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This Jura 10 years is definitely better than the old Jura 10. Ok balance, medium body and a lightly oily feel. Medium fade of peat, funk, cocoa and earthy malt. Smoked apricots toffee, nuts, spice, malty sweetness, cinnamon, apples and a light bit of earthy malt, copper and bitter cocoa. Smoked apricots toffee, dehydrated apples, dried cherries, nutmeg and a bit of earthy malt and a light floral nature. 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. 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.

Crafted in unusually tall stills, matured in the fresh sea air and American white oak ex-bourbon barrels and finished in the finest aged Oloroso Sherry butts – it’s the perfect marriage of Highland and Island styles.” A whisky only Jura could make, born of our Island and still produced today in a bottle originally shaped to withstand the roughest of journeys from our home.

This, on the other hand, is a different story. It carried this strong earthy cumin-like character from nose to finish which I found off-putting and obtrusive. I found it to be funky and weird but not in the good and interesting way. I reviewed the original Jura 10 a few years ago and didn’t much care for it. This is the latest, reconfigured recipe, of the Jura 10 Years.