Whyte & Mackay is in turn owned by the huge United Spirits, Ltd. Today, Jura is part of the Whyte & Mackay group of whiskies along with The Dalmore and the White & Mackay range of blends. Indeed, Delmé-Evans stayed on as distillery manager until 1975. He converted the brewery at Tullibardine into the distillery in the late 1940’s before signing on to create the new Jura, which began production in 1963. Thanks to his ideas on energy conservation and efficiency, Delmé-Evans was already a well-known figure in the wave of modernization that was taking place in the world of Scotch whisky. Two locals, Robin Fletcher and Tony Riley-Smith, hoped a new distillery might bring a few jobs and tourists to their home and enlisted Welsh architect William Delmé-Evans to design the new place. Nearly 60 years passed before plans for a new distillery on the sparsely populated island took shape. Originally founded in 1810, the distillery was marginally successful in the 1800’s, suffering a few starts and stops along the way until it was eventually torn down in 1901. I was going to start the post off by with a brief discussion about the Paps of Jura and how, if you’re going to name your island’s highest points after a female body part, “paps” is a much better name than, say, the Hooters of Jura, or the cans, or the rack, or the ta-ta’s, boobs, chi-chi’s, knockers, jugs, winnebagos, or golden bozos, but that seemed a bit obvious and adolescent.īetter instead to comport myself with more erudition and tact, though some would argue it’s far too late for that now, and talk about the success story that is the I sle of Jura Distillery. *Thanks to the good folks at The Baddish Group for the sample.
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