Takamaka Dark Spiced Rum 70cl (Packaging artwork may vary)

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Takamaka Dark Spiced Rum 70cl (Packaging artwork may vary)

Takamaka Dark Spiced Rum 70cl (Packaging artwork may vary)

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Price: £14.555
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We’re opening up new markets, engaging with amazing people in the bar industry and drinks industry, and we want to continue with our cask-ageing programme,” says Richard. “This next year is about continuing to grow and push ourselves – and staying motivated. We’ve got some very exciting projects to come.” When I was at Takamaka’s home in June I saw first-hand how much renovation is taking place to create more Seychellois rum, with new stills and a boiler installed in the agricole distillery. This included a 1,000-litre wash still with a traditional copper condenser that has eight bubble plates that allow for an advanced rum separation, as well as a new 450-litre hybrid spirit still. The stills used had been installed 12 years ago and at the early stage of the businesses, Takamaka invested as much as they could afford – focusing on quality rather quantity. So by 2021 not only did they need larger stills - but these direct gas fired stills had naturally, over more than a decade, become rather thin. Therefore the decision to invest in new pots still had been made. The result - this unaged rum from their original cane stills will never be seen again. Steven explains that it also maintains esterification and oxidation, all processes that happen naturally inside a cask, and that you can also add different types of wood fines (literally a cask shredded down to tiny pieces) to impart barrel-esque influences. You can’t add them directly into the tank because even though you get the flavours you want like caramel and vanilla, the fines get broken down too small for filtration. Instead, Steven worked out that doing a soaking period of seven days with the wood fines prior, then filtering the spirit and running the cavitation works better. Then the rum comes out a darker colour, with flavours from the wood fines perceptible in the spirit. Tasting it, I can’t quite compare it to anything else I’ve had. I think it’s too tannic to be bottled on its own, but it’s an intriguing blending component.

Aztán 2002-ben megalakult a Takamaka rumot készítő Trois Fréres, a Seyhelle központi főszigetét jelentő Mahén. A rumvállalatot a D’Offay-fivérek, Richard és Bernard alapították. I can see why. I truly love what the Takamaka team has made. This is a singular project, born out of a true love for both the island and the spirit, one that has only lasted because of tremendous resilience and resourcefulness. They could have done it so differently. They could have just bottled someone else’s rum. They could have just bought in cane. They could have just sold up when it started going well and retired to the beach. Instead, they brought spirit to The Seychelles, and better they made one that embodies this incredible island. To distill the rum for the Habitation Velier collaboration, Takamaka used two identical, all copper Hoga built Portuguese 500 liters pot stills, in a double distillation process. The first pot still has no plates in its column, facilitating that initial stage from mash to wash , the first stage to strip the water, yeast and sediment out of the mash before moving to the second pot still, for its final distillation. Those pots stills were recently retired as they reached the end of their working lives. Their new stills are a 1,000L Wash still with traditional copper and condenser, and a new 450 L hybrid spirit still, a copper pot still with 8 bubble plates in the condenser that will allow for an advanced rum separation. The range will be hitting shelves in Europe and the UK in mid-April. Europe will be a key focus for the brand in the coming year, and the brothers have their eyes set on further success in the UAE and the UK.Twenty years ago, brothers Bernard and Richard d’Offay pursued a personal passion project to create their own rum. Their vision was clear, to create a liquid that would capture their remote, tropical island home in the Indian ocean: the Seychelles. Bernard and his father, Robert, acquired a book on home distillation in 2000 and set out on a mission to make “excellent” rum. Grandpappy René Michel d’Offay, Robert’s father, had sparked his grandchildren’s interest in rum manufacturing by producing the local Creole specialty, Rum Arrangé.

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Takamaka Rum Distillery

A Takamaka Rum a szigeten lévő 4 különböző Mahé-régió terméséből származik, ezeket három tucatnyi gazdaszövetség készíti. A Takamaka rum alapját adó cukornádat mindig a lepárlóban zúzzák össze. A Takamaka rum alfájának és omegájának tekinthető cukornádlé erjesztése szabályozott hőmérsékleten történik, rozsdamentes acéltartályokban. A Takamaka rum lepárlásához három copper stillt használnak, mert ezek finomhangolják tökéletessé a Takamaka rum aromakarakterét, a rektifikáló stillt pedig gondoskodik a rum tökéletes tisztaságáról. A Takamaka rumokat amerikai és francia tölgyfahordókban érlelik, majd érettebb, idősebb rumokkal keverik össze, és helyi fűszerekkel, gyümölcskivonatokkal teszik még ízesebbé, ehhez a Seychelle-szigetek esszenciálisan tiszta forrásvizét is felhasználják (a Valée-ből származó vízzel keverve, amely magas koncentrátumú ásványi anyagokkal teszi még különlegesebbé a Takamaka rumot). És persze a trópusi klíma is számtalan izgalmas zamattal gazdagítja ezt a frenetikusan finom párlatot. A vállalat központja egy régi trópusi fűszerültetvényen, a La Plaine St. Andrén található, története az 1700-as évekre nyúlik vissza. A Takamaka rum elnevezése a Seychelle-szigeten lévő egyik öbölre utal, emellett így nevezik az egyik helyi fafajtát is, mely megjelent a Takamaka rum első kiadásának címkéin. Habitation Velier – the House of Pure Single Rums have announced two new releases from Takamaka, the rum from the Seychelles.

Over the past few years, we’ve really seen acceleration with the brand,” Richard enthuses. “Now, Takamaka is really starting to become what we hoped it would be maybe five or seven years ago – we’re getting to that space.”

It’s hard to articulate what a remarkable feat it was to create a rum brand that has grown to this size in Seychelles if you haven’t been, but a good place to start would be to say there was no sugar industry when the brothers started. Only a small amount of sugar cane was grown to produce a local fermented beer called Baka, so the Takamaka team swiftly set about establishing links to plant sugarcane in areas they felt were underutilized, collaborating with farmers to both ensure a consistent supply and to give them an extra income. Takamaka 2018 comes from 2 different casks with the below blending ratio. Producing 575L of this unique blend from a single batch of Seychelles Cane rum at 60.75% ABV. The future is looking incredibly bright for Takamaka, and the brothers are excited to share their rum across the globe. So what is Hydrodynamic Cavitation? In short, it’s a mechanical process that brings about chemical reactions and molecular changes in liquid that would otherwise happen over time. These include the development of deep, natural flavors as well as mellowing of the rum. Tasting notes for the 43% ABV expression include cinnamon, nutmeg, cloves and quatre épices, with a hint of sweetness – ideal for long or short serves, or chilled over ice.

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