Stiggins’ Fancy Smoky Formula: The New Innovative Caribbean Craft
Plantation Rum has partnered with Dublin-based Teeling Whiskey to bottle a unique sugarcane spirit called Stiggins’ Fancy Smoky Formula. This quality rum is infused with Victoria pineapple, which is matured for six months in casks formerly reserved for peated Irish single malt.
For this limited edition, they used Teeling’s Blackpitts casks to age the regular Pineapple Rum for extra time. According to the brand, these particular barrels work so well with the new spirit, giving the rum a nice roasted, smoky pineapple flavor.
Therefore, the time in these barrels gives the rum an exceptional and smoky character. Overall, the palate provides a rich, marmalade-tinted tipple, with notes of ripe banana, pineapple, rich smoke, and sweet spices that linger in the finish.
Plantation 3 Stars White Rum is made with pineapple skins that are peeled by hand and then mixed with the rum. The rum is then distilled in a traditional copper pot still. In turn, the effective fruit of the pineapple is infused into Plantation Original Dark Rum.
Such a complex composition required careful consideration and planning. It began with a meeting of the minds between Plantation’s Master Blender (and founder), Alexandre Gabriel, and Alex Chasko, the Master Distiller for Teeling.
The award-winning Stiggins’ Fancy Smoky Formula is bottled at 40% ABV. Its resulting aroma and flavor profiles balance the tropical notes and the welcome smokiness, adding depth and complexity to the overall experience.
The expression is now available in select US markets as a limited release. This is an excellent option for both rum and whiskey aficionados. It is smooth and refined, so this rum is ideal for sipping neat or in cocktails.
Plantation was born as an artisanal range of rums from the great terroirs of the tropics. Since its foundation, the brand has focused on three significant spirits that represent the passion and vision of Maison Ferrand: Ferrand Cognac, Citadelle Gin, and Plantation Rum: “authentic spirits that express the individual terroirs that made them.”
