Scotland and Spain influence new Byass whiskyBy Amy Hopkins
Spanish wine and spirits producer González Byass has teamed up with The Dalmore master distiller Richard Paterson to create Nomad Outland – a whisky made in Scotland but aged in Spain.
Described as a “brand new concept” that “challenges perceptions of whisky”, Nomad Outland Whisky is aged in Pedro Ximénez barrels in González Byass’ Jerez cellars.
Over 30 “principally Speyside” single malt and grain whiskies of between five and eight years have been selected by Paterson to blend and age in Sherry butts in Scotland for a further three years.
The blend is then shipped to Jerez to age in PX casks for a minimum of 12 months, allowing the liquid to come into contact with native yeasts and flors in González Byass’ cellars.
Nomad Outland Whisky, described as having a “quintessential Scottish character and a soul that is truly Jerezano”, has notes of glazed oranges, marzipan, and berries on the palate.
González Byass’ master blender Antonio Flores partnered with Paterson to create the blend, experimenting with a range of different casks, including Fino, Oloroso and PX.
“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,” he said
“Rich and rounded, the sweetness of the wood and the wonderful Pedro Ximénez character which infuses the spirit make this a most exceptional spirit.”
Nomad Oultand Whisky will be available through González Byass’ wholly-owned importer and distributor Vin Divino.