Green Peppercorn

Jura 10 Year

Jura distillery is a seeming cat of a distillery, founded in 1810 and possessed of nine lives, or at least a timeline of eight owners. The last major rebuild of the distillery was in 1963, from whence it has been producing a variety of single malts. The island of Jura is very difficult to reach, with the distillery being one of the few actual businesses on it (one road, one pub, one distillery). With approximately 200 Diurachs – the Gaelic name for the inhabitants – living on the island, most everyone there knows someone who works at Jura. In 2018, the complete core line of Jura was retired as the distillery decided to move in a new flavor direction. The Jura 10 is the cornerstone of that relaunch, aging in ex-bourbon barrels before being finished for an undisclosed time in ex-Oloroso sherry casks.

By Adam | May 20, 2023 | Island | No Comments |

Ardbeg is a distillery that loves its marketing. This is not a slight against the distillery, just a fact of the marketplace. But Ardbeg likes to have fun with their one-off yearly committee releases. No two are alike and they are not afraid to embrace a story. Even if it involves flavor dragons and terrible puns. The Ardbeg Scorch is their 2021 committee release and the box is bedecked with artful flavor dragons breathing, presumably, flavor fire. The Scorch in the name derives from the heavy char Ardbeg gave to the barrels this scotch matured in for an undisclosed period of time. Whether you embrace the fanciful story or not, however, the flavor abides.

By Adam | March 5, 2023 | Islay | No Comments |

Tomatin currently offers a portfolio largely comprised of age statement whiskies, some of them cask finishes. Cù Bòcan is the name of a legendary hellhound said to roam the area around the village of Tomatin and is also the distillery’s equivalent of their Skunk Works (or, closer to whisky than aircraft, Midleton’s Method and Madness micro distillery). It’s a place where Tomatin can experiment and try things outside their normal wheelhouse. The brand’s tagline is “Unlock the Unusual” and seeks to explore the smokier side of the Highland profile. The distillery distills lightly peated barley in small batches every winter, then matures them in a variety of wine casks before the blending process. The Cù Bòcan represents a long return of sorts for the distillery, as they were one of the first distilleries to move away from using peat to smoke their barley after WWII.

By Adam | November 30, 2022 | Highland | No Comments |