Whisky aged in Jerez launched

The maker of Tio Pepe, González Byass, has launched a whisky made in the Scottish Highlands but aged in Jerez in Southern Spain.

A collaboration between González Byass’ master blender, Antonio Flores, and  Richard Paterson, master distiller for The Dalmore, Nomad Outland Whisky is aged in Pedro Ximénez barrels in González Byass’ cathedral-like cellars.

The result, according to its makers, is a “smooth, rounded and mellow” whisky with “quintessential Scottish character and a Jerezano soul.”

Paterson believes the whisky offers notes of “glazed oranges, marzipan, tarte-tatin, moist banana cake, peaches in syrup, mulled wine, liquorice and crushed almonds.”

The blend combines over 30 single malt and grain whiskies aged between five and eight years from the Scottish Highlands sourced principally from Speyside by Paterson.

After three years of ageing in Sherry butts in Scotland, the whisky is shipped to Jerez and left to age in PX barrels for a further year, meaning the liquid is influenced by the native yeasts, humidity and sea breezes that fill the González Byass cellars.

Flores and Paterson experimented with ageing the whisky in different Sherry barrels, including Fino and Oloroso, but found PX barrels yielded the best results.

“Seeing the way in which the whiskies chosen by Richard interacted with the different Sherry barrels was fascinating until we struck upon the Pedro Ximénez-aged whisky, which was certainly the best result,” Flores 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,” he added.

Paterson continued: “It takes years to create a blend of this magnitude but only a matter of seconds to recognise its outstanding quality.

“Therefore give it all the reverence it richly deserves. By holding the spirit long in the mouth you will immediately savour its rare attributes.” Nomad will be available in the US through González Byass’ distributor, Vin Divino.

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