Richard and Bernard d’Offay

Richard and Bernard d’Offay

Takamaka: The Seychelles rum turns 20

23 June, 2021

“It’s also encouraging to see the growing amount of cane coming to the distillery because our cane expressions are really important to us for the future.”

To celebrate the 20th anniversary of Takamaka, Bernard and Richard have invested in a refresh with new bottle designs and brand assets as the rum’s international footprint continues to grow.

Bernard adds: “The idea was to make the branding and packaging of Takamaka more reflective of the Seychelles and make it more appealing to a much wider audience. We love the lifestyle which the Seychelles has to offer and we want that to show in our products. It’s really cool when a great bar stocks our little rum from the Seychelles.

“We’re 20 years into our journey now and we’re still learning every day. Of course we want to get our rum into great bars and the glasses of people all around the world, but we don’t have aspirations to become a million case brand – that’s just not what we’re about. We saw a glaring opportunity to start making great quality local rum which the Seychelles could be proud of. We just want to keep making great rums which best represent the Seychelles and continue to support the local community and farmers as best we can.”

From starting out on a shoestring budget, Takamaka now has 40,000 litres of ageing stock in the Seychelles, spread across 23 different sizes and wood types, opening up the possibilities for future innovation. Under the brand’s portfolio are the Seychelles Series, St André Series and the Le Clos range, which are all subject to the new-look branding. By the end of 2021 Takamaka’s production is expected to surpass 250,000 litres.

Bernard adds: “It’s a bit crazy to think where we started out, because 20 years later we have just over 50 employees and a strong brand we love. Ultimately, I get to work with my brother making rum in the Seychelles. It doesn’t get much better than that. How many people can say they get to work with their best friend?”





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Nick Strangeway

Bar food's blurred lines

Once upon a time pubs and bars were somewhere you went with the sole purpose of getting pissed and there wasn’t a knife and fork in sight, just a packet of dry roasted nuts.

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