Many of us have a bit of “Nomad” in us… a wandering spirit that takes us from beyond the land of our birth. No surprise, some whiskies also take a little jaunt too… in this case from Scotland to Jeerez, Spain.
We sampled it in a lovely relaxed evening exploring a few minis… all of which had a bit of a boost through finishes – in this case Pedro Ximenes. And what did we think? Read on…
Nomad Outland Whisky 41.3%
Nose – Greeted by great big luscious caramel toffee. Possibly a bit of cream Amaratto? An interesting sweet and sour, stewed fruits especially peach, shifting into almost overripe fruits… then allspice, nutmeg, cinnamon… apple pie with nuts, especially hazelnut, doughy, baked pineapple. After the 1st sip, nicely restrained, vanilla. Much later shifted to orange bitters. Sip again, back to caramel pecan pie… Sip again then citrus…. and a long time later boiled sweets. How fabulous!
Palate – Pure applesauce with jaggery, a bit tart too, some tannins, stewed fruits. Quite light almost like sugar water, not much body but very refreshing.
What a perfect summer afternoon dram. We thought it might be rather nice chilled – as in chilling the bottle not adding ice.
So what do we know about this whisky? According their website, this whisky blend is a collaboration between master distiller Richard Paterson and expert Sherry producers Gonzalez Byass.
They share that it is:
made with a selection of over 30 malt and grain whiskies aged between 5 and 8 years old, which are blended together and matured in Sherry butts in Scotland for three years. Following that, the whisky is shipped off to Jerez, where it is finished in Pedro Ximénez casks for a year before it is bottled. Richard Paterson and Gonzalez Byass’ master distiller Antonio Flores experimented with different Sherry casks, including Oloroso and Fino, but ultimately decided on the Pedro Ximénez casks for this enticing expression.
And what do they have to say about the whisky profile?
Bright, topaz coloured whisky
It has a unique aroma with malty notes, reminiscent of oak and sherry due to its ageing in american oak barrels.
Smooth and elegant on the palate. With prominent flavours of raisins, honey and distinctive bouquet as a result of the finishing of the whisky in Pedro Ximénez sherry barrels.
A long finish, pleasant
With hints of vanilla and dried fruits. A very elegant whisky with a complex aftertaste.
I will admit, I didn’t really know what to expect with this one. My minis sampling cohort had picked up a set in London more than a year or so ago – sparked mostly by a “What the heck! Let’s try a set from Cambleton.” Then this extra bottle somehow made its way back to Mumbai too!
The double cask in this case is PX Sherry and Bourbon. And it just so happened to kick off our minis evening exploring a few different finishes.
Glen Scotia Double Cask 46%
Nose – Pear and apple combine like the New Zealand hybrid papple! Or raw guava…. with a lovely honey vanilla, fresh, then caramel stroopwafel, shifting into a Christmas pudding or mince pie, sweet spices, orange… After tasting, delicious baklava dripping in honey, nuts, doughy, cinnamon. Then shifted to dusty vanilla rose. Kept moving back and forth between citrus and white fruits, hard core treacle and denser rich cake. Wonderful!
Palate – Strong character – spice, more of that Christmasy flavours – this time a Christmas orange with cloves, some wood, some real depth without being too “heavy” and sweet, a bit dry too
Finish – Bitter spice, long with black pepper
I will admit to having very modest expectations and was completely impressed. What a fabulous range of aromas, robust palate, citrus then morphing between pastries and citrus oranges and back to treacle.
Glen Scotia Double Cask is their “entry” level whisky before shifting into a range of age statements. Here is what they have to say about this whisky:
Our Double Cask is matured in the finest first fill bourbon barrels before being finished for up to twelve months in Pedro Ximenez sherry casks producing this outstanding single malt whisky that provides the perfect balance of rich spicy fruits, overlaid with the characteristic sea spray and vanilla oak finish for which the house of Glen Scotia is famous.
Nose – Amber. Very sweet. Initially it is all creme caramel, caramelised fruit sugars, wood sugar, toffee and fudge before some apple and peach come through. In time a charred note of bourbon with a pleasing dusty dryness. Has some power.
Palate – Sweet start and quite fat and though the alcohol gives a little tongue-tingling buzz the result is a good mid-palate weight. The dry distillery character is there still, but there is now depth to counter. Water slightly dismantles the different elements, but adds some dried mint.
Finish – Deep and dark.
What a terrific start to our minis sampling – set the bar high with substance. And now I cannot wait to try a small sample set of Glen Scotia minis waiting in the wings for another session…
Believe it or not, we had a problem of plenty… lots of different minis to potentially explore picked up our several trips.
A tasting companion neatly organized into different possible sets and the one we elected to try was whiskies with finishes… we initially planned to sample four but in the end we were content with just these three: