08/05/2026
Back in March 2026, Wayne Curtis, author of this Garden & Gun article, spent a couple of hours at Jean Baptiste Rum's distillery in Broussard after Maggie Campbell kindly recommended that he include us in his research (thank you, Maggie!).
Wayne was interviewing several Louisiana rum distillers to better understand what makes Louisiana rum unique. We discussed the blackstrap molasses- and raw sugar-based rums we produce, along with some of the traditional production methods that have been passed down in South Louisiana for generations.
He was also interested in my ongoing research into reconstructing Louisiana tafia, the forgotten spirit of colonial Louisiana that the article briefly mentions. As cane juice-based rums continue to gain recognition, Louisiana is uniquely positioned to help revive this historic style, especially since our state now leads the nation in both sugarcane acreage and cane sugar production.
We also talked about the possibility of someday establishing an official Louisiana rum designation or appellation. We're not there yet. Some distillers are exploring traditional Louisiana-style rum, while others are inspired by Caribbean traditions. The common thread is that we're all working from Louisiana-grown sugarcane.
I believe Louisiana's rum identity is still being written. My hope is that, through careful historical research and experimentation, we can better understand our own distilling heritage and eventually establish standards that recognize both our traditional molasses-based rums and our emerging cane juice-based spirits.
As Maggie Campbell wisely said in the article: "Let's make great rum first."
With access to fresh cane juice, rum is rising in the state
