About this SPIRIT
Isle of Jura Distillery
Laird Archibald Campbell built the Isle of Jura distillery in the early 1800’s near a cave where illegal distilling had been carried on possibly from the 1600’s. The whisky produced then was a characteristic peaty malt whisky – not at all like the present day product. The distillery was let out to many people over the years, among others to Ferguson familly in 1875. 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.
It seemed as if whisky making on Jura had come to a permanent end. After having been closed for about 40 years between 1914 and 1958, the distillery was completely rebuilt with the financial aid of the Scottish & Newcastle Breweries and using the services of the well known architect Delmé Evans who also built amongst others, the distillery of Glenallachie and Jura. He said of his plans: “It was our intention to produce a Highland-type malt differing from the typically peaty stuff last produced in 1900. I therefore designed the stills to give spirit of a Highland character, and we ordered malt which was only lightly peated.”
The new distillery of Isle of Jura was opened in 1963. From 2003 it is one of the key distilleries of Whyte and Mackay, formally Kyndal Spirits.
Isle of Jura
Were it not for its distillery it would be very easy to overlook Jura. The island sitting between Islay and the mainland is only 142 square miles in total with just 180 inhabitants. Craighouse on the east coast is home to the distillery. The village is also home to the island's only hotel, shop and church.
The Isle of Jura distillery is not - unsurprisingly the largest employer on the island and produces a range of excellent refreshing drams.
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Description
The inner Hebridean island of Jura lies to the north-east of Islay and takes its name from the Norse gaelic meaning deer island. Today there is a population of some 200 people and 2000 deer. Jura is the sole distillery on the island. This very fine and rare 35 year-old single malt exudes waves of yellow fruit aromas cut by a little menthol, peat-smoke and spice. Cigar boxes and leather Chesterfields come to mind. The palate is elegant with honeyed layers and teasing sweetness giving way to a little peat-soot dryness.
Berry Bros. & Rudd can trace its origins back to 1698 when the Widow Bourne founded her shop opposite St James’s Palace.Today, the present generation of Berrys and Rudds continue to manage the family-owned business from 3 St James’s Street. Matured for 35 years in a rich Sherry Hogshead, this whisky is not for the weak-willed or weedy! Chewy, spicy, earthy, dense and unctuous could describe the texture of this handsome old Malt Whisky. Dark chocolate digestives, roast duck with the best Hoisin sauce, notes of great Northern Rhone Syrah on the nose. Fabulously complex, decadent and fleshy on the palate with the merest lick of the most delicious peat-smoke escaping on the finish.
Robert Whitehead, BBR Spirits Specialist
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