Black Velvet whiskey: history, overview of taste and types
A drink with a delicate "velvet" name and an equally pleasant enveloping texture has been produced in Canada since the middle of the XX century. Among local whiskey brands, Black Velvet is considered a leader: it is exported to at least 55 countries.
Black Velvet is especially popular in the United States, where most of the drink's fans are concentrated.
We are also familiar with "Black Velvet" in Europe, where it is not as famous 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 of beautiful girls in black velvet outfits in the commercials made it possible to emphasize not only the special softness of the whiskey, but also its luxurious taste.
A brief history of Black Velvet whiskey
It is noteworthy that the creators of the famous Canadian brand were not specialists in the field of whiskey production, but English alcohol traders. Before a small distillery appeared in the vicinity of Toronto, its future founders, brothers Walter and Alfred Gilby, were engaged in the production of gin and the sale of wine.
The whiskey production plant was opened in Canada in 1933 by visiting entrepreneurs, and the process was launched, but the products were not particularly successful.
Only in 1945, with the participation of distillation and blending master Jack Napier, a special technology was created that formed the basis of a unique drink. In 1951, it was finalized, and "Black Velvet" appeared on 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 production of the aged version of Black Velvet Reserve was launched, which is especially popular due to its exceptional balance and richness of shades. It is interesting that the packaging in the form of a cardboard tube, which was invented in the last century, is still present in the design of the famous brand today.
Features of production
To create their drinks, Canadian producers use local ingredients: crystal clear spring water, selected rye, barley and corn.
Originally, Black Velvet whiskey was produced in the traditional way from sprouted grain. After some time, the distilleries were equipped with continuous action stills, similar to columns. After distillation, the whiskey mash is placed in oak bourbon barrels. The spirits are mixed not before bottling, as is customary in Europe, but immediately after distillation - before aging.
The maturation period of whiskey depends on the product category and ranges from 3 to 8 years.
Types of Black Velvet whiskey
Black Velvet Reserve
A full-bodied drink aged for 8 years, which perfectly combines hints of nuts, malt and spices. The aftertaste has a pronounced accent of dry, ripe grain framed by woody notes.
Black Velvet Original
Surprisingly smooth, velvety 3-year-old whiskey with hints of caramel, vanilla, coconut and spices.
Black Velvet Toasted Caramel
Whiskey aged for 3 years with bright woody tones, complemented by notes of caramel and toffee. The bouquet is rich, juicy, with a long creamy aftertaste.
Canadian drinks are drunk neat or as part of cocktails, combining them with ice, cola, citrus and berry juices, liqueurs, mint, cider and spices.
Update: 24.03.2019
Category: Whiskey and Bourbon