TAKAMAKA Le Clos Series Napa Laz
SEYCHELLES - Ref. 66820
- 0,5l
- 53,4%
- Case of 6
- Packaging ETUI
Founded in 2002 by Richard and Bernard d'Offay on the plaine Saint-André, the Trois-Frères distillery produces a rum called Takamaka, named after a district on the island of Mahé.
This brand new, very limited Le Clos Napa Laz is the very first Takamaka bottling of pure white rum, made from 100% Seychelles sugar cane. This rum represents a significant evolution in the distillery's production process. The master distiller meticulously controls the fermentation temperature and carefully selects the 'hearts' during distillation, then redistills the 'heads' and 'tails' to extract more flavour. The final blend is made up of 16.5% of the year's hearts and 83.5% of the redistilled blend, offering a unique and complex profile.
Reduced to 53.4%, this rum reveals fresh aromas, evolving towards herbaceous notes, green pepper, citrus zest and exotic fruit. On the palate, a lively minerality is balanced by a fruity roundness before evolving towards notes of sourdough bread and umami. The long, lingering finish, with its mineral and peppery notes, is a reminder of the initial aromas.
Founded in 2002 by Richard and Bernard d'Offay on the plaine Saint-André, the Trois-Frères distillery produces a rum called Takamaka, named after a district on the island of Mahé.
This brand new, very limited Le Clos Napa Laz is the very first Takamaka bottling of pure white rum, made from 100% Seychelles sugar cane. This rum represents a significant evolution in the distillery's production process. The master distiller meticulously controls the fermentation temperature and carefully selects the 'hearts' during distillation, then redistills the 'heads' and 'tails' to extract more flavour. The final blend is made up of 16.5% of the year's hearts and 83.5% of the redistilled blend, offering a unique and complex profile.
Reduced to 53.4%, this rum reveals fresh aromas, evolving towards herbaceous notes, green pepper, citrus zest and exotic fruit. On the palate, a lively minerality is balanced by a fruity roundness before evolving towards notes of sourdough bread and umami. The long, lingering finish, with its mineral and peppery notes, is a reminder of the initial aromas.
