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Mac Nair's Exploration Rum Jamaica Peated

70cl / 48% Vol
Mac Nair's Exploration Rum Jamaica Peated

Introducing this excellent quality pot still rum! 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. Matured for 30 months at high, medium and low ester levels and then re-filled to casks that previously held peated spirit distilled at GlenAllachie to add a distinctive, smoky twist. The result is a rum with subtle peat smoke and charred cedar wood notes married perfectly with the Caribbean jerk and ester-fuelled flavours.

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Mac Nair's Exploration Rum Jamaica Peated
Mac Nair's Exploration Rum Jamaica Peated
€66.00
Ex Tax: €53.66

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Tags: Mac Nair's , Exploration Rum , Jamaica , Peated , rum , pot still rum , scotland
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Colour Golden barley
Tasting Notes from the Producer
Aromas (without water) Lashings of pineapple, smoked plantains and cinnamon, with vanilla, butterscotch and smoked Caribbean jerky
Flavour Bursting with ripe bananas, grapefruit and butterscotch, with mango, sugar cane, cocoa, ginger and vanilla
Fact Sheet
Fluid 70cl
Maturation 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
Alcohol % 48%
Country Scotland x Jamacia
Producer Clarendon Distillery x Glenallachie Distillery
Awards and/or Press Quotes
Awards and/or Press Quotes Silver - San Francisco World Spirits 2024
FAQs

Generally no. Speyside is known for producing predominantly unpeated single malts with fruit, floral, malt, and oak character, driven by its inland geography and the quality of its soft spring water sources. Benriach and Braeval produce occasional peated expressions as secondary style releases, and BenRiach Curiositas and Smoke Season carry a noticeable peat character. However, the defining Speyside style, as exemplified by Glenfiddich, Macallan, Balvenie, and Dalwhinnie, is unpeated and fruit forward.

Yes, meaningfully. The Speyside region sits within the broader Highland designation but has its own distinct style driven by specific geography, water sources, and a concentration of prestigious distilleries. Highland whiskies, from distilleries outside Speyside such as Dalmore, Glenmorangie, Clynelish, and Old Pulteney, tend toward heavier, spicier, more robust character with greater variation by sub region. Speyside is more consistently lighter, fruitier, and more floral, with the River Spey watershed providing the unifying geographic factor.

Some Speyside distilleries use water from the River Spey or its tributaries, but many use independent spring water sources within the broader Speyside area rather than water drawn directly from the river. Glenfiddich uses the Robbie Dhu Spring, Glenlivet uses water from Josie's Well, and The Macallan draws from its own spring on the Easter Elchies estate. The quality and mineral content of the local spring water is consistently cited as a significant factor in the house character of Speyside single malts.

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