Jura Scotch Whisky

Jura Scotch whisky distillery was built on the Isle of Jura near to a cave where illegal distilling is known to have been carried out since the 1600s. The distillery was established in 1810 by the Laird Archibald Campbell.

The whisky distilled at that time was a characteristic peaty Islay style malt whisky – not at all like the present day product.

The distillery was leased out to many people over the years and eventually to James Ferguson in 1875.It was renovated in 1884 and records show that it was distilling 65,000 gallons per year.

In 1901 in disagreement with the then Laird Colin Campbell the distillery was closed and the machinery was dismantled and sold. Later in 1920 the roofs were removed to avoid paying rates and the distillery fell into ruin. It seemed that whisky distilling on Jura had come to a permanent end.

In the 1950’s Robin Fletcher owner of Ardlussa Estate and Mr Riley-Smith owner of Jura House and Ardfin Estate had meetings to see how they could solve an anticipated jobs and population crisis on the island. Re-opening the distillery to see if new people could be attracted to the island was considered. They were joined by farmer, distiller and architect Delme Evans. Together they eventually raised financial support to rebuild the distillery.

1960 to 1963 the distillery was reconstructed by the Jura Distillery Co Ltd with financial support from Mackinlay McPearson Ltd as part of Scottish & Newcastle Breweries.

Delme Evans designed and built the new distillery on the site of the old ruined one. He said of his plans “My primary aim was to construct an economic distillery within the space available. Everything had to be simple and fall to hand. You could not afford to complicate things in so remote a location. Everything had to be designed in such a way that the new Jura malt could be produced. “It was our intention to produce a Highland-type malt differing from the typically peaty whisky last produced in 1900. I therefore designed the stills to give spirit of a Highland character, and we ordered malt which was only lightly peated.”

The new distillery was opened on April 26th 1963 and employed a quarter of the island’s male workforce.

In 1978 the number of stills was increased from two to four. In 1994 the Jura distillery was acquired by Whyte & Mackay with a brief spell from 1996 to 2001 with JBB Europe before returning to Whyte & Mackay.

Jura Tasting Notes

Distillery Style

Nose : Light and salty. Floral, citric with a trace of smoke.

Palate : Light to medium bodied. Sweet and malty, heather,

  slightly salty and a trace of peat

Finish : Long, malty and salty