Welcome to the world of Nomad Oscuro Dark Rum, a unique blend of aged rum, Japanese Hinoki, and finished in Jamaican barrels.
Nomad is a complex blend of ingredients from three key geographies:
From India
Sugar cane grown on volcanic soils on the tropical plains of central India is juiced, fermented & distilled into rum.
From Japan
Wood chips of the Hinoki tree (Japanese cypress) are slowly macerated & distilled into the rum.
From Jamaica
Oak barrels from the Caribbean island where rum has been aged since the sixteenth century, lend notes of toast, vanilla & coconut. While rum is aged in barrels for years some liquid disappears through the wood out to the air. In Jamaica legend goes that the 'duppies' or ghosts of the night, enjoy taking the rum from the oak barrels a heavenly drop a time.
Embrace the Spirit of Exploration
Experience the exhilarating spirit of exploration with NOMAD. Our exceptional rum combines exotic ingredients, captivating your senses and inspiring a thirst for adventure. NOMAD embodies wanderlust, inviting you to discover new horizons and embrace the thrill of the unknown.
Celebrate a Nomadic Free-Spirited Culture
Join the celebration of a nomadic, free-spirited culture with NOMAD. Our brand represents restless souls breaking free from the ordinary, embarking on a journey of self-discovery. Inspired by the open road, NOMAD empowers you to embrace your inner explorer and embark on a unique adventure of the mind and spirit.
Versatility for the Adventurous Palate
Delight your adventurous palate with NOMAD. This smooth rum is perfect for sipping and adds excitement to a range of rum cocktails. From timeless classics to innovative concoctions, NOMAD's versatility lets you unleash your creativity and savor unforgettable taste experiences. Let NOMAD be your passport to new and exciting flavor discoveries.
Crafted By:
Victor De Benito, a world-class alcohol maker and distiller, is a passionate and innovative expert in crafting exceptional spirits. Starting his journey as an engineering student, Victor's interest in the world of alcohol grew during his time as a quality control manager at Thames Distillers in London, where he immersed himself in learning the science and artistry behind spirits.