Review: Black Velvet Toasted Caramel

The 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:

“… 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!

 

 

Review: Danfield’s Private Reserve Canadian Whisky

Danfield’s Private Reserve Canadian Whisky is produced in the small City of Lethbridge in my home Province of Alberta. It is produced for Williams & Churchill by Schenley Distilleries Inc. at the Black Velvet Distillery, (also referred to locally as the Palliser Distillery). According to the information on the product label, this whisky is a result of blending carefully selected small batch whiskies. The Private Reserve is apparently “diamond filtered” to add further polish to the whisky.

A friend of mine brought this whisky to a Canadian Whisky Tasting event which I hosted earlier this summer. He graciously allowed me to keep the bottle so that I could review it here on my website.

Here is an excerpt from my review:

“… The initial nose is full of rye spices, cardamom and ginger in particular, with a few scattered scents of cloves. Some light hints of butterscotch reach the breezes (although this whisky displays less sweetness than most Canadian Whiskies I have nosed). Some sandalwood and sawdust rise up as well as some light hints of effervescent fruitiness… “

Here is a link to the full review:

Please enjoy the review and my suggested recipe, the Emerald Cooler.

Cheers Everyone!