González Byass Launches Nomad Outland Whisky

Nomad Outland WhiskyGonzález Byass Master Blender Antonio Flores has teamed up with award winning Whisky guru Richard Paterson to create Nomad Outland Whisky. A brand new concept that turns Whisky production on its head, reversing the traditional process of ageing Whisky by bringing it to Jerez to mature in Pedro Ximénez barrels in the unique atmosphere of González Byass cathedral like cellars.

Jerez, June 2014 – Nomad Outland Whisky is a totally new concept from González Byass that reinvents and challenges the perceptions about Whisky. Breaking the rules Nomad the Outland Whisky turns the traditional on its head, redefining what Whisky can be and how it tastes.

Born in Scotland and aged in Jerez, Nomad Outland Whisky is imbued with the characteristics of the wild, open space of the Scottish Highlands. A new concept that takes the Whisky itself on a journey from its birthplace to the warm and humid plains of Jerez where it is left to soak up the wonderful natural aspects of this special micro-climate giving Nomad its quintessential Scottish character and a soul that is truly Jerezano.

Nomad has had its ageing process enhanced by bringing an aged Whisky from the Highlands of Scotland, principally from Speyside, to Jerez to complete maturation. Scotch Whiskies, specially selected by master blender Richard Paterson have been shipped to this historic Andalucian city, where under the watchful eye of González Byass master blender Antonio Flores, they are left to age in Pedro Ximénez barrels in the unique micro-climate of Jerez.

The aromas and flavours of Nomad are enhanced by this innovative process, where the Whisky is allowed to imbibe the native yeasts, humidity and sea breezes that fill the famous González Byass cellars in Jerez. The result is a smooth, rounded and mellow Whisky which challenges and excites consumers who are looking for something different, people who are inspired by the discovery of knowledge from around the world.

Commenting on the launch Antonio Flores, Master Blender, González Byass, said, “This has been a most interesting project to be involved in. 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. Rich and rounded, the sweetness of the wood and the wonderful Pedro Ximénez character which infuses the spirit make this a most exceptional spirit.”

Richard Paterson, Master Blender, commented, “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.” He continued, “Glazed oranges, marzipan, tarte-tatin and Black forest fruits immediately engulf your palate before the next barrage of flavours reward your senses; moist banana cake, peaches in syrup, mulled wine and whispers of liquorice and crushed almonds brings this masterpiece to memorable close.”

Nomad Outland Whisky, the flavors and aromas of Scotland and Spain in a glass – the perfect partnership.

Limited availability through Vin Divino, González Byass’s wholly-owned importer and distributor. http://www.vindivino.com/

About Nomad Outland Whisky

  • After a year of tests, ageing the Whisky in barrels that had previously held Fino, Oloroso and Pedro Ximénez Sherries, to find the perfect blend, our Master Blenders chose those Whiskies that had been aged in Pedro Ximénez barrels, in Jerez, which produced a wonderfully smooth and rounded Whisky that stood out from the rest
  • Many Whiskies are aged in Sherry casks in Scotland but Nomad is the only Whisky in the world that is allowed to age in the González Byass cellars in Jerez, coming into contact with the wild yeasts and flors that imbue the bodegas, and their contents, with the unique characteristics that make this whisky so special
  • A unique formulation with over 30 different single malt and grain Whiskies, blended in the Highlands of Scotland, using whiskies sourced principally from Speyside
  • This original blend is made up from Whiskies of between 5 and 8 years old which are left to mature in Sherry butts in Scotland for 3 years, altogether, before being transferred to Jerez to be aged in the San Fernando cellars of González Byass for a minimum of 12 months

About González Byass

González Byass is a family winery, founded in 1835, dedicated to making fine Sherries and brandies in Jerez, Spain. Well-known brands such as Tío Pepe Fino Sherry or Lepanto Brandy de Jerez, or vinous jewels like Matusalem or Apostoles have made González Byass one of Spain’s most recognized wine brands world-wide. Tradition, research and quality are the pillars of this winery which boasts nearly two centuries of experience.

Following in the same tradition, González Byass has, over the past 30 years, converted itself into a family of wineries, producing wine in some of Spain’s most famous wine producing regions; Bodegas Beronia (Rioja), Cavas Vilarnau (Barcelona), Finca Constancia (Vino de la Tierra de Castilla), Finca Moncloa (Vino de la Tierra de Cádiz), Viñas del Vero (Somontano). In each of these regions the family strives to make the best possible quality wines respecting the local terrior and traditions. Similarly the company has also expanded into the premium spirits business with brand such as The London No.1, Original Blue Gin, Nomad Outland Whisky and Druide Vodka.