Nomad Outland Whisky is a collaborative effort between master blender Richard Paterson (of Whyte & Mackay) and the renowned sherry house González Byass in Jerez, Spain. It begins with a blend of over 30 malt and grain whiskies aged in Scotland for 5-8 years, including a period of maturation in sherry butts (Oloroso). Then the whisky is shipped to Jerez, where it undergoes a finishing year in Pedro Ximénez sherry casks in the bodega’s unique cellars. Because of that final stage outside Scotland, it cannot be legally labeled “Scotch whisky” and is instead designated “Outland Whisky.” ABV is 41.3%.

Tasting Notes:

Serving Suggestions: Best enjoyed neat or with a drop of water to open up the aromas; serve in a tulip or Glencairn glass at room temperature (about 18-20 °C). Also great for pairing with desserts such as dark chocolate, fruitcake, nutty cheeses, or with a cheese platter. Works nicely in cocktails that highlight rich, sweet whiskies (e.g. whisky-based dessert cocktails or Old Fashioned with a sherry twist).