Verzoek Aanpassing Staatscourant 2020 / 17248 (Dutch)!

Tijdelijke Vrijstelling Handdesinfectie WHO-formuleringen Covid-19 2020

Staatscourant 2020 17248

Probleemstellingen

WHO-formulering 1 stelt destilleerderijen onvoldoende in staat om snel en adequaat de handdesinfectie-middelen te maken die nodig zijn om de tekorten in Nederland op te lossen en zo een bijdrage te leveren aan de Corona-Crisis.

Het eerste probleem is dat WHO-formulering 1 veel te strak gedefinieerd is en aangehouden wordt. Het tweede probleem is dat de Inspectie Leefomgeving en Transport stelt dat uitsluitend uitgeleverd mag worden aan eerstelijns zorgverleners.

Door de te strakke definiëring is elke destilleerderij, die hoopt bij te springen, de facto in overtreding. Door de levering uitsluitend aan eerstelijns zorgverleners toe te staan, duwt ILENT de destilleerder in een onmogelijke positie richting zijn lokale clientèle enerzijds en zijn administratieve verplichtingen anderzijds, waardoor directe (en snelle) uitlevering de facto onmogelijk wordt zonder in mogelijke overtreding te geraken.

WHO-formulering 1 (aanpassingsvoorstel)

WHO-formulering 1 stelt dat vrijgestelde handdesinfectie de volgende ingrediënten moet bevatten:

  • Ethanol (80% v/v);
  • Glycerol (1,45% v/v);
  • Waterstofperoxide (0,125% v/v)

Het moet gemaakt worden van de volgende ingrediënten:

  • 96% ethanol;
  • 98% glycerol;
  • 3% waterstofperoxide.

Een ethanol percentage van 80% is voor de destilleerderij eenvoudig te bereiken. De problemen zitten hem in de veel te strakke formule-percentages voor glycerol en (vooral) waterstofperoxide.

WHO-formulering 1 moet momenteel 1,45% glycerol bevatten. Dit betekent dat de destilleerderij die handdesinfectie wil leveren met volledige zekerheid een glycerol-volume moet bieden dat tussen de 0,01445 en 0,01454 ligt. Dat is een nauwkeurigheid van 5 cijfers achter de komma die niet of nauwelijks haalbaar is.

Omdat de glycerol voor de ontsmettende werking zelf niet van belang is, maar meer een huidverzorgende functie biedt na de daadwerkelijke ontsmetting, is het voorstel om tot een minder strakke interpretatie te komen wat betreft de te gebruiken hoeveelheid glycerine.

De aangepaste NL-formulering kan, wat betreft glycerol, dan als volgt zijn:

  • Glycerol (1-1,5% v/v).

Verder staat in WHO-formulering 1 momenteel dat de handdesinfectie alleen gemaakt mag worden met 98% glycerol. Dit is een onnodige en complicerende factor.

De aangepaste NL-formulering kan, wat betreft de ingrediëntenlijst, dan als volgt zijn:

  • >95% glycerol.

WHO-formulering 1 moet momenteel 0,125% waterstofperoxide bevatten. Dit betekent dat de destilleerderij die handdesinfectie wil leveren met volledige zekerheid een waterstofperoxide-volume moet bieden dat tussen de 0,001245 en 0,001254 per liter handdesinfectie ligt. Dat is een nauwkeurigheid van 6 cijfers achter de komma die niet haalbaar is.

Omdat de waterstofperoxide voor de ontsmettende werking zelf niet van belang is (de ultra-kleine hoeveelheid reageert en oxideert binnen een paar uur met de rest-zuren – met name sulfer – in de ethanol), is het voorstel om tot een minder strakke formulering te komen wat betreft de te gebruiken hoeveelheid waterstofperoxide.

De aangepaste NL-formulering kan, wat betreft waterstofperoxide, dan als volgt zijn:

  • Waterstofperoxide (0-0,125% v/v).

Verder staat in WHO-formulering 1 momenteel dat de handdesinfectie alleen gemaakt mag worden met 3% waterstofperoxide. Dit is een onnodige en complicerende factor.

De aangepaste NL-formulering 1 kan, wat betreft de ingrediëntenlijst, dan als volgt zijn:

  • 3-20% waterstofperoxide.

De aangepaste NL-formulering 1 wordt dan:

  • Ethanol (80% v/v);
  • Glycerol (1-1,5% v/v);
  • Waterstofperoxide (0-0,125% v/v)

De aangepaste ingrediëntenlijst wordt dan:

  • 96% ethanol;
  • >95% glycerol;
  • 3-20% waterstofperoxide.

Uitlevering (aanpassingsvoorstel)

In plaats van uitsluitend uitlevering aan eerstelijns zorgverleners toe te staan, zou ILENT de volgende (werkbare) regel moeten introduceren:

  • Uitlevering vindt bij voorkeur plaats aan eerstelijns zorgverleners.

Oproep!

Wij roepen de politiek op om de bovenstaande aanpassingen zo snel mogelijk door te voeren, zodat destilleerderijen bij kunnen dragen aan de oplossing van de Corona-Crisis, zonder daarbij in overtreding te zijn!

download

Business as Usual?

Even though Corona is holding the world in a grip, so far, we are able to continue to manufacture and deliver iStills all over the world. If anything, it is getting busier!

Here are a few pictures of a 5000 liter fermenter (Mexico), a 2000 liter iStill with 500 liter Extractor (US Virgin Islands), and an iStill 500 with Extractor (UK) that are picked up for crating, and then transport.

Fun at work …

Into the truck you go …

IMG_0546

http://www.iStill.com

Aspects of Distillation (1): Air Pressure!

Introduction

“Aspects of Distillation” is a new series the iStill Blog will host. It aims to cover as many aspects as possible. Aspects of – you guessed it! – the distillation process. Think alcohol formation, flavors, mashing, distillery design … and more. In fact, if you have a suggestion, please email us the aspect you want us to dive into. Via Odin@iStillmail.com. Today’s topic? The influence and importance air pressure has on distillation.

Air pressure

There are three things I want you to consider, when investigating air pressure and its role in the distillation process:

  1. Air pressure directly influences the flavor composition of the drinks you produce;
  2. Air pressure constantly changes;
  3. So changing air pressure constantly changes the flavor composition of your drinks.

Starting this investigation with air pressure variability, I want you to understand that higher altitude results in lower air pressure. Also – at any altitude – air pressure changes constantly.

When you make drinks like gin, whiskey, rum or brandy, you cut for heads, hearts, and tails. The best way to measure and replicate cuts is by looking at the temperatures in the column or riser of your still. Do you cut from heads to hearts at 82c? Good, you now have a reference point to do the exact same run again tomorrow, and create the exact same cuts again, by using 82c as the switch-point from heads to hearts, right? Wrong.

As air pressure constantly changes, so do associated boiling points. In other words: given yesterday’s air pressure, the 82c cut-point may have been spot-on. But what if air pressure is lower, due to a bad weather front moving in? What was a good decision at 82c yesterday, may need to be 81.6c today.

Now, 0.4c degrees difference does not sound like a lot, but look at it this way: if it takes your still 25 minutes to move up in temperature 0.4c … that now means you either have collected 25 minutes of heads into your hearts, or that you just lost 25 minutes of good product to a badly judged heads cut!

Cut management via a parrot and ABV only deepens the problem. Cut management by taste is very subjective and influenced by what you ate, so no solution either. So how can this problem, that hugely influences flavors and therefor the consistency of craft distilled spirits, be solved?

Feature

iStill designed an air pressure sensor. It measures the air pressure every second. If the air pressure changes, the sensor informs the computer. The computer then automatically adapts your cut-points to compensate.

If we use the above example, with yesterday’s heads to hearts cut taking place at 82c. Today, you want to replicate the same recipe, so you look it up in your product library, load it into the iStill computer, and tell the iStill to start executing. The air pressure sensor notices immediately (and constantly) that the air pressure – relative to yesterday – is 0.4c off. As a result, the computer automatically changes your heads to hearts cut from 82c to 81.6c. If the air pressure monitor sees a change from 0.4c to – say – 0.3c, the heads to hearts cut will immediately compensate to 81.7c instead of 81.6c.

Benefits

All iStills are equipped with air pressure sensors and the resulting dynamic cuts management for heads, hearts, and tails. It is a standard feature to our stills. It helps craft distillers make better product, more consistently, and with less guessing, effort and supervision.

iStill’s amazing air pressure sensor …

IMG_0543.jpg

http://www.iStill.com

Distilling Whiskey and Rum Sustainably!

Management summary

The direct operating costs of producing a liter of new make whiskey or rum on an iStill, ready to barrel at 65%, are EUR 0,49 versus EUR 1,99 on a traditional copper potstill. Producing whiskey or rum on an iStill reduces operating costs with as much as 75%, when compared to a traditional copper potstill. The lower operating costs of running an iStill translate into higher margins and a more sustainable, future-proof business model.

Introduction

This iStill Blog post presents an operating cost comparison for new make whiskey or rum production. iStills versus traditional set-ups. Why operating costs are important? Well, the lower they are, the higher your profit margin – given a certain selling price. Higher margins allow you to make more money or use part of that extra margin to weather through tough times. Also, lower operating costs signal a more eco-friendly, more environmental and sustainable business model. Less energy consumption equals a lower carbon footprint.

Of course we know the iStill numbers through-and through. The numbers of traditional stills, that we present in this iStill Blog, are based on feedback we got from customers experienced in running traditional equipment before switching to iStills. If the manufacturers of more traditional, copper stills feel that the examples underneath do not do their distilling solutions total justice, please reach out to us directly, so we can discuss and – where needed – amend.

Operating costs

Operating costs are the expenses associated with the maintenance and administration of a business on a day-to-day basis. Rent of the building, power to run the stills, the costs of buying in grains or other substrates, staffing costs, equipment depreciation costs, etc.

In order to keep this post relatively simple and to the point, we’ll focus on the variable costs of running the still, depreciation costs of your distilling machine, and the staffing needed to keep on distilling. Costs like the rent of the building or substrate purchase costs won’t be investigated, since they are (in the context of this iStill Blog post) considered a given. Meaning they don’t necessarily vary a lot between different still options.

Calculating energy costs for whiskey or rum

The efficiency number of a traditional potstill is around 35%. A traditional potstill needs two distillation cycles to bring an 8% whiskey beer or rum wine to the barrel aging strength of 60 – 65%. The iStill can turn an 8% base beer or wine into 60 – 65% new make in one go. So you save the manpower and energy of at least one run.

The iStill 2000 uses around 280 kWh to make rum or whiskey new make spirit. The associated costs are per run are well under EUR 50,-. Given the inefficiencies of the traditional set-up, a total energy usage of 800 to 1000 kWh is expected per run. This translates into direct energy usage costs, for a double distillation, of around EUR 190,-.

The amount of 2000 liters of base beer translates into about 220 liters of 65% strong new make spirit. When we divide the energy usage per still type by the number of liters of new make produced, we can learn the energy costs per liter. For the iStill the energy costs per liter are EUR 0,22. For the traditional copper potstill the energy costs per liter are EUR 0,87.

Calculating depreciation costs for whiskey or rum stills

A traditional 2000 liter copper still, made by a reputable manufacturer costs at least EUR 200.000,-. The iStill 2000, with some options, is around EUR 80.000,-. Because the iStills are made from chemically resistant stainless steel, instead of copper, the unit has an expected longevity of around 20 years.

The copper or stainless steel boiler of a traditional set-up may have the same longevity or slightly less. The copper column or riser oxidizes and suffers from the continuous need for (acid) cleaning. It is usually eaten away in around 10 to 15 years. Adding up boiler and column life expectancy for traditional potstills and averaging them out, leads to an overall total system longevity of 15 years for a traditional copper potstill.

Following a lineair depreciation curve, the 80k iStill 2000 has an annual depreciation of EUR 4.000,-. Based on 200 runs per year, the depreciation costs per run are EUR 20,-. When one run produces 220 liters, the depreciation costs per liter are EUR 0,09.

Following the same lineair depreciation curve, the EUR 200.000,- traditional copper potstill has an annual depreciation of EUR 13.300,-. At 200 runs per year, this translates into EUR 66,50 of depreciation per run or EUR 0,30 per liter of new make spirit produced.

Calculating staffing costs for whiskey or rum

Manning the still costs time, and time is money. Managing a traditional still asks for constant supervision. Cleaning can take 2 to 3 hours. Often the boiler design and column/riser design are not optimized for 8 hour shifts. How much manpower does it take to run a traditional still? At least 1 FTE. How much manpower does it take to run the iStill, which is automated and needs much less cleaning down-time? Around 0.2 FTE.

Say that hiring a distiller costs EUR 36.000,- per year. Running a traditional set-up then adds EUR 36.000,- to your overall costs. The iStill – by comparison – costs less than EUR 8.000,- to staff. A stunning difference of EUR 28.000,- per year.

In the above example, where we use a 2000 liter still to make 220 liters of 60-65% new make spirit per run, doing 200 runs per year translates into 44.000 liters of new make. The staffing costs of a traditional system are EUR 36.000,-, which translates into additional variable costs per liter of EUR 0,82. The much lower effort needed to run the iStill 2000 translates into only EUR 0,18 of staffing costs per liter.

iStill: reduce your operating costs by 75% …

a0aa560a-4c69-44bd-9dc6-3696e358df27

http://www.iStill.com

 

 

 

 

 

 

 

 

iStill Distilleries Help Battle Corona!

Introduction

As the world hordes toilet paper and hand sanitizer, more and more iStill distilleries switch from spirits to hand sanitizer and detergent production. I guess making toilet paper with an iStill is a challenge, where producing hand sanitizer isn’t?

Where

We sorta lost count of who is helping out to relieve shortages, help care institutions, hospitals, or simply the citizens of their city, but here are a few:

  • Ireland: Listoke Distillery (in production);
  • Northern Ireland: Boatyard Distillery (in production);
  • Scotland: Verdant Distillery (in production);
  • England: Exmoor Distillery (soon);
  • Belgium: Sterk Stokers (in production), Acker & Go (soon);
  • Cyprus: Crimdell Distillery (soon);
  • USA: Jersey City Distillery among many others, Kyle Wray, Jeff Denise, Joe Canella, Michael Hart, and Ron Folino, Frank Kudlack and Lisa Desrocher;
  • Australia: Brisbane Distillery, Earp Distillery (both in production);
  • Virgin Islands: Mutiny Rum (in production);
  • Netherlands: iStill HQ/”In Onschuld Initiative” (in production), The Stillery (soon).

And that’s just a few of ‘m!

Recipe

If you want to make a hand sanitizer, please use the WHO recipe. You (as a distiller) can either use remaining feints (heads & tails) or GNS or even new make rum or whiskey as a starting point. Like this:

  1. Bring the base alcohol to 70% (via distillation or dilution);
  2. Add around 1% of glycerine;
  3. Mix well;
  4. Bottle and distribute.

iStill is already producing 1,000 liters of hand sanitizer per day …

f642b7d2-f076-4424-8eef-385ecbde18af.jpg

http://www.iStill.com

Notification to the Craft Distilling Industry!

Kick-off

There is something we discovered and that we need to talk about. Over the last year, we have investigated the manufacture of copper stills next to our existing stainless steel iStill suite. Why? Simply because, when we look at the market, the majority of stills being sold is still made from copper.

I want to inform you that, based on recent research findings, we will not build copper stills. Is that what I feel we need to talk about on an industry level? No, I do not propose to discuss our decision. What I want instead, is to discuss why we decided to stop the copper project. The reason behind our decision affects us all and is therefor a topic that deserves a wider discussion.

Here is why we stopped developing copper stills: ethyl carbamate formation.

Ethyl carbamate formation

Ethyl carbamate is carcinogenic. It can cause cancer. Ethyl carbamate is formed during distillation, when the run is performed with a copper column or copper riser.

Fruits (like apples and apricots) and grains (like barley) contain cyanide. During fermentation the cyanide is released into the wash. During distillation a part of it travels up the column or riser.

When that column or riser is made from copper, the cyanide oxidizes with copper into cyanate. And when cyanate comes in contact with alcohol (in your still or in your bottle), it forms the toxic ethyl carbamate. These are the schematics:

cyanide + copper => cyanate + ethanol => ethyl carbamate

Glass and stainless steel columns and risers are chemically resistant. Research shows that glass and stainless steel do not transform cyanide into cyanate into ethyl carbamate. Like this:

cyanide + stainless steel / glass ≠ cyanate + ethanol ≠ ethyl carbamate

Discussion

Since we now know that copper stills cause ethyl carbamate formation, a carcinogenic substance, shouldn’t something be done about it? Isn’t it in the industry’s interest to manage this, preferably to zero, or as close to zero as possible? Can craft distillers afford not to act, given their responsibility towards their customers, the consumers? And do you feel we need to play a role here?

download.png

 

 

Sloemotion is Distilling Responsibly with iStill!

Message from the Sloemotion Distillery

Hi Odin,

This is Joff Curtoys, I’m the Founder of Sloemotion and brother of Julian who you met and trained, along with our Head of Production, Ian Mansell when we bought our iStills in 2018.

We’re really delighted with the way our iStill works and we love talking about it in our brand story; I’m an ecologist and conservationist by trade and so the environmental performance of the iStill is very important to us and one of the reasons for our purchase.

We often comment to people when they come into our distillery, even when the iStill is on, that it’s literally (& metaphorically!) cool; all other distilleries are hot. This is a first-hand demonstration of how iStill is minimizing energy usage and waste, and therefore minimizing our carbon footprint. We call it Responsible 21st Century Distilling with iStill.

I wondered if you had any information that we could use publicly about the overall environmental performance or perhaps how energy usage of an iStill compares with traditional stills. I’m pretty certain that unless you are using an iStill you can’t really call yourself a “green” or eco-friendly distillery. It would be great to get some facts and figures to use to justify that.

If you want to call instead of emailing my number is xxxxxxxxxxxxxxxx.

I hope you are all keeping well there and managing to cope with the impacts of the coronavirus.

Regards,

Joff Curtoys, Founder, Director

Answer by Odin

Hi there Joff, good to hear from you! Yes, all are fine here. Business as usual, only more busy than ever.

Thanks for reaching out and thank you for your very kind words. Very happy to see you so content.

You strike an important point: the efficiency of the iStill translates into lower energy consumption and a “greener” form of distillation. More environmentally responsible and lower production costs. Usually it is one OR the other, but here it’s one AND the other.

Joff, please know we are working on an iStill Blog post where we dive in deeper and where we present some calculations on energy consumption, and compare the iStill 500 and 2000 to two more traditional stills.

The results, I can reveal, are quite … shocking. If not disturbing. More on this topic next week!

Regards, Odin.

Sloemotion & iStills & Extractors: an amazing combination …

image004.png

www.sloemotion.com

 

 

 

Wanna see the new software and PLC?

And not just on any still, but on the iStill 500 we currently use to make hand sanitizer. Yes, with the new PLC, software and touchscreen. And the 10-times faster reacting robot. Wanna read more? Then please see:

https://istillblog.com/2020/03/16/istill-artificial-intelligence/

For now, here are some pictures of the upgraded i500:

New software …

IMG_0502

The new and bigger touchscreen …

IMG_0503

Active heatsink-cooling on the new PLC …

IMG_0504

The i500 in action, producing alcohol for hand sanitizer …

IMG_0505

http://www.iStill.com

iStill University Online!

Introduction

The American Craft Spirits Association’s convention in Portland is cancelled. The Craft Brewing Conference 2020, planned to take place in San Antonio, Texas, just got cancelled. The American Distilling Institute’s trade-show, that should take place in New Orleans, is now cancelled as well.

What’s the major impact of those cancellations? Information and education, or better phrased: the lack thereof. Many people, wanting to enter the industry, were planning to use the above mentioned shows to learn how to set up a distillery. Others, maybe more established craft distillers, were looking forward to deepen their knowledge, and learn new tips and tricks.

That’s not going to happen now. Or is it? Feel the basses rumbling and  the percussionists picking up pace? Here is iStill University Online … center stage!

iStill University

The iStill University is the word’s leading educational and training facility for the craft distilling industry. Students rate the curriculum as in depth, innovative, and a great combination of learning and practicing. They rate the iStill University’s educational program with an amazing 9.8 out of 10.

Since the iStill University is all about informing and educating distillers, both new to the trade and experienced, we are going to use its vast knowledge base to help out. iStill University goes online!

Online

In order to inform and educate craft distillers, to help bridge the gap created by the annual trade-shows being cancelled and distillers now not being able to find adequate information, essential to their plans and plannings, iStill University will go online.

iStill University Online will present distilling related topics in depth. So that you can use the time you originally thought you’d spend in Portland, New Orleans, or San Antonio with us and online. Convenient. No health risks. In depth.

iStill University Online’s Program

  1. March 30th: Yeast Management;
  2. April 7th: Barrel Aging.

The first video will be released on March 30th. The topic that will be presented is “Yeast Management”. The presenter will dive into different varieties of yeast, how they affect flavor, what yeast to use for what drink, and how to manage yeast health. The information shared will give you control over the flavors that develop during fermentation. Essential for the production of great bourbon, whiskey, rum, and brandy.

The second video will give a comprehensive yet easy to understand break-down on how barrel aging works and how it affects the flavors in your drinks. It will be released on April 7th.

Here’s how you can participate

Do you want to see the videos? You can watch the videos via our website http://www.iStill.com. For everyone to see and share, and free of charge.

iStill University …

images-1.jpg

https://www.istill.com/University

 

 

 

 

 

 

Elevator Pitch with a Twist!

Introduction

Imagine you step in an elevator and the guy that steps into the elevator with you asks what you do and why your job is important or unique. You have until the elevator reaches the first floor (or top floor) to explain to him what you do and why it matters. That, in short, is what an elevator pitch is about.

The elevator pitch is often used as a training tool in Sales. “Can you convince a total stranger to buy your service or product in the two minutes it takes to ride the elevator together?” Challenging? Let’s get started and see how the iStill Elevator Pitch could sound.

Please know that we have taken the liberty of not making this a monologue, like most elevator pitches are. Instead, it is more of a dialogue, to better represent real-world conversations. A dialogue with a twist at the end. Again … let’s get started!

Two minutes elevator pitch

Imagine that you work for iStill and that your elevator co-traveler asks you:

“What do you do for a living?”

You answer:

“I work for a company called iStill. iStill designs, builds, and sells distillation equipment that helps distillers create alcoholic beverages like brandy, gin, rum, vodka, and whiskey.”

Your co-traveler nods, and now asks:

“So what makes your company unique? Why is what it offers important?”

And you answer:

“iStill offers unique technology, that gives the distiller total control over the production of alcohol and flavor. The units that we sell, help distillers all over the world at producing quality spirits in a very consistent way.

The purchase costs of an iStill are only about a third of what competitors usually charge. The operational costs are even lower. The modern design is around 90% efficient instead of 30-ish. The automation takes care of most of the distillation process, freeing-up the hands of our customers to go out and sell bottles and make money.

The build quality of the iStills is impeccable. Every unit we sell is over-designed and beautifully finished. The class-leading build quality is reflected in our warranty terms, that are the best in the industry.

iStill has the word’s best educational facility to help train our customers in distilling and in operating an iStill. We want them to become successful and we’ll be supportive in any way we can to help them achieve their business goals.”

Two answers given

Now, imagine that you are the co-traveler. You are the co-traveler in the elevator, and you have just listened to the above story from an iStill employee. What will you answer? We feel it really depends on where you place your attention and what makes your clock tick.

As a distiller you might answer:

“That is simply amazing! I want to buy one.”

Or would you be the business man and say:

“iStills make better drinks more consistently, and at lower costs and for a longer time than any of its competitors? That means they are priced way too low!”

Personal note from our CEO

Six years ago, I took one of the first iStills with me to a distillery in the Chicago area. The goal was to show the iStill to some 14 people that were interested in distilling and wanted to see how the iStill compared to a Holstein that costed $ 200.000,-.

At the end of that day, the iStill proved to be faster and more efficient, while producing a far superior whiskey. The owner and operator of the Holstein didn’t want to make gin in his still, because it would mean 2 hours of cleaning with caustic soda, so we made it on the iStill. The gin was amazing and cleaning the iStill column only took water and 5 minutes.

I congratulate Holstein on their continued succes. The unit they sold, back then, is the same unit that they sell today. Nothing has changed technically or structurally, even though the prices seem to have dropped to around $120.000,-.

iStill has continuously pushed for more innovations and upgrades and better manufacturing methods. Today’s iStill 500 Next Generation outperforms the old model, that outperformed the unchanged Holstein, by a very big margin.

The iStill makes better drinks more consistently, and at lower costs and for a longer time than any competitor. It comes with better build quality and better warranty terms at the ridiculously low price of EUR 40.000,- / $ 45.000,-. Heck, do something crazy, add 15 grant to that, and it will even mash and ferment for you! And the iStills 2000 and 5000? Do the math, they are even better value-propositions …

I congratulate Holstein on their success. Not sure, though, if it is going to be a continued success. Their price drop could be indicative and there is a new kid on the block. If only iStill could shake-off its timidity, and replace the “Running for Pope” mentality with the mindset to say it as it is … That wouldn’t leave much market share for anyone trying to oversell outdated equipment anymore, now, would it?

Let me be so bold as to relish in that new mindset and tell you how the iStill elevator pitch should have sounded from the get go. Here you are: “iStill designs, produces, and sells the best stills in the world.” It is the simple truth, and something to be extremely proud of.

Want to discuss our ridiculous pricing?  Please do! The reason a Holstein-beating iStill 500 costs only 45k, is because it has always been designed as a 60k unit, that we have sold at a huge, market-penetrating, discount.

The same happened with the iStill 2000 and 5000. In order to establish a foothold in a craft distilling industry, that was best characterized as “strangled by tradition”, we have marketed these units at lower prices than the 100k and 150k they are actually worth.

If you want to take advantage of the amazing technology and quality we have on offer (and those discounts), please reach out to our sales manager Chris Anker. He can be reached via Chris@iStillmail.com.

Regards,

Odin, CEO of iStill.

Which way do you choose? Up or down?

images-1.jpg

http://www.iStill.com