Posted by Arctic Wolf on June 5, 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 initially called Black Label; but because of its perceived smoothness, the producers soon changed the name to Black Velvet. It has been a staple of the Canadian whisky scene ever since and is now produced at the Black Velvet Distillery (also called the Palliser Distillery) in Lethbridge, Alberta.
Black Velvet Deluxe is available both in Canada and in the USA (and apparently in parts of Europe). However, the bottlings for the different markets are not necessarily the same. The whisky available in Canada may actually be slightly older than the whisky available in the foreign markets. The bottle I have reviewed is the one available in my locale (in Alberta, Canada). It does not carry an age statement; but I have been told the whisky in this particular bottle is about 4 to 6 years old.
Three and a half years have passed since I first reviewed Black Velvet Deluxe. About three weeks ago, I decided that revisiting this classic Canadian whisky to see how time and experience have impacted my perceptions. You may read the resulting review by clicking on the following excerpt:
“… The entry into the mouth brings forward that same impression of a whisky with a strong dusty dry rye character which is lightly sweet, and lightly fruity. I taste butterscotch at the front end which is followed quickly by citrus fruit (orange peel and lemon zest) and light vanillins. Then the clean rye spices begin to assert themselves across my palate …”
Please enjoy my revisit to Black Velvet Deluxe Canadian Whisky which includes a revisit to my own Canadian Caribou Cocktail.
Have a great day everybody!
Posted in Canadian Whisky, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: Black Velvet Distillery, Black Velvet Whisky, Canadian Caribou, Canadian Whisky, Cocktails, Whisky, Whisky Review | Comments Off
Posted by Arctic Wolf on January 19, 2010
I don’t think it would shock anyone who reads my blog to know that I love Canadian Whisky. I find it to be the smoothest, easiest drinking whisky in the world. It mixes well in all kinds of cocktails, and for the most part Canadian Whisky has a consistent flavour profile, with the variance between brands being found in the nuances of their flavour profiles, rather than in large differences between those flavour profiles.
Black Velvet Canadian Whisky was originally produced at the famous Schenley distillery in Valleyfield Quebec in 1945, and has a long history in North America. The original name was Schenley Black Label; but, because of its unusual smoothness, the name was later changed to Black Velvet. A very successful marketing campaign introduced in 1969 featured the “Black Velvet Girl”. Famous faces who have been Black Velvet Girls are, Christie Brinkley, Sybil Sheppard and Cheryl Tiegs.
Now the whisky is a blend of distilled and aged Canadian whisky currently produced at the Black Velvet Distillery (Palliser Distillery) in Lethbridge Alberta. According to the brand owner, Constellation Brands, Black Velvet is the second highest selling whisky in its category in the US.
Here is an excerpt from the review:
“This is a polished, smooth whisky with the alcohol bite soothed and mellowed. The spices are mild and enjoyable, and I find good balance. Citrus fruits sit at the front of the palate, with honey and vanilla. Of course we have a strong rye influence which provides the foundation upon which these flavours rest. …”
You can read the entire review here:
As well I have included a nice “forrest approved” highball drink with a real ‘Canadian’ flair, called “The Canadian Caribou“.
Posted in Canadian Whisky, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: Black Velvet Whisky, Canadian Whisky, Cocktails and Recipes, Whisky, Whisky Review | 5 Comments »