Nomad Whiskey Outland Finished In Sherry Casks 750ml
$80.99 price per bottle
NOMAD is one of the most innovative whiskies currently on the market. The majority of malt whiskies are finished in sherry casks that have been sent to Scotland from Jerez. NOMAD is the first whisky in the world to be finished in the Gonzalez Byass cellars in Jerez de la Frontera, following a prior ageing in Scotland, breaking the unwritten rules of whisky.
NOMAD, the first OUTLAND WHISKY on the market. A premium blended whisky produced from a unique selection of over 30 different malt and grain whiskies from Speyside, The Higlands, Scotland, each 5 to 8 years old. The resulting blend is left to mature in Scotland in sherry casks for 3 years, altogether, before being transferred to Jerez where it will be finished for a minimum of 12 months in old Pedro Ximenez casks in the San Fernando cellar of Gonzalez Byass.
This double ageing, firstly in Scotland then in Jerez is unique, and makes NOMAD OUTLAND WHISKY a true rarity.
Alcohol: 41,3 % Vol.
Non alcohol coefficient: minimu 300 mg/100 ml a. abs
Sugar content: 12 g/l
Dry extracts: 14. 3 g/l
Gonzalez Byass was founded in 1835 by Manuel Maria Gonzalez and remains in family hands today. Their first product was the iconic Tio Pepe, and they now present a full range of Superior and V. O. R. S. (wines aged for more than 30 years) sherries.
With holdings and contract managed vineyards, all in the Jerez Superior area of the Jerez DO, they control over 10% of the DO sherry production. 90% of the grapes are Palomino and 10% Pedro Ximenez. They are the only winery in Jerez to grow their own PX. The vines are planted in the white Albariza soil, rich with clay and a high chalk content which is excellent for retaining moisture. These soil conditions, combined with over 3,000 hours of annual sunshine, fresh, humid breezes from the west and warm, dry breezes from the east and the proper amount of rainfall make ideal growing conditions for the grapes.
All of the sherries have a distinct character produced by either the Flor or Oloroso methods and are all aged in the solera system.