If the culture of rum develops largely in the tropics, located in the Indian Ocean, the Seychelles are a place which has preserved a tradition of totally artisanal rum. Sugar cane only grows there in very small quantities due to the nature of the soil, which is mainly composed of granite. Yet locally, rum is part of the heritage with small distilleries and local producers, using sustainable agriculture without the addition of chemicals. One distillery stands out, the Takamaka house. Existing since 2002 and producing pure juice or molasses rums, using a pot still for its distillation, it is currently the only brand that exports and helps to promote Seychelles rum.