Niagara’s Next Chapter: Canada’s New Whisky Destination

Whisky, Waterfalls, & Winding Orchard Roads

When most travellers think of Niagara, they picture the roaring waterfalls or a glass of sweet, chilled Icewine. Yet, tucked between vineyards, orchards, and misty riverbanks, a quiet whisky revolution is taking root. The region’s craft distillers are turning local grain, fruit, and ingenuity into spirits that capture the essence of Canada’s southernmost tip —bold, bright, and brimming with flavour.

Niagara-on-the-Lake: A Town of Heritage and Charm

After spending a night at the retro-chic Kent Motel, a short drive leads to Niagara-on-the-Lake, a 19th-century village perfectly preserved in time. Here, the imposing Fort George still guards the town, a reminder of the War of 1812 and the colonial ties that stretch back across the Atlantic. As a Scot, it’s hard not to smile at the echo of our own Fort George near Inverness. The town itself feels like stepping into a sepia postcard — the grand Prince of Wales Hotel, quirky boutiques like BeauChapeau Hat Shop, and the fragrant Victoria’s Teas & Coffees line the leafy streets. And yet, amidst this genteel charm, a new generation of makers is quietly shaping the future of Canadian whisky.

1. Niagara College: The Heart of Niagara’s Whisky Evolution

Niagara College Teaching Distillery might well be the most influential still house in the country. There, the next generation of Canadian distillers learn their craft through the eight-month Artisan Distilling program. The college campus buzzes with creativity, sharing space with winemakers, brewers, and chefs — a melting pot of flavour disciplines. Professor Andrea Fujarczuk oversees the whisky curriculum, where students experiment with local grains, unique yeast strains, and even Niagara wine and beer casks. The results often end up bottled for sale, including standout releases like the Stout Cask Rye, a blend of Canadian rye and malted barley aged in new oak and stout beer barrels that brings together structure, spice, and subtle malt sweetness.

2. Spirit in Niagara: Fruit of the Land

Driving through rows of peach trees and vineyards, you’ll find Spirit in Niagara, a distillery that blurs the line between farmstead and stillhouse. Picture a stone cottage tucked among manicured lawns and fruit orchards, the air thick with the scent of ripe fruits and warm earth. Round the back, crates of overripe fruit bask in the sun, destined for fermentation rather than the supermarket shelf. Here, whisky and fruit brandy coexist in harmony, under the direction of Master Distiller Joshua Beach. Their playful ‘Canadian Brrrbon’ evokes the richness of a peanut butter cup: nutty, sweet, and comforting. Each sip seems to carry the warmth of the Niagara sun.

3. Wayne Gretzky Estates: Where Sport Meets Spirit

Named for the hockey legend, Wayne Gretzky Estates is more than a marketing gimmick. It’s a fully-fledged distillery (and winery) producing some of Ontario’s most beloved spirits. Now owned by Andrew Peller Limited., the distillery benefits from access to wine casks from some of the finest wineries in the province.

Last year, the distillery released their limited edition Single Grain Oats whisky (bottled at cask strength) that became a thing of legends. Its creamy texture and toasted grain notes were reminiscent of a bowl of winter porridge, but with far more sophistication. For local whisky-lovers, securing a bottle became a badge of pride. Naturally, when the call came to sample unreleased whiskies, I didn’t hesitate. A stand-out was the ginger beer-finished rye, which sparkles with citrus and candied ginger, pairing perfectly with the peaches in the summer heat. That’s not to overlook the core range — where the Maple Cask Finished Whisky is a favourite. Pure indulgence, it has soft caramel and maple sweetness with enough spice to hold its shape. Pour it over ice and it’s basically a pre-mixed Old Fashioned.

4. Dillon’s Small Batch Distillers: Ontario’s Rye Pioneers

When Geoff Dillon opened Dillon’s Small Batch Distillers, Ontario’s whisky landscape was forever changed. Geoff was determined to do things the right way, distilling from scratch, sourcing locally, and letting flavour lead the way. His work, however, initially went against the grain: at the time, Ontario law required a massive minimum still size. Not perturbed, he enlisted a German stillmaker to make a hybrid 450L still sitting atop a 5,000L tank. The loophole allowed Dillon’s to get started, while they eventually successfully lobbied to change the rules, offering a path to other locals with the dream of distilling.

Dillon’s most exciting product is undoubtedly their Rye 1. A love letter to Ontario, everything about the whisky is local. Even the packaging tells a story: unwrap the paper label and it folds into a map, tracing the provenance of every ingredient — rye from nearby farms, milled by neighbours, and oak from local forests. The whisky inside is classic yet distinct: peppery rye spice, balanced by vanilla and fruits. Sipping it while stroking the resident distillery dog, the locality of the operation was as cozy and comforting as it was exciting.

5. Harris Beach Rye Whisky: Bridging Canadian Craft & American Style

Before joining Spirit in Niagara as Master Distiller, Joshua Beach was already crafting his own label, Harris Beach Rye. During a visit, he offered a preview of the inaugural release, a rye with a peppery snap softened by vanilla, caramelized grain, and orchard fruit. Made from a mash bill of 51 per cent rye with corn and barley for balance, it bridges two traditions: the bold spice of American rye and the smooth complexity of Canadian style. Beach describes the project as a conversation between disciplines. His experience at Wayne Gretzky Estates, Georgian Bay Spirit Co., and Odd Society Spirits shaped his understanding of blending, cask management, and the value of restraint, lessons he now carries into his work at Spirit in Niagara.

6. Forty Creek: The Trailblazer

No journey through Niagara’s whisky world would be complete without a visit to Forty Creek, the original pioneer of the region’s modern distilling movement. Founded by Swiss immigrant Otto Rieder, Forty Creek began as a fruit distillery before turning its sights to whisky. Under winemaker John Hall, it became a beacon for Canadian innovation, and today it continues to thrive under the stewardship of Master Blender Bill Ashburn, who has been at the distillery for nearly four decades. His recently announced retirement is truly the end of an era at the distillery that first proudly displayed ‘Niagara Whisky’ on their labels.

Their signature Forty Creek Confederation Oak remains a standout. Finished for up to two years in Canadian oak, it’s a whisky that tastes unmistakably of place, rich with toffee, baking spices, and toasted nuts. As Ashburn leads us through the distillery, his storytelling is as layered as his blends. He recalls how Forty Creek changed Ontario’s restrictive liquor laws, allowing distilleries to sell their products directly to visitors. Like the lobbying by Dillon’s, this was a major step in Ontario’s craft renaissance.

Here in Ontario’s southern reaches, Niagara feels alive with possibility. Between vineyards and waterfalls, among orchards and oak, Canada’s next great whisky chapter is quietly being written. For visitors, Niagara’s whisky producers provide more than a tasting journey — it’s an exploration of place, craft, and community. In a region known for water and wine, it’s now whisky that’s making waves.