Interesting. If the educated guesses on here and the WhiskeyObsessive's Venn diagram are accurate you should have created VWFRR. Let us know what you find and if you can do a SBS w your vatting and some VW rye that would be cool.
I have done this very thing and it actually does remind me of VWFRR. Though it tastes a bit older, which I guess we can expect (I think the VWFRR components were tanked at ~18y, right) anyway, I think it is a very, very good combination. One thing I also noticed is that even a tiny bit of the Hirsch 22 really improves the bit of thin-ness that I find the only fault of the Saz 18.