Black Velvet Whisky
The heritage and history of Black Velvet Whisky spans over fifty years. Black Velvet Canadian uses only the finest rye grains, corn and crystal clear Canadian waters to make a unique whisky known throughout the world for its velvety smoothness and premium quality.
Originally called Black Label, the name was changed to Black Velvet Whisky to reflect its uncommon velvety taste and smoothness. % Alcohol/Volume: 40% Alc./Vol. Since its inception in 1945, the Schenley distillery in Valleyfield, Quebec has been synonymous with the production of the finest quality Canadian Spirits available.
Sold in more than 55 countries, Black Velvet Whisky is a leading international brand. A unique two-step aging process whereby the blend is made at the birth of the whisky heralds Black Velvet as a beacon of persistent excellence and consistency. In the late 1940s, the Master Distiller Jack Napier discovered that by carefully blending his finest barrels of Canadian whisky he could create a uniquely smooth product. The Manitoba Liquor board submitted the first order for Black Velvet.
As fate would have it, Manitobas liquor laws at the time mandated that each bottle of spirits be individually boxed when sold. With no boxes available to complete the order on time, a local supplier suggested substituting a cylinder instead. The unique packaging became synonymous with the brand and is still available by special order today. Black Velvet was so successful when first introduced to the Canadian market in 1951 that it had to be rationed to local liquor stores.