David Dickson, head distiller at Dillon’s Small Batch Distillers in Beamsville, will bring his experience and leadership to Niagara College’s Artisan Distilling program as the College’s distiller, beginning Aug. 20.
Launching this September, the Artisan Distilling Graduate Certificate program is the first of its kind in Canada. Students will gain hands-on experience in the science of distilling and fermentation, and will be prepared for successful careers in Canada’s emerging spirits industry. As NC’s distiller, Dickson will oversee the operations and process of all distilled products, and will teach practical distilling and other courses.
“The success in our programs comes from our exceptional team, so having David join us is really a fantastic addition to our unique family,” said Craig Youdale, dean of NC’s Canadian Food and Wine Institute. “Niagara College has become the national leader in fermentation science training and we are excited to add David to that group in leading the distillers of tomorrow.”
Dickson holds an Honours Specialization in Biology and a Master of Environmental Sustainability, both from Western University. He also holds a certificate in Absinthe Distillation from Moonshine University, an artisan distillery and education centre in Louisville, KY. He was also instrumental in the creation of Ontario’s first legal absinthe. A Niagara native, Dickson has also led the creation of a variety of unique, local fruit-infused spirits that have added a distinctly Niagaran flair to his craft – something he hopes to bring to the College’s distilling program.
Dickson, along with other experts at Dillion’s, have been close partners with the College, providing significant guidance and expertise in the formation of the Artisan Distilling program.
“Even in the early planning stages of the College’s program, I knew this would be something unique,” said Dickson. “I’m excited to join the CFWI team to create a positive student experience, push the boundaries of distillation sciences, and help the college become a leader in Canada’s distilling industry.”
Much of Dickson’s work will take place in NC’s soon-to-be-opened Teaching Distillery, a 2,500 square-foot facility adjacent to the College’s Wine Visitor + Education Centre at its Niagara-on-the-Lake Campus. The distillery boasts five stills, four mash tuns and ten fermenters that allow for on-site production of a wide variety of distilled products, and is the latest addition to NC’s series of learning enterprises.
“With the addition of a distiller, NC is the only school in the world with a fulltime wine maker, fulltime brewer and fulltime distiller as part of the educational process,” said Steve Gill, general manager of the College’s learning enterprises.
