Plantation Stiggins Fancy Pineapple Rum 70cl, 40% ABV Fruit-infused Rum

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First place went to Nico de Soto of Mace in New York and Danico in Paris. His recipe calls for a total of three rums: the aforementioned Plantation pineapple rum; New Grove Plantation white rum, which has notes of guava and banana, from the island of Mauritius; and Père Labat 40, an agricole-style rum from the island of Marie-Galante. To this is added three-quarters of an ounce of pineapple juice, a half-ounce of lime juice and a quarter-ounce of rich cane syrup. Arriving with no garnish other than a fluffy crown of froth, thanks to the fresh pineapple juice, McGee described it as “archetypal” while Favre found that “the cane flavor of the rum supports the fruit,” for a particularly balanced and integrated expression of the drink. Plantation Rum is made by France’s Maison Ferrand, who also own Ferrand Cognac and Citadelle Gin, among other brands. They buy up West Indian rums and give them extended ageing in oak barrels in France. Since 2017 they have also owned Barbados’ West Indian Rum Distillery, which also part-owns two historic Jamaican rum distilleries. Is Plantation Rum Good? Flavored and spiced rums now make up over 55% of rums sold in the world. Besides pineapple rum, drinkers can also enjoy citrus, raspberry, vanilla, and others. This sweet and velvety rum has notes of tropical fruits, orange marmalade and coconut. A smooth finish of vanilla and creamy caramel. Summary

There’s a little less sugar in this than in a usual daiquiri, to compensate for the sweetness of the rum. Play with the ratios of sugar syrup until you find something to your liking. The lime juice really brings out the tropical notes in the rum. Distilled in Fiji from fermented sugar cane, Plantation Isle of Fiji is aged in Fiji for 2-3 years in casks formerly used for bourbon before being re-casked in French oak casks and aged for a further year in the Cognac region of France. On the nose of this one there’s plenty of brown sugar and some grilled pineapple, although it’s not particularly punchy—I genuinely think that if you gave this to someone blind and told them that it was simply “aged rum,” they wouldn’t suspect that there had been actual pineapple involved. On the palate I’m getting some roasted cane flavor, and a bit of that “raw” booze I was tasting in the Original Dark, paired with citrus, green apple and a puff of smoke. It honestly seems like a moderately aged rum that could be used in practically any application, rather than doubling down on drinks that already call for pineapple elements. Both the flesh of the fruit and its skin can be used to make rum. First, the fruit and the skin are submerged in rum. Depending on the recipe, they could be put in an additional type of rum after the first one. Tropical notes of prunes and coconut and spiced fudge with the woodiness of French oak. A lingering and complex finish of resin, spice, and dried banana. SummaryThis version of Old Fashioned is made with pineapple rum, demerara syrup, lime bitters, overproof rum, and ginger bitters. A sweet and full-bodied rum, Plantation Gran Anejo opens with spiced toffee and vanilla. Mid-palate reveals nutmeg and cinnamon. A smooth and long finish of toffee, tobacco, woody notes Summary Plantation Guatemala & Belize je blend zložený z rumov práve týchto dvoch krajín Strednej Ameriky. Tie guatemalské po kolónovej destilácii tam dozrievajú 3 roky v dubových sudoch po bourbone. Tie z Belize zase 4-6 rokov (takisto po kolónovej destilácii a v sudoch po bourbone). Nakoniec finišujú približne jeden rok vo Francúzsku v sudoch po koňaku. This is how I most often make the drink. Because often I’m making a bunch of them for a party or a dinner, and it’s both easy and delicious.

Now that I’ve introduced you to eight of the best Plantation rums worthy of delighting your taste buds, you can decide what Plantation Rum is best for you! Rum from Fiji has been all the rage among the rum geeks in the last few years, so it’s no surprise that Maison Ferrand wanted a piece of that action, if the category were to continue catching on. This is a pretty standard Fijian rum, a blend of pot and column still rums aged tropically for 2-3 years in bourbon casks before the usual 1 year of finishing in Ferrand casks in France. It’s lightly estery, with a moderate level of dosage.No longer is rum an old man’s drink or a measly component of mixed drinks. Rum is a standalone hero now. No longer does it lurk in the shadows behind its distilled counterparts, whiskey and gin. Though this rum is usually aged in a rum cask, some producers opt for a second aging process in a Cognac cask.