A drink with a gentle “velvet” name and no less pleasant enveloping texture has been produced in Canada since the middle of the 55th century. Among the local brands of whiskey, Black Velvet is considered the leader: they export “soft” alcohol to at least XNUMX countries.
Black Velvet is especially popular in the United States, where the bulk of the drink’s fans are concentrated.
We are also familiar with Black Velvet in Europe, where it is not as well known as Scottish and Irish blends, but is highly valued.
An active advertising campaign with the participation of models contributed to the spread of the brand. The presence in the commercials of beautiful girls in black velvet dresses made it possible to emphasize not only the special softness of whiskey, but also its luxurious taste.
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A Brief History of Black Velvet Whiskey
It is noteworthy that the creators of the famous Canadian brand were not whiskey specialists at all, but English alcohol merchants. Before a small distillery appeared in the vicinity of Toronto, its future founders, the brothers Walter and Alfred Gilbey, were engaged in the production of gin and the sale of wine.
Visiting entrepreneurs opened a whiskey distillery in Canada in 1933, the process was launched, but the products were not particularly successful.
Only in 1945, with the participation of master distiller and blender Jack Napier, a special technology was created that formed the basis of a unique drink. In 1951, it was finalized, and “Black Velvet” entered the scene.
Initially, the whiskey was called “Black Label”, but its taste after triple distillation turned out to be so soft and smooth that the association with velvet suggested itself.
In 1991, the release of the aged version “Black Velvet Reserve” was launched, which is especially popular due to its exceptional balance and richness of shades. It is curious that the packaging in the form of a cardboard tube, invented back in the last century, is still present in the design of the famous brand today.
Production features
To create their drinks, Canadian producers use local ingredients: crystal clear spring water, selected rye, barley and corn.
Initially, Black Velvet whiskey was produced in the traditional way from sprouted grains. After some time, the distilleries were equipped with continuous distillation stills, similar to columns. After distillation of the must, the whiskey is placed in bourbon oak barrels. Moreover, alcohols are mixed not before bottling, as is customary in Europe, but immediately after distillation – before the start of aging.
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The maturation period of whiskey depends on the product category and ranges from 3 to 8 years.
Types of Whiskey Black Velvet
Black Velvet Reserve
Full-bodied drink 8 years old, which perfectly combines shades of nuts, malt and spices. The aftertaste has a pronounced accent of dry, ripe grain framed by woody notes.
Black Velvet Original
An amazingly smooth, velvety 3 year old whiskey with hints of caramel, vanilla, coconut and spice.
Black Velvet Toasted Caramel
A 3-year-old whiskey with bright woody tones complemented by notes of caramel and toffee. The bouquet is rich, juicy, with a long creamy aftertaste.
They drink Canadian drinks in their pure form or as part of cocktails, combining them with ice, cola, citrus and berry juices, liqueurs, mint, cider and spices.
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Relevance: 24.03.2019
Tags: Whiskey and bourbon, Whiskey brands, Canadian whiskey