Neisson : ESB Mizunara Batch 3

Tasting notes and characteristics of the Neisson ESB Mizunara Batch 3

Tasting

Appearance

Amber and golden reflections of moderate intensity reveal the subtle and perfectly mastered influence of the Japanese oak cask during its ageing under a tropical climate.

Nose

The aromatic bouquet unfolds with freshness and clarity. It opens on soft, woody notes, accompanied by light toasted hints, fruit, coconut and subtle citrus touches. With aeration, the vegetal and herbaceous nuances typical of pure cane juice express themselves with great elegance.

Palate

The attack is velvety, carried by a rich and luxurious texture. The palate offers a balanced sweetness in which sugar cane dominates, enhanced by light coconut notes, gentle spices and a delicately smoky touch. The medium-length finish prolongs this harmony with hints of soft caramel and subtle vegetal accents.

Pairings and tasting occasions

As an exceptional collector's cuvée, this spirit is ideally savoured neat, in a suitable tasting glass, in order to capture the full complexity of its aromas and the delicate balance between the distillate and the rare wood.

Mixology

As this is a product of great rarity and remarkable finesse, we recommend tasting it neat, without any embellishment, to fully appreciate the unique influence of Japanese oak on cane juice.

Other characteristics

This spirit is bottled at 47.6% alcohol by volume, a strength carefully chosen to balance the intensity of the distillate and the aromatic contributions of the cask. The sugar cane juice used in its making is also certified organic.

A rum from Martinique enhanced by the elegance of Japanese oak

Neisson: independent excellence from the Martinique terroir

Founded in 1931 by Adrien Neisson in Le Carbet, on the Thieubert estate, the Neisson distillery embodies one of the last family-owned and independent houses producing Rhum de la Martinique. Historically marked by the scientific approach of Jean Neisson, the estate equipped itself in 1952 with a legendary copper Savalle distillation column, still at the heart of its production. Today, Grégory Vernant, representing the third generation, runs the estate alongside his mother Claudine Neisson Vernant. With a vision firmly turned towards the pure expression of the volcanic terroir and the conversion to organic agriculture, he upholds rigorous artisanal methods. From the selection of indigenous yeasts to extended fermentations, Neisson's exacting standards have raised the distillery to the pinnacle of international recognition.

Innovation at the service of tradition: The Mizunara project

The ESB Mizunara Batch 3 represents the final chapter of a bold experimental trilogy led by the distillery. This Rhum Élevé Sous Bois (ESB) showcases the unprecedented encounter between pure Martinique cane juice and the extremely rare Japanese oak originating from the Hokkaidō region.

The rarity of this wood, combined with its exceptional porosity and low tannin content, allows for an intense interaction with this rum from Martinique, developing exotic notes of vanilla and incense without masking the original identity of the distillate. To craft this cuvée, the cane juice, sourced from traditional non-hybrid varieties, undergoes a long seventy-two-hour fermentation thanks to endemic yeast strains. After a meticulous distillation in the historic copper column, the spirit rests briefly in an inert tank before being filled into the precious Japanese casks.

This third batch is the result of a precise blend of several 250-litre casks, a method that ensures aromatic consistency while controlling the singular influence of the wood. Ageing under the arid tropical climate of Le Carbet accelerates the exchanges between the liquid and the oak, requiring rigorous control of the contact time. An extremely limited edition, this cuvée is intended for collectors and discerning enthusiasts in search of an innovative expression of terroir.