Blended whisky (or blended whiskey) is the result of the harmonious blending of several dozens of superior types of single malt from different distilleries, to which sometimes neutral-tasting alcohol made from cereals, colouring, and cereal flavouring are added. In order to build a unified profile, each blend contains a “lead whisky” (highest-quality single malt varieties). Blended whiskey is generally obtained by blending one or several high-quality or high-quality malt whiskey types with less costly spirits and other added ingredients.
Consequently, the specificity of a blended whisky is due to the skill and craft of the Master Blender, but also to centuries of sacrifice, passion and dedication on the part of renowned distilleries. This usually makes for a more affordable finished product, even though there are exclusive, "premium” types. The head blender is the one who establishes the amounts used based on the desired flavour. Consequently, the specificity of a blended whisky is due to the skill and craft of the Master Blender, but also to the centuries of experience of renowned distilleries.
Nevertheless, its current name is not the one it used to bear in the beginning. In the first few years after it appeared, it was called “Black Label”, but the master distiller at the time, Jack Napier, said it was as smooth as velvet. So, from 1940 onwards, “Black Label” turned into “Black Velvet” and went on to become one of the most appreciated whiskies out there.
It has an unmistakeable caramel and coconut flavour, topped off by subtle hints of vanilla. It is aged for three years and the first thing you will notice upon opening the bottle is the smell of delicious ripe fruit. The finish is relatively short, fairly spicy, with a strong caramel and caramelised sugar aroma.