“I like to think of craft spirits as art you can drink,” Haas said
Cajun Spirits began producing vodka in 2015 out of a warehouse in an industrial area on Poydras St, a labor of love from brothers Gus and Edward Haik that was five years in the making. The distillery’s newest product on the market is a hearty, botanical yet juniper-forward gin, and the Haik brothers have rum currently barrel aging for future release.
The “tasting lab” has been open to the public for special events and during Saints game tailgates (the distillery is right up Poydras St from the Superdome). That’s where the Haiks can get a little freaky with their vodka experimentation, adding Japanese plum, local satsuma, Earl Grey tea, or other top secret ingredients.
“We want to do some weird flavors that are generally difficult to get in a bottle,” Gus said.
Cajun Spirits works to utilize local ingredients wherever possible and sugar cane, of course, is a big one. Gus said he’s scouting out local grains, corn, and herbs for future limited-release batches. Gus said limited releases are key because, “When you’re trying to incorporate agricultural ingredients, you have to work with seasonal restrictions.”