Crown Royal is, first and foremost, an all-Canadian whisky. That is, all of the spirit incorporated in the various versions of Crown Royal is distilled in Canada.
Presently, the sole site for distilling those spirits used in composing Crown Royal is the giant complex located at Gimli in Manitoba. Historically, there were many distilleries located across the breadth of Canada, amongst which the sites at Amherstburg and Waterloo in Ontario as well as at Beaupre and Lasalle in Quebec were especially renowned. However, operational rationalization of the Crown Royal enterprise (particularly during the later years of Seagram ownership) led to dismantlement of these sites concurrent with centralization at the newer Gimli location.
It's important to understand that the resulting smoothness and complexity of a typical Crown Royal whisky involves the distillation of various grains (including corn, rye, wheat and barley), the distillates of which are subsequently aged in an astounding variety of casks. The wood barrels utilized may include ex-Bourbon, ex-Canadian whisky, relatively 'fresh' oak and ex-wine casks. As each particular distillate, when matured in a particular type of oak, will yield a distintive spirit, it's easy to begin to imagine just how important the role of the blender is.
The ages of the various whiskies used in the makeup of Crown Royal will range from the relatively young to the relatively well-aged. Standard Crown Royal issues will, of course, be younger overall while the premium bottlings such as the Limited Edition and the Special Reserve will incorporate much older whiskies. In the case of Crown Royal XR, venerable whiskies from the Waterloo site will have been included, in significant quantity, in the blend.
Hope this has helped.
P.S. My favourite Crown Royal at the moment is the Cask No.16, a simply delicious pour!