A fantastic treat from the Plantation range originally created by the company's cellar master Alexandre Gabriel and drinks historian David Wondrich for Tales of the Cocktail in New Orleans in 2015. To make it, they infuse the rinds of Queen Victoria pineapples in their white rum for a week then distil it, and infuse the fruit of the pineapples in dark rum for three months. These are married together and left to age in casks for three months. Pineapple deliciousness galore!
Also, if you're wondering about the name, it comes from the character Reverend Stiggins in Pickwick Papers, whose favourite drink was 'pineapple rum'.
Nose: Honeydew melon, cola cubes and a hint of Jamaican ginger cake. Pineapple notes are authentic, but not overblown.
Palate: Spiced molasses tart and crumbly shortbread. Pineapple lends juicy and slightly earthy elements. Cassia spiciness develops.
Finish: Vanilla, lemon, mango and spearmint.
-- Masters of Malt