One Daiquiri One Rum and One Beer – Out to Lunch – It’s Acadiana
Somewhere along the line in the path of human progress we figured out fermentation. Eating fermented food might not have been all that useful in maintaining health and nutrition, but it sure felt good. And later, once we invented currency, people bought fermented goods in bottles and cans with romantic names that hinted at sophistication, like Budweiser, and Schlitz.
Over the last decade, beer sophistication has become a reality. There’s been an emergence of small, local artisanal breweries who make beer that does more than give you a buzz – it actually tastes great.
Here in Acadiana our contribution to the sum total of better tasting beer in the world is hyper-local. Bayou Teche Brewing makes 9 different ales, specifically designed to complement the tastes of Cajun and Creole food.
The President of Bayou Teche Brewing is Karlos Knott.
After fermentation, humans came up with another way to make brain-altering liquid: distillation. That started out with stuff that was pretty nasty – a kind of paint-stripper version of gin that was so hard to swallow it was termed “medicinal” and thought to cure The Plague. Again, when we figured out we could enjoy the process of drinking and not just the effects, things started getting a little more sophisticated – bringing us home to the Bayou where David Meaux owns Rank Wildcat Spirits.
Rank Wildcat bottles Gold Medal winning rum under the labels, Sweet Crude and Black Gold.
One of the things about alcohol consumption that’s universal the world over is the social aspect that surrounds it. Most societies have created versions of the bar room, though not many of them as much fun as the many and varied establishments here in Acadiana.
What could be better than a business lunch with a bunch of guys who make and sell booze?