We walked through the Grand Bazaar in Istanbul, a historic market with the widest variety of traditional confections including Turkish Delight, baklava, date halva and many more. On the palate, we found this bright, effervescent and full of energy with plenty of exotic spices, heather honey and a dark treacle sweetness.

After a drop of water we moved to the bazaar’s carpet section to see plenty of oriental rugs unrolled to reveal their wonderful, handcrafted designs. We then ended at a bar drinking Turkish coffee and a negroni made with gin, vermouth rosso and red Italian bitters. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill Pedro Ximenez ex-bodega barrique.