Crown Royal Black

Crown Royal Black is bottled at 90 proof, and is casked in charred oak, thus the darker appearance and spicier taste (the higher alcohol content does that). The casks are new, so there is also no bourbon taste, and the maple and oak comes through. Since it is a rye whiskey, one of the American rye whiskeys might give a similar flavor.

If you're primarily using it as a mixer, you might stick with it or look at one of the Tennessee whiskeys for a similar profile (George Dickel has just released one of which people speak highly, but which I haven't tried). Or, for a similar flavor and Canadian roots, try Whistle Pig (really, that's the name), Pappy Van Winkle or Knob Creek, a very good premium rye produced by Jim Beam. Regards, Bob H

 

I drink all of the flavors of Crown Royal, and Black is actually my least favorite. A buddy reps Crown in the area and he said it was produced specifically to go after the Jack Daniels/Jim Beam drinkers. The suggestions to try a rye whiskey are probably good.

I tried Forty Creek when I was in Canada a few weeks ago, and brought 2 bottles home. Then I found out you can buy it here.

 

Is this correct?

http://en.wikipedia.org/wiki/Canadian_whisky#Rye_and_Canadian_whisky

It is a common misconception that Canadian whiskies are primarily made using just rye grain. The use of rye grain is not dictated by law, and whisky products of all grain types are often generically referred to as (and may legally be labelled as) "rye whisky" in Canada. Under Canadian law, the term "Canadian rye whisky" is synonymous with "Canadian whisky." and the primary grain used to make most Canadian whisky is corn, which is blended with rye-grain whisky after distillation. Unlike American straight whiskies in which the grain is blended in a mash bill before fermentation, Canadian distillers do not use mash bills, but ferment and distill the individual grains separately then blend them after distillation or after they have matured in white oak barrels.

The U.S. definition of "rye whiskey" requires that the whisky be at least 51% rye, which prevents a low rye content whisky from being labelled "rye". However, unlike a U.S. "blended whiskey", which may contain up to 80% un-aged neutral spirits, Canadian law requires that all of the spirits in a Canadian whisky be aged for at least three years.

^If the above is true^ . . .

. . . who meets it in the best of halfway worlds, whereby ratio of Rye is high, aging of all blended components is proper, and yet exquisitely tasty supply is fairly priced like a best kept secret, Eh?

 

Yes, Canadian rules are different than the USA, and they sometimes use a lot of corn, and also have a penchant to distill and age separately, and then blend (which is how wine blending is done) versus American mash-style aging and a requirement for the majority of the whiskey to be rye, makes for the differences. Most Canadian whiskeys are great for mixes, and not used as much as a stand-alone drink. The American whiskeys are starting to be really good, and are cutting into the Scottish and Irish markets here in the US (Diageo also owns some of the brands, so their advertising budgets have gone up appreciably in the past few years). Like driving Ferrari's, though, half the fun is testing the various models...

OK, high rye content, good blending, and very tasty without being pricey (IMHO)...
Sazerac 6 - very highly reviewed, especially in re price versus quality- about $25 US
Bulleit Rye (95 proof)- another good quality drink with strong Rye notes - $27-30 US
Woodford Reserve Double Oaked (probably closest to the CR Black re oak notes) - $40 US
Knob Creek - one of the favorites right now, and a good deal at $40 US
for a more expensive bottle, either Whistle Pig or Pappy Van Winkle 15, both at around $60 US

If I were to buy a bottle, I'd probably start with the Sazerac or Bulleit 95, and then the Woodford. For a boss's gift who knows his whiskey, one of the expensive ones would be well-received...

 

Actually, I prefer the Canadians as stand alone drinks to the US versions. I find the Crown Royal Reserve an exceptional wiskey. It is smooth and has a great hint of vanilla.

George

 

Hey, Bob - thank you for your insights. Edyumakayshun never stops, nor does bargain hunting.

The approach I have is akin to the Cotes du Rhone wines; Abundant, consistent & cheap.

Keep an eye out for an old dog learning new tricks, as this Author sings loud praises of newly released & inexpensive George Dickel Rye
http://www.forbes.com/sites/larryolmsted/2012/10/25/a-brand-new-rye-whiskey-that-will-turn-heads/

 

George Dickel makes a really good 12, and their Rye reviewed at Forbes is also a great, inexpensive choice. If you like Tennessee "sipping" whiskies, it is only about $25 US a bottle, and consistently rated well. Interestingly, they prefer to use the term "whisky" (which is unique to Scotch in most cases) even though they produce mostly corn and rye spirits (they add a little barley malt to the mash, but not much). Some folks get pretty heated about "their" brand; I encourage people to find brands they like and have a variety of flavors and strengths to suit the mood and occasion (and to keep a bottle around for people who don't know the difference, and wouldn;t appreciate the finer stuff...). Regards, Bob H

 

Me too. If you like the CR reserve you should try Pendleton as well.

While on the subject of Candians I'll mention that I tried Canadian Club Maple Finished; If you really, really like maple flavor this is for you. It is way over the top for me but I am considering actually putting it on pancakes.

 

Thanks. I'll see if I can find the Pendleton. I definitely do not like flavored drinks.

George

 

Crown is very tasty across the range, just stay away from Crown Maple. You could pour it in pancakes. Very very very sweet and syrupy