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AGEING PROCESS
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 mínimum of 12 months in old Pedro Ximenez casks in the San Fernando cellar of González Byass.
This outland whisky matures in the unique micro-climate of Jerez, subject to the different changes in temperature, the winds and the humidity of the Andalusian city close to the sea. NOMAD, over time, will absorb the native yeasts which are present in the atmosphere of the cellar, and it will be imbued with the tastes and flavours of the old Pedro Ximenez casks, previously used to age sherry, giving the whisky its unique character.