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. You could not afford to complicate things in so remote a location. Everything had to be simple and fall to hand. 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. That's why it's good for an everyday dram: simple, but not mediocre.More information Isle of Jura Superstition (Jura) Whisky 10 days in a half empty bottle has robbed it from half of its' virtues, that I noticed at the beginning, although it drives down the soapiness in the finish as well. I'd say aeration does a great disservice to this malt. Some soapiness that repulsed me in a way. There is an unexpected sourness an bitterness, though. Delivers more of what has been on the palate: honey cereal, cinnamon, some phenols and a great deal of toffee. A reasonably medium body.įinish: shortish. Lightly peated, eh? The lightest of hints of peat I would say. Hints of mint, cinnamon and, yes, some very faint peat. Palate: more malt, vanilla and honey cereal. Very interesting, strong and honest nose.
Nose: grapes and a bunch of sweet, thick malt, toffee, minced meat (!). Medium legs and a good color in the glass, although there's some artificial coloring present, so this counts to nothing really. Overall, a touching and promising introduction to the main course: the malt itself. A very smart dedication words are put into the leaflet. No age statement, which is a shame, but represents a common practice of more than just one distillery these days. An interesting bottle of malt, that comes at a cheap.
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