We barbequed beef and fruit skewers – cubes of sirloin marinated in a mixture of orange peel, cilantro and smoked paprika alongside watermelon, peaches and mango. On the palate came bouquet garni, burnt lime and preserved lemons with blackened barbecued steak. One Panel member tasted a typical German currywurst, a bratwurst with a sauce made from ketchup, yellow curry and other spices, sugar and vinegar. With a tiny drop of water we were served a roasted rack of venison in a smoked sauce grand veneur accompanied by roasted root vegetables. Following 21 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.