Planteray Pineapple Stiggins' Fancy Rum

Score: 15/23. This is truly meant for mixing, but it's an unusual one. I'm going to start by evaluating it as a spirit, then as a mixer. Nose: The familiar bitter notes of burnt sugar and funk are present, alongside abundant sweet tropical fruit, definitely orange and pineapple, perhaps a hint of banana and mango. It has the aroma of a tropical rum, not a liqueur, with vanilla and a whisper of fireworks. Overall, the aroma is pleasant but not exceptional, though the tropical character makes it somewhat intriguing. Palate: Sweet and smooth, reminiscent of a 40% ABV spirit on the verge of being a liqueur. It offers a good measure of rum characteristics like hogo, caramel, vanilla, and burnt sugar, plus pineapple, orange, banana, and papaya. It's very approachable and tropical, but undeniably weak. While drinkable neat, it's better suited for a summer cocktail. There's a subtle woody presence with mild tannins and possibly a touch of chocolate. Finish: The lingering sweetness from the various flavors is indistinct and watery. I could elaborate, but it seems unnecessary. I'm not impressed. Conclusion: It's not a superb spirit for sipping, but I suspect it performs well as a mixer. Although I'd typically review it as a neat spirit since it's technically rum, its clear suitability for mixing leads me to evaluate it as such. I enjoy how it softens Pusser's Gunpowder Proof (15/23) while introducing pineapple and sweetness. Given this, I'm leaning towards a score of at least 15. I appreciate its adherence to the minimum 40% ABV while incorporating natural pineapple. In that regard, it's quite good. When mixed with a stronger rum and amaretto, it forms the foundation for a decent cocktail. The main issue is that it needs to be the dominant ingredient for the flavor profile to succeed. Its subdued pineapple doesn't hold a candle to pineapple juice. I still like it, but its purpose remains questionable. I compared my cocktail creation with this, Disaronno, and Pusser's Gunpowder against Panamá-Pacific 23 (16/23) and found the latter to be smoother and more aged. This one is more tropical, sweeter, and livelier. It's a difficult decision, but I find the vanilla and woody smoothness of the Panamá-Pacific to be on par with or superior to this. Therefore, I believe this rates a 15 or 16. Does this enhance the Panamá-Pacific? It's not an obvious choice, but I'd say it does, slightly. Yet, very faintly. Consequently, I'd give it a 16. To be honest, it struggles a bit to even reach that mark. This could be a 15. The more I taste it, the less I think of it, regrettably. After all this sampling, I'm considering reducing it to a 15. How disheartening.

Nose: Light fruity aromas (peach, apricot, rockmelon) with a fragrant character, as if there is a hint of frangipani or jasmine. Pineapple is present, but subtle and reserved. Brown sugar, vanilla, and a slight hint of oak cask. Palate: A very smooth and supple entry. Sweet, but not syrupy; more like nectar or honey-water. The pineapple's presence is again subtle yet pervasive. It's noticeable but not at all heavy or clumsy. Vanilla notes and tropical fruit fill out the sweet development on the palate. The texture is captivating. Finish: Short. Sweet, fruity, mild sugars, and hints of very gentle spice. This is one of those beverages I've intended to sample for a considerable time but kept postponing. It always catches my eye at the liquor store, but until today, I always opted for something else, not because I doubted its quality, but because another option always appeared more appealing. Today, it happened to be on sale, so the moment had arrived, and now I regret not trying it sooner. It's delightful. I've tried several flavored and spiced rums (though it's not a preferred category for me), and this is undoubtedly the finest I've encountered. The naturalness of the pineapple flavor is captivating, similar to freshly squeezed pineapple juice slightly diluted with sweetened water. Although there's a fairly substantial amount added (20g/litre), it works exceptionally well on this occasion, giving it a quality somewhere between a liqueur and a spirit. My usual preference is for robust, ester-forward rums with prominent hogo, and I avoid sweet rums as they are cloying to my palate. However, the sweetness in this flavored rum is effective because it's restrained, and the texture is light and delicate. It's delicious neat as a digestif, and we have several ideas for its use in cocktails (it pairs well with coconut milk) or as an addition to spritzes and sangria. My preferred ways to enjoy it so far are either neat or as a long drink (30ml Pineapple Stiggins over 3-4 ice cubes, 100ml dry ginger ale, a lime wedge, and topped with soda water). "Very Good": 85/100 (4 stars)

My feelings on this are mixed. I purchased it based on its high ratings from both experts and consumers, but found it doesn't quite meet the expectations. It's not bad by any means and possesses a certain appeal, yet it's not something I find myself wanting to drink frequently. As expected for a pineapple rum, pineapple is the dominant flavor. It's executed reasonably well, avoiding an overly syrupy or artificial taste. In fact, it doesn't strongly taste like pineapple, but rather has an 'aura' of pineapple, particularly in its aroma, which is quite inviting and sweet. The taste is also sweet, partly pineapple-like, but with a more general sweetness similar to cognac. (It's rumored Plantation ages many of its rums in cognac casks; I'm unsure if that applies here.) There's also a rather pronounced alcohol burn, which honestly seems stronger than expected for something so otherwise mellow and mild. This burn persists on the finish along with some sweetness. It might be useful in cocktails, I suppose. And as I mentioned, it's not bad. Whenever I pour a glass, I think, 'Hmm, yes, this is interesting, quite nice, but...' I likely won't repurchase it, not due to dislike, but because there are other rums I prefer or am eager to explore.

Nose: Light molasses, pineapple skin, apple, black pepper, decaying grass, banana, mint, floral notes, clove, ash, honey, and a mild ethanol burn. Taste: Light molasses, vanilla cream, pineapple, toasted coconut, banana, allspice, sweet floral notes, honey, lemon zest, grass, ginger, mint, brown sugar, with a mild to moderate alcohol bite. The finish is medium-short, featuring molasses, pineapple, and baking spice flavors. This is another Plantation product intended for cocktails that I'm sampling neat. I anticipated an intense pineapple flavor, but it's not overpowering. Pineapple is present, but it's a bitter, pithy version. The spirit is also quite herbal and vegetal, definitely not as sweet as I expected for a flavored Plantation, though the sugarcane and tropical fruits provide adequate balance. Overall, I rate this similarly to the 5 Year. It's an acceptable sipper, though clearly not its primary purpose. I'm sure it performs well in cocktails, but I've only used it sparingly in daiquiris and piña coladas.

A deep, rich orange hue. The aroma is vegetal, with pineapple present, but it also shares characteristics with rye whiskey. There's a hint of spice. The taste begins with sweet syrup, then the pineapple flavor develops. It prominently features the rind: grassy, bitter, and fresh, with pineapple juice notes on the periphery. This bitter edge counteracts the sweetness, with a delicate burn and spice that persists. It's very well executed and complex in a way that typical flavored rums can only aspire to. Creamy coconut evokes a piña colada. Subtle fruit and floral notes are present. Positioned between a rum and a liqueur, this is a quality option that cannot be replicated by simply mixing rum with pineapple juice. Worth trying.

A flavored Rum from Trinidad & Tobago, part of the Plantation line. Initially conceived by cellar master Alexandre Gabriel and drinks historian David Wondrich for Tales of the Cocktail in New Orleans in 2015. To produce it, they soak the peels of Queen Victoria pineapples in their white rum for a week, then distill it. Afterwards, the fruit is infused in dark rum for 3 months. The two are blended and aged in casks for 3 months. It presents an aromatic beginning with notes of brown sugar and ripe banana, followed by a vibrant middle with pineapple flavors, leading to a long and spicy conclusion. June 2017