Planteray Stiggins' Fancy Pineapple
This is the cult pineapple rum that bartenders actually keep on their own shelves — and there's a proper story behind it. It takes its name from Reverend Stiggins, the pineapple-rum-loving character in Dickens's Pickwick Papers, and Planteray built the recipe around Queen Victoria pineapples after testing several varieties.
The method is what makes it. The pineapple rinds are infused into Planteray 3 Stars white rum and then redistilled to capture the aromatic oils, while the fruit flesh is macerated separately in Planteray Original Dark rum for three months. The two are blended back together, so you get pineapple from both the peel and the pulp — fresh and jammy at once. It's 40%, and a world away from the sticky sweet stuff the word "flavoured" usually implies.
The nose is all ripe pineapple and citrus peel, with a curl of clove and gentle woodsmoke. The palate brings ripe banana and pineapple layered over the dark rum's spice, finishing with that faint savoury smokiness that keeps you coming back. It's characterful, not confected.
Buy it and your Piña Coladas will never be the same — but honestly, it's good enough to sip on its own over ice.
How to Serve
Over ice with a good ginger beer is the lazy genius move. Otherwise it transforms a Piña Colada or a Daiquiri, and it's surprisingly happy neat after dinner.
Where to Drink It
Swift in Soho for a tiki-leaning serve. Tayēr + Elementary for something clever with the pineapple. Soho Whisky Club to taste it neat.
Food Pairings
A natural with grilled gammon or pork belly — pineapple and pork is a classic for a reason. Or pour it over vanilla ice cream for an instant pudding.
