How Wildcat Brothers Built a Rum Brand Around Louisiana Culture

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What happens when someone with no distilling background buys a failing rum distillery and rebuilds it into a Louisiana cultural staple?
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In this episode of Recipe to Revenue, host Leah Messina talks with Doug Miller of Wildcat Brothers Distilling about how he transformed a struggling operation into a craft rum brand rooted deeply in local agriculture, Cajun and Creole heritage, and true Louisiana terroir.

Watch to learn:
🥃 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.

Learn more about Wildcat Brothers Distilling:
🌐 Website: https://wildcatbrothers.com/

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