Neisson is one of Martinique’s most traditional distillers. The island’s unique, breezy climate and volcanic soils yield sugarcane unlike any other place. Also, on Martinique it is traditional to distill fresh raw sugar cane and not molasses (which is a byproduct of sugar production). Sugar cane rhums, or Rhum Agricole, have wild, grassy, and citrusy aromas and have a great complexity not often found in molasses-based products. Neisson ages its rums in French oak casks, unlike the Bourbon barrels used by almost everyone else, lending a flavor profile reminiscent of Cognac. Always interested in producing rhum unlike others, Niesson has started fermenting using a native yeast sourced in the cane fields instead of the industry standard commercial yeasts. I can’t recommend this enough for those who know rum well or are interested in an introduction to one of the world’s most delicious spirits. John Rankin
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