New York, NY, December 2, 2015 — González Byass, a leading Spanish wine and spirits producer has applied its expertise in sherry production to create a new addition to its premium spirits portfolio: The Nomad Outland Whisky. Set to launch nationally in January 2016, this traditional Scottish whisky is unconventionally aged in mature Pedro Ximénez sherry barrels. González Byass Master Blender, Antonio Flores, teamed up with award-winning Whisky blender Richard Paterson to create a Scotland-born, Jerez-aged spirit with the goal of redefining the characteristics of Scottish whisky.
Commenting on the launch, Antonio Flores 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 focused 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-fused character makes this a most exceptional spirit.”
Richard Paterson commented, “It takes years to create a blend of this magnitude but only a matter of seconds to recognize its outstanding quality. The flavors and aromas of Scotland and Spain in a glass is the perfect partnership.”
While aging whisky in sherry casks in common in Scotland, The Nomad Outland is the only whiskey in the world that is allowed to age in the González Byass cellars. The aromas and flavors of The Nomad Outland are enhanced by this innovative process, where the Whisky is allowed to imbibe the native yeasts and flors, humidity and sea breezes that imbue the famous González Byass cellars. The Nomad Outland blend is produced from Whiskies between 5- and 8-years-old which are left to mature in Sherry butts in Scotland for three years, altogether, before being transferred to Jerez to be aged in the San Fernando cellars of González Byass for a minimum of 12 months.
