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An agricutural rum is coming from the distillation of sugar cane juice as opposed to industrial rum from the distillation of molasses (residue from cane sugar production).
The distillery is now managed by the daughter and the grandson of Hildevert-Pamphille Neisson, founder of the distillery. It preserves its independence as a fragile treasure.
"A desire to remain on a human scale, coupled with a quest for excellence, in our opinion, is the only guarantee of offering a rare product, and that the family tradition can last."