Comments on: Jura Prophecy

By: Isle of Jura Prophecy (2009, OB, 46%) | whiskyfacile

Isle of Jura Prophecy (2009, OB, 46%) | whiskyfacile — Sat, 31 Dec 2011 11:54:57 +0000

[...] forza e intensità e sono molto ben combinate. Il nostro giudizio è di 85/100, ma Ruben la pensa così (segnaliamo, nei commenti sulla pagina, un piccolo dibattito sulla colorazione con caramello in cui [...]

By: Steve

Steve — Fri, 27 Aug 2010 18:21:52 +0000

I’m a whiskey novice, and I’m much less inclined to buy a branded whiskey; and this is just after 2 years of drinking scotch! Stop Bull sh**ting the customer!

By: Announcing our Whisky Auction Fundraisers for Haiti | Richard Paterson

Announcing our Whisky Auction Fundraisers for Haiti | Richard Paterson — Wed, 27 Jan 2010 11:50:37 +0000

[...] The first is for a full week’s stay on the Jura Lodge on the isle of Jura, where up to eight people can stay for a week, enjoying the scenery and sounds of the beautiful island. They will also receive gift bottles of whisky and a tour of the distillery, learning more about the various Jura expressions including Superstition and Prophecy. [...]

By: Ruben

Ruben — Tue, 22 Dec 2009 14:09:34 +0000

Sure, I guess we’re looking at it from a different perspective. Thanks for dropping by, Richard.

By: Richard Paterson

Richard Paterson — Tue, 22 Dec 2009 14:02:58 +0000

Ruben, you’re entitled to your opinion but I’m sure you’ll understand if we agree to disagree…

By: Ruben

Ruben — Fri, 04 Dec 2009 11:44:28 +0000

Generally speaking I’m not a fan of E150 either, but you never know what the result would have been without it. I guess any added sweetness (or caramel bitterness for that matter) didn’t hurt this Jura Prophecy, otherwise it would have been very dry and adding more sherry casks would probably alter the character alltogether?

Richard, I get your point when you say the caramel is added to strengthen the confidence for customers. But isn’t this less important for small batch releases? If Superstition batch #2 looks slightly different from batch #1, maybe I would be more tempted to try the new one as well? Otherwise, what’s the point of mentioning a batch number if you want them all to look the same? Continuity is really a blender’s concept in my opinion, and the usage of caramel is relevant there, but it doesn’t make much sense for single malts that are all about individuality.

By: Richard Paterson

Richard Paterson — Fri, 04 Dec 2009 11:36:31 +0000

Simon, I get asked this a lot. I’ve spoken about chill and caramel before:

http://blog.maltadvocate.com/2009/07/31/guest-blogger-richard-paterson-master-blender/#comment-7322

By: Simon

Simon — Fri, 04 Dec 2009 11:11:09 +0000

Why in the name of all thats holy, do you go to the bother of bottling at 46%, not chill filtering, and then add a dollup of caramel!!?!?!?!?

Distillers, flush the caramel down the toilet!

By: Richard Paterson

Richard Paterson — Fri, 04 Dec 2009 10:22:22 +0000

Thanks for the kind words Ruben. Have you seen that we’re offering free stays on Jura and trips to the distillery for people on Facebook?

http://www.themasterblender.com/free-stay-jura-lodge/