Anybody have any experience with 20+ year old Gajas? I’m opening this on Friday and am curious as to what’s the best way to go about it: pop and pour, decant, slow ox, something else?
Anybody have any experience with 20+ year old Gajas? I’m opening this on Friday and am curious as to what’s the best way to go about it: pop and pour, decant, slow ox, something else?