A single malt made up of different ages, 13 percent of which is said to be heavily peated... It turns out Stevie was wrong, Superstition is the way!
This bottle was part of a private collection - if you'd like more detailed photos just get in touch!
Initial gristy cereal gives way to evocative smoke and heady malt. It’s quite sweet and creamy, and reminds us of Chantilly cream.
Sweet and porridge-like. A cereal fest on the tongue, with hints of white pepper and black forest honey with hot buttered toast. Light and oily.
Medium length with cocoa and rice paper with hints of honey and spice on the tail.
Amazing
one word ....excellent
first time for the Jura Superstition.I like the creamyness of the whisky and above all the subtle smoke and a nice touch of nutmeg in the back.The only thing I dislike very much is the brown stuff they put in to give it that very unfortunate caramel colour.Why can't those marketing people leave a good whisky alone instead of trying to make it better only to make more money.I just read the review of someone who put aside the bottle for some time and see if it improves,I think I will do the same to find out if it's true.
Very similar to The Ileach..... A nice wee dram.
Bought and dint like this one, not one little bit. Sampled another dram, still, wash rough as all get out. Left it to sit for 6 months and holy moly, it changed, and for the good. Sometimes a bottle needs to just sit after opening, and let the dynamics of oxidizing happen inside. This has changed, and for the better. The peat is very subtle, almost present but not present, while honey and wildflowers take note in the nose. More present than when first opened. The nose has grown very complex, and a tad mysterious. Taste is oily, slight smoke, bit of white pepper, alpines in the meadow, light pepper, honey, and lingering smoke. Finish lingers, peppery, smokey and dry. Surprising what a little oxidation in the bottle can do. 7/10
