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Exploration Rum

Jamaica Peated

Produced from the highest quality sugar cane grown in Jamaica, this pot still rum was expertly sourced by Master Blender Billy Walker from Southern Jamaica’s Clarendon Distillery and transferred to the cool Scottish climate for full maturation at The GlenAllachie Distillery.

Initially filled to a mixture of American and French oak at 86% ABV, the rum was left to mature for 30 months at high, medium and low ester levels. After being expertly blended and reduced to 69% ABV, the spirit was re-filled to casks which previously held peated spirit distilled at GlenAllachie to add a distinctive, smoky twist. This four-step maturation process creates an expression in which the subtle peat smoke and charred cedar wood notes marry perfectly with the Caribbean jerk and ester-fuelled rum.

Proudly presented at 46%, without added colouring or chill-filtration.


Golden Barley


Lashings of pineapple, smoked plantains and cinnamon, with vanilla, butterscotch and smoked Caribbean jerky


Bursting with ripe bananas, grapefruit and butterscotch, with mango, sugar cane, cocoa, ginger and vanilla





Jamaica Peated Cocktail

Jamaican Jungle Bird

50ml MacNair’s Jamaican peated cask finish

25ml Lime juice

10ml Campari

20ml pineapple syrup

Combine all ingredients in a shaking tin, add ice and strain into chilled coupe, Garnish with a dehydrated like wheel or Pineapple wedge.