Ok balance, medium body and a lightly oily feel.
Medium fade of peat, funk, cocoa and earthy malt. Smoked apricots toffee, nuts, spice, malty sweetness, cinnamon, apples and a light bit of earthy malt, copper and bitter cocoa. Smoked apricots toffee, dehydrated apples, dried cherries, nutmeg and a bit of earthy malt and a light floral nature.
I hope this new approach and style makes its way through their lineup and we start seeing more releases come out that fit along this profile and deliver an even stronger overall portfolio. To my tastes, this Jura 10 Years relaunch is a welcome change and brings a more balanced and inviting character that was missing from the original version. Crafted in unusually tall stills, matured in the fresh sea air and American white oak ex-bourbon barrels and finished in the finest aged Oloroso Sherry butts – it’s the perfect marriage of Highland and Island styles.” A whisky only Jura could make, born of our Island and still produced today in a bottle originally shaped to withstand the roughest of journeys from our home. This, on the other hand, is a different story. It carried this strong earthy cumin-like character from nose to finish which I found off-putting and obtrusive. I found it to be funky and weird but not in the good and interesting way. I reviewed the original Jura 10 a few years ago and didn’t much care for it. Food PairingsĬhocolate cupcakes, cheesecakes, ciambella, Tiramisù and chocolate salami.This is the latest, reconfigured recipe, of the Jura 10 Years. Indeed it pushes a lot on the smoky components, but honestly, it is fantastic, especially when you consider the very fair price at which it is sold. The salt is felt and breaks a density due to the concentration of the distillate: 16 years is not a short time, and the thickness is tactile on the tongue. The flavor is that of caramel and almonds that melt in chocolate.
It is creamy, ripe, velvety, and spicy on the palate but kicks with lashes of pepper. As soon as you smell it, it’s all wood and cedar, but then it opens, tickles you with a fruit dripping with honey, cinnamon, and nutmeg, and then comes the breath of sherry flor and salt. It is undoubtedly very built, the aromatic structure has a crazy volume and offers a lot, but it is baroque at extreme levels.
#ISLE OF JURA WHISKEY REVIEW FULL#
The bouquetĪ masterpiece, a rainbow of aromas that alternate creating a panettone full of incredible scents: butter, chocolate, coffee, candied fruit, custard. The result is a radical transformation of the malt distillate: first caramel, vanilla, tannins, and the fudge of American wood, and then add tones of dried fruit, medicines, raisins, and a thousand citrus and red fruit jams. But apart from Destiny and Prophecy, the other whiskeys are little or not peaty.Īfter distillation, the whisky ages for 14 years in American oak barrels and then does another two years of aging in barrels used to produce the oloroso sherry. All the whiskeys of the Jura distillery are produced using kilns fed with peat since there is not a lot of wood. How is produced?ĭouble distillation of a malt wort cooked with a peat fire that smokes the raw material only remotely. A jade and cocoa bull to be sacrificed to the gods. Quite the opposite is a stallion that rides in a sea of salt, pulp, cream, and chocolate, and it does like a true champion. This does not mean that it is not an elegant distillate. Change the bottle if you are looking for a herbaceous and subtle single malt. If you are looking for a full, creamy, and mature whisky, it’s perfect. The fruit oscillates between the nutty-oxidized tones of the Oloroso Sherry, the citrus fruits, and splendid notes of raisins, with the spices that frame the aromatic picture with an elegance that is nothing short of fabulous. On the contrary, it tends towards softness. The 16-year-old Jura Diurachs Own single malt whisky is a powerful, caramelized, and sumptuous distillate, full of spicy and rich suggestions, but all in all, the pure elegance of malt manages to emerge from a sea of perfumes.
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