Takamaka Dark Spiced - Spiced Rum

Volume: 0.7 litres | Alcohol content: 38% | Chill filtration: No | Colouring: Yes

Special Features:

Takamaka Dark Spiced combines white rum with natural essences of vanilla, papaya and tropical spices. It belongs to the Seychelles Series, which is based on molasses: this is distilled in a continuous column still, and the rum is diluted with water from the distillery’s own spring in the Seychelles. Dark Spiced is bottled at 38% in a bottle containing 0.7 litres.

Papaya, vanilla and caramel form the fruity, sweet core of this rum. Tropical spices complement the profile, with grassy tones and dry oak underneath. This golden spiced rum can be enjoyed neat or combined with cola for a simple long drink.

Tasting Notes:

• Nose: On the nose, sugar-cane sweetness, caramel and vanilla mingle with spices and tropical fruit.
• Palate: The palate is smooth, rounded and rich. Pronounced vanilla and caramel meet cane sugar and juicy papaya, while a little cinnamon and nutmeg complement the sweetness.
• Finish: The medium-length finish is creamy and sweet, accompanied by a gentle oak note.

Distillery/Bottler:

Takamaka comes from Trois Frères Distillery on the La Plaine St Andre estate on Mahé’s east coast. Its story began with Bernard d’Offay and his father Robert, who carried out their first distilling trials in 2000. Inspiration also came from Bernard’s grandfather, René Michel d’Offay, and his Rum Arrangé, a Creole speciality made by macerating fruit, spices and other plant ingredients in alcohol. After Bernard’s older brother Richard joined them, the family opened the distillery in February 2002.

For its molasses rums, the distillery sources molasses from the Indian Ocean region, as the Seychelles has no local sugar industry. It dilutes the molasses with its own spring water and ferments it for three and a half days before distilling the fermented liquid in a multi-column still. Takamaka also uses locally grown sugar cane to produce separate sugar-cane-juice rums.

Facts: