With the spate of CRs available now, I decided to use these in a cross-decade vatting.

I started with CR Special Reserve, which is (for Canadian) rich and sweetish and I am sure has some of that 17-18 year old S-W bourbon Diageo had reserved.

To that I added some current, regular CR.

Then I put in some XR, the new iteration of CR which uses some whisky from the long-disused Waterloo, Ontario distillery.

After, I put in two ounces of CR from the 1960's (i.e., a bottle purchased then).

Finally, I topped up with a bottle of CR bought in the 1940's, inherited by a friend and gifted to me recently. It was good on its own but a little pallid for some reason and I thought it would blend well.

Since all these whiskies were made to the CR formula, albeit at different times, I thought the result would be a unity of flavor (or flavour) - and it was.

Still, something was missing, and I toyed with adding some more Special Reserve, or maybe some Limited Edition (not otherwise used in this blend) or maybe even some bourbon. Then I saw my bottle of Danfield's 21 year old, a new release from Schenley in Quebec and Alberta (owned by Barton Brands). I thought, why not, even though not from Seagram, Canadian whisky is similar enough that a dash won't hurt and maybe it will help. Well, it did, everything came into focus.

It is hard to describe the result, save that I like it a lot. It is a toothsome, Canadian dram but well-knitted with an overall taste of caramel, apples and a spicy note which is probably from straight rye and bourbon flavoring whiskies.

I think it is better than any of its constituents. Cheers.

Gary