MacNair's Exploration Rum Jamaica Unpeated | 700ML

A superb Jamaican rum, produced under the expertise of GlenAllachie's Master Blender Billy Walker. With his track record, we're already excited! Distilled at Jamaica's Clarendon Distillery, the rum was then transported to Scotland to spend its maturation in cooler climes. After an initial 30-month rest in American and French ex-rye, ex-Rioja, and virgin oak casks, the individually matured high, medium, and low ester level rums were masterfully blended and filled back into similar casks, to finish off their maturation. Very clever stuff and a splendid demonstration of what thoughtful maturation and clever blending can achieve.

MacNair's Exploration Rum Jamaica Unpeated | 700ML Tasting Notes

Nose: Heaps of tropical fruit with syrupy pineapple, dried banana, and vanilla pod. Silky caramel joins, with sweet apple in tow.

Palate: More of that juicy pineapple, and honeyed banana fritters are followed by rich citrus oils and woody clove.

Finish: Spiced banana bread, powerful oak, and whispers of forest fruits, with warming cinnamon on the tail.

Distillery Information

The GlenAllachie Distillers Company is no longer just home to whisky. Back in 2021, it branched into rum with a range of small-batch expressions called Exploration Rum. The three bottlings will be released under The GlenAllachie’s MacNair’s brand, which has been repositioned as a Boutique House of Spirits, complete with a new-look design for its Lum Reek whisky brand. The distillery sources rum from the likes of Panama and then uses its vast network of casks for adding interesting finishes. The process is overseen by GlenAllachie master blender Billy Walker, who says he is fulfilling a “long-held desire to explore and apply my expertise to a new spirit category”, having already made a sizeable impact in Scotch whisky. He explains that rum was a natural choice for him as, like whisky, “it allows for greater scope of innovation and experimentation, particularly in regard to maturation” and that this trio of rums will “explore the influence of wood, but also the impact of maturation in a cooler climate.”

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