Outland

Nomad Outland emerged from an unlikely friendship between Richard Paterson, master blender at The Dalmore, and Antonio Flores of González Byass, the legendary Spanish sherry house. In 2014, they launched an experiment: a blended whisky born in Scotland but raised in Jerez. The concept was radical — break the rules of whisky production and create something for the non-conformist.

The blend tells the story: over 30 malt and grain whiskies, each aged five to eight years, are first matured for three years in Scotland in sherry casks. Then the entire blend relocates to González Byass's cellars in Jerez, where it spends another twelve months in Pedro Ximénez casks — a finish that fundamentally reshapes its character.

On the nose, the dual heritage reveals itself: rich dried fruits (raisins, apricots, dates) from Scottish sherry maturation, layered with the sweetness and depth that Spanish PX casks impart. The palate is soft and elegant, with honey and sultana notes, while the finish lingers long and complex — hints of nuts and vanilla echoing the American oak beneath the sherry.