Interview with NewYork Bartender, Gregory J. Buda
Born and raised in New York, Gregory J. Buda is the Director of Education and Training Manager at both the Dead Rabbit and BlackTail in New York City, bars known for their cutting edge, critically acclaimed cocktail programs. Greg has also written cocktail menus, designed bars, and trained staff for venues in US, England, and Germany. What makes Jura one of your favourite whiskies for both sipping neat and making cocktails? Jura 16 yr was one of the first whiskies I tried many years ago that really got me excited about whisky. It comes from an island that is isolated, unique, and rich in culture – a lovely community of islanders filled with pride and tradition. Finally, the liquid itself is simply delicious. If someone comes into your bar who is just getting into whisky, why do you recommend Jura? Jura is lightly peated, just enough to highlight the complexity that a little smoke can add to a whisky, but not so much that the smoke is all you taste. Heavily peated whiskies are challenging for people that aren’t used to them. In addition, the richness and flavour profile, especially of the Jura 10 yr, make it an ideal ingredient for cocktails, as it plays well with other flavours – like the cocktail recipe I’ve included here. Can long time Scotch lovers enjoy Jura? Absolutely! Jura has a range of ages and taste profiles, but all offer a level of complexity and richness that Scotch lovers will immediately appreciate. If you’re going to sip on a dram of whisky over a long period of time, it is important that the whisky is dynamic, and continues to offer up new flavours and textures as you drink. I really like the Jura 12 yr and 18 yr for sipping. You’ve visited Jura twice. What makes this remote place worth a visit? Jura is really isolated and the people who live there are kind, proud and full of life and character. And I think that comes through in the whisky. It’s not just a product coming off a still, it’s the people and place that make Jura so exceptional. Which foods pair well with Jura? Why? It seems crazy, but the Jura 10 has subtle peat and briny flavours so I find it goes really well with seafood like scallops or oysters. The Jura 12 yr and 18 yr are richer and more sherry-forward, making them both a great pairing with dessert, especially brownies. Or, like when I was on Jura, with the amazing sticky toffee pudding that they served in the pub.
CRAIGHOUSE BUCK COCKTAIL RECIPE
0.5 tsp St. Elizabeth Allspice Dram 0.75 oz Lime Juice 0.5 oz Blackberry Syrup 0.25 oz Ginger Syrup 0.5 oz Pierre Ferrand 1840 Cognac 1.5 oz Jura 10 yr Scotch Whisky Shake briefly with two small ice cubes and strain into an ice-filled highball glass. Top with soda water.