Neisson Profile 105

Volume: 0.7 litres | Alcohol content: 54.2% | Chill filtration: Yes | Colouring: No

Special Features:

Carefully controlled cask toasting is central to Neisson Profil 105. Together with World Cooperage, Neisson developed an exclusive combination of toasting temperature and duration. The Rhum Agricole matures for twelve to twenty-four months in American oak. During this maturation, it absorbs aromatic compounds and tannins from the wood. The number 105 refers to the selected toasting profile, not the rum's age.

The sugar cane comes from north-western Martinique, where sandy clay soils containing volcanic pumice from Montagne Pelée shape the growing area. The harvest season is marked by plentiful sunshine, comparatively little rain and pronounced differences between daytime and night-time temperatures. Profil 105 belongs to the AOC Martinique appellation and the Élevé-Sous-Bois category of wood-matured rums. It is offered at 54.2% in a 0.7-litre bottle.

Tasting Notes:

• Nose: The nose reveals an intense interplay of wood, roasted coffee and spices with a light citrus note. Floral and grassy impressions mingle with toffee and green fruit.
• Palate: The aromas of the nose return on the palate. Caramel, sugar cane and cinnamon complement wood and roasted coffee, with citrus fruit and Christmas spices in the background. The flavours linger and feel balanced.
• Finish: Nutmeg lingers, accompanied by a hint of anise and fruity pepper. The finish is pleasantly dry.

Distillery/Bottler:

Neisson's history begins at the Thieubert estate in Le Carbet. Adrien Neisson bought land there in 1931 and planted sugar cane to make rum from its pure juice. His brother Jean, a trained chemical engineer, contributed the technical expertise; the distillery was officially recognised in 1932. Since 1995, Jean's grandson Grégory Vernant and Grégory's mother, Claudine Neisson Vernant, have continued the family's work.

Jean Neisson established an important technical foundation with the copper Savalle column installed in 1952. He adapted its plates and settings to achieve the desired spirit style. Slow fermentation using yeasts from the estate's own sugar cane also stems from his work. For its white base rums, Neisson uses selected indigenous yeasts, with fermentation lasting between 72 and 120 hours. Subsequent wood maturation gives the distillery another way to shape the character of its rums through cask provenance and toasting.

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