Takamaka Pineapple Liqueur, 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 Bay Rum White Overproof, 0.7 L, 69% History and production of Takamaka White Overproof 69 Rum: Takamaka, the name already sounds like vacation. Inevitably, a picture of turquoise sea, palm trees and sandy beaches appears in the mind's eye. And indeed: Takamaka is a rum made in the Seychelles from freshly pressed sugar cane juice, which combines the culture and flair of the island state. The numerous islands of the Seychelles are located in the Indian Ocean, about 800 km east of the African mainland. Due to the great distance from continental landmasses, a unique flora and fauna has developed over the millennia, which also differs from island to island and ensures a great deal of diversity. The climate is warm and humid, the volcanic origin with its fertile soil offers ideal conditions for growing sugar cane. In 2001, the two local d'Offay brothers decided to use the sugar cane from their own plantations to make rum, and Takamaka was born. Since then, numerous creations based on fresh sugar cane juice have appeared. All Takamaka products therefore delight with a very typical note that can best be described as a combination of fruitiness, sweetness and a slight grassiness. The Takamaka portfolio shines with a fruity, fresh white rum, a full-bodied brown rum, a spiced rum and a pineapple and coconut rum - all available here in our shop. The latest product is the Takamaka White Overproof 69 Rum. This is the undiluted version of the popular Takamaka White Rum, which with its 69% ABV makes quite a racket on the tongue and is particularly predestined for targeted use in cocktails. Like the other Takamaka products, the Takamaka White Overproof 69 Rum comes in a completely revised design. The bright turquoise shines like the Indian Ocean that surrounds the Seychelles, but leaves enough room for an unobstructed view of the crystal-clear contents. Tasting the Takamaka White Overproof 69 Rum: The Takamaka White Overproof 69 Rum forms long streaks in the glass and appears extremely oily. The bouquet is characterized by a phenomenal abundance of aromas. In addition to tropical fruits such as bananas, pineapples and mangos, there are also pears, apples, sugar cane and raspberries. Surrounded by earth and grass tones, a fine spiciness and roasted peanuts emerge in the background. On the nose, the Takamaka White Overproof 69 Rum is the archetype of a Rhum Agricoles, i.e. a rum made from fresh sugar cane juice, with a complexity that cannot be found in any other white rum. With its strong 69% alcohol by volume, the Takamaka White Overproof 69 Rum represents the true face of the Seychelles on the tongue: straightforward, unvarnished, natural and with a pinch of Creole flair. When enjoyed neat, however, you should consider diluting it with a few drops of water. Otherwise, the taste buds will be faced with an almost impossible task. With its rough, direct character, the Takamaka White Overproof 69 Rum takes every rum cocktail to a higher level and provides the necessary kick of sugar cane and tropical fruits. The Takamaka White Overproof 69 Rum also cuts a fabulous figure in the Ti Punch. However, you should be careful to use it sparingly, otherwise the sheer power of the distillate will be difficult to tame.

Plantation Pineapple Stiggins Fancy 0.7L 40% Plantation Rum – Philosophy It all began with Alexander Gabriel's most significant discovery: He became aware of Maison Ferrand, one of the oldest spirits brands in the Cognac region. The reputation of the cognac house is undisputed, but at that time the desired sales were not forthcoming. You could say it was love at first sight, which meant that Gabriel immediately joined the company. During his travels, always on a professional basis, Alexander Gabriel built up an impressive network of partners, all of whom were just as passionate as he was. In the 1990s, on one of his many trips to the Caribbean, he was looking for the best rum in the region. He struck gold and discovered a range of the finest rums, and the Plantations range was born. It is a fine selection of rums from the tropical terroirs. As Alexander Gabriel, as president and owner of Maison Ferrand, also stands for good cognac, he has also tried to make something of it. He sells his used barrels to other spirits manufacturers, but primarily to rum producers, especially in the Caribbean and Latin America. Over time, impressive rum expressions have emerged. Several times a year, the owner now takes the time to personally search the Caribbean for the best rums in order to present them to the world. One of them is: Plantation Pineapple Stiggins Fancy This rum has a really beautiful background. It is supposed to be a homage to the character from the Pickwick Papers, Reverend Stiggins, who was created by Charles Dicken. He loved drinking 'pineapple rum'. For this exceptional rum, the peels of the Victoria pineapple are placed in Plantation 3 Stars Rum and then distilled further. The pulp is placed separately in Plantation Original Dark Rum. In the finish, both the distillate and the fruit infusion are mixed to create a rich and fruity pineapple bouquet. The fresh fruit aroma is also emphasized by notes of smoke and cloves.

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.

Plantation Stiggins Fancy Pineapple Smoky Formula 0.7L 40% Production of the Stiggins Fancy Pineapple Smoky Formula Firstly, the Stiggins Fancy Pineapple Smoky Formula is produced in the same way as the original Pineapple, i.e. Original Dark Plantation Rum is mixed with the pulp of juicy pineapple to form the so-called 'infusion'. The pineapple peels are also used; they are marinated in the Plantation 3 Stars white rum and after a certain time distilled again in the Ferrand copper pot stills. Finally, the infusion is blended with the distillate and matured for four to six months in 'Teeling peated whisky casks'. Teeling is a newly opened whisky distillery in Dublin with which Maison Ferrand maintains good contacts and with which they have already cooperated on one or two Plantation rums. Taste Here you can look forward to a super fruity, rich rum through and through. On the palate there is an explosion of taste from tropical fruits. Citrus notes in the background are accompanied by light peat smoke notes. A very harmonious rum, which develops an intense smoky note in the finish.

Takamaka Zepis Kreol St Andre Series 0.7L 43% Set with 2 glasses St. André - Zepis Kreol The Zepis Kreol is distilled in both pot stills and column stills. Before the distillation process, the molasses rum is enriched with regional spices, which are first macerated in the alcohol. In order to find the optimal mixture of herbs and spices, the blender Steve spent countless hours visiting the surrounding places such as Mahe, Praslin or La Digue to select the perfect combination of spices. This was a lengthy process that not only required matching the taste and harmony between the individual spices, but also forward-looking planning to ensure that the stock was secured in the long term. As Zepis Kreol is a blend, it is then mixed with an 8-year-old Bajan Foursquare rum and then matured for a further 60 days in ex-bourbon barrels. The taste profile is strongly influenced by oak and has further fine spice notes of nutmeg, cinnamon or cloves. Serving suggestion: Try the Takamaka St. André Zepis Kreol in combination with a chilled ginger beer!