A treat from the Plantation range created by cellar master Alexandre Gabriel. 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’. Brown sugar and ripe banana at first, before waves of juicy, aromatic pineapple. Subtle baking spice adds balance.