Understandably, the islanders are drawn to it above all others. Qualities often attributed to the Diurachs themselves. It's a subtle malt- unassuming, understated yet intriguing. Matured for sixteen long years, this is the whisky of choice for the people of Jura. Isle of Jura, the taste of an island in a Single Malt. Experts prefer the translation of "The Island of the Red Deer".ĭistilled in the village of Craighouse since 1810 and taking the name where it is created, Isle of Jura is the only malt whisky produced on the island and the pride of the people of Jura.ĭistilled with water from the Bhaille Mharghaidh River, it is characterized by a fruity tone with an indirect smoky and salty taste that enriches the palate. The name Jura has several meanings: "Two brothers Dih and Rah", "The Island of the Badger Trees" and "The Island of the Red Deer". With an area of 24 miles of lake and 8 miles wide it has 90,666 acres with a population of 180 people and 5000 red deer. The Jura Island is one of the most beautiful and least known islands in Scotland with a tradition of distilling and making whisky that dates back to the 17th century. Campbeltown malts are distinguished by their briny, seaside character.More information Isle of Jura Reserve 16 Years (Jura) Whisky The town's reputation plummeted, and today there are only two distilleries left. But during American Prohibition, many bootleg malts were labelled as coming from Campbeltown. Situated on the peninsula called the Mull of Kintyre in Argyllshire, the fishing port of Campbeltown was once home to over thirty distilleries hence it being considered a distinct region. Its climate and rich peaty soil contributes to malts that are noted for their seaweedy, iodine-like character. Pronounced 'Eye-La', the island is 25 miles long and is populated by a little over 3,000 people. The whiskies produced at these far flung distilleries varies greatly, hence the 'Island' categorisation should be considered one purely denoting location rather than style.Įight distilleries huddle on Islay, a windswept island lying off the West Coast of Scotland, the southernmost island of the Inner Hebrides. So many distilleries lie on Islay that the island is categorised separately while the other islands are technically part of the Highland designation. Of the nearly 800 islands scattered off Scotland's coast malt whisky distilleries lie on the islands of Arran, Jura, Lewis, Mull, Orkney, Shetland, Skye and Islay. The lowlands tend to produce whiskies in which the softness of the malt itself is more evident, unaffected by Highland peatiness or coastal salt and seaweed. This region is defined by a line following old county boundaries and runs from the Clyde estuary to the river Tay. Speyside boasts so many distilleries that, like 'Islands', that malts produced here are categorised under the distinct Speyside heading, rather than the more general Highlands. Speyside malts are noted in general for their elegance and complexity and often have a refined smokiness. Speyside, the main Highland distillation area, lies between the cities of Inverness and Aberdeen. The more sheltered East Highlands and the Midlands of Scotland tend to produce fruity malts. The north of the region has several whiskies with a heathery, spicy character, partly due to their coastal location and heather in the peat. However, the whiskies tend to be rounded, firm and dry with some peatiness. The Western part of the Highlands, at least on the mainland, has only a few distilleries and due to their scattered nature it is difficult to make generalisations over their character. Highlandsīy far the biggest region with wide variations in style, The Highlands officially encompass the islands of Arran, Jura, Lewis, Mull, Orkney, Shetland and Skye, but many, including us group these under the heading 'Island' (see below). & Speyside), Lowlands, Islands, Islay and Campbeltown. Single Malt Scotch whiskies are grouped by region, each embracing certain characteristics.
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