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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.
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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. This product was added to our catalog on Friday 31 March, 2017.Correct me if I'm wrong, but I think this is the first Jura I've reviewed here. Gold medal at the Beverage Testing Institute 2012 Palate – Spice, honey, pine and peat aromas make a dramatic impact, the long years in oak casks have tempered and tamed this mystic spirit creating a long, lingering and tantalising aftertaste. Rich, sensual nuances of honey and marzipan. Nose – Firm and positive, yet forcibly mellow. Visit the island, meet the people, explore the past.Ĭolour – Deep intense mahogany with glittering sun rays Drawing on our finest older malts and spring-peated younger whiskies, Jura Superstition is a tribute to the people, the traditions and the mystical heritage that make Jura island life unique. From the prophecy of the one-eyed Campbell to an aversion to cutting peat before May, age-old island beliefs resonate to this day. The new distillery was opened on April 26th 1963 and employed a quarter of the male workforce. I therefore designed the stills to give spirit of a Highland character, and we ordered malt which was only lightly peated.” “It was our intention to produce a Highland-type malt differing from the typically peaty stuff last produced in 1900. I also had to play mother to the large number of incomers on an island without any policemen - some Saturday nights became quite interesting!”Įverything had to be designed in such a way that the new Jura malt could be produced.
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You could not afford to complicate things in so remote a location. Everything had to be simple and fall to hand.
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He said of his plans “My primary aim was to construct an economic distillery within the space available. They raised financial backing eventually, mostly from Scottish and Newcastle Breweries, to build the distillery.ĭelme’-Evans designed and built the new distillery on the site of the old ruined one. They were joined by farmer, distiller and architect Delme’ Evans. They thought about reopening the distillery to see if new people could be attracted to the island. In the 1950’s Robin Fletcher owner of Ardlussa Estate and Riley-Smith owner of Jura House and Ardfin Estate got together to see how they could solve a foreseeable jobs crisis on the island. It seemed as if whisky making on Jura had come to a permanent end. The roofs were later removed to avoid paying rates and the distillery became a ruin. In the early 1900’s the Fergusons seem to have been in dispute with the then Laird Colin Campbell and decided to quit the Jura distillery, dismantling and selling the machinery, which they had installed. It was leased to James Ferguson in 1875 and rebuilt in 1884 when it was producing 65,000 gallons per year. The distillery was let out to many people over the years. The whisky produced then was a characteristic peaty malt whisky – not at all like the present day product. Laird Archibald Campbell built the distillery in the early 1800’s near a cave where illegal distilling had been carried on possibly from the 1600’s. More information Isle of Jura Superstition 20 CL (Jura) Whisky