The nose took us in various directions – one Panellist propped up an Andalusian bar (sweet sherry, cigarette smoke-infused pata negra); one drank black tea sitting on new linoleum and another was carrying a hessian sack full of gooseberries and blackcurrants. The palate brought us together; we enjoyed mixed nuts and raisins, dark chocolate, trifle, lemon zest and black grapes.