The panel embarked on a bold expedition into spectacularly rich and robust sweet meats and Spanish jamon with charred oak and honey on grainy toast. The way was chewy and viscous with mouth-coating oils like eating warm crispy bacon. Then a beam of sunlight illuminated tangy tangerine and baked Seville oranges to provide a moment of refreshment before we delved deeper into paths of golden syrup and malty bran flakes. The journey finally came to an end when we approached the fresh wood of charcoal pencils dripping with the dew of young sherry whilst milk chocolate and the slightest suggestion of sulphur provided a deliciously rounded completion.