December 21, 2005

“The Order of the Thistle” or “The Order of St Andrew”

The Order of the Thistle (sometimes referred to as the Order of St. Andrew) is one of the most important regal order in Scotland.

The order was founded in 1540 by King James V anxious to set up his own religious order based in Scotland.

James had been honoured with the order of the Garter from his uncle King Henry VIII of England and with the Golden Fleece from the Emperor, and the order of St Michael from France, resolved to be in the royal mode, and so made the order of the Thistle for himself and twelve knights, in imitation of Christ and his twelve apostles. Then celebrating all the festivals of the orders, he set up the Order of the Thistle arms and badges over the gate of his palace at Linlithgow, joining St. Andrew with them.

The common badge (shown left) worn by the knights are, a cross surmounted by a star of four silver points, and over them a green circle bordered and lettered with gold, containing the motto; and in the centre is a thistle proper, the whole being embroidered on the left breast

The collar (shown below right ) is always worn with the other ensign, which is a green ribbon spread over the left shoulder, and brought under the right arm, pending to which is the image of St. Andrew within an oval of gold, enamelled green, with the same motto.

St Andrews CollarImmediately after King James V had established this order, he died (1542) which put an end to the design; for it being in the religious time of the reformation it was thought impious to make so free with Christ and his apostles; nor was it any more heard of till King James VII renewed it, by making eight knights on 6th of June 1687, from which time the beginning of this order is more truly to be dated.

The revolution intervening, no more knights were added till February 1703, when Queen Anne made the number twelve, according to the first plan, adding also some new rules to the Order.

King James VII appointed the knights to wear the image of St. Andrew upon a blue ribbon, which continued so till Queen Anne changed it for that of green, as it is now worn.

(Description taken  From the Peerage of Scotland, 1834 )

 

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September 18, 2007

The Isle of Jura in the Past

The following article was taken from "A Journey to the Western Isles of Scotland" written by Samuel Johnson in 1775. In order to preserve the original version as much as possible I have not altered any of the spelling differences you will see.

The isle of Jura is by a narrow channel of about half a mile broad separated from Islay. The natives say that Jura is so called from Dih and Rah, two brethren, who are believed to have been Danes, the names Dih and Rah signifying as much as without grace or prosperity. Tradition says that these two brethren fought and killed one another in the village Knock-Cronm, where there are two stones erected of 7 feet high each, and under them, they say, there are urns, with the ashes of the two brothers; the distance between them is about 60 yards. The isle is mountainous along the middle, where there are four hills of a considerable height. The two highest are well known to sea-faring men by the name of the Paps of Jura. They are very conspicuous from all quarters of sea and land in those parts.

This isle is twenty-four miles long, and in some places six or seven miles in breadth. It is the Duke of Argyll’s property, and part of the Sheriffdom of Argyll.

The mould is brown and greyish on the coast, and black in the hills, which are covered with heath and some grass that proves good pasturage for their cattle, which are horses, cows, sheep, and goats. There is variety of land and water-fowl here. The hills ordinarily have about three hundred deer grazing on them, which are not to be hunted by any without the steward’s license. This isle is perhaps the wholesomest plot of ground either in the isles or continent of Scotland, as appears by the long life of the natives and their state of health, to which the height of the hills is believed to contribute in a large measure, by the fresh breezes of wind that come from them to purify the air; whereas Islay and Gigha, on each side this isle, are much lower, and are not so wholesome by far, being liable to several diseases that are not here. The inhabitants observe that the air of this place is perfectly pure, from the middle of March till the end or middle of September. There is no epidemical disease that prevails here. Fevers are but seldom observed by the natives, and any kind of flux is rare. The gout and agues are not so much as known by them, neither are they liable to sciatica. Convulsions, vapours, palsies, surfeits, lethargies, megrims, consumptions, rickets, pains of the stomach, or coughs, are not frequent here, and none of them are at any time observed to become mad. I was told by several of the natives that there was not one woman died of childbearing there these 34 years past. Bloodletting and purging are not used here.

If any contract a cough, they use brochan only to remove it. If after a fever one chance to be taken ill of a stitch, they take a quantity of ladywrack, and half as much of red-fog, and boil them in water. The patients sit upon the vessel, and receive the fume, which by experience they find effectual against this distemper. Fevers and the diarrhœas are found here only when the air is foggy and warm, in winter or summer.

The inhabitants for their diet make use of beef and mutton in the winter and spring, as also of fish, butter, cheese, and milk. The vulgar take brochan frequently for their diet during the winter and spring; and brochan and bread used for the space of two days restores lost appetite.

The women of all ranks eat a lesser quantity of food than the men. This and their not wearing anything strait about them is believed to contribute much to the health of both the mothers and children.

There are several fountains of excellent water in this isle. The most celebrated of them is that of the mountain Beinbrek in the Tarbat, called Toubir ni Lechkin, that is, the well in a stony descent. It runs easterly, and they commonly reckon it to be lighter by one half than any other water in this isle; for though one drink a great quantity of it at a time, the belly is not swelled, or any ways burdened by it. Natives and strangers find it efficacious against nauseousness of the stomach and the stone. The river Nissa receives all the water that issues from this well, and this is the reason they give why salmon here are in goodness and taste far above those of any other river whatever. The river of Crockbreck affords salmon also, but they are not esteemed so good as those of the river Nissa.





Several of the natives have lived to a great age. I was told that one of them, called Gillouir MacCrain, lived to have kept one hundred and eighty Christmasses in his own house. He died about fifty years ago, and there are several of his acquaintances living to this day, from whom I had this account.

Bailiff Campbell lived to the age of one hundred and six years; he died three years ago; he passed the thirty-three last years before his death in this isle. Donald MacNamill, who lives in the village of Killearn at present, is arrived at the age of ninety years.

A woman of the Isle of Scarba, near the north end of this isle, lived seven score years, and enjoyed the free use of her senses and understanding all her days; it is now two years since she died.

There is a large cave, called King’s Cave on the west side of the Tarbat, near the sea; there is a well at the entry which renders it the more convenient for such as may have occasion to lodge in it.

About two miles further from the Tarbat, there is a cave at Corpich which hath an altar in it; there are many small pieces of petrified substance hanging from the roof of this cave.

There is a place where vessels used to anchor on the west side of this island, called Whitfarlan, about 100 yards north from the porter’s house.

About four leagues south from the north end of this isle, lies the bay Da’l Yaul, which is about half a mile in length; there is a rock on the north side of the entry, which they say is five fathom deep, and but three fathom within.

About a league further to the south, on the same coast, lies the small isles of Jura, within which there is a good anchoring-place; the south entry is the best: island Nin Gowir must be kept on the left hand; it is easily distinguished by its bigness from the rest of the isles. Conney Isle lies to the north of this island. There are black and white spotted serpents in this isle; their head being applied to the wound, is by the natives used as the best remedy for their poison. Within a mile of the Tarbat there is a stone erected about eight feet high. Loch-Tarbat on the west side runs easterly for about five miles, but is not a harbour for vessels, or lesser boats, for it is altogether rocky.

The shore on the west side affords coral and coralline. There is a sort of dulse growing on this coast, of a white colour.

Between the north end of Jura, and the isle Scarba, lies the famous and dangerous gulf, called Cory Vrekan, about a mile in breadth; it yields an impetuous current, not to be matched anywhere about the isle of Britain. The sea begins to boil and ferment with the tide of flood, and resembles the boiling of a pot; and then increases gradually, until it appears in many whirlpools, which form themselves in sort of pyramids, and immediately after spout up as high as the mast of a little vessel, and at the same time make a loud report. These white waves run two leagues with the wind before they break; the sea continues to repeat these various motions from the beginning of the tide of flood, until it is more than half-flood, and then it decreases gradually until it hath ebbed about half an hour, and continues to boil till it is within an hour of low water. This boiling of the sea is not above a pistol-shot distant from the coast of Scarba Isle, where the white waves meet and spout up: they call it the Kaillach, i.e., an old hag; and they say that when she puts on her kerchief, i.e., the whitest waves, it is then reckoned fatal to approach her. Notwithstanding this great ferment of the sea, which brings up the least shell from the ground, the smallest fisher-boat may venture to cross this gulf at the last hour of the tide of flood, and at the last hour of the tide of ebb.

This gulf hath its name from Brekan, said to be son to the King of Denmark, who was drowned here, cast ashore in the north of Jura, and buried in a cave, as appears from the stone, tomb, and altar there.

The natives told me that about three years ago an English vessel happened inadvertently to pass through this gulf at the time when the sea began to boil; the whiteness of the waves, and their spouting up, was like the breaking of the sea upon a rock; they found themselves attracted irresistibly to the white rock, as they then supposed it to be: this quickly obliged them to consult their safety, and so they betook themselves to the small boat with all speed, and thought it no small happiness to land safe in Jura, committing the vessel under all her sails to the uncertain conduct of tide and wind. She was driven to the opposite continent of Knapdale, where she was no sooner arrived than the tide and wind became contrary to one another, and so the vessel was cast into a creek, where she was safe; and then the master and crew were, by the natives of this isle, conducted to her, where they found her as safe as they left her, though all her sails were still hoisted.

The natives gave me an account, that some years ago a vessel had brought some rats hither, which increased so much that they became very uneasy to the people, but on a sudden they all vanished; and now there is not one of them in the isle.

There is a church here called Ilillearn, the inhabitants are all Protestants, and observe the festivals of Christmas, Easter, and Michaelmas; they do not open a grave on Friday, and bury none on that day, except the grave has been opened before.

The natives here are very well proportioned, being generally black of complexion and free from bodily imperfections. They speak the Irish language, and wear the plaid, bonnet, etc., as other islanders.

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December 28, 2006

“The Scottish Thistle — National Emblem of Scotland”

How did this thorny Thistle flower become the national emblem of Scotland?

Answer That Scottish Thistle saved the lives of a whole army of Scots from being slaughtered while they slept.  What better reason could you have!

The Scottish ThistleAn unusual wildlife topic.

In introducing the section on wildlife of Scotland we could not resist producing a page on the thistle — the national emblem of Scotland setting out why this rather prickly tough looking plant should be honoured in such a way.

The thistle plant grows wild all over Scotland with some 200 variations in growing all over the northern hemisphere. (One variety in the USA — known appropriately as the "Tall Thistle" — grows to a height of ten foot. However most other varieties of the Thistle grow to a height of only one to three foot.)

Thistle plants are tough wildlife with virtually no grazing animals eating them due to the very sharp spines and needles. However some animals such as a donkey will nip off the flower heads and enjoy them without touching the sharp needles.

Why make the thistle a national Emblem?

According to legend in 1263 one army led by King Haakon of Norway slipped ashore at Largs during the night hoping to take the Scots by surprise whilst they were still asleep prior to a battle planned for the following day.

In order to be able to move more quietly towards the sleeping Scots the invaders removed their footwear. Unfortunately for them that night they met up with something else hiding in the darkness. One of the invaders stood on a thistle and cried out in pain as the thorns went deep into his bare feet.

The Scots having been awakened by the cries arose and were able to fight driving the invaders back into the North Sea.

To honour the thistle plant that had so decisively saved their lives the Scots adopted the Thistle as their national symbol. Some two hundred years later James III put the thistle on silver coins in 1470.

Click to discover also the Order of the Thistle an ancient title first awarded in 1540 by the Scottish King.

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December 27, 2006

“Discover some of the best Scottish Humour jokes on the net.”

Scottish humour (or humor if you are from the USA) is said to a very dry humour and often seen as putting down our nation and our own people.

For example one of the most common jokes in Scottish humour is about the meanness or frugality of Scots people. For example we still love to joke that we are tight fisted.

Advert in local newspaper.  For Sale Used Gravestone ideal for family named McDonald.

After a rather poor collection was gathered in, the church minister prayed, "We thank you , dear Lord, that the collection plate has been returned safely"

In reality research figures over many years have consistently shown that per head of population we give far more to charity than our English counterparts.

Many of us — including myself — love to hear the bagpipes when they are played well but with our Scottish humor we can joke about the sound they make to untrained ears that have no taste.

Wee Sandy had just moved to London.  Visited by a friend from Scotland he was asked how he was doing.

"Weel",he said, "its jist grand, apart from the English Neighbours. The lot next door scream and shout and doonstairs is forever knocking up wi a broom".

"For goodness sake, Sandy, How do you stand all this commotion?"asked his friend.

"Och,ah jist keep quietly practicing on ma pipes!"

A lot of Scottish humour includes jokes about our national drink (Scotch Whisky) often with a well deserved put down for other drinks that pretend to be our whisky.

For example three CEO’s of large whisky companies went into a hotel bar.

"Okay barman ", said the first one, "give me a Japanese Whisky, the finest whisky in the world." The Barman gives him his drink.

"Right barman," said the second CEO, Give me a large American Whiskey, the finest whisky in the world."  The Barman gives him his drink.

"Right barman," said the Scottish CEO. "Give me a coke"

The other two Whisky CEOs were astonished and asked " Why aren’t you drinking Scotch whisky?"

"Well", said the Scot, " I reckoned if you guys aren’t drinking whisky, neither would I"

 

We also love to to use our particular brand of Scottish humor to have a go at our politicians.

99.9% of Scots are decent, hardworking, law abiding and and honest citizens.  But we still have to learn to accept the blame for electing the other 0.1% to govern us.

But maybe more than anything the Scottish Humor tends to love to have a joke about our English neighbours south of the border.

When God created Scotland, He looked down on it with great satisfaction. Finally He called the Archangel Gabriel to have a look.

“Just see,” said God. “This is the best yet. Splendid mountains, beautiful scenery, brave men, the very finest of all women, nice cool weather. And I’ve given them beautiful music and a special drink called whisky. Try some.”

Gabriel took an appreciative sip.

“Excellent,” he said. “But haven’t you perhaps been too kind to them? Won’t they be spoiled by all these things? Should there not be some drawback?”

“Just wait till you see the neighbours they’re getting,” said God.

We will be adding large numbers of pages of Scottish humor jokes to this website over the next few months. Come back and see them regularly.

Alternatively contribute your own Scottish Humour to our pages below

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December 26, 2006

1 “The Isle of Jura Whisky Distillery”

At one time, every household on the Isle of Jura made enough "Scotch" whisky for their own needs. What happened to that?

However that was before the Scottish Parliament made their first tax levy on Scotch whisky in 1644. Then at isle of jura 10 yr whiskyvarious times during the 1700’s when the harvest was poor the producing of whisky was legally banned in order to save barley for food.

Many illegal whisky stills were then being operated and there are places on Isle of Jura where evidence of these stills can still be seen. In 1823 a licence fee of £10 was required to legally set up a whisky still. In spite of this, illicit distilling still took place with some of the whisky being consumed on the Isle of Jura the rest being smuggled to the Lowlands of Scotland.

The original Isle of Jura distillery was built in the early 1800’s close to a cave where illegal distilling had probably taken place for many years. It was built by Campbell, the Laird and Chief of the Campbell clan, and let out to many people over the years.    It is recorded it could produce 720 gallons of Scotch whisky per week.

It was then leased to James Ferguson in 1875 and was rebuilt in 1884, producing some 64,000 gallons per year.  When the lease expired, the Laird (owner) attempted to put up the rent. Ferguson would have none of it and dismantled and sold the machinery.  The roof was removed to avoid rates and it seemed as if distilling on Jura had come to an end.

The present Isle of Jura Whisky distillery was built on the site of the old one in 1963, with additions in 1971.  It has changed hands a number of times and is currently owned by Whyte and Mackay one of the major Scotch Whisky firms.

Note: The Isle of Jura Distillery is fairly close to the Isle of Jura Hotel where you can redeem the accommodation discount voucher supplied to all our Laird of Jura members.

 

Discover more about Scotch whisky distilleries on DVD

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2 “Distilling Scotch Malt Whisky on the Isle of Jura.”

"Distilling Scotch Malt Whisky on the Isle of Jura."

How does the Isle of Jura Whisky distillery make such a smooth unique tasting drink?

The Isle of Jura whisky distillery is located in Craighouse almost at the edge of Small Isles Bay. This distillery (below) was re-built on the original site (dating back to 1810) and is very close to where it is believed that whisky had been distilled for many generations prior to that (often illegally).

The origins of how Scotch whisky was first distilled has been lost in time and we are unlikely to ever know for certain. However we do know that the ancient celts distilled a fiery liquid they referred to "uisge beathe" or the "water of life". Obviously the name implies it was something special — maybe even special enough to live on to this day as Scotch whisky.

The Union of Scotland with England in 1707 brought in excessive levels of taxation to be paid to the foreign government based in London and a lot of the Scotch whisky production was then done illegally.

In 1823 the Excise Act was passed sanctioning the distilling of whisky with a tax duty to be paid on its production. It remains illegal to this day to simply possess a still capable of making whisky even if you do not use it for that purpose.

Today Scotch whisky is known as one of the top selling alcohol spirits in the world.

In 1999 Scotland paid £2,515,200 or 39% of the total £6,400,000 paid in UK alcohol duty reflecting the high volume of Scotch whisky produced in the country. If we assume that the average production of the 100 active and legal whisky distilleries is between 1.2 and 2.0 million litres a year. That means there is roughly 150 million litres.

It is illegal to refer to any drink as a Scotch whisky if it has not been aged in Scotland in oak casks for at least three years so that means there is a minimum of 450,000 litres of drink becoming whisky stored in the country at any one time. That is even without taking into account that some whisky is aged for 10 to 30 years before being bottled. No wonder the production of quality Scotch whisky has such a major partto play in the countries economy.

The main areas of production are the Highlands and the Islands of Scotland each one having a fairly distinct flavour all of its own. There are even seven Scotch whisky distilleries operating in the neighbouring isle of Islay.

However the taste of those distilleries are radically different from the smooth taste of the varieties of whisky produced on the Isle of Jura. Whilst this is down to a number of different factors — which we will cover on the following pages — the main difference is the level of peat taste which is almost nonexistent in most of the Isle of Jura whisky drunk today. (Except for about three weeks a year when the Isle of Jura distillery makes a more peaty tasting whisky than normal using a different source of barley.)

Discover even more about the subject of Scotch whisky on DVD.

Go on our tour of Whisky distilling as practiced on the Isle of Jura today.

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3 “Distilling Isle of Jura Whisky.”

What is the process for producing Isle of Jura Whisky?

There are a number of different stages involved in the production of Scotch whisky in particular

    a) Malting the barleyisle of jura whisky window

    b) Milling and mashing the barley

    c) Fermentation

    d) Distillation

    e) Maturation/aging whisky

    f) Bottling

Each of them in turn affecting the overall taste and quality of the finished drink and each stage will be considered here separately. We will also be considering the taste of each of the whisky brands produced by the Isle of Jura distillery.

The main ingredients of Scotch Whisky is water and barley (the latter being malted prior to being delivered to the distillery). These two ingredients plus the special care given to the whole process influence the taste more than anything else.

The Isle of Jura Whisky Distillery does not malt its own whisky but buys it in to exact specifications from a malting plant. This leaves the malting process in the hands of malting specialists and allows the distillery managers to concentrate on what they are specialist at doing.

Malting is simply the process of steeping the barley in water until germination and small shoots start to appear. The enzymes produced during this stage converts the starch in the barley into sugars which can later ferment into alcohol. Germination is then stopped by heating in a malt kiln. Many Scotch whisky distilleries use a peat fire at this stage to add a peat flavour to the barley and consequently to the taste of the whisky produced from it.

Except for about three weeks a year when it is making its Superstition brand the Isle of Jura distillery does not use the heavy peated barley so producing much lighter tasting whisky. If you visit the Isle of Jura distillery on one its free tours (weekdays by appointment) you will be offered an opportunity to see the three different barleys used in the distillery.

Just as there is little peat in the barley used by the Isle of Jura distillery it also uses a very soft water throughout. This water is taken from a local spring named Bhaile Mhargaidh (literally spring of the market town) that has flowed down from the hillside over rock rather than peat and is hence clearer in colour and purer in taste. It is believed that this same spring water has been used in making illicit whisky since the sixteenth century.

 

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4 “Distilling Isle of Jura Whisky”

Did you know that you can visit the Isle of Jura whisky distillery and see for yourself how they make it?

In true Scots hospitality  they also give you a not so  "wee dram"

But before you can drink the Isle of Jura whisky it needs to be made!

Prior to the distillation of the whisky the barley must be ground to make a form of course flour. This is a fairly noisy but important process in the Isle of Jura Whisky Distillery achieved by the barley passing down a number of gravity fed milling rollers to form a grist.Isle of Jura still picture

The grist is then passed into large mash tuns with up to four times its own volumes of warm water to dissolve the sugars — retaining the solids to act as a cattle feed. (Don’t worry you will not see drunken cattle on the road as there has been no yeast added yet to produce any alcohol!)

The sugared juice (called wort) has still not started to ferment so yeast is added to produce alcohol and carbon dioxide. Often during this rapid bubbling process it is possible to feel the huge stainless steel wash back tuns vibrate. Up to now there is very little difference between the brewing of some beers and the production of whisky spirits. It is only in the next stage the brewing of beer and production of Scotch Whisky begins to divide.

The large copper stills comprise of two pairs of almost identical size (shown above) and are amongst the tallest in the whisky industry. It is at this stage that the alcohol is removed with the alcohol boiling off at 80 degrees compared with water at 100 degrees. The first pair of stills (referred to the low wines stills) hold 48,000 litres between them.

The liquid is heated by use of steam coils with samples of the distillate being taken at regular intervals until the hydrometer reading shows no more alcohol remains. This is done over a period of eight hours. At this stage the distillate will around 21% alcohol. (The control panel and testing area just visible on the left side of the photo also serves as a viewing area for visitors on the whisky distillery tour.)

The second stage of the whisky distillation process takes place in the second smaller pair of stills. This distillation is taken even more slower with the stills running for eleven hours although the important required "middle cut" is only being taken for about a third of that time. Again here one of the steam coils is switched off during that middle cut to enable a better separation of the alcohol content.

At this point the distillate will be around 70% but diluted to around 63.5% alcohol with the addition of more spring water. However it is still illegal to call this alcoholic spirit "whisky". In addition it still lacks that distinctive flavour we would associate with Isle of Jura Scotch whisky.

Continue the tour of the Isle of Jura Whisky distillery

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5 “What gives Isle of Jura Whisky its unique taste?”

What do you really think will give Isle of Jura whisky that taste that makes it unique amongst all  whiskies (whether a scotch whisky or not)?

The aging of whisky and the effect that has on the final taste of the whisky is to many people the most surprising part of the whole production process. Some experts have stated that how and where the aging process takes place can contribute as much as 50% of the overall taste differences between brands.

The Isle of Jura whisky distillery uses a mix of oak casks. About 10% of them are former Sherry casks the rest of them are American Bourbon casks. The majority of the latter are being re-used so will have lost virtually all their original vanilla flavour. This produces a much finer and purer taste that does not need to be enhanced by other "foreign" tastes.

Why use a oak cask for aging whisky?

Firstly it is not airtight. The oak allows for surrounding air to enter the cask . It also allows some 1% or 2% of the "whisky" to evaporate and escape excise duty but as alcohol evaporates faster than the water its strength in the whisky can in theory decrease the longer the whisky is stored in the cask.

Where the casks are stored can also make a difference. Casks stored on a dry concrete floor encourages water to evaporate creating a dryer whisky with a higher alcohol content. Casks stored in a warehouse with a solid earth floor will lose more alcohol than water. In the same way warehouses near the sea such as those used by the Isle of Jura whisky distillery company will have a slight salt taste of some whisky compared with those on the mainland.

By the way if you are going around the Isle of Jura distillery have a look at the original whisky maturing warehouse shed now being used as a repairing cooperage. Its craftsman built roof joists spanning such a sizeable shed are magnificent to look at and date back to 1810 when the original whisky distillery was built.

Whisky is not actually bottled on the Isle of Jura but is transferred to the mainland. Whilst the bottles labelled Isle of Jura Whisky are a malt whisky (i.e. not mixed with other types of whisky) the whisky is also used in blended whisky in other brands owned by the parent company. For commercial reasons the company is fairly secret about which malt whisky is used in their various brands.

Continue the tour of our Isle of Jura Distillery

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6 “Tasting Isle of Jura Whisky.”

Can you tell the taste between the different brands of Isle of Jura Whisky?

The Isle of Jura Whisky distillery does not produce the heavy peated whisky associated with the whisky distilleries on the neighbouring Isle of Islay. Instead it is more like the traditional scotch highland whisky but has a unique taste all of its own.

The combination of a very lightly peated malt with the pure water (coming from a local spring the Bhaille Mharghaidh which flows over rock and so carries very little peat) coupled with some of the highest whisky stills in Scotland and the very slow maturation near the sea to give a very slightly salty taste together produces some of the finest whisky in the world.

The main brands sold to the public are their 10 year old Isle of Jura Scotch Whisky, the 16 year Isle of Jura scotch whisky, the more intense taste of the 21 year old Isle of Jura whisky along with the "Isle of Jura Superstition" Scotch Whisky.

However these make up only a small proportion of the total whisky distilled on the Isle of Jura the rest is blended with other whiskies from across Scotland to help make up the wide range of whiskies produced by the parent company.

10 year old Isle of Jura Whisky

The distillery describes this as being clean fresh and light.

However that almost ignores the very full rich aromatic taste that if allowed to roll around the palette reveals an attractive flavour that will linger there and reflect the true nature of the Isle of Jura.

16 year old Isle of jura Whisky

This Isle of Jura single malt whisky is one of the most popular of the range.

Naturally it does not have as bold a taste as its 21 year old more expensive cousin but it will suit the taste of many sophisticated Scotch malt whisky drinkers.

Definitely worth trying a bottle or two to get to know it.

isle of Jura 21 year old whisky

21 year old Isle of Jura Whisky

This mature Isle of Jura Scotch whisky has been kept in its cask for at least 21 years prior to bottling — most of that time in a secure cold warehouse at the top of a hill overlooking small isle bay and Craighouse.

This position has helped it absorb the freshness of the salt air keeping it cool and of course exchanging it with some of it’s evaporating alcoholic spirit (known as "the angel’s share").

Let this linger under your nose for some time as you sip it to capture the full flavour before the warmth of the whisky wraps itself around your tongue.

Isle of Jura Superstition Scotch Whisky

The Isle of Jura Superstition blend is designed for those who like to have a more peater taste in their scotch whisky. Created by blending two different blending cultures one being from the neighbouring island of Islay the other coming from a number of other aged malt whisky distillations.

Its name derives from the age old myth saying it is unlucky to cut peat in April as opposed to May. Each bottle strongly features the Ankh cross (which tends to put me off it) deemed to conduct divine power of immortality to anyone close enough to absorb its positive energy.

Maturing in American white oak casks has resulted in it acquiring a strong rich aroma to be enjoyed as you swirl the whisky around the glass. This is a single malt whisky to be sipped rather than drunk if you want to get the full lingering aftertaste. Despite its name and symbolism I like it!

 

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