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Neisson Vieux par Neisson - distilled by Neisson - Martinique French West Indies

Neisson Vieux par Neisson is another of the newest rhum blends from Neisson first bottled in 2018.
This rhum starting its maturation in used American bourbon barrels. Each year these barrels are tasted and then blended and put back into the bourbon barrels until they are ready to be finished in cognac barrels for about six months.
After aging 36 to 60 months the rhum that has finished in cognac barrels is tasted and if it is ready it is bottled at 45% ABV to capture the essence of Neisson aged rhums. To bear the AOC Martinique Rrhum Vieux mark the rhum must be aged at least 36 months. Most of this rhum has aged much more.
Tropical fruit and roasted nuts in the aroma lead to a rich palate of fruit, nutmeg, coconut, and finally followed by a slightly smoky oak finish. 45% ABV suits this aged rhum agricole well.
"Elegant balance" sums up this rhum in two words.

Product Sheet

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Item ABV Volume Case UPC
N-VPN-6 45% 750 ml 6 8 18367 00016 4
Neisson harvests sugar cane from 17 plots of land that are either owned or leased by the family. Different canes are grown on these plots according to soil, irrigation and sunlight conditions on each plot.
Neisson cane cutting
Cane cutting begins at sunrise and by early afternoon, everything that has been cut has been trucked to the distillery where it has been weighed, crushed and the juice put into the stainless steel fermentation tanks.
Neisson cane cutting

A combination of wild yeast strains, cultivated from the sugar cane fields at Neisson are grown in France by a champagne yeast producer. The criteria for the yeast is the flavor, resistance to high temperatures during fermentation and yeast that will effect complete fermentation.

Sugar cane is harvested during the first six months of the year when the cane has the highest sugar content. Once the tropical rainy season showers arrive in July the sugar content plummets and there isn't enough sugar in the cane to effect good fermentation.




Neisson was the first distillery on Martinique to use all stainless steel fermentation tanks. The tanks were designed to maximize the natural circulation of the fermenting cane juice by using the effect of the rising carbon dioxide gas formed during fermentation to increase the heat transfer from the juice to the tank where that heat is dissipated to the atomosphere or to water that is dripped from the top edge of the tank.
Neisson Fermentation Tank


Distillation takes place in a modified Savale still. The single-column, copper still takes the approximately 5% sugar cane juice wine and strips the alcohol from the wine and concentrates it to about 72% Alcohol by Volume.
Neisson Still
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The copper still at Neisson was custom made by Savalle. It has been refurbished several times since it was installed in 1932 as the copper is depleted by sulphur compounds in the fermented vesou, or cane juice wine.
All of the clear distillate passes through the sight glass. Gauges above the sight glass monitor temperature at several points in the ten meter tall still.
Other products from Neisson imported by Caribbean Spirits Inc.
Item No. ABV Volume Btl/Case UPC
N-15YR-6 44.7% 1 L 6
N-18YR-6 43.6% 1 L 6
N-B52.5-6 52.5% 1 L 6 8 18367 00001 0
N-B-6 50% 1 L 6 8 18367 00001 0
N-ESB-6 50% 1 L 6 818367 00003 4
N-B70-6 70% 1 L 6 8 18367 00001 0
N-P105-6 54.2% 750ml 6 8 18367 00012 6
N-RS-6 42% 1 L 6 8 18367 00004 1
N-SB2013-6 50.8% 750 ml 6 8 18367 00014 0
N-SB2014-6 51% 750 ml 6 8 18367 00013 3
N-SB2015-6 57% 750 ml 6 8 18367 00016 4
N-OB-6 52.5% 750 6 8 18367 00009 6