Nomad Outland Whisky is an unusual whisky – it is produced and aged for a certain amount of time in Scotland before being shipped top Jerez in Spain for a further period of ageing. Therefore it cannot be called Scotch Whisky and the producers have come up with the, quite good, term Outland Whisky. Most Scotch Whisky is aged in sherry cask and this brand is owned by Gonzalez Byass, so perhaps this is not such quite a surprising synergy after all. So what is Nomad Outland Whisky? Nomad Whisky is a collaboration between master distiller at Dalmore, Richard Paterson, and the master blender at Gonzales Byass, Antonio Flores. The initial Scotch whisky is a blend of over 30 single malt and grain whiskies, selected by Paterson, aged from between 5 and 8 years and principally from Speyside. The blend is aged for 3 years in Sherry butts in Scotland before it is shipped to Gonzalez Byass’ cellars in Jerez where it is finised in Pedro Ximenez (PX) sherry casks for a further year. The cellars’ location next to the sea, native yeasts in the cellars and the temperature and humidity all influence the character of the whisky. If you like sweet, sherried whisky, then this is the one for you.