All about making whisky
The smallest distillery on Martinique, Neisson resembles a complex kaleidoscope of green and pink houses, as if they were trying to imitate the luscious surrounding vegetation. Since 1931, three generations have succeeded one after the other at the head of the distillery, preserving the skills and expertise of the greatest Martinique tradition. Grégory Vernant-Neisson, in his early forties and currently at the head of the distillery, describes their Martinique Agricultural Rum AOC: “The most important thing to understand about Martinique rum from is that it’s produced directly from sugar cane juice, and not molasses.” Behind the Neisson philosophy lies a great respect for the value of the land and its properties. Because Martinique, with its volcanic soil and climate (particularly in the north of the island where the distillery is located) has a particularly strong influence on the aromatic palette of Neisson Rums and their unique flavours.
The Velier company was founded by the Chaix family in 1947. From 1953 to 1983, this small traditional company, located in the port of Gênes, specialised in the importation and distribution of wines, champagnes and spirits. In 1983, then aged 25, Luca Gargano acquired shares in Velier. Under his influence the company began specialising in the importation of exceptional spirits to be supplied to the most prestigious establishments in Italy. In the early 1990s, Luca Gargano heard rumours of a mythical, quasi-legendary stock of St James Rum that had supposedly been distilled at the end of the 19th century. Eventually he discovered proof that this stock, distilled in 1885 and bottled in 1952, did indeed exist. And in 1991, following lengthy discussions, Luca finally managed to acquire the entirety of this stock, which he then released on the Italian market. These selections of rums have since multiplied and led to the birth of exceptional ranges.