The aroma transformed us instantly as we slowed down to enjoy banana bourbon syrup, salted caramel sauce, candied grapefruit peel and Indian guava cheese. On the palate, the guava was in a cocktail spiked with pineapple-infused rum and freshly squeezed lime juice: totally tropical. Following reduction, we enjoyed lemon and raspberry macarons with a glass of cloudy lemonade, while the taste was that of pudina coconut chutney and Tuareg mint tea prepared and served in a traditional ceremonial form. This dram gave us plenty to think about, with one Panel member even starting to philosophise over the meaning of life.