{"title":"Neisson Brand Rum Agricole Martinique","description":"\u003cp\u003eIn the northwest of the idyllic Caribbean island of Martinique lies the community of Le Carbet, where Neisson Rum has been produced since 1931. The producers follow the old tradition of the French style and create high-quality Rhum Agricole from sugarcane juice, which is free from unnatural flavorings. The Neisson distillery is one of the youngest distilleries on Martinique, although it was founded back in 1931. The founding fathers of the distillery were the brothers Adrien and Jean Neisson. Jean was a trained chemical engineer and devoted much time to improving their distillation techniques. This has paid off, as Neisson is now regarded as a premium rum producer. The distillery remains family-owned. It is currently operated by Jean Neisson's daughter Claudine and her son Grégory Vernant Neisson. Despite very high alcohol strength, Neisson's rums manage to maintain a mild aroma profile. Especially the younger and unaged products are primarily characterized by citrus notes, which, together with herbal accents, provide a fresh breeze. These are balanced by warming facets such as coffee, cocoa, and nutmeg. In the more mature drops, you will also find spicy oak and nutty bitterness, often accompanied by creamy vanilla. One thing is certain: the complexity and diversity of aromas at Neisson know almost no bounds. One of the most important raw materials for rum production is sugarcane. This is grown independently for Neisson. Three different types of the sweet grass can be found here: Malanoi, Rubanée, and Cristalline. The distillery had to fight for the use of these varieties, as they were not approved according to the regulations of the AOC (Appellation D'Origine Controlée). The fermentation of the freshly extracted juice lasts 72 hours – a full three days during which a unique aromatic complexity can develop. The subsequent distillation takes place in a copper column still from 1938, a Savalle column still. This is done under the leadership of owner Gregory Vernant Neisson, who simultaneously holds the role of master distiller. The distillery's brown rum matures in Limousin oak barrels. If the rum wants to be called Rhum Vieux, it must be aged for at least three years. A Rhum Extra Vieux is even aged for at least 6 years before it is bottled.\u003c\/p\u003e","products":[{"product_id":"neisson-profil-105-54-2-vol-0-7l-in-gp-rum-agricole-rhum-martinique-aoc","title":"Neisson Profil 105 54,2% vol. 0,7l in GP Rum Agricole Rhum Martinique AOC","description":"\u003cp\u003eNeisson Profil 105 54.2% vol. 0.7l in GP Rum Agricole Rhum Martinique AOC\u003cbr\/\u003eAged 12-24 M in a 650 L cask Elevé-Sous-Bois Not chill-filtered, no coloring\u003cbr\/\u003e\u003cbr\/\u003e\u003cbr\/\u003e\u003cstrong\u003eNose and palate:\u003c\/strong\u003e Citrus fruits, spicy, roasted coffee, floral, vanilla.    \u003cbr\/\u003e\u003cbr\/\u003e\u003cstrong\u003eFinish \u003c\/strong\u003e long,  \u003cbr\/\u003e\u003cbr\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eFounded by the brothers Adrien and Hildebert-Pamphile, known as Jean, the NEISSON distillery remains family-owned to this day. The Neisson family is the only farm on Martinique with its own sugarcane fields. In 1932, by decree of the governor, the family founded a distillery named Carbet on the Thieubert estate. In the early days, Adrien took care of the fields while his brother studied chemistry in Paris to establish a foundation for distillation. Since then, the knowledge of the two brothers has been passed down from generation to generation.\u003cbr\/\u003e\u003cbr\/\u003eAs part of Napoleon's Continental Blockade in 1806, it was forbidden to continue producing sugar on the French Caribbean islands; the aim was to strengthen domestic sugar beet and put an end to cane sugar imported from England and Spain. This posed a challenge for the farmers on the islands who were already producing rum \u003cbr data-mce-fragment=\"1\"\/\u003ebecause they were no longer allowed to produce the by-product of sugar production, molasses, yet they needed molasses to make rum. There was a brief period of experimentation, and it was quickly discovered that it could also be made directly from pressed sugarcane juice. With the advantage that the minerals  stored by the sugarcane in the stalk and therefore also in the juice \u003cbr data-mce-fragment=\"1\"\/\u003ewere also reflected in the flavor of the rhum, known as terroir. Over time, this developed into Rhum Agricole with additional rules: No sugar may be added.   No artificial coloring. Fresh sugarcane juice must be used. Processing must take place no later than 24h after harvest. Oak casks or stainless steel tanks must be used for aging\u003cbr\/\u003e\u003cbr\/\u003eAt NEISSON, cask aging takes place directly and exclusively on Martinique, \u003cbr data-mce-fragment=\"1\"\/\u003eso it is a tropically aged rhum. The basic structure of the distillate is \u003cbr data-mce-fragment=\"1\"\/\u003eclearly present across all age levels; NEISSON works with different \u003cbr data-mce-fragment=\"1\"\/\u003ealcohol profiles to tease different aromas out of the cask, a \u003cbr data-mce-fragment=\"1\"\/\u003eexciting and unique way (throughout the entire Caribbean) to age rhum.\u003cbr\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003eThe sugarcane is grown on the North Caribbean terroir, whose \u003cbr data-mce-fragment=\"1\"\/\u003esoils are only slightly developed, on volcanic pumice from the Pelee Mountains, with a sandy-clay texture. These plots are characterized \u003cbr data-mce-fragment=\"1\"\/\u003eby strong sunlight and low rainfall with a very \u003cbr data-mce-fragment=\"1\"\/\u003ehigh day-temperature amplitude during Lent (harvest time). The \u003cbr data-mce-fragment=\"1\"\/\u003emineral character of the soils is reflected in the aroma of the rhum.\u003cbr\/\u003e\u003cbr\/\u003eThis sweet grass (like corn, wheat, oats, etc.) has been cultivated by humans since about 5000 BC, initially as a fodder plant and later used as a source of sweetness. From three \u003cbr data-mce-fragment=\"1\"\/\u003eplaces in the world (Papua New Guinea, South China, and India), the journey westward begins via the Silk Road, eventually reaching the Mediterranean around 500 AD. On his third voyage, Christopher Columbus successfully took cuttings of this plant with him, and thus began its triumphant advance throughout Central America. The three bases for rum production are obtained from sugarcane: fresh sugarcane juice, sugarcane syrup (Virgin Cane Honey or Melao), or molasses. One of these bases is fermented and distilled. If distillation takes place at least twice, it is called Rohrum; before that, it is Aguardiente (firewater), which is then aged in wooden casks. In the wooden casks, Rohrum acquires additional aromas; depending on where it is stored, this is referred to as tropical aging (in an island climate at sea level), temperate aging (near the place of production and often well above sea level), or continental aging (transported, for example, to Europe). After aging, the liquid is reduced to the chosen drinking strength and bottled\u003cbr\/\u003e\u003cbr\/\u003eNEISSON\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a small rum distillery in Le Carbet in the northwest of the island of Martinique, about ten kilometers south of the old capital Saint Pierre and within sight of the Mont Pelée volcano. The distillery is located only a few hundred meters from the sea and is picturesquely surrounded by sugarcane fields.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eNEISSON\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis, alongside La Favorite in Fort de France, the only family-owned distillery on Martinique.\u003cbr\/\u003e\u003c\/span\u003e\u003cbr\/\u003e\u003cbr\/\u003e- This product is sold only to persons aged 18 and over! \u003cbr\/\u003e\u003cspan\u003e-Shipping within Germany is free for orders over 150 €.\u003cbr\/\u003e \u003cbr\/\u003eInn-out online spirits shop Leipzig wishes you a pleasant shopping experience. \u003c\/span\u003e\u003c\/p\u003e","brand":"Neisson Schlumberger Deutschland DE3172147524709","offers":[{"title":"Default Title","offer_id":44236572918027,"sku":",neisspo105","price":46.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0280\/7653\/9956\/files\/20240103-123352-418886.jpg?v=1714388210"},{"product_id":"neisson-profil-107-52-8-vol-0-7l-in-gp-rum-agricole-rhum-martinique-aoc","title":"Neisson Profil 107 52,8% vol. 0,7l in GP Rum Agricole Rhum Martinique AOC","description":"\u003cp\u003eNeisson Profil 107 52.8% vol. 0.7l in GP Rum Agricole Rhum Martinique AOC\u003cbr\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eAged 12-24 months in 650-liter casks. Elevé-Sous-Bois, distilled to 107° \u003cbr\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003eroasted coffee, roasted cocoa, compote, spices, green and black pepper, exotic\u003cbr\/\u003e\u003cbr\/\u003eFounded by the brothers Adrien and Hildebert-Pamphile, known as Jean, the NEISSON distillery is still family-owned today. The Neisson family is the only farm on Martinique with its own sugar cane fields. In 1932, by decree of the governor, the family founded a distillery named Carbet on the Thieubert estate. In the early days, Adrien took care of the fields while his brother studied chemistry in Paris to establish a foundation for distillation. Since then, the knowledge of the two brothers has been passed down from generation to generation.\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003eAs part of Napoleon's Continental Blockade in 1806, it was forbidden to continue producing sugar on the French Caribbean islands; the aim was to strengthen domestic sugar beet and put an end to cane sugar imported from England and Spain. This presented the farmers on the islands who were already producing rum\u003cbr data-mce-fragment=\"1\"\/\u003ewith a challenge, as they were no longer allowed to produce molasses, the by-product of sugar production, yet they needed molasses to make rum. People experimented briefly and very quickly discovered that it could also be made directly from pressed sugar cane juice. With the advantage that the minerals that the sugar cane had stored in the stalk and therefore also in the juice,\u003cbr data-mce-fragment=\"1\"\/\u003ewere also reflected in the taste of the rhum, known as terroir. Over time, this evolved into Rhum Agricole with additional rules: No sugar may be added.   No artificial coloring. Fresh sugar cane juice must be used. Processing must take place no later than 24h after harvest. Oak casks or stainless steel tanks must be used for aging\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003eAt NEISSON, cask aging takes place directly and exclusively on Martinique,\u003cbr data-mce-fragment=\"1\"\/\u003eso it is a tropically aged rhum. The basic structure of the distillate is\u003cbr data-mce-fragment=\"1\"\/\u003eclearly present at all age levels; NEISSON works with different\u003cbr data-mce-fragment=\"1\"\/\u003ealcohol profiles to tease different aromas out of the cask, a\u003cbr data-mce-fragment=\"1\"\/\u003eexciting and unique way (in the entire Caribbean) to age rhum.\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003eThe sugar cane is grown on the North Caribbean terroir, whose\u003cbr data-mce-fragment=\"1\"\/\u003esoils are only slightly developed, on volcanic pumice from the Pelee mountain range, with a sandy-clay texture. These plots are characterized\u003cbr data-mce-fragment=\"1\"\/\u003eby strong sunlight and low rainfall, with a very\u003cbr data-mce-fragment=\"1\"\/\u003ehigh diurnal temperature range during Lent (harvest time). The\u003cbr data-mce-fragment=\"1\"\/\u003emineral character of the soils is reflected in the aroma of the rhum.\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003eSweet grass (like corn, wheat, oats, etc.) has been cultivated by humans since around 5000 BC, initially as a fodder plant and later as a source of sweetness. From three\u003cbr data-mce-fragment=\"1\"\/\u003eplaces in the world (Papua New Guinea, South China, and India), the journey westward began along the Silk Road, eventually reaching the Mediterranean around 500 AD. On his third voyage, Christopher Columbus successfully brought seedlings of this plant with him, and thus began its triumphant spread throughout Central America. The three bases for rum production are obtained from sugar cane: fresh sugar cane juice, sugar cane syrup (Virgin Cane Honey or Melao), or molasses. One of these bases is fermented and distilled. If the distillation takes place at least twice, it is called rum; before that it is Aguardiente (firewater), which is then aged in wooden casks. In the wooden casks, the rum acquires additional aromas; depending on where it is stored, this is referred to as tropical aging (in an island climate at sea level), temperate aging (near the place of production and often well above sea level), or continental aging (transported, for example, to Europe). After aging, the liquid is reduced to the selected drinking strength and bottled\u003cbr\/\u003e\u003cbr\/\u003eNEISSON\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a small rum distillery in Le Carbet in the northwest of the island of Martinique, about ten kilometers south of the old capital Saint Pierre and within sight of the Mont Pelée volcano. The distillery is located only a few hundred meters from the sea and is picturesquely surrounded by sugar cane fields.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eNEISSON\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis, alongside La Favorite in Fort de France, the only family-owned distillery on Martinique.\u003c\/span\u003e\u003cbr\/\u003e\u003cbr\/\u003e\u003c\/p\u003e\n\u003cp\u003e-This product is sold only to persons aged 18 and over! \u003cbr\/\u003e\u003cspan\u003e-Shipping within Germany is free for orders over 150 €.\u003cbr\/\u003e \u003cbr\/\u003eInn-out online spirits shop Leipzig wishes you a pleasant shopping experience. \u003c\/span\u003e\u003c\/p\u003e","brand":"Neisson Schlumberger Deutschland DE3172147524709","offers":[{"title":"Default Title","offer_id":44236581208331,"sku":",neipr107","price":44.68,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0280\/7653\/9956\/files\/20230403_124730-159658.jpg?v=1714388210"},{"product_id":"neisson-rhum-vieux-sftb-48-5-vol-0-7l-in-gp-rum-agricole-rhum-martinique-aoc","title":"Neisson SFTB 258  58,8% vol. 0,7l in GP Rum Agricole Rhum Martinique AOC","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eLAST 7 BOTTLES\u003cbr\/\u003e\u003cbr\/\u003eNeisson Rhum  SFTB 258  28.6.2018 Chai Mainmain 58.8% vol. 0.7l in GP Rum Agricole Rhum Martinique AOC full proof RHUM STRAIGHT FROM THE BARREL #10258 \u003cbr\/\u003e\u003cbr\/\u003efrom cask to cask, single cask bottlings are strictly limited  \u003cbr\/\u003e\u003cbr\/\u003e\u003cspan\u003eFounded by the brothers Adrien and Hildebert-Pamphile, known as Jean, the NEISSON distillery is still family-owned today. The Neisson family is the only farm on Martinique with its own sugar cane fields. In 1932, by decree of the governor, the family founded a distillery named Carbet on the Thieubert estate. In the early days, Adrien took care of the fields while his brother studied chemistry in Paris to establish a foundation for distillation. Since then, the knowledge of the two brothers has been passed down from generation to generation. \u003c\/span\u003e\u003cspan\u003eAs part of Napoleon's Continental Blockade in 1806, it was forbidden to continue producing sugar on the French Caribbean islands; the aim was to strengthen domestic sugar beet and put an end to cane sugar imported from England and Spain. This posed a challenge for the farmers already producing rum on the islands \u003c\/span\u003e\u003cspan\u003eas they were no longer allowed to produce molasses, the by-product of sugar production, because they needed molasses to make rum. Brief experiments followed, and it was quickly discovered that it could also be made directly from pressed sugar cane juice. With the advantage that the minerals that the sugar cane had stored in the stalk and thus also in the juice,\u003c\/span\u003e\u003cbr\/\u003e\u003cspan\u003ewere also reflected in the taste of the rhum, known as terroir. Over time, this developed into Rhum Agricole with further rules: No added sugar is permitted.   No artificial coloring. Fresh sugar cane juice must be used. Processing must take place no later than 24h after harvest. Oak barrels or stainless steel tanks must be used for maturation \u003c\/span\u003e\u003cspan\u003eAt NEISSON, cask maturation takes place directly and exclusively on Martinique,\u003c\/span\u003e\u003cspan\u003eso it is a tropically matured rhum. The basic structure of the distillate is \u003c\/span\u003e\u003cspan\u003eclearly present at all age levels; NEISSON works with different \u003c\/span\u003e\u003cspan\u003ealcohol profiles to tease out the various aromas from the cask, a\u003c\/span\u003e\u003cbr\/\u003e\u003cspan\u003eexciting and unique way (throughout the Caribbean) to mature rhum.\u003c\/span\u003e\u003cspan\u003eThe sugar cane is grown on the northern Caribbean terroir, whose \u003c\/span\u003e\u003cspan\u003esoils are not highly developed, on volcanic pumice from the Pelee Mountains, with a sandy-clay texture. These plots are characterized \u003c\/span\u003e\u003cspan\u003eby strong sunshine and low rainfall, with a very \u003c\/span\u003e\u003cspan\u003ehigh diurnal temperature range during Lent (harvest time). The \u003c\/span\u003e\u003cspan\u003eminerality of the soils is reflected in the aroma of the rhum. \u003c\/span\u003e\u003cspan\u003eSweet grass (like corn, wheat, oats, etc.) has been cultivated by humans since around 5000 BC, initially as a fodder plant and later as a source of sweetness. From three \u003c\/span\u003e\u003cspan\u003eplaces in the world (Papua New Guinea, South China, and India), the journey westward begins via the Silk Road, eventually reaching the Mediterranean around 500 AD. On his third voyage, Christopher Columbus successfully brought cuttings of this plant with him, and thus began its triumphant spread throughout Central America. The three bases for rum production are obtained from sugar cane: fresh sugar cane juice, sugar cane syrup (Virgin Cane Honey or Melao), or molasses. One of the bases is fermented and distilled. If distillation takes place at least twice, it is called rum; before that it is Aguardiente (firewater), which is matured in wooden barrels. In the wooden barrels, the rum gains additional aromas; depending on where it is stored, this is referred to as tropical maturation (in an island climate at sea level), temperate maturation (near the place of production and often well above sea level), or continental maturation (transfer, for example, to Europe). After maturation, the liquid is reduced to the chosen drinking strength and bottled \u003c\/span\u003e\u003cspan\u003eNEISSON\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis a small rum distillery in Le Carbet in the northwest of the island of Martinique, about ten kilometers south of the old capital Saint Pierre and within sight of the Mont Pelée volcano. The distillery lies only a few hundred meters from the sea and is picturesquely surrounded by sugar cane fields.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eNEISSON\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ealongside La Favorite in Fort de France, is the only family-owned distillery on Martinique.\u003c\/span\u003e\u003cspan\u003eThe rum distillery NEISSON was founded by the brothers Jean and Arien Neisson in 1931. \u003c\/span\u003eThey acquired 20 hectares of land near La Thieubert. In 1958, a copper column still of the La Savalle type was introduced, known by the Creole name \"Zepol Kare\". Jean\u003cspan\u003e \u003c\/span\u003eNEISSON, who trained as a chemical engineer in Paris, further developed this model himself and thus achieved a significant improvement in the quality of the rum. Distillation in the copper still and the high sugar content of the sugar cane from the fields of\u003cspan\u003e \u003c\/span\u003eNEISSON\u003cspan\u003e \u003c\/span\u003eare responsible for a particularly flavor-intense rum. The fertility and water permeability of the volcanic soils in Le Carbet near the still-active volcano, together with the high sunlight there, enable excellent harvests with very high-quality sugar cane and an exceptionally high sugar content. This reaches up to 27 percent, whereas sugar cane elsewhere on Martinique has an average sugar content of 18 percent. The higher the sugar content of the sugar cane, the more intense the flavor of the rum becomes.\u003cspan\u003eEcological factors are not neglected in the production of NEISSON rum. \u003c\/span\u003ethe sugar cane is cut exclusively by hand. During the harvest season from February to June, workers mainly from Haiti and St. Lucia are employed as harvest helpers. At Neisson, production is carried out with sustainability in mind - for example, with a closed water cycle and the reuse of the mash to fertilize the fields. The unique aroma and success of the rum from\u003cspan\u003e \u003c\/span\u003eNEISSON\u003cspan\u003e \u003c\/span\u003eare reflected in a wide range of international awards and gold medals and are a source of pride for the owner family Vernant and cellar master Alex Bobi. Many connoisseurs even describe the white rum from\u003cspan\u003e \u003c\/span\u003eNEISSON\u003cspan\u003e \u003c\/span\u003eas \"the best white rum in the world.\" In addition to being enjoyed neat, this rum is also ideal for mixed drinks and cocktails. In our experience, anyone who has once tasted a Cuba Libre, Mojito, or Caipirinha with rum from\u003cb\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eNEISSON\u003cspan\u003e \u003c\/span\u003ewon't want to drink any other white rum again. NEISSON produces four white rum qualities with an alcohol content between 50 and 70 percent, as well as matured brown rum with 40 and 45 percent. Annual production is 400,000 liters of rum from 4,000 tons of sugar cane from 40 hectares of cultivation area. Rhum Vieux, white rum with 55 percent, excellent in terms of value for money  Three brown rums, Réserve Spéciale (42 percent), Extra Vieux (45 percent) Single Cask 2004 42.7 percent). At the International Spirits Competition in (Germany) in April 2012, five medals: two gold for the Rèserve Spèziale and the Extra Vieux, three silver for the white rums.\u003cspan\u003e \u003c\/span\u003eNEISSON quality.\u003c\/p\u003e\n\u003cp\u003e-This product is sold only to persons aged 18 and over! \u003cbr\/\u003e\u003cspan\u003e-Shipping within Germany is free for orders over 150 €.\u003cbr\/\u003e \u003cbr\/\u003eInn-out online spirits shop Leipzig wishes you a pleasant shopping experience. \u003c\/span\u003e\u003c\/p\u003e","brand":"Neisson Schlumberger Deutschland DE3172147524709","offers":[{"title":"Default Title","offer_id":44236585632011,"sku":",neisfb","price":124.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0280\/7653\/9956\/files\/20231124-105909-807166.jpg?v=1714388210"},{"product_id":"neisson-rhum-vieux-15-dage-49-1-vol-0-7l-in-gp-rum-agricole-rhum-martinique-aoc","title":"Neisson 15 y Vieux 2005 D'âge 49,1% vol. 0,7l in GP Rum Agricole Rhum Martinique AOC","description":"\u003cp\u003eLAST BOTTLE\u003c\/p\u003e\n\u003cp\u003eNeisson Rhum Vieux 2005 15 D'âge 49.1% vol. 0.7l in GP Rum Agricole Rhum Martinique AOC 15y 2005 distilled in 300 liter French oak, aged 15 years\u003c\/p\u003e\n\u003cp\u003eLimited to 335 bottles\u003c\/p\u003e\n\u003cp\u003e\u003cbr\/\u003e\u003cstrong\u003eNose \u003c\/strong\u003e warm, spicy notes, fruity.\u003cbr\/\u003e\u003cbr\/\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e smooth, long spicy notes.\u003cbr\/\u003e\u003cbr\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eFounded by the brothers Adrien and Hildebert-Pamphile, known as Jean, the NEISSON distillery is still family-owned today. The Neisson family is the only estate on Martinique with its own sugar cane fields. In 1932, by decree of the governor, the family founded a distillery named Carbet on the Thieubert estate. In the early days, Adrien took care of the fields and his brother studied chemistry in Paris to establish a foundation for distillation. Since then, the knowledge of the two brothers has been passed down from generation to generation. EAN 3287480001216\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs part of the Continental Blockade by Napoleon in 1806, it was forbidden to continue producing sugar on the French Caribbean islands; the aim was to strengthen domestic sugar beet and put an end to cane sugar imported from England and Spain. This posed a challenge for the farmers on the islands who were already producing rum\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003ebecause they were no longer allowed to produce the by-product of sugar production, molasses, which they needed to make rum. They experimented briefly and very quickly discovered that it could also be made directly from pressed sugar cane juice. With the advantage that the minerals stored by the sugar cane in the stalk and therefore also in the juice,\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003ewere also reflected in the flavor of the rhum, known as terroir. Over time, with further rules, this became Rhum Agricole: No sugar may be added.   No artificial coloring. Fresh sugar cane juice must be used. Processing must begin no later than 24h after harvest. Oak barrels or stainless steel tanks must be used for aging\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eAt NEISSON, cask aging takes place directly and exclusively on Martinique,\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eso it is a tropically aged rhum. The basic structure of the distillate is\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eclearly present at all age levels; NEISSON works with different\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003ealcohol profiles to tease out the various aromas from the cask, a\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eexciting and unique way (throughout the Caribbean) to age rhum.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe sugar cane is grown on the northern Caribbean terroir, whose\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003esoils are weakly developed, on volcanic pumice from the Pelee Mountains, with a sandy-clay texture. These plots are characterized\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eby intense sunlight and low rainfall with a very\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003ehigh diurnal temperature range during Lent (harvest season). The\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eminerality of the soils is reflected in the aroma of the rhum.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eSweet grass (like corn, wheat, oats, etc.) has been cultivated by humans since around 5000 BC, initially as a fodder plant and later used as a source of sweetness. From three\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eplaces in the world (Papua New Guinea, South China, and India), its journey westward begins via the Silk Road, ultimately reaching the Mediterranean around 500 AD. On his third voyage, Christopher Columbus successfully brings seedlings of this plant with him, and thus begins its triumphant spread throughout Central America. The three bases for rum production are obtained from sugar cane: fresh sugar cane juice, sugar cane syrup (Virgin Cane Honey or Melao), or molasses. One of these bases is fermented and distilled. If distillation takes place at least twice, it is called rum; before that it is Aguardiente (firewater), which is aged in wooden barrels. In the wooden barrels, the rum develops additional aromas; depending on where it is stored, this is referred to as tropical aging (in an island climate at sea level), temperate aging (near the place of production and often well above sea level), or continental aging (transported, for example, to Europe). After aging, the liquid is reduced to the chosen drinking strength and bottled\u003c\/span\u003e\u003cbr\/\u003e\u003cbr\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eNEISSON\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a small rum distillery in Le Carbet in the northwest of the island of Martinique, about ten kilometers south of the old capital Saint Pierre and within sight of the Mont Pelée volcano. The distillery is located only a few hundred meters from the sea and is picturesquely surrounded by sugar cane fields.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eNEISSON\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ealongside La Favorite in Fort de France, is the only family-owned distillery on Martinique.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e-Shipping in Germany is free for orders over €150. \u003cbr data-mce-fragment=\"1\"\/\u003e-This product is sold only to persons aged 18 and over! \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003eWarning contains alcohol (flammable liquid substance) UN 3065 - Hazard No. 30 ARD 3 F1 ERICard No. 3-02. Do not drink during pregnancy. Don't drink and drive! \u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eInn-out-shop online spirits Leipzig wishes you a pleasant shopping experience. #innoutshop\u003cbr\/\u003eSome products have no EAN. Buy and order online at top prices or pick up in Leipzig with advice at in-store prices and also cash payment! \u003c\/span\u003e\u003c\/p\u003e","brand":"Neisson Schlumberger Deutschland DE3172147524709","offers":[{"title":"Default Title","offer_id":44236589531403,"sku":",nei15","price":599.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0280\/7653\/9956\/files\/20240709-101617-835207.jpg?v=1720557162"},{"product_id":"neisson-rhum-vieux-18-dage-49-4-vol-0-7l-in-gp-rum-agricole-rhum-martinique-aoc","title":"Neisson 18 y Vieux 2004 D'âge 49,4% vol. 0,7l in GP Rum Agricole Rhum Martinique AOC","description":"\u003cp\u003e\u003cstrong\u003eLAST 2 BOTTLES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNeisson Rhum Vieux 2004 18 years old 49.4% vol. 0.7l in GP Rum Agricole Rhum Martinique AOC. Transferred in 2022 from a 300-L Cognac cask and a 190 L Bourbon cask. Blend. \u003c\/p\u003e\n\u003cp\u003eLimited to 285 bottles \u003cbr\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003eGenerous sugar cane, spices. Subtle notes of licorice, exotic fruits. \u003cbr\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003eA noble rhum. 3287480001223\u003cbr\/\u003e\u003cbr\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eFounded by the brothers Adrien and Hildebert-Pamphile, known as Jean, the NEISSON distillery remains family-owned to this day. The Neisson family is the only farm in Martinique with its own sugar cane fields. In 1932, by decree of the governor, the family founded a distillery named Carbet on the Thieubert estate. In the early days, Adrien took care of the fields and his brother studied chemistry in Paris to establish a foundation for distillation. Since then, the brothers' knowledge has been passed down from generation to generation.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs part of Napoleon's Continental Blockade in 1806, it was forbidden to continue producing sugar on the French Caribbean islands; the aim was to strengthen the domestic sugar beet and put an end to cane sugar imported from England and Spain. This presented the rum-producing farmers on the islands\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003ewith a challenge, because they were no longer allowed to produce the by-product of sugar production, molasses, yet they needed molasses to make rum. There was a brief period of experimentation, and they very quickly discovered that it could also be made directly from pressed sugar cane juice. With the advantage that the minerals that the sugar cane had stored in the stalk, and thus also in the juice,\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003ewere also reflected in the flavor of the rhum, called terroir. Over time, with additional rules, this became Rhum Agricole: No sugar may be added.   No artificial coloring. Fresh sugar cane juice must be used. Processing must begin no later than 24h after harvest. Oak casks or stainless steel tanks must be used for maturation\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eAt NEISSON, cask aging takes place directly and exclusively in Martinique,\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eso it is a tropically aged rhum. The basic structure of the distillate is\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eclearly present at all age levels; NEISSON works with different\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003ealcohol profiles to tease out the various aromas from the cask, a\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eexciting and unique way (in the entire Caribbean) to mature rhum.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe sugar cane is grown on the North Caribbean terroir, whose\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003esoils are not very developed, on volcanic pumice from the Pelee Mountains, with a sandy-clay texture. These plots are characterized\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eby strong sunlight and low rainfall with a very\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003ehigh daytime temperature range during Lent (harvest season). The\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eminerality of the soils is reflected in the aroma of the rhum.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eSweet grass (like corn, wheat, oats, etc.) has been cultivated by humans since around 5000 BC, initially as a fodder plant and later as a source of sweetness. From three\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eplaces in the world (Papua New Guinea, South China, and India), the journey westward begins via the Silk Road, eventually reaching the Mediterranean around 500 AD. On his third voyage, Christopher Columbus successfully takes seedlings of this plant with him, and thus begins its triumph throughout Central America. The three bases for rum production are obtained from sugar cane: fresh sugar cane juice, sugar cane syrup (Virgin Cane Honey or Melao), or molasses. One of these bases is fermented and distilled. If distillation takes place at least twice, it is called rum; before that it is aguardiente (firewater), which is then aged in wooden casks. In the wooden casks, the rum acquires additional aromas; depending on where it is stored, this is referred to as tropical aging (in an island climate at sea level), temperate aging (near the production site and often well above sea level), or continental aging (transported, for example, to Europe). After aging, the liquid is reduced to the chosen drinking strength and bottled\u003c\/span\u003e\u003cbr\/\u003e\u003cbr\/\u003eNEISSON is a small rum distillery in Le Carbet in the northwest of the island of Martinique, about ten kilometers south of the old capital Saint Pierre and within sight of the Mont Pelée volcano. The distillery lies only a few hundred meters from the sea and is picturesquely surrounded by sugar cane fields. Alongside La Favorite in Fort de France, NEISSON is the only family-owned distillery in Martinique.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e-Shipping within Germany is free for orders over 150 €. \u003cbr data-mce-fragment=\"1\"\/\u003e-This product is sold only to persons aged 18 and over! \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003eWarning contains alcohol (flammable liquid substance) UN 3065 - Hazard No. 30 ARD 3 F1 ERICard No. 3-02. Do not drink during pregnancy. Don't drink and drive! \u003cbr data-mce-fragment=\"1\"\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eInn-out-shop online spirits Leipzig wishes you a pleasant shopping experience. #innoutshop\u003cbr\/\u003eSome items have no EAN. Buy and order online with top prices or pick up in Leipzig with advice at in-store prices and also cash payment! \u003c\/span\u003e\u003c\/p\u003e","brand":"Neisson Schlumberger Deutschland DE3172147524709","offers":[{"title":"Default Title","offer_id":44236596445451,"sku":",nei18","price":1299.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0280\/7653\/9956\/files\/20240709-102731-229531.jpg?v=1720557239"},{"product_id":"neisson-le-rhum-vieux-45-vol-0-7l-in-gp-rum-agricole-rhum-martinique-aoc","title":"Neisson Le Rhum Vieux 45% vol. 0,7l o.GP Rum Agricole Rhum Martinique AOC braun","description":"\u003cp\u003eNeisson Le Rhum Vieux 45% vol. 0.7l in GP Rum Agricole Rhum Martinique AOC \u003cspan\u003eSelected casks, married for 3-5 years in different woods in Carbet. brown \u003cbr\/\u003e09 23  \u003cstrong\u003eWithout cardboard sleeve!\u003c\/strong\u003e\u003cbr\/\u003e\u003cbr\/\u003e\u003cstrong\u003eNose\u003c\/strong\u003e: wood, vanilla, honey, dried fruits. \u003cbr\/\u003e\u003cbr\/\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e mixed tannins exotic fruits \u003cbr\/\u003e\u003cbr\/\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e: full, silky\u003cbr\/\u003e\u003cbr\/\u003eFounded by the brothers Adrien and Hildebert-Pamphile, known as Jean, the NEISSON distillery is still family-owned today. The Neisson family is the only estate on Martinique with its own sugar cane fields. In 1932, by decree of the governor, the family founded a distillery named Carbet on the Thieubert estate. In the early days, Adrien took care of the fields while his brother studied chemistry in Paris to establish a basis for distillation. Since then, the brothers' knowledge has been passed down from generation to generation.\u003cbr\/\u003e\u003cbr\/\u003eAs part of the Continental Blockade imposed by Napoleon in 1806, it was forbidden to continue producing sugar on the French Caribbean islands; the aim was to strengthen domestic sugar beet and put an end to cane sugar imported from England and Spain. This posed a challenge for the farmers on the islands who were already producing rum\u003cbr\/\u003eas they were no longer allowed to make molasses, the by-product of sugar production, because they needed molasses to make rum. There was a brief period of experimentation, and it was quickly discovered that it could also be made directly from pressed sugar cane juice. With the advantage that the minerals stored by the sugar cane in the stalk, and therefore also in the juice,\u003cbr\/\u003ewere also reflected in the flavor of the rhum, known as terroir. Over time, this developed into Rhum Agricole with additional rules: No sugar may be added.   No artificial coloring. Fresh sugar cane juice must be used. Processing must take place no later than 24h after harvest. Oak barrels or stainless steel tanks must be used for aging\u003cbr\/\u003e\u003cbr\/\u003eAt NEISSON, barrel aging takes place directly and exclusively on Martinique,\u003cbr\/\u003eso it is a tropically aged rhum. The basic structure of the distillate is\u003cbr\/\u003eclearly present at all age levels; NEISSON works with different\u003cbr\/\u003ealcohol profiles to tease different aromas out of the barrel, a\u003cbr\/\u003eexciting and unique way (throughout the Caribbean) to age rhum.\u003cbr\/\u003e\u003cbr\/\u003eThe sugar cane is grown on the North Caribbean terroir, whose\u003cbr\/\u003esoils are not very developed, on volcanic pumice from the Pelee Mountains, with a sandy-clay texture. These plots are characterized\u003cbr\/\u003eby strong sunlight and low rainfall with a very\u003cbr\/\u003ehigh daytime temperature range during Lent (harvest season). The\u003cbr\/\u003emineral character of the soils is reflected in the aroma of the rhum.\u003cbr\/\u003e\u003cbr\/\u003eSweet grass (like corn, wheat, oats, etc.) has been cultivated by humans since around 5000 BC, initially as a fodder plant and later as a source of sweetness. From three\u003cbr\/\u003eplaces in the world (Papua New Guinea, South China, and India), its journey westward begins via the Silk Road, eventually reaching the Mediterranean around 500 AD. On his third voyage, Christopher Columbus successfully brought cuttings of this plant with him, and thus began its triumphal march throughout Central America. Sugar cane provides the three bases for rum production: fresh sugar cane juice, sugar cane syrup (Virgin Cane Honey or Melao), or molasses. One of these bases is fermented and distilled. If distillation takes place at least twice, it is called rum; before that, it is Aguardiente (firewater), which is then matured in wooden barrels. In the wooden barrels, the rum develops additional aromas; depending on where it is stored, this is referred to as tropical aging (in an island climate at sea level), temperate aging (near the place of production and often well above sea level), or continental aging (transported, for example, to Europe). After aging, the liquid is reduced to the chosen drinking strength and bottled\u003cbr\/\u003e\u003cbr\/\u003eNEISSON\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis a small rum distillery in Le Carbet in the northwest of the island of Martinique, approximately ten kilometers south of the old capital Saint Pierre and within sight of the Mont Pelée volcano. The distillery is located only a few hundred meters from the sea and is picturesquely surrounded by sugar cane fields.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eNEISSON\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis, alongside La Favorite in Fort de France, the only family-owned distillery on Martinique.\u003cbr\/\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e-This product is sold only to persons aged 18 and over! \u003cbr\/\u003e\u003cspan\u003e-Shipping within Germany is free for orders over 150 €.\u003cbr\/\u003e \u003cbr\/\u003eInn-out online spirits shop Leipzig wishes you a pleasant shopping experience. \u003c\/span\u003e\u003c\/p\u003e","brand":"Neisson Schlumberger Deutschland DE3172147524709","offers":[{"title":"Default Title","offer_id":44256274645259,"sku":",neilrv45","price":76.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0280\/7653\/9956\/files\/20231124-191024-831508.jpg?v=1714388209"},{"product_id":"neisson-profil-105-bio-53-3-vol-0-7l-in-gp-rum-agricole-rhum-martinique-aoc","title":"Neisson Profil 105 Bio 53,3% vol. 0,7l in GP Rum Agricole Rhum Martinique AOC","description":"\u003cp\u003eNeisson Profil 105 Organic 53.3% vol. 0.7l in GP Rum Agricole Rhum Martinique AOC\u003cbr\/\u003eAged 12-24 M in 650 L cask Elevé-Sous-Bois Not chill-filtered, no coloring\u003cbr\/\u003e\u003cbr\/\u003e\u003cbr\/\u003e\u003cstrong\u003eNose and palate:\u003c\/strong\u003e Citrus fruits, spicy, roasted coffee, floral, vanilla.    \u003cbr\/\u003e\u003cbr\/\u003e\u003cstrong\u003eFinish \u003c\/strong\u003e long,  \u003cbr\/\u003e\u003cbr\/\u003e\u003cspan data-mce-fragment=\"1\"\u003eFounded by the brothers Adrien and Hildebert-Pamphile, known as Jean, the NEISSON distillery is still family-owned today. The Neisson family is the only farm in Martinique with its own sugarcane fields. In 1932, by decree of the governor, the family founded a distillery named Carbet on the Thieubert estate. In the early days, Adrien took care of the fields, while his brother studied chemistry in Paris to establish a foundation for distillation. Since then, the knowledge of the two brothers has been passed down from generation to generation.\u003cbr\/\u003e\u003cbr\/\u003eAs part of Napoleon's Continental Blockade in 1806, it was forbidden to continue producing sugar on the French Caribbean islands; the aim was to strengthen domestic sugar beet and put an end to cane sugar imported from England and Spain. This posed a challenge for the farmers on the islands who were already producing rum \u003cbr data-mce-fragment=\"1\"\/\u003eas they were no longer allowed to produce the by-product of sugar production, molasses, yet they needed molasses to make rum. Brief experiments followed, and it was quickly discovered that production could also be done directly from pressed sugarcane juice. The advantage was that the minerals stored by the sugarcane in the stalk and therefore also in the juice \u003cbr data-mce-fragment=\"1\"\/\u003ewere also reflected in the flavor of the rhum, known as terroir. Over time, this developed into Rhum Agricole with additional rules: No sugar may be added.   No artificial coloring. Fresh sugarcane juice must be used. Processing no later than 24h after harvest. Oak casks or stainless steel tanks must be used for aging\u003cbr\/\u003e\u003cbr\/\u003eAt NEISSON, cask aging takes place directly and exclusively in Martinique, \u003cbr data-mce-fragment=\"1\"\/\u003eso it is a tropically aged rhum. The basic structure of the distillate is \u003cbr data-mce-fragment=\"1\"\/\u003eclearly present at all age levels; NEISSON works with different \u003cbr data-mce-fragment=\"1\"\/\u003ealcohol profiles to tease the various aromas out of the cask, a \u003cbr data-mce-fragment=\"1\"\/\u003eexciting and unique way (throughout the Caribbean) to age rhum.\u003cbr\/\u003e\u003cbr data-mce-fragment=\"1\"\/\u003eThe sugarcane is grown on the North Caribbean terroir, whose \u003cbr data-mce-fragment=\"1\"\/\u003esoils are only lightly developed, on volcanic pumice from the Pelee Mountains, with a sandy-clay texture. These plots are characterized \u003cbr data-mce-fragment=\"1\"\/\u003eby strong sunshine and low rainfall, with a very \u003cbr data-mce-fragment=\"1\"\/\u003ehigh day temperature amplitude during Lent (harvest season). The \u003cbr data-mce-fragment=\"1\"\/\u003eminerality of the soils is reflected in the aroma of the rhum.\u003cbr\/\u003e\u003cbr\/\u003eSweet grass (like corn, wheat, oats, etc.) has been cultivated by humans since around 5000 BC, initially as a fodder plant and later used as a source of sweetness. From three \u003cbr data-mce-fragment=\"1\"\/\u003eplaces in the world (Papua New Guinea, South China, and India), its journey westward began via the Silk Road, eventually reaching the Mediterranean around 500 AD. On his third voyage, Christopher Columbus successfully took cuttings of this plant with him, and thus began its triumphant spread throughout Central America. Three bases for rum production are obtained from sugarcane: fresh sugarcane juice, sugarcane syrup (Virgin Cane Honey or Melao), or molasses. One of these bases is fermented and distilled. If distillation takes place at least twice, it is referred to as Rohrum; before that, it is Aguardiente (firewater), which is aged in wooden casks. In the wooden casks, the rum gains additional aromas; depending on where it is stored, this is referred to as tropical aging (in an island climate at sea level), temperate aging (near the place of production and often well above sea level), or continental aging (transported, for example, to Europe). After aging, the liquid is reduced to the chosen drinking strength and bottled\u003cbr\/\u003e\u003cbr\/\u003eNEISSON\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a small rum distillery in Le Carbet in the northwest of the island of Martinique, about ten kilometers south of the old capital Saint Pierre and within sight of the Mont Pelée volcano. The distillery lies only a few hundred meters from the sea and is picturesquely surrounded by sugarcane fields.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eNEISSON\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis, alongside La Favorite in Fort de France, the only family-owned distillery in Martinique.\u003cbr\/\u003e\u003c\/span\u003e\u003cbr\/\u003e\u003cbr\/\u003e- This product is sold only to persons aged 18 and over! \u003cbr\/\u003e\u003cspan\u003e-Shipping within Germany is free for orders over 150 €.\u003cbr\/\u003e \u003cbr\/\u003eInn-out online spirits shop Leipzig wishes you a pleasant shopping experience. \u003c\/span\u003e\u003c\/p\u003e","brand":"Neisson Schlumberger Deutschland DE3172147524709","offers":[{"title":"Default Title","offer_id":44339173982475,"sku":",nei105bio","price":79.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0280\/7653\/9956\/files\/20230427_122044-477927.jpg?v=1714388210"},{"product_id":"neisson-blanc-bio-par-2022-ohne-holzrahmen-52-5-vol-0-7l-rum-agricole-rhum-martinique-aoc-le","title":"Neisson blanc Bio par 2022 52,5% vol. 0,7l Rum Agricole Rhum Martinique sb","description":"\u003cp\u003eLETZTE 10 FLASCHEN\u003c\/p\u003e\n\u003cp\u003eNeisson blanc Bio par 2022 \u003cstrong\u003eOHNE\u003c\/strong\u003e Holzrahmen 52,5% vol. 0,7l Rum Agricole Rhum Martinique AOC Le Rum Limited Edition sb \u003cbr\u003e\u003cbr\u003elimitiert auf 7000 Flaschen\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eGegründet von den Brüdern Adrien und Hildebert-Pamphile, genannt Jean, ist die Destillerie NEISSON noch heute in Familienhand. Die Familie Neisson ist auf Martinique der einzige Bauernhof mit eigenen Zuckerrohrfeldern. Im Jahr 1932 gründete die Familie per Dekret durch den eine Brennerei mit Namen Carbet auf dem Land Thieubert. Adrien kümmerte sich in den Anfängen um die Felder und sein Bruder studierte Chemie in Paris, um eine Basis für die Destillation zu setzen. Seitdem wird das Wissen der beiden Brüder von Generation zu Generation weitergegeben.\u003cbr\u003e\u003cbr\u003eIm Rahmen der Kontinentalsperre durch Napoleon 1806 wurde es verboten auf den französischen Karibikinseln weiterhin Zucker zu produzieren, es galt die heimische Zuckerrübe zu stärken und dem von England und Spanien importiertem Rohrzucker den Garaus zu machen. Das stellte die bereits Rum-produzierenden Bauern auf den Inseln \u003cbr data-mce-fragment=\"1\"\u003evor eine Herausforderung, durften sie doch das Nebenprodukt der Zuckerproduktion, die Melasse, nicht mehr herstellen, denn Melasse brauchten sie, um Rum herzustellen. Es wurde kurz experimentiert und man fand sehr schnell heraus, dass man auch direkt aus dem ausgepressten Zuckerrohrsaft herstellen kann. Mit dem Vorteil, dass die Mineralien, die das Zuckerrohr im Stengel und damit auch im Saft gespeichert hat, \u003cbr data-mce-fragment=\"1\"\u003eauch im Rhum geschmacklich Niederschlag fanden, Terroir genannt. Im Laufe der Zeit wurde daraus mit weiteren Regeln der Rhum Agricole: Kein Zuckerzusatz ist erlaubt.   Keine künstliche Färbung. Frischer Zuckerrohrsaft muss genutzt werden. Späteste Verarbeitung 24h nach der Ernte. Eichenfässer oder Edelstahltanks müssen zur Reifung genutzt werden\u003cbr\u003e\u003cbr\u003eDie Fassreifung erfolgt bei NEISSON direkt und ausschließlich auf Martinique, \u003cbr data-mce-fragment=\"1\"\u003ees ist also ein tropisch gereifter Rhum. Die Grundstruktur des Destillats ist \u003cbr data-mce-fragment=\"1\"\u003ebei allen Altersstufen deutlich vorhanden, NEISSON arbeitet mit verschiedenen \u003cbr data-mce-fragment=\"1\"\u003eAlkoholprofilen, um die verschiedenen Aromen aus dem Fass zu kitzeln, eine \u003cbr data-mce-fragment=\"1\"\u003espannende und einzigartige Weise (in der ganzen Karibik) um Rhum zu reifen.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eDas Zuckerrohr wird auf dem nordkaribischen Terroir angebaut, dessen \u003cbr data-mce-fragment=\"1\"\u003eBöden wenig entwickelt sind, auf vulkanischem Bimsstein aus dem PeleeGebirge, mit einer sandig-lehmigen Textur. Diese Parzellen zeichnen sich \u003cbr data-mce-fragment=\"1\"\u003edurch starke Sonneneinstrahlung und geringe Niederschläge mit einer sehr \u003cbr data-mce-fragment=\"1\"\u003ehohen Tagestemperatur Amplitude während der Fastenzeit (Erntezeit) aus. Die \u003cbr data-mce-fragment=\"1\"\u003eMineralität der Böden gibt das Aroma im Rhum wieder.\u003cbr\u003e\u003cbr\u003eDas Süßgras (wie auch Mais, Weizen, Hafer etc.) wird vom Menschen seit ungefähr 5000 v.Chr. kultiviert und zunächst als Futterpflanze später als Süße quelle genutzt. Von drei \u003cbr data-mce-fragment=\"1\"\u003eOrten auf der Welt aus (Papua-guinea, Süd-China und Indien) beginnt die Reise westwärts über die Seidenstraße um schließlich ca. 500 n.Chr. den Mittelmeerraum zu erreichen. Christoph Columbus nimmt erfolgreich auf seiner dritten Reise Setzlinge diese Pflanze mit und so beginnt sein Siegeszug im gesamten Mittelamerikanischen Raum. Aus dem Zuckerrohr werden die drei Basen für die Rumproduktion gewonnen: frischer Zuckerrohrsaft, Zuckerrohrsirup (Virgin Cane Honey oder Melao) oder Melasse. Eine der Basen wird fermentiert und destilliert. Erfolgt die Destillation mindestens zweimal spricht man vom Rohrum, vorher ist es Aguardiente (Feuerwasser), dieser reift in Holzfässern. In den Holzfässern bekommt der Rohrum zusätzliche Aromen, je nachdem wo gelagert wird spricht man von tropischer Reifung (im Inselklima auf See-Niveau), temperierter Reifung (in der Nähe der Produktion und auch gerne weit über See-Niveau) oder kontinentaler Reifung (Verbringung zum Beispiel nach Europa). Nach der Reifung wird die Flüssigkeit auf die gewählte Trinkstärke herabgesetzt und auf Flaschen abgefüllt\u003cbr\u003e\u003cbr\u003eNEISSON\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eist eine kleine Rum-Destillerie in Le Carbet im Nordwesten der Insel Martinique, ungefähr zehn Kilometer südlich der alten Hauptstadt Saint Pierre und in Sichtweite des Vulkans Mont Pelée. Die Destillerie liegt nur wenige hundert Meter vom Meer entfernt und ist malerisch umgeben von den Feldern mit Zuckerrohr.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eNEISSON\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eist neben La Favorite in Fort de France die einzige Destillerie in Familienbesitz auf Martinique.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e- Dieses Produkt wird nur an Personen ab 18 Jahren verkauft ! \u003cbr\u003e\u003cspan\u003e-Der Versand ist in Deutschland ab 150 € frei Haus.\u003cbr\u003e \u003cbr\u003eInn-out online Spirituosen shop Leipzig wünscht einen angenehmen Einkauf. \u003c\/span\u003e\u003c\/p\u003e","brand":"Neisson Schlumberger Deutschland DE3172147524709","offers":[{"title":"Default Title","offer_id":44730383532299,"sku":",neiparbioor","price":54.14,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0280\/7653\/9956\/files\/20231124-191033-925855.jpg?v=1714388208"},{"product_id":"neisson-mizunara-foundation-bio-2024-55-vol-0-7l-rum-agricole-rhum-martinique-aoc","title":"Neisson Mizunara Foundation Bio 2024 51,2 % vol. 0,7l Rum Agricole Rhum Martinique AOC","description":"\u003cp\u003eLETZTE 8 FLASCHEN\u003cbr\u003e\u003cbr\u003eNeisson Mizunara Foundation Bio 2024 51,2% vol. 0,7l Rum Agricole Rhum Martinique AOC\u003cbr\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eGegründet von den Brüdern Adrien und Hildebert-Pamphile, genannt Jean, ist die Destillerie NEISSON noch heute in Familienhand. Die Familie Neisson ist auf Martinique der einzige Bauernhof mit eigenen Zuckerrohrfeldern. Im Jahr 1932 gründete die Familie per Dekret durch den Gouverneur eine Brennerei mit Namen Carbet auf dem Land Thieubert. Adrien kümmerte sich in den Anfängen um die Felder und sein Bruder studierte Chemie in Paris, um eine Basis für die Destillation zu setzen. Seitdem wird das Wissen der beiden Brüder von Generation zu Generation weitergegeben.\u003cbr\u003e\u003cbr\u003eIm Rahmen der Kontinentalsperre durch Napoleon 1806 wurde es verboten auf den französischen Karibikinseln weiterhin Zucker zu produzieren, es galt die heimische Zuckerrübe zu stärken und dem von England und Spanien importiertem Rohrzucker den Garaus zu machen. Das stellte die bereits Rum-produzierenden Bauern auf den Inseln \u003cbr data-mce-fragment=\"1\"\u003evor eine Herausforderung, durften sie doch das Nebenprodukt der Zuckerproduktion, die Melasse, nicht mehr herstellen, denn Melasse brauchten sie, um Rum herzustellen. Es wurde kurz experimentiert und man fand sehr schnell heraus, dass man auch direkt aus dem ausgepressten Zuckerrohrsaft herstellen kann. Mit dem Vorteil, dass die Mineralien, die das Zuckerrohr im Stengel und damit auch im Saft gespeichert hat, \u003cbr data-mce-fragment=\"1\"\u003eauch im Rhum geschmacklich Niederschlag fanden, Terroir genannt. Im Laufe der Zeit wurde daraus mit weiteren Regeln der Rhum Agricole: Kein Zuckerzusatz ist erlaubt.   Keine künstliche Färbung. Frischer Zuckerrohrsaft muss genutzt werden. Späteste Verarbeitung 24h nach der Ernte. Eichenfässer oder Edelstahltanks müssen zur Reifung genutzt werden\u003cbr\u003e\u003cbr\u003eDie Fassreifung erfolgt bei NEISSON direkt und ausschließlich auf Martinique, \u003cbr data-mce-fragment=\"1\"\u003ees ist also ein tropisch gereifter Rhum. Die Grundstruktur des Destillats ist \u003cbr data-mce-fragment=\"1\"\u003ebei allen Altersstufen deutlich vorhanden, NEISSON arbeitet mit verschiedenen \u003cbr data-mce-fragment=\"1\"\u003eAlkoholprofilen, um die verschiedenen Aromen aus dem Fass zu kitzeln, eine \u003cbr data-mce-fragment=\"1\"\u003espannende und einzigartige Weise (in der ganzen Karibik) um Rhum zu reifen.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eDas Zuckerrohr wird auf dem nordkaribischen Terroir angebaut, dessen \u003cbr data-mce-fragment=\"1\"\u003eBöden wenig entwickelt sind, auf vulkanischem Bimsstein aus dem PeleeGebirge, mit einer sandig-lehmigen Textur. Diese Parzellen zeichnen sich \u003cbr data-mce-fragment=\"1\"\u003edurch starke Sonneneinstrahlung und geringe Niederschläge mit einer sehr \u003cbr data-mce-fragment=\"1\"\u003ehohen Tagestemperatur Amplitude während der Fastenzeit (Erntezeit) aus. Die \u003cbr data-mce-fragment=\"1\"\u003eMineralität der Böden gibt das Aroma im Rhum wieder.\u003cbr\u003e\u003cbr\u003eDas Süßgras (wie auch Mais, Weizen, Hafer etc.) wird vom Menschen seit ungefähr 5000 v.Chr. kultiviert und zunächst als Futterpflanze später als Süße quelle genutzt. Von drei \u003cbr data-mce-fragment=\"1\"\u003eOrten auf der Welt aus (Papua-guinea, Süd-China und Indien) beginnt die Reise westwärts über die Seidenstraße um schließlich ca. 500 n.Chr. den Mittelmeerraum zu erreichen. Christoph Columbus nimmt erfolgreich auf seiner dritten Reise Setzlinge diese Pflanze mit und so beginnt sein Siegeszug im gesamten Mittelamerikanischen Raum. Aus dem Zuckerrohr werden die drei Basen für die Rumproduktion gewonnen: frischer Zuckerrohrsaft, Zuckerrohrsirup (Virgin Cane Honey oder Melao) oder Melasse. Eine der Basen wird fermentiert und destilliert. Erfolgt die Destillation mindestens zweimal spricht man vom Rohrum, vorher ist es Aguardiente (Feuerwasser), dieser reift in Holzfässern. In den Holzfässern bekommt der Rohrum zusätzliche Aromen, je nachdem wo gelagert wird spricht man von tropischer Reifung (im Inselklima auf See-Niveau), temperierter Reifung (in der Nähe der Produktion und auch gerne weit über See-Niveau) oder kontinentaler Reifung (Verbringung zum Beispiel nach Europa). Nach der Reifung wird die Flüssigkeit auf die gewählte Trinkstärke herabgesetzt und auf Flaschen abgefüllt\u003cbr\u003e\u003cbr\u003eNEISSON\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eist eine kleine Rum-Destillerie in Le Carbet im Nordwesten der Insel Martinique, ungefähr zehn Kilometer südlich der alten Hauptstadt Saint Pierre und in Sichtweite des Vulkans Mont Pelée. Die Destillerie liegt nur wenige hundert Meter vom Meer entfernt und ist malerisch umgeben von den Feldern mit Zuckerrohr.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eNEISSON\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eist neben La Favorite in Fort de France die einzige Destillerie in Familienbesitz auf Martinique.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e- Dieses Produkt wird nur an Personen ab 18 Jahren verkauft ! \u003cbr\u003e\u003cspan\u003e-Der Versand ist in Deutschland ab 150 € frei Haus.\u003cbr\u003e \u003cbr\u003eInn-out online Spirituosen shop Leipzig wünscht einen angenehmen Einkauf. \u003c\/span\u003e\u003c\/p\u003e","brand":"Neisson Schlumberger Deutschland DE3172147524709","offers":[{"title":"Default Title","offer_id":46511553216779,"sku":"Neissonmizu2024","price":129.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0280\/7653\/9956\/files\/20250205-163913.jpg?v=1738844296"},{"product_id":"neisson-lempyreumatique-itineraires-50-8-vol-0-7l-rum-agricole-rhum-martinique-aoc","title":"Neisson L'Empyreumatique Itineraires 50,8 % vol. 0,7l Rum Agricole Rhum Martinique AOC","description":"\u003cp\u003eLAST  BOTTLE\u003cbr\/\u003e\u003cbr\/\u003eNeisson L'Empyreumatique Itineraires 50.8% vol. 0.7l Rum Agricole Rhum Martinique AOC\u003cbr\/\u003e\u003cbr\/\u003e\u003cspan\u003eFounded by the brothers Adrien and Hildebert-Pamphile, known as Jean, the NEISSON distillery is still family-owned today. The Neisson family is the only farm on Martinique with its own sugarcane fields. In 1932, by decree of the governor, the family founded a distillery named Carbet on the Thieubert estate. In the early days, Adrien took care of the fields while his brother studied chemistry in Paris to establish a foundation for distillation. Since then, the brothers' knowledge has been passed down from generation to generation.\u003cbr\/\u003e\u003cbr\/\u003eAs part of Napoleon's Continental Blockade in 1806, it was forbidden to continue producing sugar on the French Caribbean islands; the aim was to strengthen domestic sugar beet and put an end to cane sugar imported from England and Spain. This presented the farmers on the islands, who were already producing rum, \u003cbr\/\u003ewith a challenge, because they were no longer allowed to produce the by-product of sugar production, molasses, yet they needed molasses to make rum. There was a brief period of experimentation, and it was quickly discovered that it could also be made directly from pressed sugarcane juice. With the advantage that the minerals stored by the sugarcane in the stalk and therefore also in the juice \u003cbr\/\u003ewere also reflected in the flavor of the rhum, known as terroir. Over time, together with additional rules, this became Rhum Agricole: No added sugar is allowed.   No artificial coloring. Fresh sugarcane juice must be used. Processing no later than 24h after harvest. Oak barrels or stainless steel tanks must be used for aging\u003cbr\/\u003e\u003cbr\/\u003eAt NEISSON, barrel aging takes place directly and exclusively on Martinique, \u003cbr\/\u003eso it is a tropically aged rhum. The basic structure of the distillate is \u003cbr\/\u003eclearly present at all age levels; NEISSON works with different \u003cbr\/\u003ealcohol profiles to tease out the various aromas from the barrel, a \u003cbr\/\u003eexciting and unique way (in the entire Caribbean) to age rhum.\u003cbr\/\u003e\u003cbr\/\u003eThe sugarcane is grown on the northern Caribbean terroir, whose \u003cbr\/\u003esoils are only slightly developed, on volcanic pumice from the Pelee Mountains, with a sandy-clay texture. These plots are characterized \u003cbr\/\u003eby strong sunlight and low rainfall, with a very \u003cbr\/\u003ehigh day temperature range during Lent (harvest time). The \u003cbr\/\u003eminerality of the soils is reflected in the aroma of the rhum.\u003cbr\/\u003e\u003cbr\/\u003eSweet grass (like corn, wheat, oats, etc.) has been cultivated by humans since around 5000 BC, initially as a fodder crop and later used as a source of sweetness. From three \u003cbr\/\u003eplaces in the world (Papua New Guinea, South China, and India), the journey westward begins via the Silk Road, finally reaching the Mediterranean around 500 AD. On his third voyage, Christopher Columbus successfully brought cuttings of this plant with him, and thus began its triumphant spread throughout Central America. The three bases for rum production are obtained from sugarcane: fresh sugarcane juice, sugarcane syrup (Virgin Cane Honey or Melao), or molasses. One of these bases is fermented and distilled. If distillation takes place at least twice, it is called rum; before that it is aguardiente (firewater), which is then aged in wooden barrels. In the wooden barrels, the rum gains additional aromas; depending on where it is stored, this is referred to as tropical aging (in an island climate at sea level), temperate aging (near the place of production and often well above sea level), or continental aging (transported, for example, to Europe). After aging, the liquid is reduced to the chosen drinking strength and bottled\u003cbr\/\u003e\u003cbr\/\u003eNEISSON\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis a small rum distillery in Le Carbet in the northwest of the island of Martinique, approximately ten kilometers south of the old capital Saint Pierre and within sight of the Mont Pelée volcano. The distillery lies only a few hundred meters from the sea and is picturesquely surrounded by sugarcane fields.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eNEISSON\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis, alongside La Favorite in Fort de France, the only family-owned distillery on Martinique.\u003cbr\/\u003e\u003c\/span\u003e\u003cbr\/\u003e\u003cbr\/\u003e- This product is sold only to persons aged 18 and over! \u003cbr\/\u003e\u003cspan\u003e-Shipping is free within Germany for orders over 150 €.\u003cbr\/\u003e \u003cbr\/\u003eInn-out online spirits shop Leipzig wishes you a pleasant shopping experience. \u003c\/span\u003e\u003c\/p\u003e","brand":"Neisson Schlumberger Deutschland DE3172147524709","offers":[{"title":"Default Title","offer_id":52490697965835,"sku":"neilempy","price":399.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0280\/7653\/9956\/files\/20251028-155730.jpg?v=1761740431"},{"product_id":"neisson-profil-62-49-2-vol-0-7l-in-gp-rum-agricole-rhum-martinique-aoc","title":"Neisson Profil 62 49,2 % vol. 0,7l in GP Rum Agricole Rhum Martinique AOC","description":"\u003cp\u003e\u003cspan\u003eLAST 8 BOTTLES\u003cbr\/\u003e\u003cbr\/\u003eNeisson Profil 62 49.2% vol. 0.7l in GP Rum Agricole Rhum Martinique AOC\u003cbr\/\u003e\u003cbr\/\u003e\u003cbr\/\u003eFounded by the brothers Adrien and Hildebert-Pamphile, known as Jean, the NEISSON distillery is still family-owned today. The Neisson family is the only farm in Martinique with its own sugar cane fields. In 1932, by decree of the governor, the family founded a distillery named Carbet on the Thieubert estate. In the early days, Adrien looked after the fields while his brother studied chemistry in Paris to establish a foundation for distillation. Since then, the knowledge of the two brothers has been passed down from generation to generation.\u003cbr\/\u003e\u003cbr\/\u003eAs part of Napoleon's Continental Blockade in 1806, it was forbidden to continue producing sugar on the French Caribbean islands; the aim was to strengthen the domestic sugar beet and do away with cane sugar imported from England and Spain. This presented the farmers on the islands who were already producing rum\u003cbr\/\u003ewith a challenge, as they were no longer allowed to produce the by-product of sugar production, molasses, because they needed molasses to make rum. They experimented briefly and very quickly discovered that it could also be made directly from pressed sugar cane juice. With the advantage that the minerals that the sugar cane had stored in the stalk and therefore also in the juice,\u003cbr\/\u003ewere also reflected in the flavor of the rhum, known as terroir. Over time, this evolved into Rhum Agricole with additional rules: No sugar may be added.   No artificial coloring. Fresh sugar cane juice must be used. Processing must take place no later than 24h after harvest. Oak barrels or stainless steel tanks must be used for maturation\u003cbr\/\u003e\u003cbr\/\u003eThe cask maturation at NEISSON takes place directly and exclusively in Martinique,\u003cbr\/\u003eso it is a tropically matured rhum. The basic structure of the distillate is\u003cbr\/\u003eclearly present at all ages; NEISSON works with different\u003cbr\/\u003ealcohol profiles to tease out the various aromas from the cask, a\u003cbr\/\u003eexciting and unique way (in the entire Caribbean) to mature rhum.\u003cbr\/\u003e\u003cbr\/\u003eThe sugar cane is grown on the North Caribbean terroir, whose\u003cbr\/\u003esoils are only slightly developed, on volcanic pumice from the Pelée Mountains, with a sandy-clay texture. These plots are characterized\u003cbr\/\u003eby strong sunshine and low rainfall, with a very\u003cbr\/\u003ehigh day-temperature range during Lent (harvest time). The\u003cbr\/\u003eminerality of the soils is reflected in the aroma of the rhum.\u003cbr\/\u003e\u003cbr\/\u003eSweet grass (like corn, wheat, oats, etc.) has been cultivated by humans since about 5000 BC, initially as a fodder plant and later as a source of sweetness. From three\u003cbr\/\u003eplaces in the world (Papua New Guinea, South China, and India), the journey westward began via the Silk Road, eventually reaching the Mediterranean around 500 AD. On his third voyage, Christopher Columbus successfully took seedlings of this plant with him, and so began its triumphal spread throughout Central America. The three bases for rum production are obtained from sugar cane: fresh sugar cane juice, sugar cane syrup (Virgin Cane Honey or Melao), or molasses. One of these bases is fermented and distilled. If distillation takes place at least twice, it is called Rohrum; before that, it is Aguardiente (firewater), which is matured in wooden barrels. In the wooden barrels, the cane rum gains additional aromas; depending on where it is stored, this is referred to as tropical maturation (in the island climate at sea level), temperate maturation (near the production site and often well above sea level), or continental maturation (transported, for example, to Europe). After maturation, the liquid is reduced to the chosen drinking strength and bottled\u003cbr\/\u003e\u003cbr\/\u003eNEISSON\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis a small rum distillery in Le Carbet in the northwest of the island of Martinique, about ten kilometers south of the old capital Saint Pierre and within sight of the Mont Pelée volcano. The distillery is only a few hundred meters from the sea and is picturesquely surrounded by sugar cane fields.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eNEISSON\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis, alongside La Favorite in Fort de France, the only family-owned distillery in Martinique.\u003c\/span\u003e\u003cbr\/\u003e\u003cbr\/\u003e\u003c\/p\u003e\n\u003cp\u003e-This product is sold only to persons aged 18 and over!  \u003cbr\/\u003e\u003cspan\u003e-Shipping within Germany is free for orders over 150 €.\u003cbr\/\u003e \u003cbr\/\u003eInn-out online spirits shop Leipzig wishes you a pleasant shopping experience. \u003c\/span\u003e\u003c\/p\u003e","brand":"Neisson Schlumberger Deutschland DE3172147524709","offers":[{"title":"Default Title","offer_id":52490707697931,"sku":"nei62","price":56.98,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0280\/7653\/9956\/files\/20251028-160033.jpg?v=1761740432"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0280\/7653\/9956\/collections\/neisson_rum_rhum_agricole_logo-6722407.jpg?v=1758241029","url":"https:\/\/inn-out-shop.com\/en-fr\/collections\/marke-rhum-neisson-agricole-martinique.oembed","provider":"inn-out-shop","version":"1.0","type":"link"}