Takamaka Extra Noir is a bold, flavoursome blended rum from the Seychelles-based Trois Frères Distillery. The distillery has three different rum ranges, each of which consists of several rum styles. Takamaka Extra Noir is part of the St André collection, which includes three other rums. These have been crafted to showcase the rich heritage and Creole traditions while at the same time pushing the boundaries of conventional rum making.
How it all began
Trois Frères Distillery released its first official dark rum back in 2002, but it took a few more years for the distillery to settle into its new locations at La Plaine St André.
The history of La Plaine St André dates to the first settlers in Seychelles. The estate covered over 60 acres of land in its heyday, and it has had many purposes over the years, from coconut mill to boat repairs to eco museum. What once was a booming agricultural land exporting cinnamon, vanilla, coconut and patchouli to Europe was eventually left untended, unloved.
After four years of campaigning, in 2008 Trois Frères Distillery was granted a 50-year lease on La Plaine St André. They spent an additional two years restoring the area to preserve and promote the historical and cultural role of the estate.
They have brought back a range of local herbs and spices, such as black plum, aloe vera, ginger, nutmeg, lemongrass, allspice, rose of Venezuela, vanilla, kaffir lime trees and much, much more. The distillery, together with the Seychelles Heritage Foundation, has really cherished the history of the land and made incredible progress bringing back an important piece of history. Very impressive work.
Takamaka Extra Noir, 43% ABV
Takamaka Extra Noir is made using a blend of pot- and column-distilled molasses rums, which are separately soaked with oak chips and pressed using a hydrodynamic cavitation method.
During hydrodynamic cavitation the local pressure changes in the liquid create small bubbles that grow and collapse. The aim is to remove congeners and improve the flavour profile. It basically cuts down the ageing time. The process will also bring colour to the rum. The first part of the blend (65% ABV) is soaked for two hours in a stainless-steel tank with French oak chunks. It is then filtered to remove the wood and cavitated for six hours to smoothen and integrate the components.
The second batch is soaked for seven days using ex-Bourbon American oak fines, and then similarly filtered and cavitated over a six-hour period. These blends are then married together and left to rest in second-fill ex-French cane rum casks for 60 days. At the time of bottling, the alcohol level is lowered to 43% ABV and a touch of caramel is added (0.7ml/l) to keep the colour consistent without compromising the flavour or the mouthfeel. No chill-filtering takes place, and no other sugars are added.
Shop Takamaka Extra Noir and other Takamaka rums from The Whisky Exchange or Master of Malt.
Festive Rum Cocktails
Rum Alexander
The creamy classic with a twist!
40ml Takamaka Extra Noir
15ml Fig Leaf Liqueur
15ml White Crème de Cacao
30ml Cream
Nutmeg for garnish
Shake all ingredients well with ice and double strain into a cocktail glass. Sprinkle some nutmeg on the top before serving.
Rum Espresso Martini
A perfect pick-me-up cocktail for the festive period!
40ml Takamaka Extra Noir
20ml Coffee Liqueur
7.5ml Salted Caramel Syrup
Single Espresso
Shake well with ice and double strain into a cocktail glass. Garnish with coffee beans.
Winter in Seychelles
A cocktail that’s both tropical and festive!
45ml Takamaka Extra Noir
15ml Banana Liqueur
35ml Coconut Cream
7.5ml Fresh Lime Juice
2 dashes of Chocolate & Mace Flower Bitters
Candy sprinkles or coconut flakes for the rim
First, coat the rim of a tumbler with sprinkles or coconut flakes. Measure all ingredients into a shaker and shake well with ice and strain into an ice-filled glass.
Coffee Rum Negroni
Rum and coffee are a match made in heaven in this Negroni twist.
25ml Takamaka Extra Noir
22.5ml Campari
20ml Sweet Vermouth
7.5ml Coffee Liqueur
2 dashes of Chocolate & Mace Flower Bitters
Orange Peel and Dark Chocolate for garnish
Stir all ingredients well with ice and strain over a large ice cube. Add garnish.
Rum Date
Medjool dates bring sticky toffee notes to this after-dinner cocktail. No other desserts needed!
40ml Takamaka Extra Noir
10ml Cognac
10ml Fig Leaf Liqueur
10ml Medjool Date & Cinnamon Syrup*
Dash of Angostura Bitters
Stir all ingredients well with ice and double strain into a cocktail glass. Garnish with an orange peel
*To make a flavoured syrup, simply add sugar, water, chopped medjool dates and a cinnamon stick to a saucepan. Muddle the dates slightly to release all the flavour. Stir until the sugar has dissolved. Take off the heat, cover with a lid and leave to sit for 30 minutes to an hour. Strain and store.
Takamaka Noir & Stormy
This is the distillery’s signature serve for this rum. Bring a little bit of Seychelles sun to your home with this simple serve.
30ml Takamaka Extra Noir
Spiced Ginger Beer (ideally London Essence)
Lime Slice
Simply fill your glass with ice, measure in the rum and top up with ginger beer. I squeezed in a little extra lime too. Give it a gentle stir and garnish with the lime slice.
Have you tried Takamaka Extra Noir or other rums from Trois Frères Distillery? Which one of these rum cocktails has caught your eye?
Disclaimer: This post was created in collaboration with Speciality Brands. Some of the links used are affiliate links. If you buy through the links, I may receive a commission for the sale. This has no effect on the price for you.
