I have had my bottle open for about a week, and have tried it three times. The first time, upon opening, it was amazingly new and different. The second time, I let ice melt in my new brouille, so it took an hour before I tasted it, and it was at room temperature. This time I could taste what everyone is calling "spice" to be a very fresh, raw cinnamon. I did not have a good impression. Today, I tried it again, but with water over an ice cube in the brouille, louched to 1:4.5 in about 2 minutes. The cinnamon was less foreword, and the whole glass was much more balanced. Now, I am just curious if it will not improve with age after opening. I am worried by what some have said, but if it tames the "cinnamon" a bit, then it may very well improve (to my taste).