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Far in the mists of time my Bro in law was given a very large bottle of Harveys Bristol Cream sherry
we made a pact that it would be opened at the first of either of our kids to get married .
that was 35 years ago and from memmory I thing it was about 20 years old then so what will it be like
will it kill us all
thing is My eldest has announced her wedding next sept so we will have to open it but dont want to kill all the guests off .
Harveys Bristol Cream sherry... just because you have it doesnt mean you should drink it. You could have buckfast as an apertif!!
This might be a worlds first
Do not drink. Most sherries are meant to be drunk within a year or two of production other than very good quality Pedro Ximinez, Palo Cortado, Oloroso etc
I suspect as soon as you open it you'll know it should have been consumed 50 odd years ago. Better off flogging to a museum imho.
Had it been a bottle of vintage port, you'd be laughing!
If it was stored upright the air will have got in and oxidised it as the cork will have dried out. However with the high alcohol and sugar content that may not be such a problem.
It does have one inherent problem though - it's Harvey's Bristol Cream. Disgusting sweet pap, IMHO. But you'll be able to tell straight away if it's bad. A nasty vinegar smell and taste.
If it tastes OK to your palate go ahead.
It's perfectly safe to open it. Just don't drink it. Buy a nice fino.
Don't listen to these Audi driving snobs, It's a lovely tipple and I won't drink it unless there is a lovely layer of dust on the bottle 😉
Now if you'd have bought a fine wine or a great whisky then it would have been a great idea. But HBC? Jeez!
Test it on the Dog first??
Mix it with lemonade, be reet.
Let us know how it goes, might put a couple of bottles aside myself 😉
So who's kid is getting married?
Just drink it.
Buy a bottle of Manzanilla and drink it very cold with some cheese and olives. Delightful!
Be sure to finish the bottle because Manzanilla begins to oxidise as soon as you open it.
Would the risk of death make it any more palatable?