Dried figs, orange peel & soft spice:
Seychellois indulgence with Takamaka Grankaz Rum

Less than 100 meters from a dream beach, brothers Richard and Bernard d’Offay distill the first premium rum of the Seychelles. To do so, they have at their disposal not only the pure mountain spring water of the main island of Mahé, but also freshly pressed juice from Seychellois sugar cane and molasses from the Indian Ocean region.

Takamaka Grankaz Rum demonstrates how both components merge harmoniously. Batch 3 of this rum, which is neither sweetened nor colored or chill-filtered, matured in two different types of casks: rum distilled in a pot still from Seychellois sugar cane juice was aged for two to four years in new French oak casks. Meanwhile, column still rum made from molasses was allowed to rest for three years in bourbon barrels. Eight-year-old Foursquare rum rounds off the currently limited stock of barrel-aged Takamaka with a full body.

Bright, floral aromas invite you into an island paradise with ripe pear and a hint of dried figs. On the palate, soft, honey-like notes follow with traces of tobacco, vanilla, and orange peel. The rum finishes slowly with warm spice and oak tones.

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