Takamaka Grankaz Rum - Batch 3

Volume: 0.7 litres | Alcohol content: 51.6% | Chill filtration: No | Colouring: No

Special Features:

Grankaz Batch 3 brings together different raw materials, distillation methods and cask maturation regimes in one blend. It starts with rums made from Seychellois sugar cane juice, distilled in pot stills and matured for two to four years in new French oak casks from Radoux. These are joined by column-distilled molasses rum aged for three years in bourbon casks from Buffalo Trace being used for rum maturation for the first time. An eight-year-old molasses rum from Foursquare Distillery in Barbados complements the Takamaka distillates.

The third batch comprises 4,200 bottles worldwide. The rum is bottled at 51.6%, with no added sugar or colouring and without chill filtration. The 0.7-litre bottle comes in gift packaging. Its fruity, floral opening and soft mouthfeel contrast with a finish distinctly shaped by oak and warming spice.

Tasting Notes:

• Nose: On the nose, bright floral notes mingle with ripe pear and accents of dried figs.
• Palate: The palate reveals dark honey and tropical fruit. The mouthfeel is soft and rounded, with delicate notes of tobacco, vanilla and orange peel adding to the flavour.
• Finish: The finish is long and underpinned by oak. Warming spice notes accompany the lingering flavours.

Distillery/Bottler:

Behind Takamaka are Richard and Bernard d’Offay and Trois Frères Distillery on Mahé. Its beginnings date back to 2000, when Bernard undertook his first distillation experiments with his father Robert. Richard joined them, and the family opened the distillery in February 2002. Today, Takamaka is produced at the La Plaine St Andre estate on the island’s east coast.

For its sugar cane juice rums, the distillery processes cane grown on Mahé; pressing, fermentation and distillation all take place on the estate. As the Seychelles has no local sugar industry, Takamaka sources its molasses from the Indian Ocean region instead. For its molasses rums, the molasses is diluted with the distillery’s own spring water, fermented for three and a half days and then distilled in a multi-column system. These two production methods provide important foundations for the house blends.

Collaboration with Richard Seale of Foursquare Distillery in Barbados is also part of Takamaka’s approach. The distillery sources eight-year-old rum from Foursquare for several of its blends. In Grankaz, this Caribbean component complements the rums produced in the Seychelles.

Facts: