Jura
Seven Wood
- 42
- 70cl
- Taste: 3
- Islands
Jura Distillery was established in 1810 by the Laird of Jura, Archibald Campbell, on the Isle of Jura in the Inner Hebrides. The original distillery operated until the early 1900s, when it fell into disrepair and ceased production. The distillery was then reborn in 1960s by local landowners Robin Fletcher and Tony Riley-Smith. They not only brought the distillery back to life but also provided much-needed employment and economic stability...
Read more
Read more
Jura Distillery was established in 1810 by the Laird of Jura, Archibald Campbell, on the Isle of Jura in the Inner Hebrides. The original distillery operated until the early 1900s, when it fell into disrepair and ceased production.
The distillery was then reborn in 1960s by local landowners Robin Fletcher and Tony Riley-Smith. They not only brought the distillery back to life but also provided much-needed employment and economic stability to the island's residents. The distillery's architecture and equipment were modernised during its reconstruction, with larger stills installed to produce a smoother spirit compared to the more robust, peaty whiskies of neighbouring Islay. This move distinguished Jura whisky with its unique character, appealing to a broader audience.
They partnered with Scottish & Newcastle Breweries to rebuild the distillery, and production resumed in 1963. Today, almost every family on the island has a member who works in the distillery. It is currently operated by Whyte and Mackay.
On the Isle of Jura there is one road, one pub and one distillery. You have to catch two ferries to get there, first crossing to Islay, so it feels very remote when you arrive.
This bottling is the Seven Wood. Matured in American White Oak ex-Bourbon, Limousin, Troncais, Allier, Vosges, Jupilles, and Bertranges Barrels. A fruity and spicy whisky with flavours of crème caramel, baked peach and sweet liquorice.
Official Tasting Notes
Colour - Mahogany gold.
Nose - Coffee, ginger spice and a hint of chocolate.
Palate - Crème caramel, baked peach, liquorice and candied orange.
The distillery was then reborn in 1960s by local landowners Robin Fletcher and Tony Riley-Smith. They not only brought the distillery back to life but also provided much-needed employment and economic stability to the island's residents. The distillery's architecture and equipment were modernised during its reconstruction, with larger stills installed to produce a smoother spirit compared to the more robust, peaty whiskies of neighbouring Islay. This move distinguished Jura whisky with its unique character, appealing to a broader audience.
They partnered with Scottish & Newcastle Breweries to rebuild the distillery, and production resumed in 1963. Today, almost every family on the island has a member who works in the distillery. It is currently operated by Whyte and Mackay.
On the Isle of Jura there is one road, one pub and one distillery. You have to catch two ferries to get there, first crossing to Islay, so it feels very remote when you arrive.
This bottling is the Seven Wood. Matured in American White Oak ex-Bourbon, Limousin, Troncais, Allier, Vosges, Jupilles, and Bertranges Barrels. A fruity and spicy whisky with flavours of crème caramel, baked peach and sweet liquorice.
Official Tasting Notes
Colour - Mahogany gold.
Nose - Coffee, ginger spice and a hint of chocolate.
Palate - Crème caramel, baked peach, liquorice and candied orange.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig