Food Drinks

Takamaka Rum ramps up production

Daily News Post || Food:

22nd October, 2020 by Nicola Carruthers

Seychelles-based Takamaka Rum has revealed a “major” distillery expansion, which includes the installation of new stills to boost production.


Takamaka Rum is located on a 228-year-old site in the Seychelles

Takamaka was founded in 2002 by brothers Richard and Bernard D’Offay who set out to create a rum that captures the flavours of their island home in the Indian Ocean.

The distillery at La Plaine St Andrew on Mahé island will benefit from new stainless steel and copper column stills for continuous distillation. The stills can produce 250,000 litres per year.

The new stills will allow Takamaka to add a molasses rum to its existing pure cane sugar pot still rum. The site will use around 50 tonnes of molasses per month, sourced from the rich soils of East Africa.

The expansion, which is due to be completed in November 2020, coincides with a brand redesign, a new bottle and an increase in distribution globally.

Richard D’Offay said: “This expansion is a pivotal part of our plans as a business. Not only will it allow us to showcase our amazing rum, and how it is produced, to guests visiting the Seychelles, it has also been designed to be scalable to allow for larger production as we increase our international distribution and emerge into new territories.”

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The plans are part of a redevelopment of La Plaine St Andrew as the brand seeks to give visitors an in-depth look into the production of its rum.

The site, which dates back to 1792, will also include a new visitor centre and a revamped food and drink offering. The expansion of La Plaine St Andre will enable the brand to educate guests on Takamaka, the Seychelles’ only domestically produced rum, and the facility’s heritage.

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