Nomad Outland Whisky
Scottish spirit met with Andalusian soul
This innovative premium blend of thirty single malts and grain whiskies is primarily aged in Scotland before traveling to Jerez, Spain. There, it undergoes a final aging process in freshly dumped Pedro Xim nez sherry casks to absorb rich, sweet, and dried fruit characters.
Pairs with
Pork belly with a sweet balsamic reduction
Dark chocolate torte with sea salt
Aged Gouda or Manchego cheese
Origin & serving
Scotland & Jerez, Spain
Glencairn glass
Room temperature (64-70F)
Gonzalez Byass, founded in Jerez in 1835, partnered with Whyte & Mackay's master distiller to craft a whisky that challenges geographic boundaries. By maturation in actual Pedro Xim nez butts in Jerez, the brand delivers a unique hybrid profile unlike traditional Scotch.
This collaborative project is born from a partnership between renowned master blender Richard Paterson and Gonzalez Byass winemaker Antonio Flores. It bridges classic Scottish distillation with traditional Andalusian sherry aging techniques.
