PINEAPPLE RUM/ This artisinally-infused elixir, a marriage of fine Caribbean rums and ripe Queen Victoria pineapples, was created by Alexandre Gabriel, cellar master of Plantation Rum and David Wondrich, author of the book Imbibe!  A tribute to the esteemed Reverend Stiggins, whose favorite tipple was the “pineapple rum” in the Pickwick Papers by Charles Dickens, "Stiggins' Fancy" was a bold experiment never intended for sale. Rather, this fragrant delicacy was resurrected with 19th Century techniques, yielding only enough to share among dear colleagues and friends at Tales of the Cocktail 2014. Soon “victim” of its own success, at long last this bartender's favorite is available around the globe!  PRODUCTION METHOD:  Queen Victoria Pineapple rinds are infused in Plantation 3 Stars, a blend of Barbados, Trinidad, and Jamaica rums. This infusion of rums is then further distilled in Ferrand Cognac's small copper pot stills  The flesh of the fruit is separately infused in Plantation Original Dark, a blend of Barbados and Jamaican pot still rums.  Finally, the pineapple rind essence and fruit infusion are blended together and left to marry slowly in French oak before bottling.  Winner - BEST NEW PRODUCT - Tales of the Cocktail, 2016 Winner - BEST NEW SPIRIT - Mixology Bar Awards, 2016