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Born in Scotland and aged in Jerez

González Byass master blender Antonio Flores teamed up with whisky guru Richard Paterson to create Nomad Outland Whisky. Together they have turned the traditional Scotch whisky aging process on its head by taking the distilled spirit to Jerez to mature in Pedro Ximénez sherry barrels.

Scotch whiskies were selected by Richard Paterson, master blender for Whyte & Mackay, then shipped to Andalucia where, under the watchful eye of Antonio Flores, González Byass master blender, they were left to age in Pedro Ximénez barrels in the unique micro-climate of Jerez.

The aromas and flavours of Nomad have been enhanced by this innovative process, where the Whisky is allowed to imbibe the native yeasts, humidity and sea breezes that fill the González Byass cellars. The result is a smooth, rounded and mellow whisky which will challenge and excite consumers who are looking for something different.

Commenting on the launch Antonio says: “This has been a most interesting project to be involved in. Seeing the way in which the whiskies chosen by Richard interacted with the different Sherry barrels was fascinating until we lighted on the Pedro Ximénez ageing whisky which most certainly was the best result. Rich and rounded, the sweetness of the wood and the wonderful Pedro Ximénez character which infuses the spirit make this a most exceptional spirit.”

Richard comments: “It takes years to create a blend of this magnitude but only a matter of seconds to recognise its outstanding quality. Therefore give it all the reverence it richly deserves. By holding the spirit long in the mouth – you will immediately savour its rare attributes. Glazed oranges, marzipan, tarte-tatin and Black forest fruits immediately engulf your palate before the next barrage of flavours reward your senses; moist banana cake, peaches in syrup, mulled wine and whispers of liquorice and crushed almonds brings this masterpiece to memorable close.”  

About Nomad Outland Whisky
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, master blenders chose those whiskies that had been aged in Pedro Ximénez barrels, in Jerez, which produced a wonderfully smooth and rounded whisky that stood out from the rest

Many whiskies are aged in sherry casks in Scotland but Nomad is the only whisky in the world to age in the González Byass cellars in Jerez, coming into contact with the wild yeasts and flors that imbue the bodegas, and their contents, with the unique characteristics that make this whisky so special

A unique formulation with over 30 different single malt and grain whiskies, blended in the Highlands of Scotland, using whiskies sourced principally from Speyside

This original blend is made up from whiskies of between 5 and 8 years old which are left to mature in sherry butts in Scotland for 3 years, altogether, before being transferred to Jerez to be aged in the San Fernando cellars of González Byass for a minimum of 12 months

About González Byass
González Byass is a family winery, founded in 1835, dedicated to making fine sherries and brandies in Jerez, Spain. Well-known brands such as Tío Pepe Fino Sherry or Lepanto Brandy de Jerez, or vinous jewels like Matusalem or Apostoles have made González Byass one of Spain’s most recognized wine brands world-wide. Tradition, research and quality are the pillars of this winery which boasts nearly two centuries of experience.

Following in the same tradition, González Byass has, over the past 30 years, converted itself into a family of wineries, producing wine in some of Spain’s most famous wine producing regions; Bodegas Beronia (Rioja), Cavas Vilarnau (Barcelona), Finca Constancia (Vino de la Tierra de Castilla), Finca Moncloa (Vino de la Tierra de Cádiz), Viñas del Vero (Somontano). In each of these regions the family strives to make the best possible quality wines respecting the local terrior and traditions. Similarly the company has also expanded into the premium spirits business with brand such as The London No.1, Original Blue Gin and Druide Vodka.

16 July 2014 - Felicity Murray The Drinks Report, editor