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For much of its life, Jura Distillery produced malt whisky for one of the major blenders of the 20th century – Mackinlay. This mean that it had to conform to the company's requirements, which (at the time) were for a lighter, gentler spirit. As such, Jura produces whisky in very tall stills, that make softer and less smoky spirit than its Islay neighbours. Short ferments help balance the lightness with a bit of punchy power.
In the 1990s, the distillery began to introduce some peated spirit to vattings – a popular decision, as the standard range now possesses a peaty tang with a subtle oiliness. This bottling is an excellent example of the distillery's style, showcasing its unique qualities. An excellent alternative to Islay for peatheads.
Did you know?
The original spirit made on Jura wasn't whisky at all – but is thought to be a spirit distilled from local Rowan berries!
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Rather nutty at first, with toasted walnuts and hazelnuts coming through, followed by a waft of peat smoke, sea spray, charred oak and smoked malt.
A sweet arrival is carried by a medium body, bringing flavours of smoked plums and apricot, earthy peat, subtle leather and salted caramel.
Spices emerge on this medium length finish, with cinnamon, pepper and nutmeg joining a lingering toffee-sweetness and smoke.