Gary, I mixed approximately 50/50 GPFW and Four Roses Single Barrel (you know I am serious about this because FRSB is one of my favored bourbons and I would vat it with great trepidation).
Your suggestion is a capital one. The nose of each constituent is changed dramatically and marries the best of each.
The floral and fruity elements of the FRSB unite with the peach and raisin flavors of the GPFW to deepen each. It is somewhat less sweet, but every bit as intense in flavor. Yet, in spite of the intensity, a sublety and delicacy emerge that are just superb.
I like Grand Marnier, B&B, Drambuie, and other liqueurs and I find that this vatting lies 'twixt a liqueur and whiskey. It is a bit less sweet than the above liqueurs, but sweeter and more richly viscous than whiskey. The sweetness is enriched by a wee skosh of wood, a nice dose of FRSB rye fruit (it comes out as dried grapefruit/orange peel), raisins, dried flower essence (John Lipman will have a cow with these descriptors and I admit I am reaching), but I am quite taken with this concoction.
I have about half a bottle of GPFW and will sacrifice half a bottle of my FRSB in favor of this fantistic exilir. My Vet's restraining advice and my own will power are out the window on this,
I am on my third 50 ml and heading for another.............dear friends, all is lost, I am off the deep end...........surely this is the devil's brew! Help! Help!...........no........don't help, mix another batch! Ah, we mortals, such a pitiful lot!!!!
Do not go gentle into that good night,
Old age should burn and rage at close of day;
Rage, rage against the dying of the light. - Dylan Thomas