Another whisky that I've found is a great 'ager' is Glenfiddich Caoran Reserve. The smokiness becomes more pronounced and the whole whisky becomes more complex after being left for a month or two. It's interesting how much of an effect it had! Since reading @ victor 's review of an HP12 left open I've been re-visiting my older whiskies and re-tasting them to see what the difference is. And honestly, this Origin has improved in the couple of months since I opened it. I'm getting stronger oak scent now then I did at first. I like that it stands alone, among other big island distilleries that get way more (in some cases) deserving press.

Palate: Some white pepper and some ginger are the first things I notice. Butter. Heather. There are some oak notes that follow. This is a bit saltier than expected. Salty, but not dry and briny as some maritime whiskies tend to be. Some mild citrus notes come through, too. Today, almost every family on the island has a member who works in our distillery, with our distillery or in whisky-related tourism. I haven't been doing this long enough for too many nosing and tasting notes, but I can certainly give my impressions. I've tasted better whisky, for sure. But for every day, "make sure I have enough gas in the car and food in the fridge" whisky, I like this, and I will move from Origin to Superstition when this bottle is done. Then to Elixer, and then Prophecy if it's available. I like the feeling of the little distillery that could. The under dog. Mouth: weak, with a vague sweetness (honeyed cereals, fudge and something of a sweetened tea maybe), joined by increasingly unpleasant flavours. Porridge, a little rubber and bitter notes. Dry, earthy notes. Aniseed. Leather. No fruits whatsoever, making it rather unsexy. My initial tasting of Jura 10yr was not great. However, I felt compelled to try it again, as I (unlike some of you) actually bought my own bottle! When I tried it the second time, I realized it was not as dull as I first thought. In fact, I rather liked the spicy finish. The saltiness wasn't harsh, and it wasn't a peat monster like its Islay cousins.Pallet: sweet smooth arrival, sweet honey comes first then it’s floury (as in bread dough), there is a suggestion of floral (as in flowers) but then the tequila comes in as you swallow. Drinks as if it’s either very young or at a higher strength than 40. With water still doesn’t go down easy, much more mellow arrival, crème caramel? Really really delicate now. The bread is now toasted, slightly malty and nutty. I chose this scotch for my wife to maintain her mild interest in my hobby. After sampling several different malts, this won because it is complex, non-peated, and well balanced-- slightly sweet rather than too oaky or dry. Overall I would call it a success (for both of us!).

Inspired by our history and our island home, our whiskies reflect the unwavering passion and tenacity of the islanders, so it tastes distinctively better because it matters more to those who make it. Finish: dry and tangy, saltier a bit briny, for me it clings to the sides of my tongue which is a strange sensation that tequila thing never really lets go. With water little bit of coco, dry again, maybe malty but it’s very thin. Nose: slightly oily, salty little bit of caramel, a very floral honey and I can’t get the thought of smoked fish out of my head. Bread dough and a tiny bit of pretty raw tequila. With water really dominated by bread dough, there is a suggestion of floral and even some sherbert.Jura Whisky today announced the launch of Jura 10, an exceptional Island Single Malt Scotch Whisky and the first release in Jura’s new core line for the U.S. Hailing from one of the oldest distilleries in Scotland, this whisky marries peated and unpeated malt with a Sherry cask finish to create a spirit that is a long way from ordinary. Isle of Jura 10 year old turned out to be a steady executor that presents itself smoothly all the way from the start until the very end. It is not complex and it's not as spicy as Jura Superstition. Jura 10 is a safe option. It would suit nicely with afternoon starters. Or in some place where you don't want to draw attention. Really good review @ markjedi1. I love the fact that whisky can polarize opinion like Jura 10 does.

It had a rather rough oiliness to the body that reminded me of Glenfiddich (probably my least favourite single malt), and the aftertaste seemed to vanish before I had time to access it. The Isle of Jura Origin is the reincarnation of their standard 10 Year Old. But you know as well as I that batches can vary significantly and the last time I tried this one was in 2010. Seeing that I will be trying a few Jura today, I felt it was a smart thing to do start with this entry level malt again. A guest brought this to me at Christmas and I'm quite glad I didn't hand over my hard earned cash for this bottle. A Few Miles Off The West Coast Of Scotland You'll Find Our Island: Remote, Sometimes Wild, Yet Always Beautiful. Home To 200 Islanders, One Road, One Pub And One Distillery. Since 1810 This Unique Island Malt Has Been Our Greatest Endeavour And Our Greatest Reward, Its Creation The Heart Of An Unbreakable Bond Between Our Island, Our People And Our Whisky.To my tastes, this Jura 10 Years relaunch is a welcome change and brings a more balanced and inviting character that was missing from the original version. I hope this new approach and style makes its way through their lineup and we start seeing more releases come out that fit along this profile and deliver an even stronger overall portfolio. Jura 10 Years Info Palate: Caramel, right off the bat. It suddenly turns into bitter, sweet and sour honey. Toffee. Its all lightly coated with molasses. Isle of Jura has revamped their core range, which now consists of: Journey, 10, 12 and 18 Year Old and the Seven Wood. This 10 Year Old already existed, of course. The composition remained the same: bourbon barrels with an oloroso finish. Old wine in new bottles? I do remember that the Jura 10 was not very much to my liking in the past. Hi Victor thank you for your comments. Recently I have been leaving bottles open for at least an hour before tasting, and also pouring a glass and leaving for at least half an hour before sipping.... It's crossed my mind that this would be a strong case for decanting Whisky? Hi Josh, I just tried this for the first time, and fortunately it was a sample at a friend’s house. It was one of the newer bottlings; never had the older. My overall impression was “meh.” Similar profile/aging to Highland Park 12, but the HP is comparably priced and way better: more flavorful and complex.