Here we are, back on the Isle of Jura


September 3, 2026

Here we are, back on the Isle of Jura

We’ve always had a soft spot for Jura, for its ever-so-different character, those fabulous peated expressions from a few years back, and also some rather improbable finishings… Not to mention those Orwellian dystopias that seem to be cropping up more and more often in real life (are you sure about that, S.?) …

Jura ‘French Cognac Casks’ (40%, OB, Cask Editions, 2026)

A simple finishing, NAS, and above all a dazzling pleonasm if you only take the words ‘French Cognac’ (the equivalent of Scottish Scotch). Nit-pickers may always argue that in the expression ‘French Cognac Casks’, it’s the casks that are French, or indeed the oak, but the oak has to be French anyway. Although even more dedicated nit-pickers may point out that it’s only the years required to qualify for the appellation, so the first two years, that have to be spent in French oak (we do see cognacs finished in mizunara), but does an XO, for example, have to be entirely matured in French oak? This is the moment when I realise that we’re doing a whisky tasting, not a cognac tasting. And so… Colour: gold. Nose: you can smell peach skins, elderflower liqueur and mild honey from miles away, I promise you. Which isn’t remotely unpleasant… Mouth: the malt regains a little control, with even that amusing combination of walnuts (lots) and mustard (a little) that’s so typically Jura, the whole lot liberally sprinkled with mead. Finish: not that short, with the walnut-and-mustard duo now joined by pepper and other spices. The cognac no longer has much to say, unless some of those spices come from the… French oak. Comments: mystery upon mystery, but I rather like the whole thing.
SGP:551 - 82 points.

Isle of Jura 16 yo 2009/2025 (51%, The Whisky Agency, Wave Farewell to 2025, Tawny Port barrique, 292 bottles)

The Roaring Twenties again… Right, port or cognac for the digestif? Colour: red amber. Nose: there really is this blood-orange and very fruity tomato-sauce side, and I don’t know anyone who doesn’t like that. Then pumpernickel and Läckerli, a few prunes, and amber beer, bière de garde of course. With water: a whole tray of winachts bredalas, fig cakes, Armagnac liqueur (pousse-rapière) … Mouth (neat): the port is massive, but for once I find this excellent, even if it’s very deviant. Back come the pumpernickel, fruitcakes, very thick pepper liqueur, genever, cloves, and that famous rich and thick beer too… With water: it’s become almost a liqueur. I’m not saying I won’t have a little of this as a misuwari this very evening. Finish: long, but this is where it does a complete U-turn, becoming much drier and more bitter, in the style of ultra-dry Italian bitters and 95% cocoa chocolate. Comments: it’s a little crazy and, indeed, rather Roaring Twenties.
SGP:671 - 85 points.

Since we’re at it…

Isle of Jura 17 yo 2009/2026 (51.8%, The Whisky Agency & Sansibar, Artists, Tawny Port barrique)

So, the same or not the same? In any case, the colours are similar… Colour: red amber. Nose: no, this is even fruitier, with morello cherries in eau-de-vie, Black Forest gâteau, guignolet… But I must say I adore cherries, there’s even a large cherry tree in the garden at WF Towers. Some very lovely whiffs of very dark and very moist pipe tobacco too. With water: a gigantic Black Forest gâteau for twelve people. Or six people like us. Mouth (neat): we’re getting very close to the 16 yo, but once again candied cherries and cherries in alcohol rule the roost, then kirsch, black pepper, cloves… With water: we’re heading straight towards black cherry jam, Basque-style. With pepper… Finish: same… Comments: I ought to hate this, but in fact I love it. What on earth is happening? In any case, those people at TWA are mad, but that was already an established fact.
SGP:661 - 87 points.

We imagine the fourth and last one will be much more ‘natural’…

Old Jura 17 yo 2009/2026 (54.8%, Decadent Drinks, refill barrel, 125 bottles)

With, of course, George Orwell on the label. Old Jura also brings to mind Vieux Jura, a cheese rather close to Comté that comes, for its part, from the French Jura. I should point out here, without wishing to give anyone any ideas, that a Jura whisky matured in a Jura wine cask could be fun. In France, finishing in Jura vin jaune casks is not totally uncommon. Mind you, I’m not saying it always works particularly well… Anyway, let’s forget all that and taste this baby. Colour: white wine. There. Nose: obviously. Flint, riesling, paraffin, yellow apple. With water: and crushed mustard seeds. A slight fino or… vin jaune side. Flor, at any rate. Mouth (neat): this version perfectly captures Jura’s coastal side, too often erased by the maturation in my humble opinion. We find that little mustard note already mentioned, green apple, green walnut, seaweed, perhaps paprika… Or there, oysters with paprika. Yes. With water: peppered apple juice mixed with pinot gris. I promise you. Finish: fairly long, more saline yet. A very typical sour side, this would probably work extremely well with a top-notch gin in a championship-level martini. Comments: forget that!
SGP:462 - 88 points.

A lovely little session today. We should NEVER underestimate Jura.

Check the index of all Jura we've tasted