CODE Meets Takamaka Rum

CODE caught up with Richard d’Offay, co-founder of Takamaka, the only commercial rum producer and exporter in the Seychelles. He tells us about how they cut through the crowded drinks market, and forecasts trends in the industry for 2022 and beyond.

What inspired you to start the distillery?

I remember as a kid by grandfather making a local Rum arrange in his shed. A spiced and flavoured style of rum – so in part Igrew up with the idea of making rum.

However – i was in my early 20’s when i was looking around the island and realised that the only local rum was terrible, bottled in plastic and really inconsistent. I called my brother and my dad – and proposed we could do better. It been a 20-year journey – and we are now amazingly proud to be crushing, fermenting, distilling and ageing all at our home at La Plaine St Andre on the East Coast of Mahe. 

Can you briefly tell us about the links between rum and the Seychelles?

The Seychelles sits 1,000 miles from anywhere but was located on the sea route between Africa and Asia in the 17^th to the 19^thcenturies. So, while the island probably enjoyed some rum shared from passing ships there has never been a commercial sugar industry here. 

There was some toddy producers and there continues to be a locally fermented cane beer called Baka.

However – we sit very close to the equator, on the same latitude as parts of South America but have the sea influence similar to some Caribbean producers. This combination we believe is the true link between the Seychelles and its rum. 

What makes Takamaka different to other rum brands?

As a small, family-owned rum distillery, we hope that who we are shines through our liquid. And a big part of who we are is where we are from – so the Seychelles really makes a difference. 

From our home at La Plaine St Andre we now grow, crush, ferment, distil both molasses and a 100% Seychelles Cane rum and continue to grow our cask aged stock. We are also the only distillery on the island.  

And with no local distilling industry blueprint to follow our rum making journey has led us to explore and experiment with both tradition and innovation which makes for some really interesting rums. 

Can you foresee any trends in the drinks industry?

Its great to hear and see the news of the premium rum categories growths expectations and we very much hope that this continues. 

We would also hope that both the on-trade and consumer quest for authenticity carries on strong. 

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