The Takamaka Grankaz vintage is back with a second batch. Like its predecessor, it is the result of a blend of three rums:
- The first comes from the pot still distillation of pure Seychelles cane juice. It ages between 2 and 4 years in new French oak barrels with medium toast.
- The second is a molasses rum matured in bourbon barrels for three years.
- The last one is also a molasses rum, it comes from Foursquare (Barbados) and it is 8 years old.
The blend benefits from a 90-day rest in vats before a slow reduction led by Steven Rioux, the Master Blender of the Takamaka house.
Bottling is carried out without any addition of colouring or sugar, and without cold filtration.
