Tonight's glass is brought to you by our neighbors from the north. Canada's own Black Velvet Toasted Caramel Whiskey. Black Velvet is as traditional to Canada as maple syrup, and has been just as successful as an export to the US as well. Lets put this new variation to the test.
Glass. Ice. Pour Three Fingers High.
This whiskey smells like someone dropped a bag of butterscotch candies in the barrel before aging. The taste has a bit more of the advertised caramel flavor. This got me wondering. What exactly is "toasted" caramel suppose to taste like? Is it even possible to toast caramel? Wouldn't it just melt? My wife has a Toasted Caramel candle, which ironically was the only other item to come up besides Black Velvet when I Googled "Toasted Caramel. Anyway....
This is pretty good, but the whiskey flavor does seemed to be masked by the butterscotch flavor, and at times it seems a bit too sweet as a result. In fact, it really tastes like Buttershots Schnapps mixed with Whiskey. Overall, its not a bad thing, but I think this would be better suited in hot apple cider or mixed with some maple syrup and drizzled over pecan covered waffles for a Sunday brunch. It could also make for a nice shot, but as for on the rocks, its a bit too sweet to tolerate for a long sipping session.
Cheers!!!
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