On a warm Spanish night the Panellists sat on a terrace sipping sparkling red sangria, red wine, a splash of orange liqueur and glasses of cava. To eat we ordered plenty of fresh fruits plus a banoffee pie, a side of banana-infused toffee and some chocolate walnut raisin clusters. Following reduction we found ourselves on a wooden ladder picking cherries and collecting them in a leather satchel. On the palate, we dug into toffee apples, rum and raisin chocolate cake, Turkish delight and espresso macarons, all served with a cup of Assam loose-leaf black tea. At 11 years of age, we combined two ex-bourbon hogsheads from the same distillery into this cask for further maturation and marrying.