Soaking our liquorice allsorts in black tea, we added sugar and a slice of lemon, then stirred well with a leather spoon. The palate was full of dark berries, macerated with demerara sugar, sweet cinnamon and a dollop of lemon curd. Water took the Panel on a walk through a pine forest, the trees somehow growing apricots and marmalade sandwiches. The palate by now was a cloudy lemonade, with shavings of nutmeg, slices of conference pears and freshly baked chocolate chip cookies.