Plantation Stiggins' Fancy Pineapple Rum

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Size750mL Proof80 (40% ABV) *Please note that the ABV of this bottle may vary
With a nod to Charles Dickens, this rum is made by steeping the flesh of real Queen Victoria pineapples in aged rum.
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Availability & Returns

Note:  This product is not eligible for gift wrapping.

Note:  Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.

About Plantation Stiggins' Fancy Pineapple Rum

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his family's farm in central France. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working at Maison Ferrand, one of the oldest cognac houses in France.

During his tenure at Maison Ferrand, Gabriel would dispose of used cognac casks by selling them to distilleries in Scotland and the Caribbean. "Our love affair with rum began when we sold the prized casks that once held our Cognac to rum producers, and we fell in love with their product," says Gabriel.

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.

"It’s not too weird... that’s the strength of it," says Wondrich.

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About Rum

Rum history allegedly started in the Carribiens in the 17th century when they started to ferment and distill molasses, a byproduct of sugar production. Most of the Rum is aged in oak or ex-wine casks, giving its color and flavor.

We distinguish between 4 different Rum categories, where white or unaged rum is mainly used in cocktails, while dark, spiced, and añejo (aged) rum are mostly enjoyed neat.

Check out our impressive selection of rums, find your new favorite in Top 10 rums, or explore The best gifts for rum drinkers.

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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.
5 out of 5
(2 reviews)