So another one for those German chaps with impeccable tastes. Full bourbon and no finishing, that’s whisky as nature intended. Let’s see… Colour: white wine/straw. Nose: get out of here! Custard, croissants, white currants and gooseberries, and just a whiff of tincture of benzoin. Immaculate. With water: yep. Peach bread, perhaps? Mouth (neat): crikey, how good is that? Sure it’s not very deep, nor complex, and neither is it spectacular, but it’s precise, like an old well-taken-care-of Swiss watch. Millimetric vanilla, dough, shortbread, barley, oranges, and a wee touch of lovage for good measure. Cal that miso if you must. With water: not the first time I notice that Chichibu swims very well – even the craziest finishes do. Peaches and apricot biscuits with a firmer maltiness. Finish: long, on cakes. Liquid pastry. Comments: let’s talk about carbon emissions and efficiency at the Japanese whisky distilleries. Okay, maybe next time.

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