![]() So, not mind-blowing but not a complete disaster either. Short to medium with a general sour/bitterness. Makes me think of old tired casks (a similar experience to my last Bushmills Black Bush) the water helps this also, and time. It develops quite nicely actually and a hint of that creamy malt comes in.įinish: Slightly over 'tannined' if I can say that. This may sound odd but if you ever smell a bag of dry pearl barley, there's a taste of that in here. Taste: Nut paste, more fresh red fruits than dry like on the nose but some of the latter, salty peat. This is where the water helps a lot to tone this aspect down. There's also a faint but detectable alcohol nip, which could be from the younger juice that's most definitely in here. Unusual in that I've not come across this particular smell before. ![]() There's something sweet like marzipan and, along with the creamy note, an unusual nuttyness - like roasted hazelnuts or a ground nut paste made from them. A tangible sherry influence raisins, very dry figs. More earthy peat than coastal per se but there is some salt present also. Nose: A very heady creamy malt note that that carries a distinct peatyness. I've added a few drops of water to this 30 ml pour (qtr tsp) This is from a bottle about half full and been open around a month. Perhaps there's a good reason? We shall see. That aside, that whole area has fond memories for me and so it seems odd I've never been drawn towards their whisky. One of the Islands I remember visiting was Jura and a memory of seagulls stealing my fish and chips looms heavy still (the bugger!). This is my first encounter with any Jura which, when I think about it, is a bit surprising: As kids we had quite a few holidays on the west coast of Scotland and my Dad was a keen fisherman back then, so we used to spend lots of time on the coast or Island hopping. I've had some older Juras that I've quite liked, but I'm afraid I'm not a fan of this one. I remember tasting this many years ago at an SAQ and having the same experience. The nose is intriguing, while the palate is a confused jumble, with off-key sour notes. While the nose and palate have a similar profile, the complexity somehow just doesn't translate in the mouth. The medium-length finish is a bit spicy with some butterscotch and a touch of oak. Water improves it by adding a bit of spice and tart apple. The peat is there, but it's surrounded by too much caramel. Not as successful on the palate though - a decidedly sour element takes over. It's a nice weaving together of sour, sweet and slightly smoky. A drop of water gives it a vegetal note, not unlike a Springbank. On the nose we get a blast of dark honey, butterscotch, sour apple, raisin, a hint of ginger and a subtle wave of peat. This comes from a freshly opened mini I picked up at auction. Superstition is part of the core range, and is a mix of young heavily peated malt and older distillate, all matured in ex-Bourbon casks. It was purchased by Whyte & Mackay in 2007. ![]() Utilizing very tall stills, the goal was to create a softer single malt. It lay dormant for some time and was resurrected in the 1950s, at which time the house style moved away from a heavily peated spirit (much like nearby Islay). Originally licensed in 1831, the Isle of Jura distillery was leased to James Ferguson, who rebuilt it in 1875. Correct me if I'm wrong, but I think this is the first Jura I've reviewed here.
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