Plantation Stiggins' Fancy Dark Pineapple Rum
The tradition of “pineapple rum” dates back to the 1700s, when Caribbean distillers would soak pineapples in their rum barrels, giving the rum an uncommon richness and sweetness. Although the practice eventually fell out of favor, Gabriel and his partner-in-crime, cocktail writer David Wondrich, decided to revive the tradition after stumbling across several ancient recipes buried in the 1824 English Journal of Patent and Inventions and the 1844 Journal of Agricultural Society.
To craft Plantation Stiggins’ Fancy Pineapple Rum, which is named after Rev. Stiggins, a character in Charles Dicken’s “Pickwick Papers,” Gabriel steeps the flesh of Queen Victoria pineapples in his aged Plantation Original Dark Rum. Then, seeking more aromatics, Gabriel distills the pineapple rind with his Plantation 3 Stars White Rum, blending the two rums together before letting the new spirit spend additional time in oak barrels.
As a result of this unique process, Plantation Stiggins’ Fancy Pineapple Rum has an aroma of sweet oak, cognac and (of course) pineapple. The palate is filled with subtle flavors of dark chocolate, banana leaves and coconut, and leads to a semi-sweet finish dominated by pineapple and dried mangoes.