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Takamaka

The history of the Takamaka distillery begins in February 2002, when the two Offay brothers, Richard and Bernard, return to the Seychelles after many years spent in South Africa. They obtain from the government a ruined eighteenth-century building, considered a national heritage, on the island of Mahé in La Plaine St Andre, and restore it. After two years of work, the Trois Frères Distillery company is ready to go, and shortly thereafter their first dark rum comes on the market.

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Takamaka

Rum was first brought to the Seychelles by the British Navy, around the middle of the sixteenth century; from the end of the nineteenth century sugar cane began to be cultivated on the islands, but the existing distilleries have always turned only to the local market, with its ninety thousand inhabitants. The ambitions of the Offay brothers, on the other hand, immediately aimed much higher.

Once harvested, the sugar cane produced by a few growers is taken to the small mill of the distillery to be pressed and then subjected to the fermentation process, which lasts three to five days.

For distillation, Takamaka has three copper stills, two of which are pot stills and the third a column still. Great research is dedicated to the selection of the barrels, for their decisive influence on the character of the rums that mature there.