We prepared a pitcher of ‘Pomegranate Storm’, using pomegranate molasses, rum, orange liqueur, lemon juice, ginger beer, soda water and a dash of orange bitters. On the palate cinnamon custard, crème caramel, coconut macaroons and sea buckthorn doughnuts.

A drop of water and we walked through a maze of souks with exotic aromas of argan oil, cumin, saffron, turmeric and ras el hanout teasing our senses. We then ate fresh barhi dates, so sweet and creamy – reminding us of fresh sugar cane, coconut and butterscotch. In 2018 we combined selected Oloroso butts before returning the single malt to a variety of different casks to develop further. This is one of those casks.