Planteray (Plantation) Pineapple Stiggins' Fancy Rum

Volume: 0.7 litres | Alcohol content: 40% | Chill filtration: Yes | Colouring: Yes

Special Features:

For Stiggins' Fancy Pineapple, Planteray uses both the flesh and the skins of Victoria pineapples, processing each differently. The fruit is cut by hand. The flesh is steeped in Planteray Original Dark, while the skins are infused in Planteray 3 Stars and then redistilled with the rum. The two liquids are subsequently blended and rested in casks. The rum base comes from Barbados, Jamaica and Trinidad.

Alexandre Gabriel developed the idea with spirits historian David Wondrich. A pineapple rum recipe from 1824 provided the starting point; during trials at Château de Bonbonnet, they chose the aromatic Victoria pineapple. The name recalls Reverend Stiggins from Charles Dickens’ novel The Pickwick Papers, who enjoyed pineapple rum despite preaching against alcohol. Bottled at 40% alcohol, it lends itself to cocktails such as a Daiquiri.

Tasting Notes:

• Nose: On the nose, pineapple and peach mingle with delicate notes of vanilla and geranium.
• Palate: On the palate, baked apple and cloves meet a hint of smoke and honey, alongside further spicy notes.
• Finish: The long finish recalls pastries, combining caramel, nutmeg and almonds with pineapple, peach and citrus notes.

Distillery/Bottler:

Planteray is backed by the Maison Ferrand team, led by founder and Master Blender Alexandre Gabriel. The brand works with local rum producers to develop spirits whose character is intended to reflect their origins and production methods. Its own production facilities include Stade’s West Indies Rum Distillery in Barbados. Combining local distillation with subsequent cask selection and blending is a central part of this collaboration.

Double maturation is a focus of many Planteray rums: ageing in a tropical climate is followed by a further maturation period in southwestern France. The rums arrive in their former bourbon casks and are transferred into selected French oak casks that previously held Ferrand spirits. The team oversees this second maturation in its cellar in the Cognac region. Stiggins' Fancy, by contrast, centres on processing the pineapple flesh and skins separately before blending the liquids and resting them in casks.

Facts: