The Montreal distillery's Rosemont Pineapple Rum is based on a recipe from the "Nouveau manuel complet du distillateur liquoriste", written in 1857. A copy of this work actually belonged to Lilian's grandfather, the distillery's distiller.
Costa Rican pineapples are carefully selected at optimum ripeness. They are then peeled and cut to macerate the flesh and skin in rum aged in new French oak barrels.
The infusion is then distilled in a Charentais still, and blended with molasses rum aged in new oak barrels. A hint of homemade caramel and a small amount of matricaria odorante (a plant native to North America nicknamed "pineapple herb" because of its pineapple scent) are added.
