Neisson Rhum The Rhum by Neisson Agricole Blanc

Volume: 0.7 litres | Alcohol content: 52.5%

Special Features:

Le Rhum par Neisson rests in stainless steel rather than wooden casks. For this white AOC Martinique rhum agricole, the cellar master selects a fresh column distillate whose alcohol content is gradually reduced to 52.5%. The rum then rests in stainless-steel tanks for at least three months, during which it is stirred and aerated weekly.

The sugar cane grows in the northern Caribbean part of Martinique, on sandy clay soils containing volcanic pumice from Montagne Pelée. During harvest, the plots experience abundant sunshine, little rainfall and large differences between daytime and night-time temperatures. Fresh sugar cane and citrus notes meet floral aromas and a delicate liquorice note in the rum. Its frosted, square-shouldered bottle is a distinctive part of this bottling's appearance.

Tasting Notes:

• Nose: On the nose, sugar cane, lemon and lime mingle with green vegetal notes. Tropical fruit and pepper add subtle accents, alongside gently sweet hints of liquorice and anise.
• Palate: The initial impression is lively, with a noticeable alcoholic presence but no burning sensation. Sugar cane leads the fresh palate, while citrus is less prominent than on the nose. Peppery and green notes accompany sweet and salty impressions.
• Finish: The long finish remains soft and mineral. Sugar-cane juice and citrus linger clearly, accompanied by a very slight vegetal bitterness and subtle tropical fruit notes.

Distillery/Bottler:

Neisson's story began on the Thieubert estate in Le Carbet, where Adrien Neisson bought land in 1931 and planted sugar cane to make rhum agricole from pure sugar-cane juice. Together with his brother Jean, he established the distillery, whose foundation was officially confirmed in 1932. Jean studied chemical engineering in Paris and further developed distillation at the family business. In 1995, his daughter Claudine Neisson Vernant and his grandson Grégory Vernant took over responsibility.

The distillery uses its own yeasts and fermentation times of 72 to 120 hours. Since 1952, Neisson has operated an all-copper Savalle column, whose plates and settings Jean specifically refined. The equipment is dismantled and inspected every year. Bottling also takes place on the estate. The bottle shape used since the 1950s owes its Creole name, Zépol’karé, to its angular shoulders.

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