Bartender at Large Spirits Innovation w Alexandre Gabriel | Bartender at Large ep 484
Feb 9, 2026
Alexandre Gabriel, master blender and distiller behind Plantation/Plantéray Rum, Citadelle Gin and Maison Ferrand, blends historical research with modern creativity. He talks about reviving forgotten rum techniques, making Stiggins' Pineapple and Cut & Dry Coconut, seawater fermentation, dynamic aging, and balancing tradition with bold experimentation.
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Stiggins Pineapple Origin Story
- Alexandre Gabriel was asked by Dave Wondrich to recreate an 1824 pineapple rum patent, which led to Stiggins' Pineapple becoming a commercial success.
- They hand-peeled 32 tons of pineapple and initially made small barrels for friends and the CAPS community before scaling up.
Build Spirits With Substance For Bartenders
- Make spirits with substantial base character so bartenders can transform them by dilution and mixing.
- Gabriel says great cocktails require rums and spirits with enough substance to withstand blending and create new flavors.
Tasting In A Bathtub During Training
- Gabriel recounts grueling master blender training where he tasted 60 cognacs at work and 80 at home, once even tasting in a hot bathtub to finish notes.
- The story illustrates intense, old-school sensory training that shaped his palate.