the 1st rum distillery using yeasts from its terroir
NEISSON always pushes further its philosophy of understanding the terroir and the respect of its rums’ specificity. As a matter of fact, Neisson undertook a study on the biodiversity of yeasts naturally present in their parcels of sugar cane. To this end, with the help of the Délégation Régionale à la Recherche (Regional Research Delegation), they hired the services of SOFRALAB, a company dedicated to creating, manufacturing and selling technical auxiliaries used for wine-making and for the production of fermented beverages in general. Since 2004, SOFRALAB have been offering their services to entities who want to select yeasts native to their soils. This is how the said project started in 2011.

The project has lasted for 3 years :
During the 1st year, the study consisted in mapping the parcels to identify the most potentially interesting ones in terms of yeast biodiversity. Then sugarcane from each selected parcel was isolated and placed in spontaneous fermentation, in order to collect a microbiological biomass representative of the soil from which it was collected. Lastly, a genetic analysis was performed on over 200 yeasts from these biomasses to determine biodiversity.

The 2nd year consisted in testing the most interesting yeasts, according to genetic analysis results, through winemaking in small volumes (only a few liters), in order to define their technical characteristics (a complete alcoholic fermentation without changing the process) and organoleptic features (respect of NEISSON rums specificity). Through this process, about 6 strains were selected and tested in pilot volumes at the distillery to make rum. During the next step, 2 yeast strains were selected.

Through the 3rd year, the 2 selected strains were tested under real conditions of production to validate their ability to make rums with a typical “Neisson” quality taste. The results obtained with these 2 strains made it possible to produce industrial yeasts, which allow the NEISSON Distillery to have its own yeasts for rum-making.

• This comprehensive and extremely interesting process made it possible for the 1st time to isolate and produce Martinique-native yeasts that can be used to produce quality rum. It also revealed an outstanding biodiversity of yeasts, which vary widely from one soil to another - and would be worth some further research.

For more info:
Contact NEISSON Distillery.
Tel : +596 596 78 03 70
Fax : +596 596 78 03 95