Neisson 2024/2026 L'Esprit Clos Godinot - Artist #16

Volume: 0.7 litres | Alcohol content: 70%

Special Features:

The sugar cane for this white rhum agricole comes from Clos Godinot, a single plot near Le Carbet on Martinique. Situated at an altitude of 245 metres, it receives abundant sunshine. This bottling focuses on sugar cane juice and distillation: L'Esprit Clos Godinot is bottled undiluted at its column strength of 70%.

The rum was distilled in 2024 and bottled in 2026 in a limited edition of 1,000 bottles. It belongs to Artist #16, the first edition of La Maison du Whisky's series dedicated to rum. For this collaboration with Neisson, Martinican artist Johanna Reynaud, known as Gribouilliz, designed the labels. This bottling features her colourful toad motif. The 0.7-litre bottle comes in gift packaging.

Despite its high alcohol strength, the rum reveals a supple, creamy side. Floral and milky impressions complement the fresh sugar cane character, while spices and mineral notes give definition to the finish.

Tasting Notes:

• Nose: The nose opens gently with peony, peppery rose and fresh sugar cane juice. With air, lily of the valley and jasmine unfold, while warm cane sugar complements the increasingly lush floral aromas.
• Palate: The palate combines liveliness with a soft, supple texture. Fresh sugar cane juice takes centre stage before citrus fruits join in and vetiver notes spread.
• Finish: The long, lingering finish is mineral and clear, with cardamom, pepper and star anise. Retronasal aromas reveal medicinal and menthol impressions, alongside increasingly honeyed notes, milky coconut notes and lychee.

Distillery/Bottler:

Neisson produces rhum agricole from sugar cane juice in Le Carbet on Martinique. The distillery uses its own yeasts, originally selected on its sugar cane plots. Fermentation lasts between 72 and 120 hours. This long fermentation is part of the house's approach, intended to preserve aromatic finesse and the connection to the sugar cane it grows.

Neisson has used an all-copper Savalle column since 1952. Jean Neisson, a trained chemical engineer, further developed it; every year, it is dismantled, inspected and reassembled for maintenance. Distillation is continuous, and bottling also takes place on site. La Maison du Whisky is responsible for the Artist series and developed its sixteenth edition together with Neisson.

Facts: