Home Distiller

Its for gin schools. Imagine a stag party of 10. An hour on the gin and distillery, then an hour to make a bottle. That's why the size is perfect. Its for our customers (craft distillers) doing a b2c gin thing mostly.

Just so you know, I am working on a 4 liter version as well. With a bridge that turns the then smaller one liter version into thumper for rum. Looking forward to having some fun with that myself, actually.

Regards, Odin.

This video gives an impression of the last 4-day distilling course we had over here, in the Netherlands, at iStill HQ:

https://www.magisto.com/video/PwUaK0VUQDs3RR9hCzE

Regards, Odin.

That looks so much more hands on than the one day sessions prior to the National ADI conference. I am guessing everyone walked out with a notebook they filled in and where excited to get started back home.

Yes, it is very hands on. The way we learn in this hobby is via consuming some theory, and then trying it out in practice, and so on. I replicated that approach in our professional courses. In just 4 days, we tell 'm how distillation and mashing and fermentation work, as well as liqueur making, and they make in teams of 2, sometimes 3 participants brandy, whiskey, rum, vodka, gin and a liqueur.

The theories as well as the practical distillation (and mashing and fermenting) sessions are aimed to make the students the best possible craft distillers they can be.

At the same time they show how a craft distillery works, because the courses always take place at a craft distillery. Or at the iStill HQ distillery. So they get to talk to the distillers (that are usually ahead of their game) and see the bigger units at work, mashing, fermenting, and distilling away. They get to mill the grain, add the yeast, and help clean when a big run is done.

We give courses in Europe, North America, and Australia, and expect to branch out to India, China and Japan soon. We train 150 to 200 people per year. And yes, most of them already purchased one of our product development iStills Mini (the small units you see everybody working with) or they buy one on the spot and take it home with them. Because the course trains the students in how to use our product development still and on how to develop recipes, they usually cannot wait to start finetuning their recipes.

Regards, Odin.

Because we are doing more and more contract distilling for craft distillers, we just had a alcohol vault installed. It is where we keep the 96% strong alcohol we use for making various gins for various customers.

Regards, Odin

Had a Hongkong TV crew over for an interview, yesterday. On gin.

https://istillblog.com/2019/09/17/hongk ... interview/

Regards, Odin.

Nice pic of the iStill 5000 with glass column. It's a still situated in an Australian distillery:



Regards, Odin.

And here is a picture of another Ozzie distillery opening up: Brisbane Distillery Company. Jon Atherton runs things over there. His place is about to open. If you live in his neck of the woods, go check him out!

Personally, i love the modern, almost minimalistic design ...

Regards, Odin.

PS: the picture of the i5000 in the post above is from the Earp Brothers Distillery, near Newcastle.

Article on New World Distillery:

https://www.slugmag.com/food-features/n ... nw97l1jZfI

Regards, Odin.

Odin wrote: ↑Sat Sep 24, 2016 3:26 am Here's a picture of an iStill 500 NextGen. This one is going to the UK next week.

Regards, Odin.

You say this was going to the UK but it never turned up at my house. So if I just give you my address...

Come by and claim one!

Here's a pic from the Slug Magazine article.

Regards, Odin.

iStill fans in Iceland!

Currently giving a 4-day course in Denver. Another one is planned for next week. If you are interested: there are still a few places available.

Regards, Odin.

If only.

Geoff, in Australia

The Baker wrote: ↑Wed Oct 23, 2019 4:56 pm If only.

Geoff, in Australia

Amen. From the UK.

Please know we have another course coming up in Amsterdam (November) and Australia (January), guys!

Regards, Odin.

Odin wrote: ↑Thu Oct 24, 2019 5:51 am

Please know we have another course coming up in Amsterdam (November) and Australia (January), guys!

Regards, Odin.

Boooo. Again from the UK.

We had an amazing time in Denver, educating 22 new students in the noble art of distilling:

https://istillblog.com/2019/11/02/istil ... y-reviews/

Reviews:

"The workshop did a very good job starting at a basic level and working up to more complex questions. I like the reliance on science and empirical data vs. myth and tradition.
I enjoyed the interaction of the group and found the feedback sessions help further discussions about topics. It was a nice mix of bookwork and hands on practice. I would recommend the workshop to anyone seriously considering distilling."
Travis, USA

"I think the hands-on experience with the iStill Mini was invaluable. It helped reinforce the concepts covered in the class and gave all of us a direct launch on making our own spirits and collecting the necessary data to scale when we take our recipe to a larger still. Also the whole idea of correlating the heads, hearts and tails to the taste profiles was een eye-opening for me. It really helped me put into context how to go about designing a spirit.
I really enjoyed the class and wanted to thank all of you - Odin, Jason and Veronika. In addition the guys of 52eighty (host distillers) were great and it was a pleasure to meet them as well. "
Bryan, USA

Here is another review of our courses, and how much our education means to our students and customers:

"I just attended the class from October 28 thru 31st hosted by 52Eighty Distillery in Co (they produce some delicious spirits and drinks - check them out!!). The class was absolutely packed with facts and theory, coupled with hands on instruction that has opened my eyes to a whole new world of excellence. This experience has changed the trajectory of my distillery, where will will now open with incredibly high quality spirits that I didn’t have confidence in producing until completing the iStill University session. Odin, Jason & Veronika from iStill were incredibly knowledgeable, helpful & patient, while the hosts at 52Eighty were simply fantastic. As a nascent distillery, working towards opening and building out business & floor plan, they of them each offered real world invaluable practical insight that’s helping to pave the way for my success. Every iStill owner will be more successful and will shorten their time to profitability by attending and immersing themselves in this amazing class.

John Pawluk, USA"

Proud and thankful,
Odin.

We will be at Braubeviale 2019 in Nurnberg, Germany. Anyone going to what's probably the biggest brewers convention there is? Please step by our booth in Hal 7, stand 204!

https://istillblog.com/2019/11/11/istil ... iale-2019/

Regards, Odin.

Pictures of the BrauBeviale 2019 Show, in Germany, where we are currently at:

https://istillblog.com/2019/11/14/braub ... pressions/

Regards, Odin.

I don't know Odin, you still don't look like you are having fun.
Ya right.

Enjoy your success, only an entrepreneur can appreciate the hard work it takes to get there. Things don't just happen on their own. Dedication, drive and vision is how you turn dreams into reality.

Kudos.
(P.S. keep the posts coming, you do have a following here)

I'm definitely in the wrong line of work!!!

Cheers to your continued success Odin!

Thanks guys! It has been an amazing decade, with a great hobby turned into a great career!

And there is lots of fun to be had. Less in plain distilling, but more in being part of a great adventure, not in the least being part of so many of our customers adventures. Seeing them grow, succeed, be happy with and thankful for the education and stills we provide.

It has been an uphill battle most of the time, trying to change a very traditional industry that's ruled by magic and romance more than science, chemistry and sound business plans. But we have been at it, convincing one distiller at a time. Going to what's one of the biggest (if not the biggest) brewers expo's and seeing that people get what we do, love us for it, and even give feedback like: "This is the best thing I've seen on the show by far!" makes it all worth it.

We are about to rise and get breakfast. Then its back to BrauBeviale in order to pack up. An 8 to 9 hour trip back to the Netherlands after that. Monday we start a new educational program for 14 new as well as experienced distillers. And the weekend after that I fly to Barcelona to address the top 75 bartenders and mixologists from Spain, France and Italy.

It's living the dream. No more, no less.

Hopefully see you guys around in the USA at shows like CBC, ADI or ACSA. And if you happen to visit the Netherlands, don't hesitate to come by and visit for a drink and to share your story.

Regards, Odin.

Anyone want to try some amazing drinks in Reno? Go check out Joe Cannela's place (what's in a name?)!



Regards, Odin.

We are shipping six more fermenters to a customer in Asia. That's six times 5,000 liters or 1300 gallons. Here is a picture:

Regards, Odin.

Interview with Hong Kong TV is airing now. Hmmm ... good that they put subtitles up, because Chinese can be pretty hard to follow!

Odin.

Yesterday I gave a speech at the Barcelona Vantguard Speakeasy. Addressed close to 100 bartenders on distilling, flavor creation, and flavor concentration:

https://istillblog.com/2019/11/27/odin- ... barcelona/

Regards, Odin.

Growing market shares in Asia ...

https://istillblog.com/2019/11/29/istill-5000-to-asia/

Regards, Odin.

To boost our contract distilled rum production, we are adding a 5000 liter iStill Fermenter and an iStill 2000. We are going to apply continuous fermentation AKA plantation fermentation techniques. Making 5000 liters of molasses ferment first, then taking out 2000 liters and doing a distillation run. As the distillation run in the iStill 2000 starts up, we'll add new molasses and new water to the remaining 3000 liters in the fermenter, thus kick-starting the fermenter into action again. And since there is like 3000 liters in there, that's already fermented out dry, the new molasses/water mix will just take a day to ferment out as well. Meaning we can do one run a day on a continuous basis.

See the pics of the units we are currently prepping ...

Regards, Odin.