Posted by Arctic Wolf on March 27, 2013
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.
Posted in Canadian Whisky, Cocktails & Recipes, Flavoured Whisky, Whisk(e)y | Tagged: Black Velvet Distillery, Canadian Whisky, Caribou Cocktail, Cocktails and Recipes, Flavoured Whisky, Whisky Review | Leave a Comment »
Posted by Arctic Wolf on August 26, 2012
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.
Posted in Canadian Whisky, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: Black Velvet Distillery, Canadian Whisky, Cocktails and Recipes, Danfield's Canadian Whisky, Whisky, Whisky Review | Comments Off