In 2000, Bernard and his father, Robert, embarked on a quest to produce "good" rum after ordering a book on home distillation. Their interest in rum making was deeply rooted by Robert’s father, Grandpappy René Michel d’Offay, who had inspired them through his own endeavors in creating the local Creole specialty, Rum Arrangé. This concoction, made by macerating various ingredients for up to six months, was enjoyed as a digestive or sweetened with cane sugar syrup, reflecting the traditions of sailors preserving fruits and spices in alcohol.

Despite limited access to conventional distillation parts, Bernard and Robert used their backyard swimming pool as an interim cooling tower for their makeshift condenser and relied on ingredients purchased from their local supermarket. Joined by Bernard’s older brother, Richard, they experimented tirelessly for over a year, resulting in a mix of questionable and remarkable trial rums. In February 2002, they officially opened Trois Frères Distillery in Seychelles, culminating in the production and delivery of their first order of Takamaka dark rum. Over the years, their craft has been refined through curiosity, discovery, and the unique challenges of Seychelles' remoteness, shaping not only their role in the community but also their identities as rum makers.

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