Distributor Highball Brands has added Takamaka Rum from the Seychelles to its portfolio and will launch the brand in the UK on-trade.

A rum made in the Seychelles by brothers Richard and Bernard d’Offay, who were inspired by their grandfather’s Rum Arrange recipe, they have harnessed  local ingredients and claim to be unrestrained by the history and heritage of the rum category.

As exclusive UK distributors, through Highball Brands the White Rum, Spiced Rum, Extra Noir, Coco Rum and St André varieties will be available.

Takamaka Rum is made with water collected from the Vallée de Mai for its high mineral content, and sugarcane grown for Takamaka by a cooperative of independent family farms which is then blended with molasses based rums for a unique flavour profile.

The distillation and blending process is overseen by master distiller Dave Boule, and sees the rum go through a copper pot-still distillation before a final column-still for purity. American and French Oak, as well as second use bourbon barrels, are used to mature the aged rums as the spirit rests in the Seychelles’ tropical climate.

Co-owner and exports director of Takamaka Rum Bernard d’Offay comments: "We are extremely pleased to be working with Highball Brands to launch our brand in the UK, their expertise within the industry will be integral in introducing us as a fresh, youthful and alternative rum offering to the on-trade."

Fabrice Limon of Highball Brands comments: "Takamaka Rum complements our portfolio of exciting, luxury spirits with its unique provenance and fresh approach to a category typically steeped in history and tradition. We are looking forward to building the brand in the UK."

Read more at source The Drinks Report