In this episode of Recipe to Revenue, Doug Miller of Wildcat Brothers Distilling shares how he transformed a struggling operation into a craft rum brand rooted deeply in local agriculture, Cajun and Creole heritage, and true Louisiana terroir.
How Wildcat Brothers Built a Rum Brand Around Louisiana Culture
by Sinuate Media | Recipe to Revenue
What happens when someone with no distilling background buys a failing rum distillery and rebuilds it into a Louisiana cultural staple?
Watch or listen to learn more about:
- Why Wildcat Brothers uses raw Louisiana sugar instead of molasses
- How Louisiana terroir shapes the flavor, aroma, and identity of their rum
- What open-air fermentation brings to the spirit (and why it’s so hard to control)
- How Doug rebuilt a failing distillery with zero industry experience
- The art of aging rum in bourbon barrels and local woods like hickory and persimmon
- Why “go smaller to grow bigger” became their guiding business philosophy
- How private label projects and small-batch innovation fuel sustainable growth
- The reality of OND season — and how they built year-round revenue to survive it
- Why mentorship and community matter so much in the craft spirits world
Whether you’re building a CPG brand, entering the craft beverage space, or scaling a heritage-driven business, Doug’s story offers a powerful blueprint for growing with authenticity and purpose.
