Well, hats off to Richard then!
It's a difficult scenario, I'm sure.
Richard is the only one nosing at the same strength we nose the whisky at, so this is a good thing! It's always struck me as a little strange that whisky is taken from the cask at around 60%, nosed at 20% so that the blenders can get the balance "just right", and then bottled at 40%!!! It makes it hard to argue how best to enjoy a whisky when everyone involved from the distiller to the drinker takes it at a different strength.
As for Richard nosing at cask strength, I wonder how he avoids "burning" his nose?