The Seychelles, consisting of over 100 islands, is a remote paradise with sandy beaches, coral reefs and giant tortoises. The Trois Frères distillery offers a delicious insight into this paradise with Takamaka Rum.
Since 2002, the first premium rum in the Seychelles has been produced in the distillery founded by Richard and Bernard d'Offay on Mahé, just 60 metres from the beach. For Takamaka Rum, the brothers use fresh juice from Seychelles sugar cane and molasses, which are distilled in pot and colum stills.
Takamaka Rum offers a variety of taste experiences – from the creamy Takamaka Rum Blanc made from molasses for classic cocktails to the strong Takamaka Overproof Rum with citrus fruits, vanilla, banana and grass notes.
The rum liqueurs Takamaka Koko and Takamaka Zannannan give drinks intense, natural aromas of coconut and ripe pineapple. The multi-layered Takamaka Rum Zenn, produced by innovative "pressing" with wood chips from bourbon casks, is suitable both neat and for mixed drinks. The Takamaka Dark Spiced, with real vanilla, papaya and tropical spices, also offers a variety of flavors.
The complex Takamaka Grankaz Rum is based on fresh sugar cane juice from the Seychelles and molasses, complemented by Barbados Rum from the Foursquare Distillery. The Takamaka PTI Lakaz Rum, a rich, fruity rum, matures in port wine barrels, among other things.
The spiced rum Takamaka Zepis Kreol gets its depth from oak from "pressing" and barrel aging as well as local spices. The Takamaka Extra Noir is strong in color and taste, perfect for expressive highballs, with celebrated ester notes, spice and sweetness.
