About MacNair’s Boutique House of Spirits

Building on the success of The GlenAllachie Distillery, renowned for its exceptional whisky, MacNair’s Boutique House of Spirits ventured into the rum world in 2021 with the launch of MacNair’s Exploration Rum - and is quickly making its mark.

Under the expert guidance of veteran Master Distiller Billy Walker, MacNair’s continues the bold, pioneering legacy of 19th-century founder Harvey MacNair. With over five decades of experience, Billy is internationally respected for his blending expertise and hands-on approach, which has earned him widespread acclaim across the whisky industry.

In his pursuit of outstanding rum, Billy sources exceptional casks from around the globe, refining and marrying them at The GlenAllachie Distillery. The result is a distinctive rum, bottled in Scotland, that reflects both tradition and innovation.

No chill-filtration. No added colour. Just a bold, eclectic spirit - crafted with integrity and expertise.

THE PANAMA RANGE

Located in Central America, Panama’s volcanic soil is the ideal growing environment for the key ingredient in rum-making: sugar cane. This was what drew Master Blender, Billy, to seek out the best rum the country has to offer.

Distilled from sugar cane molasses, this exceptional spirit was initially matured in American oak in the tropical Panamanian climate. After being personally selected by Master Blender, Billy, the spirit was transferred to the much cooler environment at The GlenAllachie Distillery in Scotland.

MacNair’s Exploration Rum Panama 7-year-old

Once expertly blended, the rum was transformed with secondary maturation in red wine, virgin oak and ex-Bourbon casks for over 2 years, then presented at 46% ABV, with no added colouring.

TASTE PROFILE: Mango, ginger, banana, toffee and orange zest.

MacNair’s Exploration Rum Panama 7-year-old Peated

Once expertly blended, the rum was elevated with over 2 years of secondary maturation in casks which previously contained Peated single malt distilled at GlenAllachie, then presented at 46% ABV, with no added colouring.

TASTE PROFILE: Plantains, coconut, cigar smoke, peaches and burnt sugar.

MacNair’s Exploration Rum Panama 15-year-old

Once expertly blended, the rum was transformed with a secondary maturation period of over 2 years in red wine, virgin oak and ex-Bourbon casks, then cut with Speyside spring water and presented at 46% ABV, with no added colouring.

TASTE PROFILE: Pears, almonds, plantains, mocha and treacle.

THE JAMAICA RANGE

Master Blender Billy Walker sourced high, low and medium ester spirit from Southern Jamaica’s Clarendon Distillery, an island renowned for producing some of the most flavourful rums in the world. The spirit was brought to The GlenAllachie Distillery to undergo a complex 4-step maturation in the cool climate of Scotland.

MacNair’s Exploration Rum Jamaica Unpeated

Beginning its maturation journey in a combination of red wine, Rye and virgin oak casks at 86% ABV, the rum was left to mature at each ester level for 30 months. The spirit was then reduced to 69% ABV and re-filled to a similar cohort of oak casks for secondary aging. By implementing this double maturation experience at relatively cool temperatures, Billy has crafted a complex and rich, yet delightfully fruity expression.

Bottled with integrity, with no added colouring or chill-filtration at 46% ABV.

TASTE PROFILE: Vanilla, golden syrup, banana chips, cinnamon and pineapple.

MacNair’s Exploration Rum Jamaica Peated

Initially filled to a mixture of American and French oak casks at 86% ABV, the rum was left to mature at each ester level for 30 months. The spirit was then reduced to 69% ABV and re-filled to casks which previously held peated spirit distilled at GlenAllachie to add a distinctive twist. Using his half-century of experience, Billy then expertly blended the spirit to craft 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% ABV, with no artificial colouring or chill-filtration.

TASTE PROFILE: Smoked plantains, cinnamon, Caribbean jerky, grapefruit and ginger.