When it comes to bourbon and rye, we’re all about the single barrel expressions bottled at barrel proof. But when it comes to Scotch, it’s all about the blending and the finishing. Nomad Outland Whisky is in the latter camp because it’s a blend of 30 different malt and grain whiskies from the Speyside and the Highlands regions of Scotland–the same areas where Macallan, Aberlour, The Glenlivet and others are from–that is aged for a few years in former bourbon casks. Once that process is complete, the whisky ages further in former Oloroso sherry casks for an additional three years before it travels to Jerez, Spain to rest for another year in old Pedro Ximenez casks in the historic cellars of the González Byass’ winery. All of this blending, aging and traveling means Nomad Outland Whisky can’t technically be called a Scotch, the final product is as well balanced, nuanced and complex as any Scotch we’ve tasted, which is a testament to the entire team and especially renowned Master Distiller Richard Paterson. You can find Nomad Outland Whisky at all the usual big box and online stores for about forty bucks.