Stiggins' Fancy Pineapple – presented here in a 2.8-liter pouch – was born from a scholarly nod to 19th-century literature. It revives the memory of Reverend Stiggins, a Dickensian character famous for his unabashed penchant for the “pineapple rum” of Victorian taverns. This project is led by Alexandre Gabriel, cellar master at Maison Ferrand, and spirits historian David Wondrich, who both wanted to revive a forgotten tradition by enriching it with their contemporary expertise.
To achieve this, they chose the Victoria pineapple, a small, sunny fruit with an intense fragrance, picked when ripe. Its skin is first immersed in Planteray 3 Stars rum, then redistilled in a still to capture its most subtle essence. Its flesh rests for many months in Planteray Original Dark, absorbing the depth of the aged rum. Finally, these two expressions of the fruit come together: a meticulous blend, patiently left in barrels, where time and wood blend the flavors into a new harmony.
Thus, from the page of an English novel to the hand of the distiller, this rum tells a story: that of a dialogue between literary memory, generosity of fruit and the art of blending.
