Takamaka Koko 0,7L 25%

Takamaka Dark Spiced 0.7L 38% The history of Takamaka Rum It is generally assumed that good rum comes mainly from the Caribbean or some South American countries. Far too often it is overlooked that rum is produced in almost every country where sugar cane grows. This includes, for example, India, the Canary Islands (Spain) and Africa. One of the most notable rums from Africa is Takamaka Rum. Takamaka Rum is produced in the Seychelles, which are topographically part of Africa, and has earned a very good reputation worldwide. Takamaka Rum is distilled in "The Trois Freres Distillery" founded in 2002 by the brothers Bernard and Richard d'Offay. When developing Takamaka Rum, the brothers worked closely with the islanders in order to optimally match their taste and create the most authentic rum possible. The managing director of the Club Kofferfabrik in Fürth also recognized that Takamaka Rum was particularly successful during a visit to the Seychelles. He brought a few bottles of Takamaka Rum back to Germany as a souvenir. Since Takamaka Rum was very popular among his circle of friends, he began importing it. The history of Takamaka Bay Spiced The rum for Takamaka Rum Dark Spiced is distilled from sugar cane. This is grown on the Seychelles island of Mahé, which is known for its granite-rich soil. Similar to wine, the granite in the soil gives the sugar cane its own "terroir" flavor, which is why rums made from Mahé sugar cane are valued by connoisseurs around the world. After the harvest, the fully ripe sugar cane is pressed and the resulting sugar cane juice is fermented for just under a week. The first distillation of the fermented sugar cane juice takes place in an alembic or pot still. The Takamaka Bay Rum is then produced in a second and third distillation in copper column stills. After distillation, the Takamaka Bay Rum is stored in oak barrels. After the maturation time that the rum needs to harmonize, it is mixed with caramel, lots of vanilla and other local spices in a stainless steel tank. The rum absorbs the aromas from the spices and the result is the Takamaka Rum Dark Spiced! The taste of Takamaka Dark Spiced The caramel-brown Takamaka Dark Spiced initially shows very dominant vanilla aromas on the nose. However, if you leave the nose in the glass for longer, the Takamaka Dark Spiced also reveals a very pleasant spiciness that is initially hidden. On the palate, the Takamaka Dark Spiced is then pleasantly sweet without being too sticky. Very pleasant! The aftertaste of the Takamaka Dark Spiced is also characterized by vanilla, which can still be detected for several minutes after the last sip. The Takamaka Dark Spiced is ideal for use in cocktails and long drinks, but is also a delight when drunk neat!

Takamaka Zannannan (pineapple) 0.7L 25% Liqueur range In addition to the already well-known Koko rum liqueur from Takamaka, the liqueur range has now been expanded to include another member. What other representative could provide Caribbean flair besides coconut? Exactly, pineapple! The newest member is the pineapple liqueur, or as the locals say 'Takamaka Zannannan'.The distillery states that white rum that has matured for 12 months forms the basis here. This is refined with fresh pineapple juice and then not only brought to drinking strength with sugar water, but also transformed into a liqueur.

Takamaka Extra Noir St. Andre Series 0.7L 43% Extra Noir The production according to a new process and new recipe is very appropriate and you will hardly experience it a second time. The 'Extra Noir' takes place in different stages. A base distillate is made from molasses and is a blend of 'pressed rum', using a ratio of 1/3 and 2/3. For the part that makes up 1/3 of the blend, large wood chips from the Tonnelerie Bossuet are added, which are then left to soak in the alcohol for a good 2 hours. This explains the significantly darker color in direct comparison to its three competitors in the series. After the 'soaking time', a coarse filtration takes place so that some fine wood chips remain. This is followed by a maturation period of another six hours. The same thing happens with the blend, which makes up 2/3. However, for this, ex-bourbon white American oak fines from River Drive Cooperage & Millwork are used. Here, the soaking takes place over seven days before cavitation for six hours. Now both rums are married together and another maturing phase takes place for around 60 days in French oak barrels. Finally, the rum is diluted to a pleasant drinking strength of 43% vol. and, according to the manufacturer, the color is 'refined' with distillery caramel.