From this whiskey began the history of Jura, as evidenced by the name of the brand. "Jura Origin" - light and delicate scotch withwarm honey aftertaste. After the beginning of the use of peat, part of the smoky tape is used in the production of the Superstition brand launched in 2002, and Prophecy, 100% made from peat-smoked malt, first saw the light in 2009. Jura - whiskey, which began to be sold assingle malt in 1974, and the range of products of the enterprise since that time has been growing steadily. In 2014 Whyte & Mackay was sold to Emperador from the Philippines for 430 million pounds. In 1985, Invergordon Distillers acquired McKinley and both companies were merged into Whyte & Mackay. With the financial support of the blender from Leith, "Charles McKinley and the Company" was hired by renowned designer William Delme-Evans and a large and modern plant was built, expanded in 1978 to its current size. In 1963, two local landowners, Robin Fletcher and Tony Riley-Smith, decided to resume distillation - mainly as a means to stop further declines in the local population. The cost of maintaining a production on a remote island is always great, and the absence of a direct transport link with the mainland (until now all the ferries follow through Islay) also played a negative role.Įconomic feasibility stoppedproduction of whiskey on the island for long six decades. Owners, and failing to make local scotch popular in 1901, among many other distilleries, shut down the plant. The distillery wore several names: "Greighaus", "Small-Isle", Caol nan Eilean, Isle of Jura.
#ISLE OF JURA WHISKEY REVIEW LICENSE#
In 1810 the owner of the island Archibald Campbell received a license to produce this drink.
Preserved information that in the XVIII century, local residents made alcoholic beverages from mountain ash berries, and also used these bitter fruits to acidify a bunch of scotch.Īlong with the illegal production of whiskeyplace and legal, located in the only local village of Jura Craighaus. Then it is mixed with the usual or left in a pure form.Īlthough the large southern Hybrid island of Jura,located on the west coast of Scotland, just 60 miles from Glasgow, has always been sparsely populated, it has a significant past connected with the production of whiskey. Since the end of the 1990s, a shortened period of time has been produced here for a shortened whiskey.
In a bottled single malt scotch, the sherry component has a higher presence, adding the exquisite sweetness of dried fruit. Bourbon and sherryīlender Master of Whyte & Mackay RichardPaterson was a big supporter of barrels from under sherry, while the bulk of Jura-whiskey was kept in a tare from under bourbon. A relatively short fermentation period, not exceeding 54 h, gives the Jura whiskey a basic rigidity - this means that to fully open this tape, it takes time (or active containers). Obviously, the plant was not built solely to satisfy the thirst of the local population. Inside, distillery is classicaldistilleries of the 1960s - large rooms, a clean flow from the filtration tank, fermentation tanks from stainless steel, a capacious and very high (7.7 m) distiller with a capacity of 24,150 liters. In the sweetness of Origin and the smoke of the Superstition lies the spirit of the island, which passed into the whiskey, each drop of which is ready to reveal its secrets in a new way. Wild stony coast, which is furiously breaking the sea waves on one side and calmly cozy sandy coves on the other.
#ISLE OF JURA WHISKEY REVIEW FULL#
Jura - whiskey comes from a country full ofcontrasts. Until finally, "Jura", did not meet the requirements of the market. Nevertheless, production, resumed here in the 1960s with the support of the McKinley company, which sells blended scotch, was limited only to light grades. After all, he is buried in this valuable source of energy and taste. It was not necessary to be a prophet to guess aboutthat on the island of Jura sooner or later they will start making peat whiskey.
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