object(WP_Post)#2016 (75) {
["ID"]=>
int(4405)
["post_author"]=>
string(2) "10"
["post_date"]=>
string(19) "2021-07-20 14:26:44"
["post_date_gmt"]=>
string(19) "2021-07-20 13:26:44"
["post_content"]=>
string(1246) "MACNAIR'S 7 YEAR OLD PEATED EXPLORATION RU
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 expression 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 the GlenAllachie distillery.
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 or chill filtration.
COLOUR:
Sunset Gold
NOSE:
A rich presence of plantains, apricots, coconut and cigar smoke
TASTE:
Layers of peaches, mango and pineapple, with burnt sugar, mocha and orange zest
MACNAIR'S 7 YEAR OLD PEATED EXPLORATION RU
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 expression 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 the GlenAllachie distillery.
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 or chill filtration.
COLOUR:
Sunset Gold
NOSE:
A rich presence of plantains, apricots, coconut and cigar smoke
TASTE:
Layers of peaches, mango and pineapple, with burnt sugar, mocha and orange zest
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