Then, I noticed the Stiggins Fancy Pineapple Rum that is flavored via real pineapple infusion, so I decided to try it myself. Notably, Stiggins uses aged rum instead of white rum. More my speed.
My original plan was to let the pineapple sit in rum for a couple weeks, but I wanted to use it faster than that, so I pulled out an old trick I learned about making quick infusions: Using heat!
I used a sous vide so that:
- I could control the heat and keep it low enough to keep the pineapple from turning bitter
- Control evaporation
- Keep the rum from catching on fire over the gas stove
I used a whole chopped pineapple with the peel removed (core chopped up too), 750ml of a mix of Smith & Cross Jamaican rum and Diplomatico Venezuelan rum. Vacuum sealed it in a bag and “cooked” it for 2.5 hours at 130F.