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Neisson Vieux AOC Empyreumatique: intense roasting
This rhum vieux is referred to by the technical term 'empyreumatique', which indicates intense toasted aromas, and is produced from a blend of rums aged for around 8 years in ex-bourbon and ex-cognac barrels.
The result is a rum whose nose expresses hints of roasted coffee, cocoa, mocha and molasses. The palate is drier than the classic agricole, and features notes of spices, leather and hazelnut, with a smoky and persistent finish.
Neisson Vieux AOC Empyreumatique Full Proof
70cl / 50.80°
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Discovered by the West following on from the Spanish, French and English conquests of the Indies, rum was originally a slave and seafarer drink. Used as bait by pirates in their attempts to get the...
Neisson Rum Agricole: Martinique in the glass
The story of Neisson began in 1932, when the brothers Adrien and Jean Neisson bought La Thieulbert, a 20-hectare sugar cane estate on the northwest coast of Martinique. Adrien opened the first distillery...