005 #espritdaiquiri
craftly mixed with
Produced exclusively from sugarcane grown on the plots surrounding the Le Carbet distillery,
L’Esprit Bio stands out for its ever-present notes of fresh sugarcane.
In an instant, the sip brings you to the heart of a freshly cut sugarcane field, at the height of the harvest.
Neisson L'Esprit Bio
L’esprit de Neisson, its originality and savoir-faire are fully expressed in this remarkable brut de colonne bottled at 70% ABV, a spirit that embodies tradition, technical rigour, and a deep connection to its terroir.
In the past, this precious nectar was collected in demijohns directly at the foot of the renowned all-copper Savalle column still and offered to distinguished guests.
Even today, it invites contemplation of its exceptional purity, strength of character, and the elegant yet expressive explosion of aromas and flavours.
A true ode to the land.
La terre, l’eau et le temps.
Là est la clef de la composition de nos rhums.
Why Neisson L'Esprit Bio?
Deeply attached to its terroir, Neisson spent five years obtaining AB organic certification, a process that represents both a significant technical achievement and a historic milestone for the distillery.
As the world’s first organic AOC rhum, L’Esprit Bio confirms the exceptional talent and mastery of the distillery of Le Carbet.
Production Notes
Organic sugarcane varietals
B64 Rouge, B82.033 Cannelle, B59 Zikak. Organic-certified plots surrounding the distillery.
Soils
Volcanic pumice from Montagne Pelée, sandy-clay textures.
Juice
Hand-cut, single-press cane juice.
Fermentation
Controlled fermentation to preserve vegetal freshness.
Distillation
Savalle column, adjusted for a 70% still-strength rhum.
Resting
Short stainless-steel vat resting.
No dilution. No filtering.
No reduction.
Profile
Aroma
Extremely intense fresh cane, lime zest, white flowers.
Palate
Rich and silky — lemon notes, white pepper, iced mint.
Mouthfeel
Smooth, bright, energetic.
Finish
Electrifying, citrus-forward, precise.
Neisson, genius loci
by Velier Explorer
Neisson's story begins in 1931, when he purchased his first twenty hectares of land planted with sugar cane on the northwest coast of Martinique.
His story is a case in point of how a respectful approach to raw ingredients and terroir can elevate the resulting product to new heights of excellence.
For this reason, we just couldn't let Grégory Vernant Neisson leave without at least asking him a few questions.
