MARTINIQUE
The sign on the wall denouncing spiced rum is unequivocal: ‘pas de rhum épicé à la Martinique!’ It’s a clear message to all visitors to the Neisson Distillery in Le Carbet that the vogue for adding flavours like vanilla, nutmeg and cinnamon isn’t appreciated here, however popular they are on supermarket shelves and cocktail menus.
That suits me fine, because a chief reason for visiting this mountainous French, the debris that’s left after sugar cane is crushed.
