Panama’s volcanic soil is the ideal growing environment for rum’s key ingredient: sugar cane. This was what drew GlenAllachie’s Master Blender to seek out the best rum the country has to offer.
Initially matured in American oak in the tropical Panamanian climate, the spirit was transferred to The GlenAllachie Distillery in Speyside. Once expertly blended, the rum underwent secondary maturation in casks, which previously contained peated whisky distilled at GlenAllachie.
Nose: A rich presence of plantains, apricots, coconut, and cigar smoke.
Palate: Layers of peaches, mango, and pineapple, with burnt sugar, mocha, and orange zest.
2400 bottles produced.