N,T,F: The profile talks of soft fluffy sieved white flour-coated chewy caramel-ed & sherried raisins that become slightly more rubbery with a certain sherry pong, yet stay mainly steadfast in an easy-sweet-oloroso kind of way.
C: I can see why novices [that will always be novices] like Jura. That’s why it’s so prevalent in pubs & bars [in the UK]. Surprisingly perhaps, this is good whisky. Jura better than Balblair you say? Today, yes.