Whisky Magazine Issue 66
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Seafood and whisky have often been tipped as near perfect partners, but at Jura Lodge this love match is intensified. Rob Allanson takes two planes, a bus and ferry to find out more.
Now it has had an internal make over courtesy of chic French designer Bambi Sloan into an exclusive luxury retreat for true whisky aficionados, Jura Lodge, which sits next to the eponymous distillery, has opened its doors offering the ultimate in seafood weekends.
For the inaurgaral gathering I found myself in the company of a handful or journalists and a couple of whisky fans all eager to learn more of the secrets Jura has to offer.
The twist in the tale comes with the introduction of our very own master chef, in the shape of Allegra McEvedy, who is going to show us the ropes and help us prepare our own seafood dishes – once we have caught our food.
Thankfully the first night is a sumptuous meal prepared by Allegra and on the side table sits the entire Jura range from 10 Years Old to 21 including the much talked about Crinan Classic bottling, a heavily peated Jura, and the glorious Superstition.
The group meshes together pretty well that first night round the table enjoying the great food, wine and of course a dram or two.
The next morning the task ahead becomes clear and the group is split up and while one set takes a tour of the island, the other head off into the bay to fish – for lunch of course.
Now I don't want to brag but the first fish on board was mine, a fairly tasty looking pollock. My fellow fishers had reasonable luck as well. However the smiles were wiped from our faces when at lunch we discovered the others had brought home a sizeable haul.