Planteray (Plantation) Pineapple Stiggins' Fancy - 2.8L Pouch

Volume: 2.8 litres | Alcohol content: 40% | Chill filtration: Yes | Colouring: Yes

Special Features:

Stiggins' Fancy Pineapple uses two different methods to process Victoria pineapple. The hand-cut peel is steeped in Planteray 3 Stars, after which the infusion is redistilled. The flesh, meanwhile, is steeped in Planteray Original Dark for several weeks. The two liquids are then blended and left to rest together in casks. This process combines an infusion of the flesh with the distillation of the peel infusion.

The rum base brings together distillates from Barbados, Jamaica and Trinidad. This version contains 2.8 litres at 40% alcohol in a pouch rather than a glass bottle. Stiggins' Fancy Pineapple also works in cocktails such as a Daiquiri, where its pineapple notes meet lime.

Tasting Notes:

• Nose: On the nose, Victoria pineapple and peach mingle with delicate notes of vanilla and geranium.
• Palate: On the palate, baked apple and clove meet a hint of smoke and honey, alongside further subtle spice notes.
• Finish: The long finish recalls pastries. Caramel, nutmeg and almond accompany pineapple, peach and citrus notes.

Distillery/Bottler:

Stiggins' Fancy Pineapple was developed by Alexandre Gabriel, Master Blender at Maison Ferrand, and spirits historian David Wondrich. Their collaboration draws on a pineapple rum recipe from 1824. The name refers to Reverend Stiggins in Charles Dickens’ novel The Pickwick Papers: the character preaches against alcohol but enjoys drinking pineapple rum himself.

During development, the team spent 90 days testing different pineapple varieties at Château de Bonbonnet. Victoria pineapple was chosen for its sweetness and pronounced aroma. The fruit is still selected and cut by hand today. At the Stiggins Ball, invited bartenders can take part in this preparation alongside the team and make a small infusion of their own.

Facts: