The Black Velvet brand has a long history in North America, originally produced at the Schenley Distillery in Valleyfield, Quebec in the late 1940s. The whisky was originally called Black Label; but because of the perceived smoothness of the whisky, the producers soon changed the name to Black Velvet. It has been a staple of the Canadian whisky scene ever since. It is now produced at the Black Velvet Distillery (also called the Palliser Distillery) in Lethbridge, Alberta.
Black Velvet Toasted Caramel is a new flavoured whisky produced introduced last year by the company. It is apparently constructed from natural toasted caramel flavour and Black Velvet Whisky. The product is bottled at 35 % alcohol by volume.
You may read the full review by clicking the following excerpt:
Review: Black Velvet Toasted Caramel
Please enjoy the review which includes a nice new recipe, the Canadian Caribou High Ball.
Cheers!
A second review for the Day of St. Pat:
St. Patrick’s Day has rolled around one more time. (Although with a temperature outside at minus seventeen degrees Centigrade and still 40 centimeters of snow still residing on my back lawn it seems more like January than March.) In many places throughout the world, this is a day to revel in the Irish heritage which we either share by birth, or we share by spirit (on St. Patrick’s Day at least). We wear green; we attend parades; and some of us even drink green beer in what has become more of a secular holiday which celebrates Irish culture, than a religious holiday which celebrates the Patron Saint after which the day was first named.
In 2011 the Dunedin Distillery – DoubleWood was the first whisky launched as part of the 
The Rum Howler Blog 