sugarcane juice and molasses
three copper stills, two pot stills and a rectifying column
up to 3 years in new French and old-use bourbon oak barrels
Alcohol by volume:
The d'Offay brothers wanted to live on their own terms, so they dropped everything and in 2002 set up a distillery in the Seychelles.
Seychelles ranks by area 180th out of 194 countries. The climatic conditions are very conducive for sugarcane, although the upland and mountainous terrain leaves little acreage for its cultivation. Maritime transport is too expensive on the one hand, and in the other the brothers value their own terroir. They built a whole brand communication on it. Therefore, they obtain the raw material only from local farmers, whose limited volume supplies pose a real barrier for the production capacity.
It took a decade to conquer the local market. Tourists visiting the dreams island give positive feedback too. The manufacturer decided to expand internationally. Trois Freres Distillery employs 40 employees and produces up to 50,000 cases per year, half of which is exported to the UK, D-A-CH markets, UAE, China, and many African countries. What are the causes of success? Courage to embody an intention, capital, hard work and lat but not least good fortune. 🌞
Due to the international expansion, the label design was rebranded in 2016. They gained a chic look, artistically referring to a tree called calophyllum inophyllum. Its local rhythmically sounding makes 'takamaka' somehow easily memorable also for foreigners. The brothers are not slowing down and have commissioned next rebranding.
Trois Freres Distillery does not have its own plantations. The raw material comes exclusively from the island of Mahé. The sugar cane juice is fermented for up to five days and at controlled temperature in stainless steel tanks. Distillation takes place in three copper stills and two pot stills to achieve the intensity and desired aromas and in a column still to obtain the purity of the distillate. The blend is diluted with highly mineralized water from the Vallée de Mai springs. The components mature three years in new French oak and American ex-bourbon barrels. Contains caramel (E150a) to uniform the color.