The whisky, called Nomad, will be distilled, blended and aged in Oloroso butts in Scotland, then taken to
Jerez to undergo a further year’s ageing in Noe PX butts. The blend consists of
25 malt whiskies and 3 grains aged for between 5 and 9 years and is created by
Whyte & MacKay master blender Richard Paterson. Once it arrives in Jerez,
it is looked after by GB chief oenologist Antonio Flores. The whisky is expected to retail for 30 Euros or £25 and sounds quite delicious.
 |
| (pic: Drinks International) |
No comments:
Post a Comment