We imagined sitting on a beach to watch the sunset while sipping on an Andalusian Smoke cocktail of fino sherry, smoky mescal, lemon juice, basil syrup and a dash of creole bitters. The palate brought us a fascinating partnership of opposing flavours – ripe papaya and pineapple alongside meadowsweet cordial, heather honey and burning lavender. Adding a drop of water, the air filled with a mixture of incense and driftwood bonfire smoke, the Panellists cutting loose at a beach hip-hop party. To drink we had two green teas: Chinese jasmine dragon pearl, and Japanese hōjicha, roasted in a porcelain pot over charcoal. Following 17 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak oloroso hogshead.