Neisson
Founded back in 1931, the Neisson distillery is now considered one of the best rum producers not only in Martinique but throughout the Caribbean. Located at the entrance of a small fishing village, the distillery is run by the granddaughter of Hildevert-Pamphile Neisson, the founder, and her son Gregory Vernant Neisson, who also serves as the master distiller. Still very much tied to its tradition and a system of family management, Neisson remains the only distillery in Martinique where the master distiller is still the owner.
The production process of Neisson rum involves the use of only pure sugarcane juice, derived exclusively from the 40 hectares owned in the municipality of La Carbet. Here, three non-hybrid varieties of sugarcane are cultivated, listed in the regulations of Agricultural Rum of Martinique: malanoi, rubanée, and cristalline. After a long fermentation of 72 hours (the longest in all the French Antilles) using only native yeasts, the juice is distilled in the historic Savalle copper column, dating back to 1938, from which white rum emerges (a portion of which is aged). This is a very slow and meticulous artisanal process, resulting in a rum with a unique aromatic complexity.
The range of Neisson agricultural rums is to be counted among the best expressions of the famous Caribbean distillate: prestigious and high-class labels, easily recognizable by the typical rectangular bottle called ‘zépol karé’. A leader in the domestic market, Neisson exports its rums, both white and aged, worldwide, where demand exceeds supply and the bottles become the prey of expert drinkers: a must-have and a certainty for enthusiasts around the world.
Founded back in 1931, the Neisson distillery is now considered one of the best rum producers not only in Martinique but throughout the Caribbean. Located at the entrance of a small fishing village, the distillery is run by the granddaughter of Hildevert-Pamphile Neisson, the founder, and her son Gregory Vernant Neisson, who also serves as the master distiller. Still very much tied to its tradition and a system of family management, Neisson remains the only distillery in Martinique where the master distiller is still the owner.
The production process of Neisson rum involves the use of only pure sugarcane juice, derived exclusively from the 40 hectares owned in the municipality of La Carbet. Here, three non-hybrid varieties of sugarcane are cultivated, listed in the regulations of Agricultural Rum of Martinique: malanoi, rubanée, and cristalline. After a long fermentation of 72 hours (the longest in all the French Antilles) using only native yeasts, the juice is distilled in the historic Savalle copper column, dating back to 1938, from which white rum emerges (a portion of which is aged). This is a very slow and meticulous artisanal process, resulting in a rum with a unique aromatic complexity.
The range of Neisson agricultural rums is to be counted among the best expressions of the famous Caribbean distillate: prestigious and high-class labels, easily recognizable by the typical rectangular bottle called ‘zépol karé’. A leader in the domestic market, Neisson exports its rums, both white and aged, worldwide, where demand exceeds supply and the bottles become the prey of expert drinkers: a must-have and a certainty for enthusiasts around the world.
