Collection: Plantation Rum

Thanks to its originality and quality, the Plantation Rum range has won the hearts of rum lovers all over the world. It has been a long journey to get this far, one that began in the tropics: MAISON FERRAND has maintained close ties with the finest rum distilleries in the Caribbean and around the world for many years.

It all began when these distilleries purchased used FERRAND casks, in which cognac had previously matured. The rum was then refined in these casks. This collaboration gave Alexandre Gabriel the brilliant idea of reviving a centuries-old tradition: first, the rum matures in the tropics before being stored in French oak barrels in Cognac, France, for a second ageing. He was so pleased with the results that he decided to bring these exceptional rums to market. The Plantation Rum range was born.

A step towards greater historical sensitivity

The brand previously known as Plantation Rum is being renamed Planteray Rum – a significant step that reflects an awareness of historical contexts and cultural sensitivity. The decision by Maison Ferrand, the French company behind the brand, comes against the backdrop of a global re-examination of colonial terminology and demonstrates a desire to show respect for the history and origins of the product.

With the new name, Planteray Rum emphasises its connection to sustainable cultivation, artisanal production and regional identity, whilst avoiding the use of historical terminology that could be perceived as offensive or misleading. This change not only marks a new phase for the brand, but also demonstrates the industry’s willingness to take responsibility and engage consciously with its own history.

Sustainability – Environmentally conscious practices at Planteray Rum

Planteray Rum (formerly Plantation Rum) is actively committed to sustainable production methods to minimise its environmental footprint. A central element of this strategy is the reuse of production waste: residues from distillation, such as molasses or pomace, are reused in agricultural cycles – for example, as natural fertiliser or animal feed.

Furthermore, the company works closely with local producers to promote sustainable farming practices. These include avoiding chemical pesticides, maintaining healthy soils and supporting biodiversity in the sugarcane fields. This commitment demonstrates that high-quality rum and responsible agriculture can go hand in hand – an approach that protects both the environment and product quality in the long term.

This technique, mentioned above, is known as ‘double ageing’ and has become a true hallmark of PLANTATION. In their countries of origin, the rums are distilled and aged using traditional local methods. This allows them to express their ‘terroir’ in a striking way. In the tropics, ex-bourbon casks are generally used for ageing: a process that gives the spirits their distinctive character. In the Caribbean climate, the rums can fully and intensely develop their aromas during their multi-year maturation in old cellars warmed by the tropical sun. During this process, around 7% evaporates naturally each year. This is an important process that accelerates maturation and supports the full development of the subtle, exotic aromas and flavour nuances.

Plantation Pineapple – Historically inspired and aromatically refined

Plantation Pineapple is a flavoured rum characterised by its unique history and depth of flavour. It was developed in collaboration with the renowned cocktail historian David Wondrich, who researched historical recipes and techniques from the 19th century to create an authentic yet modern product. The result is a spiced spirit with a natural pineapple aroma that is equally impressive both neat and in cocktails.

Production follows a complex process: fresh pineapple peel is macerated in Plantation Original Dark, whilst the flesh is steeped separately in Plantation 3 Stars and then distilled together again. This double infusion creates a complex, tropical-fruity profile that captures the flavour signature of classic rum cocktails whilst paying homage to the bar traditions of the past.