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, créme 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.