Nomad Outland Whisky

Outland whisky? What is that? The label on the (beautiful) bottle proudly pronounced ‘Born in Scotland, Raised in Spain’. That needs some explaining. The whisky was composed by Richard Paterson of Whyte & Mackay and consists of 25 malts and 8 grains, all between 5 and 8 years old, that matured for three years on sherry butts. Hence ‘Born in Scotland’. Now comes the twist. The whisky was then shipped to Spain where it was finished for 12 months in PX sherry casks in the cellars of the famous sherry house Gonzalez Byass. That last year, the whisky was influenced by the Spanish humidity and other environmental conditions of the legendary bodega. Hence the ‘Raised in Spain’. A nice idea, certainly, but not unique. Remember Amrut Two Continents.

The nose is quite heavy and sticky sweet. Loads of raisins supported by Seville oranges, toffee, hints of almonds and mocha. But it has to be said: raisins call the shots.

It is quite oily, but immediately and unrelentingly syrupy sweet. Again nothing but raisins that drown out all the other elements. Those are, randomly ordered: cake, plum liqueur, almond paste, apricots, banana, mocha, glühwein and loads of other typical sherry influences. If you love your whisky sweet, then this is for you.

Some spices emerge in the medium long finish. Cinnamon and some pepper.

Way to sweet for me. I feel like I have just drank a raisin syrup (should such exist). Maybe this would go well with a dessert or cheese platter? But I prefer a good PX sherry opposed to this.