Neisson Brand Rum Agricole Martinique

In 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.