Published in the Louisiana Restaurant Association's A La Carte magazine, Spring 2013 edition
There are far
fewer distilleries here in Louisiana than a rum fan might hope for in a state
that produces about 20% of America’s sugar harvest. However, that situation is changing on an
almost monthly basis these days. Our rum
Grandaddy, Celebration Distillation, has been producing Old New Orleans Rum
since 1996. And, in the last year or so,
Atelier Vie and d-p distillers introduced their first spirits. The opening of other distilleries is brewing on
the horizon.
As the long,
warm Louisiana weather season was just getting its start this year, and a not
quite so young man’s heart started thinking about fresh, local cocktails. So it was that I had the opportunity to chat
with the lovely Beth Dantin Donner, one of the principles of d-p distillers.
The Baton Rouge
native and MBA graduate had been exercising her skills in the often
under-appreciated role of being a mom and running the house when, during a
vacation a few years back with friends Henry and Jennifer Peltier, her husband
Tom brought up the idea of running a distillery. After brief consideration, Beth said, “We all
love our spirits and we are great friends.”
After some research and considering that they all lived in Thibodaux, in
the middle of vast sugar cane fields, they decided to make rum.
While not well
versed in the spirit world at the time, the couples invested a great deal of
time and energy to learn about the art of distillation. As both Tom and Henry are in the medical
profession, neither are strangers to detailed research.
Tom is a neurosurgeon
and realizes the importance of keeping his head in the game; d-p distillers
does as well, with great plenteousness in the process. Initially getting started producing rums, of
which they concoct an over-proof white as well as an aged variety, they also
produce a vodka from Louisiana oryza rice which is distilled 17 times(!) and
several other spirits. The rums bear the
Rougaroux name – as in the tales of
the French Louisiana werewolf (also loup garou or rougarou). Coming a few years down the line will be a
reserve rum. It needs some age on it
after all.
By the time you
read this, their praline rum, 13 Pennies,
should be available. The story of lupine
lunacy continues with this product’s name because the rougaroux cannot count
past 12, so placing 13 objects in front of him can prevent his coming to eat
you. Also, coming soon is a gin using
Louisiana satsuma peels as a unique botanical, an absinthe, and a LA 1 whiskey that is currently being
aged. The grain bill of the whiskey
consists of corn, rye, rice and other ingredients to make a product unlike
anything else on the market.
The over-proof Rougaroux Sunshine rum is 101 proof to
match the tale that the werewolf’s curse lasts 101 days. The Full
Moon Dark is aged and bottled at the traditional 80 proof. I think we all know about the full moon
thing.
Beth stressed
the importance of keeping the products as high quality and Louisiana-centric as
possible, “We have such a unique culture here, it just makes sense to use the
rice from Louisiana, to use the sugar cane from all around us, to use the local
cane syrup that we get from right down the street.”
While chatting
with Beth, I learned about her triathlon training and athletic side and
inquired if that is why she was a straight vodka dinking girl. While acknowledging that was a plus, she
confirmed, “That’s one of the reasons… and because it tastes really good.”
Beth sums up the
d-p distilling philosophy nicely, “We are proud to make it and we are proud it
is from Louisiana.” So check out the health
benefits and good taste, of d-p distillers’ expanding line of made-in-Louisiana
spirits; but, beware of the Rougaroux!
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