Takamaka Rum

We are the spirit of the Seychelles. We fill each bottle with the character of our 100 islands, our craft and our people. The result - a glimpse into our remote paradise. Born on these islands, made from these islands, and welcoming everything and everyone on the horizon to be a part of our journey. Including what we have yet to discover.

In 2000, Bernard and his father, Robert, ordered a book on home distillation and began their quest to produce “good” rum. Robert’s father, Grandpappy René Michel d’Offay had rooted his grandchildren’s interest in rum making through his own endeavors making the local Creole speciality, Rum Arrangé. Inspired by how sailors would preserve fruits and spices in alcohol, Rum Arrangé was made by macerating leaves, fruit, seeds, bark and other ingredients for up to six months after which it was enjoyed as a digestive or sweetened with cane sugar syrup.

With limited access to conventional distillation parts, Bernard and his father used their own backyard swimming pool as an interim cooling tower for their makeshift condenser, went off to their local supermarket to buy yeast and refined sugar, and began experimenting.

They were joined by Bernard’s older brother, Richard, and after more than a year of testing - resulting in both some truly questionable as well as some rather remarkable trial rums - in February 2002 they officially opened Trois Frères Distillery in Seychelles. Soon after, they distilled and delivered their first ever order of Takamaka dark rum.

Over the years, Richard and Bernard have honed their craft through their own sense of curiosity and discovery, but also through the limitations and curve balls that go hand in hand with the remoteness of the Seychelles. It’s impacted how they blend and age their rum, it’s forged the role they play in their community and it’s shaped who they are today as people, and as rum makers.

If you want to know more about Takamaka Rum, visit www.takamakarum.com< /p>