In recent years in the U.S. is increasingly interesting the movement of micro-distilleries, now several hundred scattered throughout the territory that buy molasses or cereals from various areas of the world to distill rum, gin vodka, etc.. Few, instead, use local raw materials: in the case of sugar cane, it is historically and currently located in Florida, Louisiana and Texas on the border with Mexico.
Moreover, they are even more limited in number if we consider the distilleries that use local raw material and distill 100% with their own Pot Still. The lands of Southern Louisiana, made fertile by the Mississippi Delta and subtropical climate, have been sugar cane growing areas since 1700, brought in by Jesuit priests.
Bayou is the artisanal rum produced in Lacassine from Louisiana sugar cane, and the stiledella distillery is inspired by English and French traditions as a molasses and sugar cane rum is distilled. The cane and molasses used come from local producers, including M.A. Patout, the oldest sugar producer in the United States (1829). The harvest takes place from September to January and the brix is about 18° and also the molasses part is stored both in the distillery and by M.A. Patout. This part of sugar helps a lot the fermentation of the juice.