Black Velvet Reserve
Black Velvet // Alberta, Canada
Black Velvet Whisky was first introduced in 1951 and uses water sourced from the Canadian Rockies and the finest grains (rye and corn). Instead of blending at bottling, the whiskies are blended at distillation. Black Velvet Reserve is the older expression of the distillery's flagship that has aged for 8 years in oak barrels.
CanadianDISTILLED IN CANADA AND AGED IN BARRELS FOR AT LEAST THREE YEARS; OFTEN (BUT NOT ALWAYS) CANADIAN WHISKIES ARE BLENDS OF CORN, BARLEY, AND RYE WHISKIES WHICH WERE DISTILLED AND MATURED SEPARATELY. TRADITIONALLY, CANADIAN WHISKEY IS CALLED “RYE”, ALTHOUGH NO MINIMUM PERCENTAGE OF RYE-GRAIN WHISKY IS REQUIRED IN A BLEND.
"This Canadian whisky stacks its cards in favor of consistency. It’s got spicy rye, sweet caramels and fresh wood all calculated to work together without overwhelming the palate. The creamy sweetness owes a lot to vanilla and dark fruits such as prunes and cherries. A spice attack in the middle of the palate is set afire by hot pepper. The wood is pronounced at the back of palate and into the finish, but quickly vanishes with citrus zest. A pleasant sipping whisky at a budget price."