News of NC’s winning Spirits 101 Ambrosia was picked up by The Standard. The honey spirit was crafted by three former students in the NC Artisan Distilling program.
Nic Burton, Jeremy Shantz and Lucan Wai created the spirit for their capstone project before graduating in the Spring of 2020. It is one of the few honey-based spirits made in North America, the honey produced at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake by students in the Commercial Beekeeping program.
NC’s head distiller David Dickson is pictured with a bottle of Ambrosia and quoted in the piece.
Dickson says: “It was competing in one of the most diverse categories in the U.S. Whiskey Open, and receiving a bronze medal is a testament to the high quality of work being done by our students. I am very proud of all of the capstone projects from the 2021 graduates.”
NC’s Steve Gil, general manager of the Niagara College Learning Enterprise Corporation, commends students for “creating spirits that can compete against other established distilleries,”
Burton, Shantz and Wai also comment for this piece. They are that the recognition for their first spirit is a “boost to their confidence as they embark on their careers in the industry.” Wai commends the quality of NC’s program and teaching to support students winning this kind of award.
