Crafted by none other than the renowned Richard “the nose” Paterson, it's a blend of fine whiskies from Scotland, meticulously aged in sherry casks under the warm Spanish sun of Jerez, a place I've had the pleasure to explore firsthand during my visit to the Gonzalez Byass bodega. Witnessing the slow maturation process in the warehouse only deepened my appreciation for this golden elixir.
Through the years, my encounters with Nomad have consistently left me impressed; each sip a testament to its unwavering quality. My most recent encounter was with a single cask edition, exclusively bottled for the Belgian importer.
Imagine my delight when a mysterious black box arrived a few days ago, brimming with bottles and treats to ignite my mixological imagination. With each sip, I immersed myself in a symphony of flavours, effortlessly melding fruity notes with the rich character of Nomad Outland Whisky, resulting in a truly delectable concoction.
Whisky matured in Jerez? That's bananas!
60ml Nomad Outland Whisky
10ml Del Duque Amontillado sherry
10ml Bols Banana
Method
Combine all ingredients in a mixing glass filled with ice cubes.
Stir for 15 seconds. Strain into a chilled tumbler.
It’s up to your preference to add fresh ice… or not. I really loved the undiluted flavours of this mixed drink, but if you plan to do a bit longer with your drink, some cubes of ice will keep it cooler. Garnish with a sweet cocktail cherry, if desired.
Embrace the unexpected, and let Nomad Outland Whisky take your taste buds on a journey they won't soon forget. Cheers to bold flavours and adventurous spirits!
Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.
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