Production places
Connections to water sources, peat places, maltings, cooperages, warehouses and maturation sites. Uncertain connections are labelled.
No documented production places are linked to this distillery yet.
History
Black Velvet was first released from the cask in 1951 as Black Label, but after the original distiller Jack Napier tasted it, he changed the name to reflect its signature velvet flavor and smoothness.
Production / Manufacturing
Crystal-clear Canadian water and the finest ingredients are the basis for their whisky, which is distilled. It is aged as Blended at Birth and matures in premium oak barrels.
A blend of high-quality grains, including rye, barley, and corn.
The mash is then gelatinized and aged in bourbon barrels for up to eight years.
These barrel-aged high wines are then blended with fresh base whisky and returned to bourbon barrels to mature for at least three years, where it develops into a rich and smooth whisky.
Products / Whisky range
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Reserve: Aged to perfection for 10 years, this medium-bodied spirit evokes nutty, malty and spicy notes.
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Toasted Caramel: Rich flavor with warm notes of caramel and toffee, blended with the classic Black Velvet Canadian Whisky taste.
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Apple: Tart, green apple flavor followed by a crisp, fresh finish, all balanced by Black Velvet Canadian Whisky.
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Peach: Initial fresh and sweet peach flavor, nicely balanced by the distinctive Black Velvet Canadian Whisky.
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Original: Original Black Velvet
Visits / Experiences
No information about tours or experiences is provided.
Philosophy
Black Velvet whisky is created from a blend of high-quality grains, including rye, barley, and corn, and the use of water from Canada. The idea of Blended at Birth means that the whisky is blended and aged in bourbon barrels. The mash is made and aged in bourbon barrels for up to eight years, after which the high wines are blended with fresh base whisky and returned to bourbon barrels for at least three years, resulting in a rich and smooth whisky.