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Isle of Jura

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10 years old

43 %    

The Isle of Jura Distillery Co, Ltd


16 years old

40 %      

The Isle of Jura Distillery Co, Ltd


21 years old

40 %        

The Isle of Jura Distillery Co, Ltd


26 years old

Last bottle and empty
Limited Edition
1800 numbered  ottles
Isle of Jura Distillery Company Limited


10 years old

63,9 %                        
Cask Strenght
Distilled April 1983
Bottled November 1993
No Additives
No Chill Filtration
No Colouring
Wm. Cadenhead, 32 Unionstreet,


19 years old

43 %           
Distilled 22.10.75
Bottled 8.95
Cask no. 2768-70
360 bottles 35 cl
Signatory Vintage
Scotch Whisky Co, Ltd, Edinburgh


20 years old

43 %            
Distilled 22.10.75
Bottled 2.96
Cask no. 2774
220 bottles
Van Wees, Holland


13 years old

43 %            
Distilled 12/10/88
Bottled 19/9/2002
Cask no. 1649
Genummerde flessen
The Ultimate Whisky Company, N.L.


5 years old

60,0 %  

Distilled: 1999
Bottled: 2004
Cask Strenght Cask No. 19
Special Limited Edition
Isle of Jura Distillery Company Limited,
Isle of Jura


Geen leeftijd vermelding

45 %       
The Isle of Jura Distillery Co, Ltd,
Craighouse, Isle of Jura


17 years old

56,6 %  

Date Distilled Sep 88
Date Bottled Feb 06
Society Cask code 31.14
Outturn 223 Bottles
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh
'Barns and brine'


7 years old  

58 %                                        
The Isle of Jura Single Malt Whisky
The Only Single Malt Scotch Whisky
from The Isle of Jura
Distilled 27/1/99
Isle of Jura Distillery Company Limited,
Isle of Jura

ISLE  OF  JURA      

15 years old  

45 %         
The Unique Malt Whisky from the Island
of Jura's only distillery
Distilled 1990
Bottling date: 2 Juni 2005
Numbered Bottles
Isle of Jura Distillery Company Limited,
Isle of Jura


1 9 9 2

15 years old     

43 %   

Islands Single Malt Scotch Whisky
Distillation Date: March 1992
Cask Type: Refill Sherry Hogshead
Bottling Date: May 2007
Proprietors: Isle of Jura Distillery Co, Ltd
Specially selected, produced and bottled by
Gordon & Macphail, Elgin


43 %                                                          
Isle of Jura Distillery Co, Ltd,
Craighouse, Isle of Jura


19 years old   

59.98 %

The Only Single Malt Scotch Whisky
From The Isle of Jura
Distilled 1st Nov. 1988
from Gonzalez Byass, Spain
Cask No: 1796
Second Edition 1st May 2007
586 numbered bottles
Isle of Jura Distillery, Craighouse, Isle of Jura, Argyll


Aged  21 years  

53.4 %  

Society Single Cask No. 31.20
Distilled Sept. 1988
Cask Type: Ref Bourbon Hogshead
Outturn 256 bottles
The Scotch Malt Whisky Society
The Vaults, Leith, Edinburgh
"Cornish pastie and plaster - board"


Aged  18 years  


The Isle of Jura Distillery, Craighouse, isle of Jura



46 %

Isle of Jura Distillery, Craighouse, Isle of Jura



1 9 9 9   

55 %
Date Distilled  27/01/99
Phenol  30 p

From The Isle of Jura
Jura Distiller: Willie Cochrane
The Isle of Jura Distillery, Craighouse, Isle of Jura.



1 9 9 5   

56.5 %
Date Distilled  14/11/95
From The Isle of Jura
Jura Distiller: Willie Cochrane
The Isle of Jura Distillery, Craighouse, Isle of Jura



1 9 9 3   

54 %  
Date Distilled  21/01/93
From The Isle of Jura
Jura Distiller: Willie Cochrane
The Isle of Jura Distillery, Craighouse, Isle of Jura    


Aged  30 years  

40 %   

1200 Bottles
The Isle of Jura Single Malt Whisky
The Only Single Malt Scotch Whisky
from the Island of Jura
The Isle of Jura Distillery, Craighouse,  Isle of Jura


15 years old  

46 %    

B E IN N  A'  C H A O L A I S

Single Malt Scotch Whisky
from The Isle of Jura
Rare & Limited Edition  2009
One of 1366 Bottles
Non - Chill - Filtered
Distilled, Aged and Bottled in Scotland
The Isle of Jura Distillery,
Craighouse, Isle of Jura


15 year old  

46 %     

B E  I N N    A N   O I R

Single Malt Scotch Whisky
from The Isle of Jura
Rare and Limited Edition 2009
One of 1366 Bottles
Non - Chill - Filtering
Distilled, Aged and Bottled in Scotland
The Isle of Jura Distillery,
Craighouse, Isle of Jura

JURA     15 year old  46 %     

B E I N N   S H I A N T A I D H

Single Malt Whisky
from The Isle of Jura
Rare and Limited Edition 2009
One of 1366 Bottles
Non - Chill - Filtering
Distilled, Aged and Bottled in Scotland
The Isle of Jura Distillery,
Craighouse, Isle of Jura


Age  22 years  

55.9 %    

Distilled April 1988
Cask Type: Refill Butt / ex sherry
1 of 242 Bottles
Society Single Cask No: 31.21
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh
Ploughman's Lunch


Aged  12 years  

46 %                                                                                                                                                              


Single Malt Scotch Whisky                                                                                                                                                                 

Fruity & Spicy with Hints of                                                                                                                                              

Cinnamon and Citrus                                                                                                                                                                        

The Isle of Jura Distillery,                                                                                                                                                            

Craighouse, Isle of Jura


42 %

Single malt Scotch Whisky
Distilled, Aged and Bottled in Scotland
Jura Distillery, Craighouse, Isle of Jura.


46 %
1 9 8 9
Matured in a Bourbon Barrel                            
Island Single Malt
Distilled: 17/12/89
Matured in a Bourbon Barrel
Cask no: 30713  
Bottle: 15/08/13
240 Numbered Bottles
Natural Colour
Non Chill Filtered
Selected by The Ultimate Whisky Company.NL


46 %
1 9 8 9
Matured in a Bourbon Barrel                            
Island Single Malt
Distilled: 17/12/89
Matured in a Bourbon Barrel
Cask no: 30713  
Bottle: 15/08/13
240 Numbered Bottles
Natural Colour
Non Chill Filtered
Selected by The Ultimate Whisky Company.NL

VINTAGE  1 9 8 9

23 years old  

46 %                         
Island Single Malt
Distilled: 17/12/89
Matured in a Bourbon Barrel
Cask no: 30746
Bottled: 06/11/13
233 Numbered Bottles
Natural Colour
Non Chillfiltered
Selected by The Ultimate Whisky Company.NL


24 years

53.4 %                   
Date distilled:  27th September 1988
Cask type: Refill Hogshead ex Bourbon
Society cask no: CODE 31.25
Outturn: One of only 255 bottles
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh
Banquet for "The Wicker Man"



25 years  

52 %                                 
Society Single Cask: Code 31.28
Distilled 27th  September 1988
Cask Type; Refill Hogshead / ex Bourbon
Outturn: One of Only 250 Bottles
The Scotch Malt Whisky Society
The Vaults, Leith, Edinburgh
Going nuts in a rugby club changing room


Aged  25  years  

52.2 %                           
Date Distilled 19TH April 1989
Cask Type: Refill Hogshead / ex Bourbon
Outturn: One of only 148 Bottles
Society Single Cask No: 31.29
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh
Summer palette of bright colours


Aged 26 years   

55,8 %                                         
Distilled: 19th  April 1989
Cask Type: Refill Hogshead / ex Bourbon
Outturn; One of Only 234 Bottles
Society Single Cask: CODE: 31. 31
The Scotch Malt Whisky Society,
The Vaults, Leith, Edinburgh
A couple of classic icons

The Western Islands

Craighouse, Jura, Argyll. Licentiehouder: Charles Mackinlay & Co, Ltd. Eigendom van The Onvergordon Distillers Ltd.

Isle of Jura werd gesticht door de landeigenaar Archibald Campbell en James Ferguson. Campbell was eigenaar van de gebouwen, Ferguson van de machinerie.

Vóór 1810 werd er al gedistilleerd op deze plek door David Simpson die ook twee distilleerderijen bezat op Islay, Bowmore en Bridgend.
In 1831 was William Abercrombie de licentienemer.

In 1832 werd Archibald Fletcher licentiehouder en de Small Isles distilleerderij, zoals Isle of Jura toen werd genoemd zou twintig jaar in familie bezit blijven.
In 1839 gaven de Fletchers de licentie op, de voorraad whisky in de lagerpakhuizen was toen slechts 5450 liter.
In 1852 waren J. en A. Gardner of Gardinner eigenaars maar kwamen bijna onmiddelijk in problemen, de Gardners verlieten Jura met achterlaten van hun machinerie.
Colin Campbell had de keus tussen een nieuwe licentiehouder vinden, of de machinerie te verkopen als schroot voor€ 400.

Dit probleem werd opgelost toen hij werd benaderd door Norman Buchanan te Glasgow in April 1853.
In datzelfde jaar nam Buchanan ook Caol Ila over op Islay.
Maar tien jaar later raakte Buchanan ook in moeilijkheden en in 1867 werd J. & K Orr de eigenaar tot 1872.

In 1876 nam James Ferguson and Sons te Glasgow Isle of Jura over.
In 1884 stelde de nieuwe landeigenaar James Campbell, die zijn vader Richard was opgevolgd, een nieuwe huurovereenkomst op die de licentienemer verplichtte de kwaliteit van de distilleerderij aanzienlijk te verbeteren, een nieuwe pier aan te leggen, kompleet met wachtlokaal.
Ferguson installeerde vier Wash backs van elk 59000 liter, een Wash still van 31000 liter en twee Spirit stills van 10.670- en 5450 liter.
De kapaciteit bedroeg toen 817.200 liter spirit per jaar.

In 1901 stierf James Campbell en werd opgevolgd door zijn zoon Colin en verlieten de Ferguson's Jura met medenemen van alle machinerie van de distilleerderij.
Oorzaak was een verschil van mening met de Campbell's over de reparatie aan de pier waarvan Campbell wilde dat Ferguson deze zou betalen, wat de laatste weigerde.
De Ferguson's bleven hun huur betalen tot in 1918, toen de huurovereenkomst afliep.

Pier, wegen en andere zaken kwamen na het aflopen van de huurovereenkomst in handen van de Campbell's.
Het verschil van mening over de reparatie van de pier kwam in 1920 voor het gerecht, en toen ontdekte Campbell dat Ferguson Senior was overleden en zijn zoon kort erna.
De laatste whisky had het eiland in 1913 verlaten.

Campbell liet de daken van de distilleerderij verwijderen om geen belasting op het gebouwencomplex te moeten betalen.

In December 1920 kregen de erven van de Ferguson's nog een rekening van Campbell voor het op diepte brengen van het water naast de pier, over de uitslag van deze zaak zijn gegevens niet bekend.

In 1960, toen George Orwell op het eiland woonde was Jura een eiland geworden met als inwoners eigenlijk alleen maar dieren, vooral herten.
Werk was er niet en mogelijkheden daarvoor ook niet, dus trokken jonge mensen naar het vaste land en Jura verpauperde.

Orwell's landheer Robin Fletcher, samen met Mr. Riley-Smith van Jura Estate, wilden hier wat aan doen en besloten de distilleerderij te herbouwen.
Zij vroegen Delmé-Evans, die Tullibardine in 1947-1948 had gebouwd om een ontwerp te maken en lieten hem geheel vrij met de invulling van het ontwerp.

Delmé- Evans besloot een ouderwetse boerderij-distilleerderij te bouwen, klein van opzet, vanwege de kleine oppervlakte aan grond, en eenvoudig van opzet, vanwege de afgelegen plek op een eiland.
De whisky moest van het Highland type worden, om zich af te zetten tegen de zwaar turfge-rookte whiskies van Islay.

De oude gebouwen, behalve het huis van de manager en de vatenmakerij werden door een 230 man sterke geimporteerde werkploeg afgebroken.
Dank zij de inspanningen van Robin Fletcher was Jura sinds 1960 aangesloten op het elec-triciteitsnet door middel van een kabel van Kiells aan de kust van Argyll naar Jura.

Ook had hij gezorgd voor financiële hulp door zich te verzekeren van de medewerking van Scottish & Newcastle Breweries, die via hun dochteronderneming Waverley Group voor 72 % in het aandelenkapitaal deelnamen.
Isle of Jura zou 1,4 liter spirit per jaar moeten kunnen produceren met zijn twee ketels.
Het weer was een factor van betekenis, omdat alles per schip moest worden aangevoerd.
De bouw duurde drie jaar.

26 April 1963 wordt Isle of Jura geopend door Lord Polwarth van de Scottish Council.
Het water komt van Loch a'Bhaile Mhargaidh.

Toen is 1975 Delmé - Evans terugtrad, liet hij een bloeiende distilleerderij achter en was de onderneming gezond genoeg om een programma van expansie te beginnen, ook werden twee ketels toegevoegd.

In 1985 werd Isle of Jura verkocht aan The Invergordon Distillers Ltd, die op hun beurt in 1993 werden opgekocht door Whyte & Mackay Ltd.

De Mash tun is 4,75 ton.
De zes Wash backs hebben een inhoud van elk 43.000 liter.
De twee Wash stills zijn groot 24.500 liter, de twee Spirit stills zijn elk 15.500 liter en de ketels worden met stoom verhit.
De produktiecapaciteit is 2,5 miljoen liter spirit par jaar. Distilleerderij manager is (2003) Michael Heads.
Sinds 1999 wordt in Januari elk jaar whisky geproduceerd van geturfrookte mout.

In Februari 2003 is de Isle of Jura Superstition uitgebracht, een malt gekomponeerd door Richard Paterson, Master Blender van nu Kyndall International, vroeger Whyte & Mackay geheten, van oude voorraden en de nieuwe jonge, geturfrookte malt.

Vanwege het laatste, zonder leeftijd vermelding.

De distilleerderij kat heet Meg. (2003).

October 2001
Kyndall International neemt het Schotse deel van J B B Greater Europe over van Fortune Brands, eigenaar van wat eerder Whyte & Mackay en Invergordon was.
Het betreft vijf malt distilleerderijen: Dalmore, (Old) Fettercairn, Isle of Jura, Tam-navulin en Tullibardine en de Grain distilleerderij Invergordon.

Manager van Kyndall International wordt Brian Magson.
Vijftien maanden later verlaat Brian Magson Kyndall International,
Dit als gevolg van een meningsverschil met de Duitse West L B bank, de financier van Kyndall International.
De omzet in het eerste jaar na de aankoop was € 157.2 miljoen, de winst E 20.6 miljoen. Er werden 9,3 miljoen dozen whisky verkocht.
Kyndall International heeft 750 medewerkers.

Archibald Campbell founds
a distillery named Small Isles Distillery
William Abercombie obtains the
first licence for Isle of Jura Distillery
The licence is taken over by
Archibald Fletcher
Richard Campbell leases the distillery
to Norman Buchanan from Glasgow
Buchanan files for bankruptcy and
J. S K, Orr take over the distillery
The licence is transferred to James
Ferguson & Sons
The distillery closes due to a dispute between
Ferguson and the land-owner Colin Campbell.
Ferguson dismantles the distilling equipment
Campbell removes the roofs of the buildings
to avoid tax
Charles Mackinlay & Co, embarks on reconstruction
and extension of the distillery.
The famous architect William Delmé-Evans is called 'in.
Newly formed Scottish & Newcastle Breweries acquires
Charles Mackinlay & Co.
Scottish & Newcastle forms Mackinlay-McPherson
for the operation of Isle of Jura
The first distilling after reconstruction takes place
and Isle of Jura Distillery Co Ltd is founded
The first single malt by the new owners is
Stills are doubled from two to four
Invergordon Distillers acquires
Charles Mackinlay & Co,
Isle of Jura and Glenallachie
from Scottish & Newcastle Breweries
Whyte & Mackay (Fortune Brands)
buys Invergordon Distillers
Whyte & Mackay changes name to
J B B (Greater Europe)
The management of J B B (Greater Europe)
buys out the company from the owners
Fortune Brands and change the name to Kyndal.
A new visitor centre opens in May
Superstition is released
Kyndal reverts back to its old name,
Whyte & Mackay
Isle of Jura 1984, 19 years old is launched
5 years cask strenght and 30 years cask
strenght are released in limited numbers
A 40 year old is released
United Spirits buys Whyte & Mackay
Delme Evans 18 year is released
An 8 year old heyavily peated released
Elements Series is released with four
different Vintages
The peated Prophecy and three Vintages
are released:
Paps of Jura
Elixer 12 year old is released
Camas an Staca, 1977 Juar,
Turas Mara released
Whyte & Mackay is sold to Imperador Inc
The 22 year One for The Road is released
The Limited One and All is released
A new core range launched: 10, 12, 18,
and Journey and Seven Wood
New dury free range launched
Capacity: 2.400.000 Ltrs
Output: 2.300.000 Ltrs

To the north of Islay, just off Scotland's west coast, lies Jura. The Hebridean island that fewer than 200 people call home. It's an island steeped in myth and history, and it's here in splendid isolation that Scotland's finest malt whisky is produced, using methods which have remained unchanged for centuries.

The Isle of Jura Superstition is an inspired union of two distinct styles of Isle of Jura single malt, both classics of their kind. One is rich and strong, with a heavily peated style; the other is lighter and more delicate, a combination of premium ages. The result is a sensational malt whisky experience. It's unsurprising therefore, that when the men of Jura Distillery were looking to name this unique single malt, they looked to the earth itself. For it's to the soil that their ancestors owed life - Peat gave them fire, and thus light, warmth and fuel for cooking.

It was in peat that for hundreds of years the Clansmen of the Islands were buried and in peat that their Neolithic forebearers erected standing stone circles. Even today islanders remain superstitions of its properties and believe it unlucky to cut peat in April as opposed to May.

To symbolise this life - giving force and the superstitions surrounding it, our whisky bears the Hallmark of the Ankh cross. The Ankh cross is deemed to conduct the divine power of immortality - anuone close by is believed to absorb its positive energy.
Just as peat sustains island life, so the cross sustains eternale life. So when you detect subtle hints of peat in Isle of Jura Superstition, remember it's an elixir of life, The Stuff of Legend.

Juli 2009
Nadat in 2008 vier nieuwe expressies van Isle of Jura zijn uitgebracht, waaronder een zwaar
geturfrookte - en één gelagerd in ex - manzanilla vaten komen er nu, Juli 2009 drie 15 jaar
oude whiskies uit genoemd naar de drie 'Paps' van Jura:

Mountain of the Sound, Beinn A'Chaolais , nagerijpt in Cabernet Sauvignon vaten
Mountain of Gold, Beinn an Oir, nagerijpt in Pinot Noir vaten
The Sagred Mountain, Beinn Shiantaidh, nagerijpt in Barolo vaten

Elke expressie tekt 1366 flessen, het alcohol percentage is 46 %

Ondertekent door Willie Cochrane, Manager van Isle of Jura

Richard Paterson maakt bekent dat aan het eind van 2009 een expressie komt in de geest van de Superstition,

zwaarder turfgerookt en gelagerd in Limousin- en ex - Matusalem oloroso -

Voor 2010 staan meer 'Limited Editions' geplant, en de 21 jaar oude Isle of Jura wordt opnieuw uitgebracht

Nestled off the west coast of Scotland, the Isle of Jura is a place rich in legend
yet shrouded in mystery. A place where good fortune holds a bewitching grip
over the islanders, and the three highly distinctive Paps of Jura cast a long and
foreboding shadow over the landscape. A magical haven where a sense of
solitude is all - pervading: one road, one distillery, one community. There is no
whisky and no island quite like Jura. It truly is in a world of its own.

The Diurachs.
Liue a life less ordinary Become a Diurach
Diurachs is the Gaelic word for the people of Jura. Less than 200 strongbut united
by their love for the island and its whisky. One taste of our precious malt and we
suspect you might feel the same. Become an honorary Diurach and eventually
all the secrets of the island will be revealed. There can be no greater enticement.
Your first step on an unforgettable jouney is to visit

2 0 0 0  Years  of  the  Jura Distillery
October 2010
2 0 0 0  Anniversary  Commemorative Bottling  Limited Edition  Aged 2 1  years

Isle of Jura First opened in 1810, however the distillery as we all know today, was
rebuilt in 1963 by two local estate owners Robin Fletcher and Riley - Smith along
with distillery architect William Delme - Evans , also known from Tullibardine,
Glenallachie and  advised Macduff distillery, bringing new live and hope to the

The unique Vintage  1 9 6 3  Oloroso sherry casks from Gonzalez Byass have done
their bit to create a rich and full - bodied masterpiece.

Willie Tait Brand Ambassador for the Jura Single Malt Whisky

Willie Cochrane Master Distiller Jura Distillery.

Nosing & Tasting

VINTAGE   1 9 9 9                                    
A beautifully handcrafted and heavily peated malt. But the joy here is that the bonfire
smoke is tempered by the soft vanilla and floral notes of the Bourbon wood. It's a
stunning combination of peat smoke, pine wood and lemon grass.

VINTAGE  1 9 9 5:

The first taste ushers forth light, seductive and warming flavours. It's an enticing
spectrum of creamy toffee, citrus and vanilla layers. Ripe pear, crushed apples
and a hint of spicy cinnamon provide the perfect aftertaste.

VINTAGE  1 9 9 3:
This malt is, without question, a sensual delight. It will excite, surprise and satisfy
your taste buds with its subtle array of flavours: rich citrus marmalade, crushed
almonds, spicy ginger and roasted coffee. It's warm, deeply mature and inviting.
Pure luxery in a glass.

Our story begins in the early 1700's when the Campbells of Jura evieted a wise
old seer blessed with the gift of the third eye - the ability to foresee the future.
Bristling with resentment, she prophesised that when the last Campbell left the
island he would be one - eyed and his belongings would be carried in a cart
drawn by a white horse.

Over time the story became legend, the legend became myth and the prophecy
drifted from memory.

Until 1938, when Charles Campbell, blind in ine eye from the Great War, fell on
hard times. It was cold, unforgiving morning when he made his way to the old
pier for the last time, travelling on a cart drawn by a single white horse.

The seer;s prophecy had come to pass.

"That day, the sound of the cart on the track could be heard for miles"Allan Mac-
Donal - witness to a legend.

Meticulously crafted from a selection of the finest and rarest aged Jura single malt
whiskies, Prophecy is a profoundly peated spirit. Peat Smoke, fresh cinnamon and
spicy sea spray lead the first assault. Finally the tarry bonfire notes slowly give
way to hints of soft liquorice and nutmeg.

Bottled in a traditional style without chill filtration to preserve the true character and
deliver an authentic taste of 1938 . As such you may detect a gentle haze. This is
perfectly natural and does not effect the essence of the spirit.

-    PAPS  -


Dominating the Jura skyline from almost every conceivable direction are the three
highly  distinctive Paps of Jura.

This trio of steep - sided  quartzite mountains rise out of the south western half of
the island to a height of 785 m (2.576 ft) and give the island its onforgettable profile.

They are so named because of their similarity to female breasts. Rather considerately,

the summits of these dark, rounded forms are invariably covered in
mist , protecting one might say, Mother Nature's dignity.

Jura is an island rich with tales and legends, and unsurprisingly, stories abound
about the Paps. There are a few that occupy that uneasy land between myth and
reality and provoke many a dram - fuelled discussion.

On any given night, you' ll still hear the locals talk of Cailleach a'Bheinn Mhor, the
Witch of Jura, who apparently responsible for the deep glacial scar that runs down
the side of Beinn a' Chaolais. You may even be told that the Paps are, in fact, the burial

chambers of giant Norse warriors, a claim often vehemently countered by a handful that

believe they were rocks thrown from Ireland by the great Finn McCool.

So many remarkable stories from a remarkable island. And best accompanied by a remarkable whisky.

It 's the one thing we can assure you is real.

October 2012

A 30 years old single malt whisky has                                                                                                                                                

added to the range of Isle of Jura:                                                                                                                                                

Standing Stone, is in Gaelic  "Camas                                                                                                                                                           

an Staca "and the largest of the                                                                                                                                                          

8 standing stones on Jura.
Matured is an American white Oak                                                                                                                                                                

cask and finished 3 years in a oloroso                                                                                                                                                                                                          

sherry butt from Gonzalez  Byass


A 40 years old is released

United Spirits buys Whyte & Mackay
The Delmé - Evans, 18 years old is released
A 8 years old heavily peated is released

4 different expressions are released,  
The Elements

Prophecy, a peated version is released
3 Vintages are released, Paps of Jura


3 Boutique Barrels are released
The Anniversary 21 year old is released
The Elixer ie released,  12 year old


Camas an Staca, 1977 Juar and
Turas Mara are released

Uncover the truth with Jura 1984 Vintage
In the late 1940s, George Orwell retreated to Jura in search of solitude, arriving with only a typewriter, a motorcycle and a few basic provisions. In Nineteen Eighty-Four, the era-defining novel penned during his stay, we soon discover that nothing is what it seems.

In the late 1940s, George Orwell retreated to Jura in search of solitude, arriving with only a typewriter, a motorcycle and a few basic provisions. In Nineteen Eighty-Four, the era-defining novel penned during his stay, we soon discover that nothing is what it seems.       
In anticipation of the big reveal, we redacted our website and social media in true totalitarian style and released a few censored snippets about the launch to come.

Then on November 13th, we lured a lucky few into our very own dystopian nightmare complete with harsh, oppressive décor, propaganda posters and a small army of Ministry officials to keep comrades in check. Fortunately, the Jura-led resistance proved too strong in the end and guests were liberated into a palatial whisky lover's paradise and encouraged to enjoy a well-deserved dram of our limited edition single malt.

The truth is, with only 1,984 individually numbered bottles released, its intense and completely uncensored flavour is a privilege reserved for only the bravest revolutionaries. Visit to buy an extraordinary bottle of the rare and richly aromatic Jura 1984 Vintage - just make sure Big Brother isn't watching before you enjoy a dram.

The wholesale revamp of Jura’s single malt range is just the latest chapter in the fragmented history of this island distillery. Has Jura found its place on the whisky map at last? Richard Woodard reports.

The history of Scotch whisky on the Hebridean island of Jura is littered with landmark dates: the opening of the original (legal) distillery at Craighouse in 1810; its closure almost a century later, followed by dereliction and ruin; reconstruction in the early 1960s, with spirit running from Jura’s stills again in 1963.

But, according to Daryl Haldane, head of whisky experience at Jura’s current owner, Whyte and Mackay, March 2018 is as important as any of the dates that have gone before.
Last month saw the unveiling of a wholly new Jura: a five-strong core range of single malts, comprising three age-stated whiskies and two NAS malts, unified by a taste profile that aims to combine Highland and Island styles – soft, fruity, with a hint of peat.

It seems a brave move when you consider that Jura was the fourth fastest-growing single malt in sales terms last year. After all, if it ain’t broke…
‘What we realised was that we needed to do something else,’ says Haldane. ‘There was a bit of confusion about what Jura was. It became quite difficult to define our house style at Jura.’
A fragmented history all too easily creates a fractured identity. The ‘old’ Jura was known variously as Small Isles, Craighouse and Caol nan Eilean before settling on the name it has today.
It produced a heavily peated spirit more in line with its Islay neighbours, from its illicit beginnings in the late 18th century through the visit of Alfred Barnard 100 years later, until its closure in the wake of the late Victorian whisky slump.

Post-1910, Jura wasn’t merely mothballed; the roofs of the buildings were removed in 1920, reputedly to avoid having to pay tax. By the time that local landowners Robin Fletcher and Tony Riley-Smith set about resurrecting the distillery 40 years later, there wasn’t much to work with.

This was not some misty-eyed, romantic single malt revival, but a practical scheme to tackle the depopulation of the island. When Barnard visited Jura in the mid-1880s, the population was almost 1,000 (and had been even higher); by the end of the 1950s, it was 150. ‘The community is something that’s essential – it’s a crucial part of the Jura story,’ says Haldane. ‘Over the years, depopulation had been felt quite drastically.’
The whisky world had changed during Jura’s half-century of stagnation. The plans of Fletcher and Riley-Smith depended on the support of the blenders – in this case, Leith-based Charles Mackinlay & Co, absorbed shortly afterwards by Scottish & Newcastle Breweries.

That meant no return to the peated spirit and relatively small stills of Barnard’s day, but instead some of the tallest and largest pots in the business, designed to create the light spirit demanded by the consumer tastes of the day.

Jura made its debut as a distillery-bottled single malt in 1974, but it would be more than another 20 years before it began making peated spirit again – initially for the lightly smoky Superstition, and then the more overtly peaty Prophecy.

Fragmented history, fractured identity: which was the real Jura? The heavily peated malt that can trace its history back to the Small Isles era, or the nutty, sometimes mineralic, light spirit of the distillery’s revival? The answer in 2018, it seems, is a bit of both.

New line-up: Jura’s core range includes three age-stated and two NAS single malts

For distillery manager Graham Logan, the essence of Jura is the combination of tall stills and American oak, ex-Bourbon casks. ‘The main thing [about the stills] is that they’re 25ft tall,’ he says. ‘There’s lots and lots of copper, lots of reflux. It’s a light, floral, fruity new make spirit. We’ve got a very pure water supply [Market Loch], and a balanced system creates consistency in the final spirit.
‘What helps us is a nice, even maturation in our warehouses. While you were all having the snow and ice the other week, we had rain. In the winter, the average temperature is 6C; in the summer, it’s 10C. That’s some of the things that define Jura for me.’

‘There’s a lovely vibrancy about the spirit style,’ adds Gregg Glass, blender and whisky maker at Whyte and Mackay. ‘It’s quite hard to define, but as a whisky maker, it’s great when you pair it with a suitable cask.
‘You should be picking up some lovely, zesty fruitiness. Our [new] signature, subtle smoky element at the end is more of a clean smoky character, rather than a dirty peat that you might get from an Islay whisky.’
This is peatiness, as Haldane puts it, used as ‘the salt and pepper at the end of cooking’, an analogy echoed by Glass. ‘There’s this misconception that all of a sudden we’re all about peat,’ he says. ‘Not at all. Like you say, it’s a seasoning. It’s like this craze of chocolate with chilli – but if you’re able to taste the chilli, someone’s done a bad job.

‘It’s all about accentuating the distillery character. This is not a peated whisky. It’s peated whisky, but it’s not a peated whisky. It should be a gentle whisper in the background.’
Glass has worked on the Jura revamp alongside Whyte and Mackay master blender Richard Paterson for the past 18 months, since he joined the company from Compass Box, but the rethink has been ongoing for much longer than that.

This is epitomised by Jura Seven Wood, one of two NAS single malts in the new range alongside Jura Journey.
‘My first question when I joined the company was: why Seven Wood?’ says Glass. ‘Whisky making and distillation, I would say, is an iterative process. It can develop and morph over time, particularly for the Seven Wood. That particular project has been almost a decade in the making.’

It all sounds very Richard Paterson: seven different wood types, including American white oak – Jura’s ‘perfect natural partner,’ says Glass – and six types of French oak used for finishing. Six?
‘French oak is more about areas, rather than the type of oak,’ explains Glass. ‘The eastern forests – Vosges, for example – have a tighter grain, whereas Limousin has a wider grain and provides a different character.’
Seven Wood uses oak from the Vosges, Jupilles, Les Bertranges, Allier, Tronçais and Limousin forests, of which Glass picks out Vosges (‘almost milk chocolate characteristics’) and Bertranges (‘tropical fruit’) as key.

‘What I’m getting at is that seven woods might sound really strange – why that number? – but there is actually a lot of thought and liquid development that’s gone into making the product,’ says Glass.
Seven Wood: The new NAS malt uses six types of French oak from different forests

This sums up the Jura rethink as a whole: the creation of a coherent house style, still recognisably Jura in the mineral-edged, cereal-accented nutty dryness of Jura Journey, and the overlaying of different cask influences to create diversity and to loosen the spirit’s tightly-bound nature when young.

Thus ex-oloroso Sherry casks bring out an almost bitter, darkly fruity, chocolatey character in the 12-year-old, and red wine casks (‘top-notch Pauillac, although I can’t say where they’re from exactly,’ says Glass) create a triptych of smoke, sweetness and spice in the 18-year-old. All the time, first-fill ex-Bourbon casks underpin everything.

‘We’re focused on first-fill ex-Bourbon very heavily,’ says Glass. ‘There is some refill, but we’re very careful about that balance.’
Logan interjects. ‘We’re an island, we have two ferries and it can be quite hard to get new casks in the winter – so sometimes we have to use refill!’
Jura has sometimes been accused of being a single malt out of sync with its surroundings, as if its blender-influenced 1960s revival created a spirit looking outwards at the demands of the wider world, rather than remaining true to its own Hebridean roots.

If the revamp of Jura is partly an attempt to overturn that perception, it also recognises that it cannot ignore the past 55 years of its history, or the realities of what the distillery is equipped to produce.
After more than 200 years, has Jura finally found its true identity within the wider whisky world? Only time and the reaction of single malt drinkers will be able to answer that question.

It might be reasonably assumed that Jura would make a peaty whisky. After all, the island is smothered in the stuff. It was however built in the 1960s with backing from a major blender, Mackinlay’s, and at that time light whisky was what was needed. Jura, therefore, conformed to the requirements of the market.

Inside, Jura is a classic 1960s distillery – large rooms, a clear flow from a semi-lauter tun, stainless steel washbacks, and a capacious stillhouse with very tall (7.7m) stills with capacity in excess of 20,000 litres. Clearly it was not built solely to satisfy the thirst of the local populace. Relatively short ferments give Jura’s background rigidity – meaning that this is a whisky that needs time (or active casks) to open fully.

Whyte & Mackay’s master blender Richard Paterson is a great advocate of ex-Sherry casks and while the bulk of Jura is aged in ex-Bourbon and refill, in terms of single malt bottlings the Sherried element has a higher presence, adding some dried fruit sweetness.

Peated malt began to be run for a small period annually from the late 1990s onwards. This is blended with unpeated in some expressions, as well as on its own.

Although the large southern Hebridean island of Jura has always been sparsely populated, it has a fascinating distilling heritage. It was on 18th century Jura where it was reported that the natives made spirit from rowan berries, as well as using the bitter fruit to acidulate their whisky punch.

Illicit distillation took place, but there was a legal site in the island’s only settlement, Craighouse, in 1810 licensed to the island’s owner Archibald Campbell. There is debate as to whether there was a legal distillery in Lagg.

The distillery went through a number of names: Craighouse, Small Isles, Caol nan Eilean, Jura, and owners without garnering any great fame until 1901 when it was among many to close in whisky’s first great sales slump. The cost in running a remote island site is always expensive and a lack of direct transport to the mainland [all ferry traffic still has to go via Islay] also counted against its survival.

It was these economics which ruled Jura out of the distilling equation for over six decades. Then, in 1963, two of the island’s landowners, Robin Fletcher and Tony Riley-Smith, decided to start whisky-making once more – predominantly as an incentive to stop any further decline in the island’s population. With financial backing from Leith-based blenders Charles Mackinlay & Co., the famous designer William Delme-Evans was hired and a large, modern distillery was built which was further expanded in 1978 to its current size. In 1985, Invergordon Distillers bought Mackinlays and from there the firms were folded into Whyte & Mackay.

It began being sold as single malt in 1974, and the range has grown steadily since. The start of peating saw some smoky whisky being included in the no-age Superstition brand, launched in 2002, while a 100% smoked Prophecy was released in 2009.

Steam pans and coils
Semi Lauter
Market Loch

Emperador Distillers Inc
2014 - present
Whyte and Mackay Group
1995 - present
Invergordon Distillers
1985 - 1995
Scottish & Newcastle Breweries
1960 - 1985
Charles Mackinlay & Co
James Ferguson & Sons
1876 - 1901
J&K Orr
1867 - 1876
Norman Buchanan
1853 - 1861
The Campbell Family
1810 - 1853

September 2019
Jura has launched its first chinkapin-finished whisky as part of a new series of single malts dedicated to the island’s community of (roughly) 212 residents.

Jura Two-One-Two 13 year old chinkapin finish
Chinkapin finish: Jura Two-One-Two has been part-matured in the rarely-seen oak
Jura Two-One-Two will be a series of limited edition whiskies kicking off this September with a 13-year-old expression matured in ex-Bourbon barrels and finished in chinkapin oak casks.

The additional chinkapin maturation is said to give Jura’s sweet, smoky single malt whisky a ‘distinctive twist’.

Gregg Glass, whisky maker at Whyte & Mackay, said: ‘Chinkapin is a wood that is rarely seen in the industry, but the impact it imparts on Jura’s light grassy spirit is worth the experiment.

‘It’s a fantastic partner which pushes the boundaries of what people expect of Jura’s house style, while its pioneering nature is the perfect way to celebrate the exceptional community which our distillery sits at the heart of.’

Chinkapin, or Quercus muehlenbergii, is a sub-species of white American oak that grows in areas of the north-east United States, including the Ozarks in Missouri.

Jura Two-One-Two #1 is bottled at 47.5% abv and is said to have aromas of lemon cake, cinnamon spice and toffee, with flavours of poached pear, sherbet and roasted pistachio.

Kirsteen Beeston, head of international malts at Whyte & Mackay, said: ‘We talk about Jura being a long way from ordinary and this latest creation certainly supports this.

‘By celebrating the people who make up our community, we are not only acknowledging the fundamental role they each play in our whisky, we are also highlighting the vital role of community to the Jura brand.’

Just 6,000 bottles will be available in select markets including the UK, France, Germany, Africa, Russia and Europe for around £90/ €100/ US$120.

The island distillery previously honoured its local community with the release of a three-strong limited edtion series of whiskies – One For The Road, released in 2016 to mark the retirement of Jura distillery manager Willie Cochrane; Jura One And All, released in 2017 to celebrate Jura’s community and distillery workers, and Jura One For You released in 2018.

Jura Red Wine Cask Finish unveiled in time for World Whisky Day
May, 2020

Scotch whisky producer Jura has kicked off a new series of cask editions by releasing a whisky finished in red wine barriques.

Jura Red Wine Cask Finish is matured in ex-bourbon barrels and then finished in the European red wine barriques for 18 to 24 months.

The whisky is said to be “a perfectly balanced and delicate single malt” with rich berry flavours and aromas of sultanas, caramel and Black Forest fruits.

The Red Wine Cask Finish is bottled at 40% abv. It has an initial exclusive listing with Sainsbury’s in the UK and Carrefour in France, sold at £44 for a 1-litre bottle and €29.90 for a 70cl bottle respectively.

It will be the first of a series of cask editions designed to pay homage to the island of Jura.

“In this red wine finished malt we’ve lifted Jura to a new level,” said blender Gregg Glass. “We’ve built beautiful balanced layers of richer fruit notes yet stayed true to the heart of our distillery character with its fresher fruit, honeyed and citrussy characteristics. We’re in a unique position to create a red wine finish malt whisky of great balance.”

Jura is owned by Glasgow-based Whyte & Mackay, which also owns Dalmore, Tamnavulin, Fettercairn, Glayva Liqueur, and Shackleton.

The firm will take part in a series of online events to mark World Whisky Day on Saturday, while raising money for The Drinks Trust. Visit WWD’s Facebook page to take part.

“It is undoubtedly a difficult time right now,” said head of whisky experience Daryl Haldane. “People will be celebrating World Whisky Day a bit differently this year, as they look forward to a day when we come through this and can share a dram together.

“That is why we wanted to offer something a bit different this year. We invite people to take a moment to enjoy the stories we will be sharing online, and to raise a glass with friends and family, whether virtually or together.”

Whisky author and consultant Blair Bowman, who founded World Whisky Day, has applauded the whisky community for how it has continued to connect virtually and support the hard hit hospitality sector in its time of need.

“The support being offered by the major distillers to the on-trade in its time of need has been wonderful to see,” said Bowman. “Whether it be through charitable donations to funds supporting hospitality workers or distillers sharing supplies with one another to make hand sanitiser, the global whisky industry has once again proven itself to be a phenomenally collaborative and supportive community.

“For me, whisky is ultimately more about the shared experience than the contents of the glass. So, when we are able to come together and raise a dram once more, I’m sure it will be a very special experience. It is something we can all look forward to
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