Whisky Night at CIRKA | March 27th, 2026
On March 27, we’re marking International Whisky Day with an intimate whisky night at CIRKA, as part of our 10th anniversary year.
A tasting night inside the distillery where our whisky is made, hosted by Gizmo Sirois, CIRKA Brand Ambassador. Five CIRKA whiskies, including a surprise pour, paired with five gourmet courses by Chef Vincent Chiasson-Labonville, VCL Foodie.
Friday, March 27, 2026 - 7:00PM (Doors 6:30PM)
CIRKA Distilleries, 2075, rue Cabot, Montreal, QC
One-night-only
Limited to 25 guests
ABOUT THE NIGHT
On International Whisky Day, we open the doors to an experience designed for the evening pour. Inside the distillery where our whisky is made, you will taste five expressions from CIRKA, guided with clarity and restraint, then lifted by a five-course pairing created to follow the arc of the flight.
Whisky lineup
CIRKA’s original rye, acclaimed for toasted rye and nut depth with a viscous, chocolate-truffle richness and a dry, jam-laced finish.
A 4 year, 48% Quebec corn single grain aged triple-cask (new American oak, then ex-rye and Sauternes finish), showing caramelized banana, tobacco and leather.
A 4 year, 46% rye whisky (93% Yamachiche rye, 7% German chocolate malted rye) finished in 30 year Oloroso sherry casks, delivering leather, toasted hazelnut, fig and cocoa richness.
An experimental 8 year, 43% single malt aged in first fill American white oak, limited to 281 bottles, built for layered malt sweetness, caramelized grain and a long warming finish.
A final CIRKA surprise pour, revealed during the evening to close the night on a memorable note.
HOSTED BY
GIZMO SIROIS
CIRKA Distilleries’ brand ambassador, Gizmo Sirois leads whisky tastings built for enthusiasts. He has worked as a spirits consultant and has collaborated with multiple whisky houses internationally. He knows the industry from the inside and brings the behind-the-scenes context most tastings never touch: how brands shape style, what decisions truly move flavour, and what matters in the glass beyond the usual talking points. His strength is clarity with substance, delivered in a way that keeps the experience engaging for informed drinkers.
Five courses, composed for whisky.
Each course is designed to complement the pour, sharpen the contrast, and carry the tasting forward.
The menu is to come.
GOURMET PAIRING BY
CHEF VINCENT CHIASSON-LABONVILLE
Chef Vincent Chiasson-Labonville is known for creating elevated, intimate dining experiences with a clean, confident point of view. Through VCL Foodie, he develops menus that feel deliberate and balanced, with technique used quietly, in service of flavour.
For this event, he has designed a five-course pairing, including dessert, to echo the character of each whisky and shape a full evening arc from first pour to final note.
Only 25 seats