Ninety whiskies. Five tables. One master blender. At Hiram Walker, Dr. Don Livermore leads a blending experience that’s equal parts education and inspiration. From historic mash bills and grain distillates to 40-year-old corn whisky and ryes finished in Black Sea oak, it’s a sensory playground where chemistry meets creativity. Each participant crafts a personal signature blend, guided by the science of distilling and the magic of flavor. It’s Canadian whisky at its most interactive—hands-on, history-rich, and surprisingly accessible.

Fruit that doesn’t make it to grocery shelves finds new life at Spirit in Niagara. Here, bruised peaches, plums, and pears become crisp eau de vie, silky vodka, and even Canadian “Brrrbon.” It’s distilling with purpose, reducing waste while raising spirits.

In the heart of Ontario wine country, Niagara College has built something rare: a teaching distillery where education doesn’t stop at theory. Here, students learn the science, art, and business of distilling — and graduate with more than a certificate. They leave having made a real spirit that’s been bottled, labeled, and sold.

A distillery born out of stubborn innovation, hybrid stills, and a dream to make rye whisky in Canada, not “Canadian rye whisky.”

Rather than chasing what’s fashionable, Canada’s “original craft distillery” has carved out a legacy through patience, precision blending, and a commitment to flavor that endures.

A dessert-lovers’ whisky lineup that proved sweetness can be complex, creative, and completely grown-up.

A sharpie-labelled whisky tasting that reminds us: the most memorable pours rarely come dressed up.