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
Directions
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
serving and consuming
Pairing Oloroso with food
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.
Oloroso fast facts
Analytic data
- Alcoholic content between 17 and 22% vol.
- Sugar < 5 gr. / litre
- Total Acidity (tartaric) 4 - 6 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
- High in Gylcerine Content 8 - 10 gr. / litre
Sherry Cocktails
Recipes and Pairings
Meet the Maker
Victoria Frutos Climent
Bodegas Real Tesoro &...
José María Quirós Sacaluga
Bodegas Tradición ,...
Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
Bodegas Fundador SLU...
Rocío Ruiz
Bodegas Urium ,...
Salvador Espinosa Rodríguez
Bodegas y Viñedos Díez-Mérito...
José Carlos Garrido Saborido
Bodegas Argüeso ,...
Sherry News
