Neisson

The history of Neisson begins with the purchase of the Thieubert estate in Le Carbet in 1931; the distillery was formally recognized in 1932. Developed by the Neisson family over multiple generations, the distillery introduced its characteristic Savalle column (1952), complied with the Martinique AOC regulations in the 1990s and progressively converted its plots to organic farming starting in 2012, obtaining certifications and launching the first organic AOC cuvées from 2016.

Strong attachment to the territory and a 'from cane to bottle' supply chain: valorize owned plots, reduce chemical inputs, use indigenous yeasts and sustainable agricultural practices; combine traditional techniques (Savalle column, long fermentations) with modern wood management and environmental respect.

Domaine Thieubert, Le Carbet (north Caribbean coast of Martinique). Production and raw materials come from estate-owned plots located in Le Carbet and Saint-Pierre.

Gold Medal at the Concours Général Agricole de Paris (1997) for the rhum blanc 55%; first house rhum to win a medal at the IWSC in London (late 1990s).

Production of rhum agricole AOC from fresh sugarcane juice grown on its own plots; slow fermentations (72–120 hours) with yeasts selected on site; distillation on a continuous Savalle copper column; selection of the coulage from the column draw; aging in casks of various origins and treatments (élevé sous bois, bousinage) and bottling on site.

Continuous distillation on a Savalle copper column (plate column), production of 'coulage' and the possibility to bottle brut de colonne as well (e.g. 'L'Esprit' at high strength).

Tropical aging in casks (minimum 3 years for rhum vieux AOC); élevage sous bois (12–24 months for the 'élevés sous bois'); use of specific wood toasting techniques such as bousinage; management of ouillage to compensate the 'part des anges' in a tropical climate.