Plantation Pineapple Rum

Plantation Stiggins' Fancy Pineapple Rum. Cognac Ferrand / Maison Ferrand, Barbados, Trinidad & Jamaica — a tribute to Reverend Stiggins, the hypocritical temperance preacher from Charles Dickens' Pickwick Papers (1836) whose secret vice was pineapple rum, recreated by Alexandre Gabriel and cocktail historian David Wondrich using a dual-infusion method that captures both the skin and fruit of Queen Victoria pineapples. Best New Spirit, Tales of the Cocktail 2016. Gold Medal, San Francisco World Spirits Competition 2018.

In Charles Dickens' first serial novel The Posthumous Papers of the Pickwick Club (1836–1837), Reverend Stiggins publicly preached temperance while secretly indulging in pineapple rum, typically taken warm with a splash of boiling water and three lumps of sugar. In 2015, Alexandre Gabriel and cocktail historian David Wondrich — author of Imbibe! — researched original 1824 pineapple rum recipes and set out to recreate the lost 19th-century style as a gift for the bartender community attending Tales of the Cocktail. Planned as a 1,000-bottle limited run, the reception was so strong it became a permanent Plantation expression.

The production is a two-component process. First, the rinds (bark) of Queen Victoria pineapples — selected for their high concentration of ethyl butyrate, the molecule that gives fresh pineapple its characteristic aroma — are infused into Plantation 3 Stars white rum, then the infusion is distilled, capturing the essential oils without sugar. Second, the pineapple fruit is macerated in Plantation Original Dark rum for three months. The resulting distillate and fruit infusion are blended together, then aged in oak casks for three months before bottling — creating authentic pineapple character from both the rind and flesh without artificial additives.

Tasting Notes

• Nose: Rich and delicious — smoky notes alongside aromas of tropical fruit, pineapple, citrus peel, dried pineapple, grilled peaches, overripe banana, and a touch of clove. Demerara sugar and cinnamon in the background.
• Palate: Structured and pleasant — ripe banana, pineapple, and spices layered in a smoky finish. The pineapple is natural and present without being cloying, hiding elegantly behind the dark rum base. Butterscotch toffee leads with vanilla and star anise.
• Finish: Long and warming. Pineapple and spice linger; sweetness fades revealing the rum's oak influence and a slight tannic dryness reminiscent of pineapple skin.

Specs

• Producer: Cognac Ferrand / Maison Ferrand (Plantation Rum)
• Origins: Barbados + Trinidad + Jamaica
• Method: Dual infusion — Queen Victoria pineapple rind infused in 3 Stars and distilled; pineapple fruit macerated in Original Dark; blended and oak-aged 3 months
• Awards: Best New Spirit, Tales of the Cocktail 2016; Gold Medal, SFWSC 2018; 95pts Ultimate Spirits Challenge 2018
• ABV: 40% (80 Proof)
• Size: 750ml

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Frequently Asked Questions

• What does Plantation Pineapple Rum taste like? Smoky tropical fruit, pineapple, citrus peel, and clove on the nose. Ripe banana, pineapple, and spices on the palate with butterscotch toffee and vanilla. Long, warming finish with lingering pineapple and spice.
• Who is Reverend Stiggins? A fictional character from Charles Dickens' first novel Pickwick Papers (1836) — a temperance preacher who secretly loved pineapple rum, usually taken warm with boiling water and sugar. Alexandre Gabriel and David Wondrich researched original 1824 pineapple rum recipes to recreate the style in his honor.
• How is the pineapple flavor created without artificial additives? Using two processes: the rinds of Queen Victoria pineapples are infused in white rum and distilled (capturing essential oils from the rind where flavor is concentrated); separately, pineapple fruit is macerated in dark rum for three months. The two are blended and aged in oak. No artificial pineapple flavoring.
• What cocktails work best with Stiggins' Fancy? Pineapple Daiquiri, Pineapple Old Fashioned, Pina Colada, or any tiki cocktail calling for pineapple. It is exceptional in any recipe where both rum depth and genuine pineapple character are needed simultaneously. Also excellent sipped neat or with a cube of ice.
• Is this a flavored rum or an infused rum? An infused and distilled rum — a meaningful distinction. The pineapple character comes from actual Queen Victoria pineapple rind distillate and fruit maceration, not artificial flavoring. This is the same technique used for high-quality fruit liqueurs and gins, applied to rum.