The 2013 Ontario Culinary Tourism Summit is fast approaching! Entitled ?Delicious Destinations: Putting Local Food On The Map’,this years’ summit has us taking over the Metro Toronto Convention Centre, in partnership with TIAO.
We’ve lined up a roster of culinary tourism super stars to share their wealth of experience and knowledge. Over the coming weeks, we’ll be profiling these taste makers–plus their successes, lessons and best practices. So without further ado, meet out second taste maker!
Geoff�s fascination for spirits began early. He was highly influenced by his father’s passion for fine spirits and his worldly spirits and whisky collection.
His distilling journey began at the University of Western Ontario, where he earned honours in a double major in biology and economics. His experience only furthered as he trained abroad (in areas such as Scotland, London UK, and US) while educating himself in the art of distilling.
Eventually, Niagara lured Geoff home as the ideal place to put down some roots. Small-town friendliness, abundant fruit, a close proximity to neighbouring wineries and a well established wine culture � the region was a perfect fit.
Dillon’s Small Batch Distillers initial products include vodkas, gin, white whisky and a number of bitters. Their Canadian rye whisky is aging in all Canadian Oak barrels as we share this with you.A� Their goal is a lofty one: to restore the world�s respect for Canadian distilling. They can do it.
“My earliest inspiration was my father Peter Dillon. He is a man who never stops experimenting and has taught me that if you are really passionate about something nobody can stop you from doing that but yourself.” —Geoff Dillon
For more information on The 2013 Ontario Culinary Tourism Summit, visit: OntarioCulinary.com/OCTAsummit