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Fortnum & Mason has launched Pineapple Rum, the inaugural release in its new Amalthea Experimental Series, showcasing small-batch spirits innovation from its Piccadilly distillery.
Available exclusively in-store, the limited-edition spirit is made using whole fresh pineapples, which are hand-cut and gently batch-dried at Fortnum & Mason before being macerated in a blend of five cask-aged Caribbean rums.
The resulting spirit combines fresh pineapple flavour with warming baking spice aromas and delicate pastry notes, creating a tropical profile designed for both cocktail applications and food pairing.
The recipe was developed by Arnold Harrison, a member of Fortnum & Mason’s in-house distillery team, as a “Made in Piccadilly” creation. The spirit is distilled, bottled and hand-labelled at the retailer’s Piccadilly store.
Fortnum & Mason said the Amalthea Experimental Series has been created to celebrate small-batch innovation from its distillery, with Pineapple Rum marking the collection’s first release.
The spirit is positioned for use in classic rum cocktails and Tiki-inspired serves, while the brand also recommends pairing it with cloudy apple juice and a citrus garnish.
Its tropical flavour profile is also intended to complement food, with suggested pairings including barbecue dishes, marinated chicken and roasted pineapple desserts.
Just 100 bottles of Fortnum & Mason Amalthea Experimental Series Pineapple Rum have been produced, making it a limited-edition release.
The launch forms part of Fortnum & Mason’s wider focus on innovation across food and drink. The retailer, which was founded in London in 1707, has increasingly developed its Piccadilly site as a destination for food and drink experiences alongside its retail offer.
Fortnum & Mason’s Pineapple Rum is available exclusively in-store now.
