Plantation Rum Pineapple Stiggins Fancy 1824 Recipe Review

Review: Stiggins' Fancy Plantation Pineapple Rum  (86/100)
Review past Chip Dykstra
Posted September 24, 2016

Pineapple Rum was quite a pop effeminateness in the 19th century. In fact, in Charles Dickens offset serial novel The Posthumous Papers of the Pickwick Club (published in nineteen monthly magazine instalments, from March 1836 to October 1837), Pineapple Rum is the preferred tipple of the fictitious Reverend Stiggins, who while publicly preaching temperance, secretly enjoys his pineapple rum, commonly mixed with hot tea.

Alexandre Gabriel (Cognac Ferrand)

Alexander Gabriel (President and Owner, of Cognac Ferrand) in collaboration with Dave Wondrich (cocktail guru and writer of Imbibe ) researched the original recipes of Pineapple Rum, and then set about to re-create this lost libation.

For those who do not know, Cognac Ferrand is the cognac house which produces Plantation Rum which is a brand composed of unique styles of rum produced and aged in various part of the Caribbean. These rums are purchased in the Caribbean area and and so sent to France to be aged for a further length of fourth dimension in the cellars at Cognac Ferrand in used cognac barrels.

I was sent an instruction manual of sorts, and learned that to make his Stiggins' Fancy Plantation Pineapple Rum, Alexandre Gabriel begins with flavourful Victorian Pineapples. These pineapples are peeled past manus, and so the left over rinds are infused with Plantation 3 Stars Argent Rum ( see review here ) for ane calendar week. The resulting infused spirit is then distilled upon Cognac Ferrand's copper alembic pot stills. In the meantime the pineapple fruit is infused with Plantation Original Dark Rum ( see review here ) for a total three months. Then the re-distilled Plantation iii Star Rum (which had been infused with the pineapple rinds) is and then combined with the infused Plantation Original Dark Rum (which is now infused with pineapple fruit).  The two spirits are immune to marry, and and so they are re-casked in oak barrels for three months.

The concluding spirit is bottled at twoscore % alcohol past volume.

In the Bottle 4.5/5

I was sent a smaller 200 ml bottle for my review; yet, I was likewise provided with a j-peg of the regular 750ml bottle configuration. Equally you can run into the presentation attempts to invoke mid-nineteenth century theme suitable for a spirit inspired past a character from a Dickens era novel.

An analogy upon the characterization (in the 19th century style) shows Reverend Stiggins sipping his tea (patently infused with his treasured pineapple rum). In fact, the unabridged label looks like something we would run across if we visited a rum museum and encountered a bottle of pineapple rum from that Dickens era.

I love the attention to detail, and I suspect yous will love the bottle and label too.

In the Drinking glass 8.five/ten

When poured into my glencairn glass, the pineapple rum displays itself as a nice vibrant copper liquid similar in hue to a brand new penny. When I tilt the drinking glass and give it a twirl, thick drooplets quickly form into medium-sized legs which run down the within of the drinking glass. The speed with which the legs form is an indication of the relative youth of the rum, and their 'thickish' nature indicates to me that some sweetness is nowadays.

The olfactory property from the drinking glass is very inviting. Rum-like scents of butterscotch toffee, vanilla and baking spice (cinnamon, nutmeg and cloves) pb out with both orange pare and yummy citrus pineapple scents riding along. There are light accents of almond and a mild sweep of tobacco which complete the olfactory organ.

I similar how the dark pungent scents of the Plantation Dark Rum take been tempered, past the addition of the Plantation 3 Star Silver Rum which allows the pineapple aroma within to act more clearly as an accent upon the overall aroma of rum. The only distraction at this point is a low-cal, but house astringency rise from the glass alert us that the rum is youthful and may have a scrap of bite when we sip.

In the Mouth 52/sixty

The youthful astringency is quite obvious when we sip upon the rum as indeed the spirit bites a piffling at the palate and pharynx as we sip. The flavours across the palate match-up well with the nose equally the sugariness of butterscotch toffee leads out and the pineapple emphasis remains clearly in view. I added a small ice-cube to the glass which alleviated the mild astringency and brought the sweetness into check. The pineapple rum is now very sippable.

Alexandre Gabriel and Dave Wondrich created this spirit with and eye towards cocktails, and so I thought I would try my paw at mixing one. With the pineapple accent and then obvious within the rum, I decided that pairing that flavour with lime brand the most sense. I added a chip of Pierre Ferrand Dry Curacao, a nuance of bitters and a impact of sugar syrup and shook it over water ice. The issue was wonderful, and I tin safely vouch for the appeal of the Stiggins' Fancy Plantation Pineapple Rum equally a corking starting point for mixologists.

In the Throat 12.v/15

The rum has a brusk exit with sweet butterscotch and citrus pineapple flavours dominating the exit. The pineapple rum does have a bit of seize with teeth that heats both the palate and the throat after each swallow. Ice alleviates this light burn, and in a cocktail the burn disappears birthday.

The Afterburn 8.5/10

Stiggins' Fancy Plantation Pineapple Rum is a wonderful new improver to the Plantation family of rums. It is a spirit which maintains at its heart a lovely yummy rum flavor; but it is besides a spirit which highlights the flavour of the Victorian Pineapple. Alexandre Gabriel has done it again, I can inappreciably wait to encounter what he has in store next.

If you are interested in comparison more scores, here is a link to my other published Rum Reviews.

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Suggested Cocktail

Fancy Pineapple & Lime Daiquiri

1 3/4 oz Stiggins' Fancy Plantation Pineapple Rum
1/two oz Pierre Ferrand Dry Orange Curacao
3/four oz fresh Lime Juice
i/4 oz Sugar Syrup (one:1 ratio)
dash or 2 Angostura Bitters
Ice
Orange Curlicue

Add the first v ingredients into a metallic cocktail shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a cocktail drinking glass
Add an orangish peel coil with a lump of ice for garnish

Enjoy!

Note: If  you are interested in more than cocktail recipes, please click this link (Cocktails and Recipes) for more than mixed drink recipes!

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My Final Score is out of 100 and you may (loosely) interpret the score as follows:

0-25 A spirit with a rating this low would actually kill y'all.
26-49 Depending upon your fortitude you might actually survive this.
50 -59 Yous are safe to drink this…but you lot shouldn't.
lx-69 Substandard swill which you may offer to people you practice not want to come across again.
70-74 Now nosotros have a fair mixing rum or whisky. Accept this only make certain it is mixed into a cocktail.
75-79 Y'all may begin to serve this to friends, again probably still cocktail territory.
eighty-84 We begin to enjoy this spirit cracking or on the rocks. (I will still primarily mix cocktails)
85-89 Excellent for sipping or for mixing!
90-94 Definitely a primary sipping spirit, in fact yous may want to hoard this for yourself.
95-97.5 The Foam of the Crop
98+ I oasis't met this bottle nevertheless…merely I want to.

Very loosely we may put my scores into terms that you may be familiar with on a Gilt, Argent, and Bronze medal scale as follows:

70 – 79.five Statuary Medal (Recommended only as a mixer)
fourscore – 89.five Silvery Medal (Recommended for sipping and or a loftier quality mixer)
90 – 95 Aureate Medal (Highly recommended for sipping and for sublime cocktails.)
95.5+ Platinum Award (Highest Recommendation)

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Source: https://therumhowlerblog.com/rum-reviews/flavoured-spiced-rums/stiggins-fancy-plantation-pineapple-rum/

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