Neisson 2014 - 11 y.o. - Ex Cognac Cask - Artist #16

Volume: 0.7 litres | Alcohol content: 51%

Special Features:

A former Cognac cask shapes this eleven-year-old Neisson, distilled in 2014. The rhum agricole matured in cask number 210 and was bottled for Artist #16 at its natural cask strength of 51%. This edition is limited to 420 bottles and comes in gift packaging.

Its character ranges from concentrated chocolate and mature rancio notes to vegetal and earthy impressions. Here, rancio describes aromas reminiscent of aged fruit and prolonged cask maturation. Evaporation losses during maturation amounted to 78% — the so-called angels’ share.

With Artist #16, La Maison du Whisky dedicates the series to rum for the first time, working in partnership with Neisson. Martinican artist Johanna Reynaud, known as Gribouilliz, creates the labels. This bottling features her Matoutou Falaise artwork, an imaginative depiction of the tarantula native to Martinique.

Tasting Notes:

• Nose: The nose is concentrated and opulent. Chocolate meets linden blossom and bay leaf, alongside earthy impressions of mushrooms and lichens. Apricot, cherry steeped in brandy, candied orange and candied mango form the fruity side of the rancio character. With aeration, varnish and wood filler emerge, accentuating the woody character.
• Palate: The palate is lively yet generous. Crème brûlée and toasted bread come to the fore first. Almond, pecan and pistachio then unfold, wrapped in a fine layer of salted butter caramel.
• Finish: The finish is deep and balanced, with gentle spice from grated ginger and nutmeg, alongside praline notes. Fibrous, vegetal impressions of sugar cane accompany the finish. On exhaling, the opulent notes of floral and herbal infusions return distinctly.

Distillery/Bottler:

Neisson is based on the Thieubert estate in Le Carbet, Martinique. Adrien Neisson bought land there in 1931 and planted sugar cane; the distillery he established with his brother Jean was officially recognised in 1932. In 1995, Jean’s daughter Claudine Neisson Vernant and his grandson Grégory Vernant took over responsibility for the family business.

Neisson’s approach combines fresh sugar-cane juice with a long fermentation: the distillery uses its own yeasts and ferments for 72 to 120 hours. Distillation is continuous in an all-copper Savalle column, which has been part of the distillery since 1952. Jean Neisson modified its plates and settings; the column is dismantled and inspected annually for maintenance. Bottling also takes place on the estate.

La Maison du Whisky is responsible for the Artist #16 edition. Launched in 2011, the Artist series pairs selected spirits at natural strength with specially created artists’ labels. In this collaboration, Neisson not only produced the rum: it was also bottled on the Thieubert estate. La Maison du Whisky was founded in 1956 and opened its first shop in Paris in 1961.

Facts: