Niagara College students and local distillers uncork Niagara’s whisky heritage

Niagara College’s Artisan Distilling students are preparing to showcase the region’s growing whisky identity with a tasting event that brings together education, industry, and community.

On Jan. 22, Niagara College will host Celebrating Niagara Whisky, a ticketed event designed to highlight local producers while giving students a hands-on role in presenting the spirit’s history, production, and regional character.

The event caps off Canadian Whisky Week (Jan. 12–16) and will feature several of the region’s leading distilleries, including Dillon’s Small Batch Distillers, Forty Creek Distillery, Wayne Gretzky Estates, Harris Beach Spirits, Spirit in Niagara Distillery, and the College’s Teaching Distillery, described as the first of its kind in Canada and a living laboratory for students in the Artisan Distilling program.

Prominent 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 duties. Guests will also have the opportunity to speak directly with producers to gain insight into the passion and craftsmanship behind each whisky.

Andrea Fujarczuk, Professor at Niagara College’s School of Wine, Beer and Spirits, said the event is about more than tasting.

“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.”

As part of their Canadian Whisky Week learning experience, Artisan Distilling students were each paired with a local distillery to conduct in-depth research on a specific brand. Students will introduce those products to guests during the event, linking academic study with real-world presentation and industry engagement.

For Artisan Distilling student Tanner Cuthbert, the experience represents a “full circle” moment. A St. Catharines native and former high school teacher, Cuthbert enrolled in the program to transform a long-standing interest in history and mixology into a new career path.

“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 direct exposure to industry is essential for student development.

“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 Fujarczuk.

“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.”

The tasting will also explore what sets Niagara whisky apart, including the influence of the region’s wine industry. Barrels previously used for award-winning wines often 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 produced at the College’s Teaching Distillery. Head Distiller David Dickson described the spirit as both traditional and innovative.

“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.”

Local industry leaders have welcomed 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 Niagara’s deep historical ties to Canadian whisky production.

“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 flavorful niche and proudly continuing our regional legacy with exceptional, award-winning expressions worth trying.”

Celebrating Niagara Whisky takes place Jan. 22 at Benchmark restaurant, located at Niagara College’s Daniel J. Patterson Campus in Niagara-on-the-Lake. Tickets are available through Eventbrite while supplies last.