Nomad Outland Whisky
Nomad Outland Whisky. A unique ageing process Nomad, the first outland Whisky on the market. A premium blended whisky produced from 30 different malt and grain whiskies from Speyside (The highlands, Scotland) each 5 to 8 years old. Bright amber in colour. Nomad shows a concentrated aroma with notes of malt, wood and unmistakable hint of Pedro Ximenez Sherry. On the palate it is very smooth and elegant, initial flavour of raisins and honey build to a long and pleasant finish.
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Nomad Outland Whisky
Nomad Outland Whisky. A unique ageing process Nomad, the first outland Whisky on the market. A premium blended whisky produced from 30 different malt and grain whiskies from Speyside (The highlands, Scotland) each 5 to 8 years old.
Bright, topaz coloured whisky
It has a unique aroma with malty notes, reminiscent of oak and sherry due to its ageing in american oak barrels.
Smooth and elegant on the palate
With prominent flavours of raisins, honey and distinctive bouquet as a result of the finishing of the whisky in Pedro Ximénez sherry barrels.
A long finish, pleasant
With hints of vanilla and dried fruits. A very elegant whisky with a complex aftertaste.
Born in Scotland and aged in Jerez
Nomad Outland Whisky is imbued with the characteristics of the wild, open space of the Scottish Highlands. A new concept that takes the Whisky itself on a journey from its birthplace to the warm and humid plains of Jerez.
In Jerez it is left to soak up the wonderful natural aspects of this special micro-climate giving Nomad its quintessential Scottish character and a soul that is truly Jerezano.
After a year of tests, ageing the Whisky in barrels that had previously held Fino, Oloroso and Pedro Ximénez Sherries, to find the perfect blend, our Master Blenders chose those Whiskies that had been aged in Pedro Ximénez.
Nomad, the first Outland Whisky on the market.
A premium blended whisky produced from a unique selection of over 30 different malt and grain whiskies from Speyside, The Higlands, Scotland, each 5 to 8 years old. The resulting blend is left to mature in Scotland in sherry casks for 3 years, altogether, before being transferred to Jerez where it will be finished for a mínimum of 12 months in old Pedro Ximenez casks in the San Fernando cellar of González Byass.
This outland whisky matures in the unique micro-climate of Jerez, subject to the different changes in temperature, the winds and the humidity of the Andalusian city close to the sea. NOMAD, over time, will absorb the native yeasts which are present in the atmosphere of the cellar, and it will be imbued with the tastes and flavours of the old Pedro Ximenez casks, previously used to age sherry, giving the whisky its unique character.
$50 – $100