We imagined varnishing a dark walnut wood fence, opening a grow bag with sweet soil or a wooden cabinet containing an array of exotic spices. On the palate, it could make you cry, hot and dry initially but then turning into a Reuben sandwich of rye bread with pastrami, sauerkraut, melted cheese and plenty of spicy thousand island dressing. After reduction, one Panel member roasted salsify with toasted walnuts and a lemony tahini sauce – we took his word for it. To taste, warm apple tartlets with a red wine-caramel sauce. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a second fill PX hogshead.