A tribute to the character created by Charles Dickens in the Pickwick Papers, Reverend Stiggins, whose favorite drink was “pineapple rum.”
The barks of Victoria pineapples are infused in rum, which is then further distilled. Separately, the pineapple fruit is infused in rum. Both distillate and fruit infusion are finally blended together, creating a rich and delicious pineapple bouquet, accented by smoky and clove notes.
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