What is the difference between crown royal xr red and blue

Ever wonder how rare those whiskies touted as being made with disappearing stocks really are? In the case of Crown Royal XR for Extra Rare , one component was in short enough supply that the Canadian whisky maker was recently forced to reformulate. The selling point behind the original XR, debuted in , was that the blend contained some whisky made in the shuttered Waterloo, Ontario, distillery, a component that recently ran dry. However, that distillery, too, has stopped operating , and its whisky will one day also run out.

Master blender Andrew MacKay, who created both versions, says that the new approach demanded that he create a whisky of markedly changed character, but comparable quality. He spent two years creating the new formulation. His father also served there as production planner.

That facility makes whiskies that follow the same regulations as corn-rich Bourbon made in the United States, but since they are distilled in Canada cannot be labeled as Bourbon. The newest XR is packaged with a blue motif as opposed to the reddish velvet bag and neck label of the original. As for the length of time the new blend of XR will last, MacKay points to the fact that the first did not last the eight years that marketers projected. The Goods Deals Subscribe Account.

Here's why. The XR is the most generous of gifts. Photos courtesy of Crown Royal. Send this article to your friends. Your Email required Please enter a valid email address. Your First Name required Please enter your first name. Your Last Name required Please enter your last name. Friends' email At least one valid email address is required.

Thanks for sharing, Sign up for InsideHook to get our best content delivered to your inbox every weekday. I accept the Terms and Conditions , and Privacy Policy. Light and fruity on the nose, this smells a bit like very young Bourbon, fresh and vibrant.

Not much wood to be found. This is backed up on the tongue: Very fruity, with apple and banana up front, nougat, bread, and biscuit characteristics. Rye grain comes along on the finish. Not nearly as woody as the Waterloo edition, and very clean. Christopher Null is the founder and editor in chief of Drinkhacker. A veteran writer and journalist, he also operates Null Media, a bespoke content company.