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Review: Black Velvet Toasted Caramel

Posted by Arctic Wolf on March 27, 2013

BVToastedCaramelThe Black Velvet brand has a long history in North America, originally produced at the Schenley Distillery in Valleyfield, Quebec in the late 1940s. The whisky was originally called Black Label; but because of the perceived smoothness of the whisky, the producers soon changed the name to Black Velvet. It has been a staple of the Canadian whisky scene ever since. It is now produced at the Black Velvet Distillery (also called the Palliser Distillery) in Lethbridge, Alberta.

Black Velvet Toasted Caramel is a new flavoured whisky produced introduced last year by the company. It is apparently constructed from natural toasted caramel flavour and Black Velvet Whisky.  The product is bottled at 35 % alcohol by volume.

You may read the full review by clicking the following excerpt:

Review: Black Velvet Toasted Caramel

“… Black Velvet Toasted Caramel runs towards the sweet side of the palate with caramel and maple flavour leading the way. The strong undercurrent of maple confuses me at first; but upon reflection I suspect this must be the wood and whisky spices showing through and moving some of that caramel flavour to maple …”

Please enjoy the review which includes a nice new recipe, the Canadian Caribou High Ball.

Cheers!

 

 

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