Jura Whisky Dinner

The Sunday scaries suddenly become non-existent when you have a whisky dinner to attend at the Omni Parker House. If you’ve not yet attended one of these and you live in the Boston area, don’t even get me started on what you are missing out on.

This past Sunday’s whisky dinner featured the Jura Distillery and oh boy, were we in for a treat.

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Jura reinvented itself a couple years back and has expanded their core range. Most of this is due in part to Jura hiring Gregg Glass from Compass Box.

This dinner kicked off with their recently re-release 10-year expression. This new re-release is meant to replace their original 10-year which is no longer available.

This whisky was paired with toasted bread and a Three Cheese and Honey Spread.

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Tasting Notes
Nose: light smoke, chocolate and fruit
Palate: vanilla, citrus, ginger, honey and smoke
Finish: smooth and smoke

I was impressed with how light this whisky was. Smoke notes are very present but are not too overwhelming. The honey in the course helped bring out some of the sweeter notes of the whisky.


Our second/main course of Horseradish & Parsley stuffed Ribeye Roast served with crushed potatoes and peas was paired with a glass of Orin Swift Cellars 8 Years in the Desert. This was followed by a Cantaloupe Sorbet to cleanse our palate.


Third course: Warm Cucumber with Spring Herbs was served with the Jura Seven Woods.

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Tasting Notes
Nose: chocolate, spices and coffee
Palate: peaches, salt, wood smoke and licorice
Finish: vanilla and smoke

The name of this whisky says it all, this whisky is touched by seven different oaks before it is finished. They are, first-fill ex-bourbon American White Oak, Limousin, Troncais, Allier, Vosges, Jupilles & Les Bertranges barrels. I thought the wood and smoke would be a lot more potent, but it is a smooth dram with light notes of smoke. It is quite unique and delicious.


Last course was off-course dessert, Chocolate Mousse with Cointreau & Chocolate Shards paired with Jura 18-year.

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Tasting Notes
Nose: toffee, cinnamon and fruit
Palate: coffee, cocoa, raspberries and cherries
Finish: chocolate and oranges

First off, YUM!!! What a perfect way to end a meal.

This whisky isn’t finished in any ordinary barrels but rather finished in superior Premier Grand Cru Classé Chateau Latour barrels. This is top notch Grand Cru to say the least! You can’t beat the quality of this partnership.

This dram was absolutely fantastic. If you love whisky and Chateau Latour, this is a must buy.


BONUS: If you thought it would end with the 18-Year; you were as wrong as we were! The distributor who brought the wine surprised everyone by sharing his Jura The Bay. It’s aged 12-Years and can only be found on the Isle of Jura or the Asian duty free marketplace.

Let me make this clear, this dram below was filled, I just took the picture after I drank most of it, oops!

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Tasting Notes
Nose: toffee and apples
Palate: sherry, spices and raisins
Finish: sherry and spices

This whisky is finished in hand-selected Sherry casks which previously held fifteen years old Pedro Ximénez Sherry wines. This whisky surprised me, in a very good way. It’s good whisky but I’ll be honest, it was not my favorite. However, if you do find yourself traveling to Asia I would recommend looking for The Bay as many people at the dinner preferred this whisky over the 18-Year.

Overall this was a perfect whisky dinner. Jordan Zimmerman was the perfect host telling us about the whiskies and as always, Frank was amazing at putting it together.

My favorite whisky of the night was the Jura 18-Year. I thought it was great from start to finish. It was truly an excellent night and I was very impressed with all the whiskies we had this evening. I think there are great things happening at Jura and I for one can’t wait to see what else they come up with.

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The Omni Parker House will be hosting their next whisky dinner featuring Balblair on Sunday September 15, 2019. Hope to see you there!

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Cheers!

Note: The contents on my blog are solely my opinion. To me every palate is different! Although I may or may not like a product, I always recommend for people to try it and make up their own minds.

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