Скачать или смотреть Talking Rhums, Terroir and Martinique's Cultural Diversity with Neisson Rhum's Grégory Vernant

Rhum lovers, do we have a treat for you. We recently had the honor of speaking to Gregory Vernant, the owner and master distiller of Neisson Distillery in Martinique, famous for producing some of the world’s best Rhum Agricoles.

We learnt how Neisson makes its rhum, grows its organic sugarcane and age its rhum in the unique climate of Martinique. As we shared a few drinks and laughs, we talked about Martinique’s cultural diversity, the kind of practical jokes that Gregory plays on his drinking friends, and how to make their favourite Martiniqan cocktail. We hope you enjoy!

01:03 - Gregory’s childhood in Martinique
01:55 – Martinique Culture
03:32 – Jean Neisson's, Gregory's Grandfather, Influence on the Distillery
05:05 – Adjustments on the Savalle Still
06:04 – The importance of Fermentation to the final rhum product
07:55 – Lessons from his grandfather about running the distillery
08:28 – The use of drones at the Neisson Distillery
09:55 – Early days taking over the distillery
12:41 - Working in a family business
13:31 – Gregory’s daily routine
18:02 - Why Neisson grows their own sugar cane
20:34 – What makes for a good harvest?
24:10 – Different sugar cane varieties and how they impact the rum
25:40 – Neisson’s transition to organic farming
30:49 – Neisson’s lab-grown yeast
33:00 – The Inspiration behind L'Esprit
35:48 – Neisson’s use of casks
39:16 – The use of aging vs keeping barrels
41:49 – The one spirit Gregory wishes he could let his grandfather try
45:59 – Gregory’s recommended food and rhum pairings
49:24 – Gregory’s Martinique itinerary recommendations

Cover photo credits: Whisky Live Paris

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