In theory… Colour: full gold. Nose: sometimes storytellers would claim that the best casks are bottled first, and that the chaff is bottled last. No. Cedarwood, embrocations, new tyres, sour grapefruits, green plums, a drop of benzine, furniture polish, roasted chestnuts, liquorice… With water: hold on, this is very unusual! Sauna oils, washing powder, dairy cream, Woolite, new blanket… You'd almost believe you're wandering throughout the Islay Woollen Mill. Do you know the Islay Woollen Mill? Then lime blossom and some kind of mentholy marzipan. Unusual and fun (and, I would guess, expensive).Mouth (neat): thick and tight, candied, on many tart and acidic dried and candied fruits and herbs. Angelica, lemons, kumquats… A little linseed oil floating around, perhaps wee bits of preserved artichokes, olives… With water: do not add to much water, it's not the first time I'm noticing that Karuizawa does not always swim well. No water is the best water in this case. Gets flattish and cardboardy even after just three drops of H2O. Finish: rather long, with several oils coming out, pine, thyme, eucalyptus… Comments: stunning – as long as you do not add any water, or just a tenth of a drop, if you could do that. Rather tight for a sherried Karuizawa.

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