The spirit starts in the Scottish Highlands as a unique blend of over 30 different malt and grain whiskies from Speyside -- each 5 to 8 years old. Typically, Speyside whiskies can be classified into two groups: light and grassy or rich and sweet. Since the resulting blend destined for Nomad is aged three years in sherry casks, the base starts rich and sweet.
After these three years of aging, the spirit is transferred to Jerez where it spends a mínimum of 12 months in old Pedro Ximenez casks. The collaborators initially had tested this finishing in various used sherry casks including Fino and Oloroso barrels but determined the complex and textured residual from Pedro Ximenez works best. During these 12 months, the Nomad also absorbs some native yeast providing a little funk as well as the finishing due to Jerez's unique micro-climate -- subject to changes in temperature, winds, and humidity.
This is a beautiful whisky with multiple layers of vanilla, molasses, nuts, and dried apricots with some mango and honey. Yes, multiple layers of flavor.
Disclosure: We received samples from González Byass in order to share our opinion about their products, but this isn’t a sponsored post.
