Fortnum & Mason has introduced the first release in its new Amalthea Experimental Series.

Pineapple Rum, a small batch bottling handcrafted at Fortnum’s Piccadilly distillery, has been created by hand cutting and gently batch drying whole fresh pineapples in house, before macerating them in a blend of five cask aged Caribbean rums. The result is a rich and vibrant spirit, which is described as having “warming baking spice aromas, delicate pastry notes, and naturally sweet fresh pineapple flavour”.

The recipe was conceived and perfected by Arnold Harrison, one of Fortnum’s skilled distillery operatives, making this a personal and unique addition to the collection.

The Amalthea Experimental Series Pineapple Rum has been distilled, bottled and hand labelled exclusively in its Piccadilly store. With just 100 bottles available the spirit is available now, exclusively in store.