Maison Ferrand Owner and Master Distiller, Alexandre Gabriel works closely with distilleries across the Caribbean and America’s crafting rums, they are left to age in warm Caribbean cellars for the initial part of their life. During the secondary process, the rums are exported to Cognac where they undergo a series of age old Cognac making techniques. This centuries old application is known by the French as ‘elevage’ and the process used is unique to Plantation. Vibrant, full flavoured Caribbean rums, finished with French finesse.
Planteray Pineapple was originally created by the company’s cellar master Alexandre Gabriel and drinks historian David Wondrich for Tales of the Cocktail in New Orleans in 2015. To make it, they infuse the rinds of Queen Victoria pineapples in their white rum for a week then distil it, and infuse the fruit of the pineapples in dark rum for three months. These are married together and left to age in casks for three months.
Tasting Notes
Nose: Honeydew melon, cola cubes and a hint of Jamaican ginger cake. Pineapple notes are authentic, but not overblown.
Palate: Spiced molasses tart and crumbly shortbread. Pineapple lends juicy and slightly earthy elements. Cassia spiciness develops.
Finish: Vanilla, lemon, mango and spearmint.
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