Takamaka Extra Noir is a full bodied, punchy rum that retains some high ester funk and spicy elements from the French oak, and notes of vanilla and sweet undertones from the ex-bourbon barrels. Ideal for a long, serious highball. The Extra Noir is a blend of pot and column distilled molasses rum, soaked with French oak then pressed with both French and ex-bourbon wood. Finally, the rum is allowed to settle in ex French cane rum casks for 60 days. No sugar added, non-chill filtered and bottled at 43% ABV.

About the Producer

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 endeavours making the local Creole speciality, Rum Arrangé. Inspired by the ways in which 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.