MACNAIR’S EXPLORATION RUM

We’re delighted to share MacNair’s Exploration Rum’s success at the Scottish Rum Awards 2026. The Scottish Produced Rum of the Year category celebrates the skill Scotland brings to maturing and blending spirits to perfection. Every rum in the awards is bottled in Scotland, so each one is a true taste of Scottish craftsmanship.

When it comes to rum, our Master Blender, Billy Walker, searches out the world’s finest rums and elevates them to optimum flavour experience at The GlenAllachie Distillery through blending and marrying in premium quality casks, assured by decades of masterful expertise.

Our Panama 7-year-old Peated was awarded Gold in the Scottish Produced Rum of the Year category, while our Jamaica Peated took home Silver in the same category.

Located in Central America, Panama has volcanic soil, the ideal growing environment for the key ingredient in rum-making: sugar cane. This is what drew Master Blender Billy Walker to seek out the best rum the country has to offer. Distilled from sugar cane molasses, Panama 7-year-old Peated was initially matured in American oak in the tropical Panamanian climate. After being personally selected by Billy, the spirit was transferred to the much cooler environment at our Speyside home, The GlenAllachie Distillery.

Once expertly blended, the rum underwent secondary maturation for over two years in casks that had previously held peated Single Malt distilled at The GlenAllachie Distillery. It was then presented at 46% ABV, with no added colouring or chill filtration.

With its sunset gold hue, this expression opens with rich notes of plantains, apricots, coconut, and cigar smoke, then unfolds into layers of peach, mango, and pineapple, with burnt sugar, mocha, and orange zest.

Jamaica Peated was produced from the highest quality sugar cane grown in Jamaica; this pot still rum was expertly sourced by Billy from Southern Jamaica’s Clarendon Distillery and transferred to The GlenAllachie Distillery.

The rum was initially filled to a mixture of American and French oak and was matured for 30 months at high, medium and low ester levels. Once the rum was expertly blended, it was re-racked into casks that had previously contained peated spirit distilled at The GlenAllachie Distillery, adding a distinctive, smoky twist.

The rum boasts a golden barley colour, with delicate notes of pineapple, smoked plantains, cinnamon and Caribbean jerky, followed by ripe bananas, butterscotch and vanilla on the finish.

A huge thank you to everyone who has continued to support Exploration Rum; we couldn’t do it without you.