Although grain changes every year due to the weather, the flavor of Crown Royal Deluxe remains consistent. The skilled blenders who make this entry-level Crown Royal use their finely tuned noses, not a recipe, to ensure this. Wood, orchard fruits, floral tones, and gallons of vanilla on the nose translate into butterscotch, peppery rye spices, and creamy vanilla fudge on the palate.

Reviewed by: Davin de Kergommeaux (Fall 2018)

This jaunty, rye-forward whisky from a mash of 64% corn, 31.5% rye, and 4.5% barley malt was distilled in an arcane Coffey still and spent seven years in new oak barrels. Flavors vary remarkably among barrels making each of these single barrel bottlings unique. This one exudes sweet floral perfume, vanilla, oaky tannins, sweet and sour sauce, spices, and basket loads of tropical fruits, all centered on soft banana candy. A long spicy, velvet tannin finish. (U.S. only)

Reviewed by: Davin de Kergommeaux (Spring 2015)

Appealing notes of sweet mesquite, barbecue, butterscotch, candied nuts, warm cookies, and a very pleasant Southwest smokiness. The palate is light in body, offering notes of bitter chocolate, herbs, and spice, with the mesquite note lingering. There’s more sweetness and chocolate on the finish; a tasty profile but somewhat light-bodied. The nose is the best part. The palate and finish are balanced, but it’s a bit light and lacking in depth.

Reviewed by: David Fleming (Spring 2020)

Starts off sweet, followed by nutmeg, cinnamon, clean oak, and a zesty bitterness. This austere yet elegant whisky slowly develops a deep complexity. Silky corn and bourbon-like vanilla toffee override distinct suggestions of apple juice, as dusty rye along with hints of dry grass lead into mashy cereal notes. Finishes with tightly integrated flavors of white pepper, gingery spices, hints of fresh-cut wood, and hot peppermint. Lovely. (Canada only) C$37

Reviewed by: Davin de Kergommeaux (Summer 2013)

The newest offering from Crown Royal. Drier and more spice, with less of the creaminess of its siblings. I enjoy the subtle, dry complexity on the nose and the promise on the first part of the palate. But the whisky quickly turns quite dry on the latter part, with the oak playing the dominant role. XR contains older whiskies (including some from the old Waterloo distillery), so this is a rare whisky indeed, but it is difficult to improve on the profound effort of Crown Royal Special Reserve.

Reviewed by: John Hansell (Spring 2007)

Not exactly black. (More like russet, but Crown Royal Russet isn’t as catchy.) It’s nice to see the higher strength, and there’s definitely more flavor here than the standard Crown Royal or Crown Royal Reserve. But it’s missing the smoothness and elegance I cherish in other Crown Royal whiskies. Notes of molasses and maple syrup, accentuated by burnt fig, hints of pedro ximenez sherry, and raisin. There are suggestions of dark rum and bourbon in here. (Perhaps an alternative to both?) A whisky to drink on the rocks or as a mixer.

Reviewed by: John Hansell (Winter 2010)