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I can imagine this being the favourite of many Jura aficionados, since it is also very fairly priced. Midpalate it turns somewhat bitter, but not over the top. It is also a bit zestly, from grapefruit. The taste is more of the same, but the smokiness is more outspoken. After a few minutes, I have some veritable Italian cappuccino in my glass. It has a lovely nose of roasted coffee beans, nuts, malt, apple crumble and pear cake. Or would that be the demand of the consumers? Anyway, no matter what the strength, this has a wonderful colour. Looks like Jura has been playing around with the strength during these past few years. There is even a bottling at 43% out there. The current version of the 21 Year Old is bottled at 46% ABV, but I got a sample from an older bottling, still at 40%. These all portray a woody character and high quality in contrast, all have more fruit & nutmeg- and none is as dry. The other most similar malts I could point to include the Balvenie 17 DoubleWood, the Glenlivet Nadurra, and the Glenfiddich 19. I don't mean it presents the lumberyard/sawdust I found in the Glengoyne 17yo, but more bark/nut/generally wood-derived notes. I would recommend this Jura to lovers of dry and woody malts, because I think it hits the right notes for that theme. The flavors are perhaps like a very dry version of the Glenmorangie Signet, which also has few fruit notes and more coffee-like character. The Diurach's Own 16 is closest, but this 21 is drier- with less honey and more wood. The sensations of this Jura are unlike those of the other 4 from their standard range. These combined impressions then just fade evenly.įinish: Drier oak re-emerges into the finish, tannic like 100% cocoa or nutmeg. The mouthfeel then thins as some brown sugar harmonizes the prominent drier wood notes- like the shells of nuts (walnut shell, almond shell). The woodiness crescendos into a syrupy impression of sour caramel. Breathing time brings a touch of orange peel. Malty but with an intriguing "edge": like molasses or dried figs. It’s a great dram with a sherry finish.Nose: Pleasantly light with wood notes, like fresh, fine-ground coffee. If you like that, be sure to try the Isle of Jura 21 Year Old as well.
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Add a bit of water to your glass and you’ll find more of those honey and cream flavors.įinish: More of the warm, maple syrup sweetness, plus a strong fruit presence and a bit of lingering spice. Light spice, including peppercorn, and some sweet maple syrup. Taste: Dark fruit – dates and raisins – plus some honey and cream. There’s also some vegetal grass, maple syrup and smooth oak.
Nose: Great fruit notes, particularly dried fruits and a strong berry presence. And, if it means anything, I’ve become quite a big fan. Isle of Jura 's average rating is 80/100 from 136 reviews and 433 ratings. Jura 16 recently won Gold Best in Class at the 2010 International Wine and Spirits Competition. 'Find the best price for Isle of Jura Scotch Whisky' Get prices.
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Now, if that’s not reason enough to travel, I don’t know what is.ĭespite there not being much on the little island, these guys know how to make some quality whisky.
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Visitors to the distillery are given one free dram every month at the Jura pub for the rest of their lives. If you get an opportunity to visit the distillery, don’t pass it up. – It’s the former home of George Orwell, and it’s apparently where he wrote 1984 – The island has just one road, one pub and of course the distillery (but, really, what more could you need?) – The island only contains about 200 people, but more than 5,000 deer And it’s known for handful of interesting facts. The Jura Distillery is found on the small island of Jura, between Islay and Campbeltown, off the south-western coast of Scotland.
And while the whisky itself is definitely interesting, I was perhaps even more fascinated by where this stuff comes from. It’s a great mixture of fruity and earthy notes with a distinct and deep nose. I recently had the opportunity to taste Isle of Jura 16 Year Old, and I quite liked it. Author Mack McConnell is a contributing writer for Cocktail Enthusiast.
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