On Jan. 22, the college will host Celebrating Niagara Whisky, a unique tasting event that raises a glass to the region’s distinct character and connects students with industry and community. Students will present the Teaching Distillery’s Stout Cask Whisky at the Celebrating Niagara Whisky event Jan. 22. The spirit is described as a “nod to tradition with an innovative twist.”
Capping off Canadian Whisky Week, the ticketed event will feature local heavyweights shaping the future of the spirit, including Dillon’s Small Batch Distillers, Forty Creek Distillery, Wayne Gretzky Estates, Harris Beach Spirits, Spirit in Niagara Distillery, as well as Niagara College’s Teaching Distillery, a living laboratory for students in the Artisan Distilling program.
Whisky consultant Ajay Bhardwaj, director of spirits at Iron Gate Auctions, will lead a guided exploration of the spirit, while students take the lead on hosting. Guests will have an opportunity to mingle with the producers for firsthand insight into the passion behind the pour. Andrea Fujarczuk, professor at Niagara College’s School of Wine, Beer and Spirits, noted that the event is about advocacy as much as appreciation.
“For Niagara College, this event provides our students with a platform to lead the conversation on Canadian whisky,” said Fujarczuk. “Historically, our national spirit has not always received the spotlight it deserves. Through this event, we are reclaiming that narrative, supporting our local artisans and building a stronger and more connected industry for the future.”
Artisan Distilling students are fully immersed in the initiative. As part of a Canadian Whisky Week learning experience, each student was paired with a local distillery to conduct deep-dive research into the brand, preparing to introduce their products to guests for the evening event. For Artisan Distilling student Tanner Cuthbert, the event represents a “full circle” moment. A St. Catharines native and former high school teacher, Cuthbert pivoted to Niagara College’s Artisan Distilling program to turn a long-standing interest in history and mixology into a new career.
“Learning distillation science through practical applications has helped me to retain a deep knowledge and understanding of distillation methods and techniques,” said Cuthbert. “I am looking forward to meeting and working with local whisky producers who have built a reputation for Niagara Whisky on both a national and international scale.”
Fujarczuk emphasized that industry exposure is vital for students. “This event is a massive win for our students because it gets them out of the lab and directly into the heart of the industry,” said Fujaczuk. “They are working side-by-side with the best distillers in the region, building the kind of professional connections that usually take years to develop. It’s a hands-on lesson in market trends, regional styles, and high-level networking.”
Distinct regional spirit
The event highlights Niagara whisky’s unique position, often set apart by a ‘wine country’ finish where barrels previously used for award-winning wines impart smooth notes of honey, apricot and dark fruits. “While the wine and beer sectors in Ontario have incredible community support, the distilling world is still finding its voice. We are holding this event to change that,” said Fujarczuk. “It is about more than just a celebration; it is about building the same kind of powerful, community-driven force that has made Niagara famous for its wine.”
Students will also present Stout Cask Whisky from the College’s Teaching Distillery. Head distiller David Dickson described the spirit as a nod to tradition with an innovative twist. “It has a stronger focus on rye grain and blending – two of the signatures that we feel best represents Canadian whisky,” said Dickson. “We want our students to be able to leave Niagara College with the ability to enter into the distilling industry anywhere and thus have an ability to follow tradition as well as be comfortable innovating.”
Industry applause
Local industry representatives are cheering the initiative. “I’ve always loved having the Artisan Distilling program right here in the heart of Niagara! To see students start on a similar journey as I did almost 23 years ago, there’s a bounty of opportunity out there for them to learn and create their own paths within the industry,” said Tim Wilson, master distiller at Dillon’s Small Batch Distillers.
Chris Thompson, national brand ambassador for Forty Creek Whisky, noted that nearly a third of early Canadian whisky production originated in Niagara. “While deeply rooted in the wine industry, our rich, local whisky history pre-dates the wine industry,” said Thompson. “Niagara whisky today is still carving out its exciting and flavourful niche and proudly continuing our regional legacy with exceptional, award-winning expressions worth trying.”
