distilled & bottled at la plaine st andre

Our Rum

  • SEYCHELLES SERIES

    The Seychelles Series is where it all begins. This range of rums is a true expression of our tropical island paradise.

  • ST ANDRÉ SERIES

    Our St André Series is a collection of four rums that really show what we are about as rum makers. They have been crafted to showcase our rich heritage and Creole traditions while at the same time pushing the boundaries of conventional rum making.

  • LE CLOS SERIES

    As our rums get older and our horizons broaden we continue to discover. And our Le Clos Series is about that discovery. With the rule book thrown out the window, these releases tend to be from either a single or a couple of casks and are bottled at cask strength with nothing added and nothing taken away. Often limited 800 bottles or less, these releases are great examples of the rum we produce.

THe Seychelles series

ST ANDRE SERIES

from what & how we make our rum

 

CANE RUM

Before refined sugar and its by-product, molasses was invented we had cane juice, so it made perfect sense to us to use our locally grown sugar cane to create a spirit that in many ways was as unique as these islands we call home.

When we first started making rum, there was limited sugar cane grown, what little that was produced was used to produce Baka, a local fermented cane beer. For over 20 years we have led the way in helping residents and farmers boost their income by planting sugar cane in the forgotten corners of their lands.

The cane that is grown locally has distinct terroir notes from our unique granitic soil mixed with beach sand. The green juice is rich with notes of raw sugar, floral grassiness and flavours of the sun-baked soil.

 
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MOLASSES RUM

Our state-of-the-art facility is the first of its kind in the Seychelles but also faces a unique challenge: the lack of a local sugar industry means no local molasses, which is a key ingredient in rum production. Despite this hurdle, we've established partnerships with leading molasses producers in the Indian Ocean region, and today we import some of the best molasses from the rich soils of the Indian Ocean. After diluting the molasses with our own spring water and fermenting it for three and a half days, the wash is introduced to our multi-column plant for distillation before we finally collect the heart of the rum.

foursquare

Over a decade ago, we began our collaboration with the renowned Richard Seale at the Foursquare Distillery in Barbados, a figure highly regarded throughout the rum industry. We are honoured to maintain this partnership. Our distillery imports an exceptional 8-year-old Bajan rum, which serves as a key component in several of our blends. This choice ingredient adds a touch of Caribbean essence, perfectly complementing the distinct flavours of the Indian Ocean in our rums.

 
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PRESSED RUM

Ever since the first spirit was put into a barrel, people have been experimenting with different ways of adding flavour to it. After almost 20 years of making rum we began exploring new ways to impact flavour in our rum and were inspired by innovative technologies we were hearing about in the Californian and Australian wine industries called Hydrodynamic Cavitation. This led us to start experimenting with what we like to call ‘Pressed Rum’.

So what is Hydrodynamic Cavitation? In short, it’s a mechanical process that brings about chemical reactions and molecular changes in liquid that would otherwise happen over time. These include the development of deep, natural flavors as well as mellowing of the rum.

This allows us to experiment in small batches with a variety of different types of wood to create different flavour profiles. We’ve no intention of replacing the craft and rich heritage of the rum ageing process, this is simply one part of the story. A single part that allows us to present you with rums that may not be what you expect. We love that this process uses no chemicals and no flavouring. It’s simply rum, oak and pressure.

 
 

TAKAMAKA RUM PARTNERS WITH THE HOUSE OF PURE SINGLE RUM, VELIER.

Habitation Velier – the House of Pure Single Rums have announced two new releases from Takamaka, the rum from the Seychelles.  

Habitation Velier exclusively bottle and promote pot distilled artisanal rums consistently offering unique expressions from both boutique and established distilleries.

Takamaka is produced at La Plaine St Andre on the East Coast of Mahe, Seychelles. The D’Offay brothers, Richard and Bernard set up the distillery almost 20 years ago and continue to operate what remains the only distillery in the country.  

Bernard D’Offay commented that “We are extremely proud & honoured that Takamaka Rum has been selected by Habitation Velier to be part of their Pure Single Rum release collection. This type of recognition, 20 years into our Rum making journey, we hope starts to puts Seychelles on the map as a Rum producing islands. We want to thank Luca Gargano and La Maison & Velier for this amazing opportunity to showcase our quality, unique style and passion as Rum makers. We look forward to many more collaborations in the future.”

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