What a difference 6 years makes! Last week I reviewed Jura 16, the 16 year old Single Malt whisky from the isle of Jura. That was a very viscous fruity smelling, caramel and vanilla delight. Jura 10 is a different character entirely. Don’t let the bottle fool you, this whisky is a total departure from its grown up brother. That said, was it bad? No, is a matter of fact there were several very appealing aspects to it that I think make this dram stand on its own against its longer aged brethren…
This whisky reminded me of the ocean. Like being on a rocky coast on a very cold and wet day, and taking a deep breath. Within that breath you get flavors of salt, seaweed, stone, and a smell that can only be described as oceanic. It kind of combines the other smells and flavors and adds sea foam, crustations, and fish, specifically rotting fish. Now I know this might sound unpleasant, but it really was a nice, easy drinking dram.
Unlike the 16, the Jura 10 has a very light, almost watery mouthfeel. When you swirl it in the glass it does leave legs, but they are quite a bit lighter and less pronounced then they were on the 16. I think it is because of this light mouthfeel and a smooth and mellow finish that makes this whisky so easy to drink.
The flavors are from the sea, and remind me of the Oregon coast on a gray day. It first hits the palate with a brininess that reminds me of the juice inside a fresh oyster. It then has a touch of seaweed, like on your favorite Sushi roll, and then finishes with a touch of smoky flavor like a smoked salmon, giving way to a mild burn that lasts only a few seconds just to remind you that there is indeed alcohol in there.
This 80 proof whisky is thin and briney, and musty, and wonderful. I really enjoyed it. It was vastly different from the Jura 16 which I enjoyed very much too, but in a totally different way. This is a far more reasonably priced whisky too, and about $40 American. So if you see it, I say pick it up and let the flavors whisk you away to your favorite ocean.
-Don
Beer & Whiskey Brothers 
Rotting fish, huh? That kind of reminds me of a farmhouse ale from DeProef that had a horse manure aroma, yet I really, really liked it.
There is all manner of funk in this big world. Rotting fish is just a spicy little corner of that world. But yes, I liked it too! 😉
Great review Don! Like a mini travelogue wrapped up in a whisky review. It looks like you’re getting back into Single Malt Scotch. I’m not sure if I’ve had the Isle of Jura yet. Have you ever had the Talisker 10 and 18? Big difference between those two whiskies as well. Amazing what a few more years in a barrel can do. 🙂
Yeah, G, its been fun to try so many different single malts and realize that the peaty flavor that I grew to hate is not the only kind of scotch whisky out there. I’ve truly enjoyed many of them. I have not tried the Talisker, but so long as it isn’t too peaty I think I would like it.
It’s a bit smoky, but not overly so. More of that salt water/brine thing going on. Tis one of those island malts afterall. I’m thinking you should try some Highland Park, Aberlour, or Glenfarclas. They may be to your liking.
If you ever get the chance, I highly recommend going to a Whisky Live event. The one I attended had about 15-20 distillers of Single Malt (with some – all of their offerings for sampling) and another 3-4 bourbon. The ticket even came with a free glencairn glass for the tastings.
I was hoping to make it to the April Whisky Live in New York, but alas, work conspired against me. Looks like a great time. I’ve been to 4 SMSWA Extravaganza events in Philly, and they are well worth your time, especially if Scotch whisky is your thing.And the good thing about the Philly event is that it falls on a Friday night. Most other Scotch happenings seem to happen mid-week.
Nice. I’d love to go to one. Will probably have to travel for it though.