Distilled knowledge: Niagara College Teaching Distillery unveils its first product

General manager of NC’s Learning Enterprises Steve Gill (left), distiller David Dickson (right) and a group of Artisan Distilling students (David Doel, Julian Mainprize, Craig Mann, Michael McTavish, Matthew Macpherson, Kirin Tsang, Tara Stanclick and Amy Belanger) gather in class at the Teaching Distillery with their first product release, Fruit Spirit.

School spirit is so strong at Niagara College, you can now find it in a bottle.

On January 16, the College’s Teaching Distillery made history by releasing its inaugural product: Eau-de-vie de Fruits, Fruit Spirit.

Its release marks many ‘firsts’ for the pre-emptive College, which launched Canada’s first postsecondary Artisan Distilling program in September 2018 housed in its on-campus Teaching Distillery – also the first of its kind in the country. The highly anticipated product is the first to bear the College’s new “School Spirits Small Batch’ label.

“It’s a historic day for us as we release Canada’s first student-made distilled product,” said Steve Gill, general manager of NC’s learning enterprises. “As the first product from our Teaching Distillery, Fruit Spirit rounds out our portfolio of wine, cider, beer and spirits at Niagara College’s learning enterprises.”

The first class of 16 Artisan Distilling students began working the spirit just days after beginning their studies. NC’s head distiller David Dickson noted that it was made by using pressed Gamay wine grapes from the College’s Teaching Winery.

“Using Gamay from our Teaching Winery was a nice partnership that allowed the class to hit the ground running and we started mashing and fermenting simultaneously,” said Dickson. “Sourcing wine grapes for our first distilled product also celebrates Niagara as a wine-producing region.”

Dickson noted that although the spirit started as a single batch of wine, it was produced using single, double and triple distillation, achieving a different character with each distillation.

“It’s the students who made this product and I’m really happy with it,” said Dickson.

Student Michael McTavish values the learning experience he gained by creating the product in class.

“It was very interesting to see how the flavour remained true to the wine we started with but evolved during the distilling process to get to where we are,” said McTavish. “I think this first product is really good and it’s exciting to think it will get better from here.”

Releasing the product was “incredibly exciting” for McTavish, who came to NC from Ottawa to study Artisan Distilling with dreams of producing the “best whisky possible” someday. “I wake up every day with excitement about what we’re going to do next,” said McTavish.

Dickson noted that the product’s grape-forward flavours – described as “fruity, fresh, and floral” – are sure to be a hit with wine lovers as an after-dinner drink. While he recommends serving it straight with a little water to release the aromatics, it could also be a wonderful ingredient for cocktails – particularly those containing citrus.

Fruit Spirit is available at NC’s Wine Visitor + Education Centre (135 Taylor Rd, Niagara-on-the-Lake, ON) while supplies last, priced at $25 a 375-ml bottle. Proceeds from sales support student learning.