Stiggins Fancy Pineapple Rum (700 ml)

Alexandre Gabriel's Stiggins' Fancy Pineapple is built on a split-maceration architecture borrowed from the liqueur tradition: Victoria pineapple rinds — the aromatic, terpene-rich outer skin — are steeped in aged dark rum, while the flesh is macerated separately in white rum, preserving the bright, acidic interior fruit character. The two macerates are then blended and finished in ex-Ferrand French oak Cognac casks at Château de Bonbonnet, Ars, Charentes — the same continental cellar where Plantation's double-aged rums complete their maturation. That Cognac-cask finish is the structural move: it adds dried-fruit depth and baking-spice tannin that a simple pineapple infusion never achieves. What makes this expression categorically unusual is the deliberate separation of rind from flesh at maceration — a technique that treats pineapple the way a perfumer treats a botanical, extracting aromatic compounds and sugar-acid structure independently before assembly. The result sits between a flavoured rum and a liqueur in density, with the Cognac-cask finish preventing the pineapple from reading as confected. Drink now through the near term; the fruit character is at its most vivid within two to three years of bottling.