Black Velvet Toasted Caramel

That one sounds nasty - as demand for the flavoured stuff is increasing I ask myself why nearly all of them are completely overpowered with sweetness and artificial flavouring. I made a x-mas whiskey with bacon, some herbs, spices and dark maple syrup and it worked brilliantly without pasting the whole palate. I think it's a good way to get rid of foul casks and they are mostly consumed as mixers and therefore they tend to be very bold.

The standard Black Velvet sold in the US is not very much better than this Black Velvet Toasted Carmel, and also has its flavours overridden by caramel. Why they would want to add even more caramel and completely obliterate the flavours of whisky is beyond me. Strictly considered as a liqueur, Black Velvet Toasted Caramel is not really too bad, as long as ultra-sweet liquid caramel syrup is just exactly what you are looking for. It is just false labeling to call it whisky. The only way I can understand the marketing of this one is that it just must be intended to be immediately dumped into soft drink to form a very sweet cocktail.

Victor, forty years ago when I was in school, we used to drink this whisky. It was cheap and it was rotgut. Nothing much has changed over the years it seems.

Yech! Sounds like it's made for the bubblegum set. They must be aiming for a demographic with palates pre conditioned with syrupy soft drinks. Thanks Victor.

@Victor...you will not be surprised at this comment. This bottle is one of the poster children of what I feel is wrong with a portion of the Canadian whiskey industry. All of these flavour-added (addled?) bottles like CR Maple, Wiser's Spiced, Gibson's Grey Cup, and AP Dark Horse, really need to be compelled to be labelled (and subsequently shelved correctly at the LCBO) for what they are, a liqueur in the style of Drambuie and Sortilege. Regardless of abv (Wiser's Spiced is 43%...a bonus point to them, at least), when a flavour is specifically added to a vat of whiskey (as opposed to having the flavour come naturally from a cask while the liquid is aging) before bottling, a line has been crossed from a whisk(e)y to a liqueur.