A warm smokey indulgent stir using a fantastic whisky, Nomad, the only whisky in the world to age in Gonzalez Byass cellars in Jerez, coming into contact with the wild yields and flors that imbue the bodegas. The original blend is made up of 5-8year old whiskies which are left to mature in sherry buts in Scotland for 3 years, before being transferred to Jerez for a minimum of 12 months. This is then cooled over ice with a splash of Oloroso, Pedro Ximenez and also some Lacuesta Vermut. These fortified wines add character and depth to the mix, sweetening with a hint of maple.
Ingredients are to be stirred in martini stir. Once silky and smooth, add ice and stir for another 20s. Fine strain and place into decanter. Use smoke gun and let the drink infuse for 1min before serving to guest
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.
