Jura 16 Year Old Duirachs’ Own Review And Tasting Notes
The 16-year-old Jura Diurachs Own single malt whisky is a powerful, caramelized, and sumptuous distillate, full of spicy and rich suggestions, but all in all, the pure elegance of malt manages to emerge from a sea of perfumes.
It is not a hard and rocky whisky. On the contrary, it tends towards softness. The fruit oscillates between the nutty-oxidized tones of the Oloroso Sherry, the citrus fruits, and splendid notes of raisins, with the spices that frame the aromatic picture with an elegance that is nothing short of fabulous.
If you are looking for a full, creamy, and mature whisky, it’s perfect. Change the bottle if you are looking for a herbaceous and subtle single malt.
This does not mean that it is not an elegant distillate. Quite the opposite is a stallion that rides in a sea of salt, pulp, cream, and chocolate, and it does like a true champion. A jade and cocoa bull to be sacrificed to the gods.
How is produced?
Double distillation of a malt wort cooked with a peat fire that smokes the raw material only remotely. All the whiskeys of the Jura distillery are produced using kilns fed with peat since there is not a lot of wood. But apart from Destiny and Prophecy, the other whiskeys are little or not peaty.
After distillation, the whisky ages for 14 years in American oak barrels and then does another two years of aging in barrels used to produce the oloroso sherry. The result is a radical transformation of the malt distillate: first caramel, vanilla, tannins, and the fudge of American wood, and then add tones of dried fruit, medicines, raisins, and a thousand citrus and red fruit jams.
A masterpiece, a rainbow of aromas that alternate creating a panettone full of incredible scents: butter, chocolate, coffee, candied fruit, custard. It is undoubtedly very built, the aromatic structure has a crazy volume and offers a lot, but it is baroque at extreme levels. As soon as you smell it, it’s all wood and cedar, but then it opens, tickles you with a fruit dripping with honey, cinnamon, and nutmeg, and then comes the breath of sherry flor and salt.
It is creamy, ripe, velvety, and spicy on the palate but kicks with lashes of pepper. The rhythm is constant. The flavor is that of caramel and almonds that melt in chocolate. The salt is felt and breaks a density due to the concentration of the distillate: 16 years is not a short time, and the thickness is tactile on the tongue.
It won’t be a clean and clear whiskey. Indeed it pushes a lot on the smoky components, but honestly, it is fantastic, especially when you consider the very fair price at which it is sold. 60 euros.
Chocolate cupcakes, cheesecakes, ciambella, Tiramisù and chocolate salami.