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Crown Royal Salted Caramel Whisky
Crown Royal was created in 1939 by Samuel Bronfman, president of Seagram, as a tribute to the royal tour of Canada by King George VI and Queen Elizabeth, the first visit to North America by a reigning British monarch, and it stayed a Canada-only whisky until 1964. Today it is made at Diageo's Gimli distillery in Manitoba, a round-the-clock operation that distills several distinct base whiskies, including rye from the only Coffey still running in Canada, and matures them in roughly 1.4 million casks across 46 warehouses. Crown Royal Salted Caramel was introduced as a limited-edition winter release, a blend of Canadian whiskies selected by the brand's master blenders and combined with salted caramel flavor. It is bottled at 70 proof (35% ABV). The brand's notes describe a nose that is both salty and sweet, a palate of rich, creamy caramel, and a finish where a delicate touch of salt balances the richness of the whisky underneath. It comes in a burnt-orange version of the signature Crown Royal bag. Pour it over ice, stir it into hot apple cider, or add it to coffee or a dessert-style cocktail; it is a sweet, dessert-leaning whisky rather than a sipper for purists.
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