We were expecting it to be too tight and tannic. We were surprised that it was drinking fairly well already. We weren't able to decant properly as there were a scarcity of proper decanters that night. So it was just airing out from its bottle for at least an hour and a half. That said, I predict it will really start to show off its stuff in at least 5 years. As you can imagine, it was a brute right after the Pichon.
You two are a couple of baby killers! Okay, I've witnessed a few young Burgundy blends that were drinking okay - but I can't imagine how that C-d-P was at that early stage.
Fair on the CdP...was decanted for hours and it was nowhere near what it would have been. I'll take that. The Burgundy was exceptional - may get better but was just right with the pork tenderloin tonight.
Crown Royal Northern Harvest Rye. Distilled in Manitoba, Canada. I was a scotch drinker (Glenfarclas 15 year old single malt) until a medical scare one year ago. Since then, I can't tolerate it. I'm not a rye drinker, but I don't mind watering rye down a bit. I would NEVER have done that with a single malt!
I don't know if it should be 'Whisky of the Year' or whatever Jim Murray called it, but it definitely isn't bad... not bad at all. It certainly didn't last long
