matured in rye barrels for 2.5 years for a more spicy, dry and complex flavour profile.


The festive spirit of Louisiana and matured in bourbon barrels for up to 6 years using the Solera aging method.

A deep mahogany complexion with a stone fruit, plum and sandalwood on the nose, this complex spirit delivers orange marmalade and dark stone fruit with bursts of black currant and tupelo honey. Rounding out with a long, rich touch of smoke this 6 year old spirit lingers like the early morning mist that can only come from the Delta of Louisiana.


JEFF MURPHY – Master Distiller

Jeff Murphy joined Bayou Rum as Master Distiller in 2012, having served in the U.S. Navy in the early ‘90s.

Jeff earned his stripes in professional brewing through stints at Singapore-based breweries The Pump Room and Archipelago Brewing Company, where he first learned the fine art of fermentation. Upon returning to the U.S., he transitioned to the spirits industry, where he worked with Rebecca Creek Distillery in San Antonio, Texas, fermenting and distilling whiskey and vodka. Soon thereafter, Jeff was recruited to Ipswich, Massachusetts, to help launch Privateer Rum.

Prior to his career in distilling, Jeff served four years in the U.S. Navy, beginning in 1992. After serving as a hospital corpsman at various commands in the Pacific, he relocated to Maryland, where he spent five years as a police officer. In 2007, Jeff, already an avid homebrewer, relocated to Singapore with his wife and took the leap into professional brewing. It was the first of many steps that ultimately brought him to where he is today.



Reiniel Vicente Diaz, second-generation rum maker, joined Bayou Rum as Master Blender in 2013.

Reiniel was born into the art of rum production in Sancti Spiritus, Cuba, and raised in a city surrounded by sugarcane fields, sugar mills and a rum distillation facility. From a young age, Reiniel followed in the footsteps of his father Omar Vicente, who was Master Blender of a Cuban rum distillery for 15 years. At age eight, Reiniel’s father relocated the family to the Dominican Republic. At age 16, Reiniel began working alongside his father in the design, preparation and tastings of fine rums at the Oliver and Oliver rum company.

His passion for the study of distillates and the processing of rums led him to study chemical engineering at the Autonomous University of Santo Domingo. Reiniel’s extensive experience and talent enabled him to work for several Dominican rum companies where he developed numerous products, before ultimately moving to the United States to develop Bayou Rum.