zepis kreol

  • CMR

    CMR Coloumn distilled molasses rum

  • PDMH

    PDMH pot distilled high ester molasses rum

  • CAV

    CAV "pressing process"

  • FQ8EXB

    FQ8EXB

  • 60DREXCRC

    60DREXCRC

  • zepis kreol

    zepis kreol

the story Espice Kreol rum

 

Our Dark Spiced rum has been our best seller on our home islands for some time. Our unique recipe driving vanilla, papaya and that level of sweetness you would expect from this style of rum proving to be really popular. Personally - mixed with a proper ginger beer this is a winner! But we always has aspiration to produce a spiced rum that was more of a “sipper”. Something that was rum forward but really worked to combine those flavours of oak and natural spices.

We went through so many variations. We started with a few guiding principles: 1. We wanted to use local Seychelles spices; 2. We wanted all natural spices - no flavour essences and 3. We wanted a rum that was probably a bit more wood forward than spices. The spiced rum category is amazingly interesting - and while sometimes gets a bad rap - we felt that there was space to produce something that wasn’t too sweet or vanilla led - something that could work on ice, long or in mixed drinks.

Steven - our blender - spent countless hours travelling around Mahe, Praslin and La Digue visiting spice growers. We obviously needed a supply that was consistent and able to provide the quantities we needed through the whole year. Well over a year of experimentation - both in terms of which spices but also the balance between them led us to a final balance which we then “pressed” along with American wine ex-merlot oak fines with the addition of 20% 8YO Foursquare. The production requiring some serious time investment and so many stages - we believe delivers a unique spiced rum.

the stages of Espice Kreol

 

CMR - same as Extra Noir, it starts with our column distilled molasses rum with 0.5% pot distilled high ester rum blended in.

PDMH - so we don’t produce this funk ourselves - this contract produced element is made to our own very specific flavour profile and is full of crazy flavours. This high ester rum is the first addition. We add only 0.5% and 1% PDMH at 65% ABV CMR rum.

Our local spices blend is made of cinnamon (Cinnamomum verum) bark, clove (Syzygium aromaticum), nutmeg (Myristica fragans) and allspice (Pimenta dioica) leaves.

We disperse our unique blend of local spices into a tank with 800L of rum and let them release their flavours during 15 hours. We add the ex-merlot wine French oak fines, from River Drive Cooperage & Millwork, at a ratio of 16.5g/L, then top up to 1,000L mark by adding the 20% of 8YO Foursquare rum and let everything soak for 7 days. Once its soaking time is due, we filter it at 10 microns to get the wood fines as well as the spices mix out and finally run the cavitation for 6 hours.

This rum is then filled amongst very old ex-bourbon American oak casks of 200L that were used to age molasses rum. It is rested for around 60 days until we rack the barrels out. The rum gets its dilution to bottling strength of 43% ABV that is followed by dosing sugar at 14g/L and finally bottled. None of our rums are chill-filtered and we add no colour to Zepis Kreol.

As always - if you would like more technical information please feel free to reach out directly to our blender on steven@takamaka.sc