A miniature of this remarkable whisky, created by master distiller, Richard Paterson (of Whyte & Mackay whisky and Dalmore Distillery) and Antonio Flores from the Spanish Sherry producer, Gonzalez Byass.
Described as an ‘Outland Whisky’, this mix of grain and malt spirit has been distilled and blended in Scotland, where it is matured for three years, before being shipped to Jerez in Spain – hence the name ‘Nomad’.
Here it is finished in Pedro Ximenez Sherry butts, which are much fresher than if they’d been shipped to Scotland, and impart a stronger flavour.
The warm climate of Jerez also helps to speed up the ageing process.
The final product is a whisky that offers notes of intense fruit cake, caramel, vanilla, dates, prunes, raisins, juicy oranges, lemon rind, nutmeg, cloves, brazil nuts, oak, powdered ginger, cinnamon, pepper and flamed orange peel.
Sweet, spicy and delicious.