Stiggins Fancy Plantation Pineapple Rum

Plantation Pineapple Rum, formally named Stiggins' Fancy after the fictional reverend in Charles Dickens' The Pickwick Papers, is a collaboration between Plantation Rum and cocktail authority David Wondrich, who helped revive a Victorian-era pineapple rum tradition.

Plantation is produced under the Maison Ferrand umbrella, drawing on Caribbean rum distillates primarily from Trinidad and Barbados, blended with input from multiple distillery partners across the region.

The pineapple character here comes from two distinct sources: fresh Victoria pineapple rinds are steeped in column-still white rum from Trinidad, while the flesh of the same variety is slow-cooked with pot still rum from Barbados, producing a separate infusion. The two are then married and bottled at 40 percent ABV.

The result is a rum that delivers genuine tropical fruit intensity without crossing into artificial sweetness, thanks in part to the textural depth contributed by the Barbadian pot still component.

This bottle works equally well as a sipping rum for those drawn to fruit-forward profiles, and it has become a staple behind cocktail bars for its ability to lift a daiquiri or punch without overpowering other ingredients.

At this price point, it represents a well-documented, craft-oriented approach to flavoured rum that stands apart from the crowded field of sweetened, artificially flavoured alternatives.