Takamaka Extra Noir

The d'Offay brothers wanted to live on their own terms, so they abandoned everything and established a distillery in the Seychelles in 2002.

Seychelles ranks 180th out of 194 countries in terms of land area. Despite the favorable climatic conditions for sugarcane cultivation, the mountainous terrain limits the available arable land. Supply via maritime routes is prohibitively expensive and impractical; moreover, the brothers highly value their own terroir. They have built entire brand identity around it. Consequently, they exclusively procure their raw materials from local farmers. However, naturally limited supplies pose a genuine obstacle to scaling up production volume.

Conquering the local market took a decade. The crowds of tourists provide positive feedback and prompt the consideration of global expansion. Trois Freres Distillery, with its 40 employees, produces up to 50k annually, exporting half of its production to the UK, D-A-CH markets, UAE, China, and numerous African countries. What determined the success? Courage, capital, hard work, and last but not least, good fortune. 🌞

Due to the international expansion, the label design underwent a rebranding in 2016. It acquired a sophisticated look, artistically referring to a tree called calophyllum inophyllum, from which the brand borrowed its locally rhythmic and easily memorable name 'takamaka'. The brothers show no signs of slowing down and have commissioned next rebranding.

Trois Freres Distillery doesn't own plantations. The raw material solely comes from Mahé island. Sugarcane juice ferments for up to five days at a controlled temperature in stainless steel tanks. Distillation takes place in three copper stills and two alembics. The blend is diluted with high-mineral water from Vallée de Mai springs. Components mature for three years in fresh French oak barrels and American bourbon barrels. Contains caramel (E150a) to uniform the color.