Hours away from the Scottish mainland, miles away from the ordinary. Jura may not be the easiest place to make whisky, but it is certainly the most suggestive: the island of Jura, in front of the west coast, overlooking the ocean.
The distillery was founded in 1810, but fell into disrepair and was rebuilt in the early 1960s by two local real estate owners, Robin Fletcher and Tony Riley-Smith. Their architect was William Delme-Evans, whose work was completed only in 1963 and included the installation of higher stills, allowing the distillery to create different mixes of malts.
Free from distractions, these distillers concentrate on a single purpose: to produce the best single malt whisky possible.
The whisky itself sees smoky notes mixed with a sweetness in order to create the classic style of Highland malts and unify them into a single distillate with a remarkable flavor.