Review: Jura 12 Years Old

Review: Jura 12 Years Old

Review: Jura 12 Years Old

Did you know that as of 2020, Jura was the fastest growing single malt brand in the U.S.? Neither did I, and I’ll savor that morsel of trivia while sipping on the brand’s newest expression, a 12 year old offering that fits in the lower-middle spot alongside Jura’s 10 year old, Seven Wood, and 18 year old core lineup of single malts.

There are no big surprises in the making of the spirit: It’s aged in bourbon barrels and finished in oloroso sherry casks, a classic barrel regimen, hitting the bottle after a dozen years in total.

It’s solid stuff.

Jura 12 Years Old Review

On the nose, the sherry influence is present but understated, its citrus notes undercut by nougat, almond, some Christmas cake notes, and a lingering baking spice element. Rather toasty with barrel char elements, its nutty characteristics dissipate a bit with time in glass as some more austere elements come into focus. The palate has much of the same composition: nutty and mildly sweet up top, with notes of honey and spiced/glazed nuts kicking things off, then spikes of orange peel and a spray of greenery coming into focus in short order. Just a hint of peaty smoke; nothing outsized in the slightest. In the end, sweet cereal — not insignificant — is heavy on the banana bread-laden finish, but it’s quite appealing and mouth-smackingly rounded. It’s far too easy to pour another glass, or two; the entire experience is actually quite refreshing.

I called the Jura 10 year old expression “dangerously drinkable,” and this 12 year old is much the same. It doesn’t stray too far from the 10 year old’s formula, however; though for just 10 dollars more per bottle, the upgrade will hardly break the bank. Grab it.

80 proof.

A- / $50 [BUY IT NOW FROM TOTAL WINE] [BUY IT NOW FROM FROOTBAT]

Jura 12 Years Old

USD50
9

Rating

9.0/10

A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.

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