ALLPOSSIBLE DAIQUIRIS - Neisson

Volume: 0.7 litres | Alcohol content: 12.5% | Chill filtration: No | Colouring: No

Special Features:

Neisson L’Esprit Bio provides the rum base for this limited fifth edition of Allpossibledaiquiris. Before mixing, the white Rhum Agricole from Martinique has a natural distillation strength of 70% and is used undiluted. The rouge, cannelle and zikak sugarcane varieties used for the rum base are grown organically on volcanic soils. Its mineral character remains perceptible in the cocktail. Combined with organic lime juice and organic cane sugar syrup, it becomes the ready-to-drink #espritdaiquiri at 12.5% alcohol. Its character brings together citrus freshness, green, grassy impressions and a subtle salty note.

The lime juice comes from Sicily and is processed after pressing without pasteurisation. During production, the amount of added water is adjusted to the particular rum; air is also incorporated during mixing to shape the texture. This allows the rum base to remain a defining element of the cocktail despite its considerably lower drinking strength.

The cocktail is unfiltered and may therefore develop a natural sediment. Shake the bottle before serving and enjoy the Daiquiri well chilled at around 4°C, neat or over ice. Refrigerate the bottle after opening. The 0.7-litre bottle contains seven servings of 0.1 litres each.

Tasting Notes:

• Nose: The Daiquiri initially offers aromas of lime, fresh sugarcane juice and cane sugar syrup. With air, liquorice and linden blossom emerge, while lime continues to define the aroma.
• Palate: On the palate, the cocktail is lively and fresh. Citrus notes combine with a syrupy sweetness that gently coats the palate. A mouth-watering saltiness accompanies the flavours; pineapple and passion fruit become more pronounced as they develop.
• Finish: The finish is lively and tart, with lime and fresh sugarcane juice, along with a little ginger and cinnamon. When breathing out through the nose, lime, cane sugar syrup and sugarcane juice intensify once more.

Distillery/Bottler:

Neisson is located on the Thieubert estate in Le Carbet on Martinique. Adrien Neisson acquired land there for sugarcane cultivation in 1931; the distillery built by him and his brother Jean was officially founded in 1932. Jean drew on his training as a chemical engineer to further develop the distillation process. Since 1995, his daughter Claudine Neisson Vernant and his grandson Grégory Vernant have carried on the family tradition.

The distillery turns sugarcane juice into Rhum Agricole. It uses its own yeasts, with fermentation lasting between 72 and 120 hours. Continuous distillation takes place in an all-copper Savalle column, installed in 1952 and technically adapted by Jean Neisson. Each year, the column is dismantled, inspected and reassembled. Conversion of the cultivated land to organic farming began in 2012.

The finished Allpossibledaiquiris cocktails are produced in laboratories in Rome and Cuneo. VERSO developed the concept and technical design of the project. To develop the recipes, the rum bases undergo sensory and chemical examination, followed by further analyses after the cocktails have been made. The focus is on balancing lime, cane sugar syrup and dilution without masking the individual character of the rum used.

Facts: