A blend of selected vintages produced during the previous rum campaign, the plots at the origin of these white rums from 50% to 55% are processed in stainless steel tanks for at least 8 weeks in which they are stirred, aerated and gradually reduced to final bottling strength.
Visual: A crystalline appearance.
Olfactory: very intense nose marked by floral notes ? cane sugar, and cane juice ? that is pleasantly completed by a slight hint of citrus.
Gustatory: The palate is greeted by an attack of great smoothness. The full and supple body show sweet notes of honey and coconut. The finale is both suave and intense.
A traditional ti-punch
In 5 cl of Neisson white rhum sweetened with raw sugar or with a dash of sugarcane syrup, add a squeeze, or un press?-lach? as is called locally, of lime zest. Whether enjoyed at room temperature or on a bed of crushed ice, it is a question of personal preference.
A small distillery at the entrance of a fishing village on Martinique island.
A small distillery owned by a woman, led by her son Gregory Vernant Neisson, who today is the last Master Distiller and owner in the island.
A small distillery, which has become a leader in the Rhum Agricole field thanks to the Appellation d'Origine Contr?l?e (A.O.C.), which is the French equivalent of the English Protected Designation of Origin (PDO).
Neisson owns forty hectares in the municipality of La Carbet, and processes only the cane from his plantations, where they seek to cultivate three non-hybrid sugar cane varieties: the malanoi, the ruban?e and the crystalline.
The slow fermentation of pure cane juice lasts 72 hours, the longest in all the French Antilles, thus developing a unique aromatic range.
The distillation is carried out by Gregory in the mythical Savalle column still from 1938: an artisan, meticulous, almost maniacal distillation with low alcohol content with the intention of producing a rhum of great structure, bottled in the now iconic rectangular z?pol kar? bottle , highly sought after by collectors.