Athey, owner and master distiller at the picturesque Still Hollow Distillery, operating out of Harman, West Virginia, attended the 4-day iStill Course. Here is his review:
“I just got back from the iStill training in Wisconsin and it far exceeded my expectations. I expected the class to mostly be about how to use the iStill machine but it was really the best class I have taken on theory of distillation, mashing, aging and fermentation. We ran both the iStill 500 and the new minis and made some whiskey, gin and bitters during the class, so it had a good hands on component as well.
We have ordered a iStill 2000 to upgrade our distillery with and will be using it for start to finish process of grain mashing, fermentation and distillation. It seems you really can’t beat it for ease of use, versatility and precise control over your process and flavors from start to finish. We ordered with indirect heaters and cooling radiator for temp control during mashing and fermentation. Compared to the price of upgrading all our equipment to 2000 liter, iStill seems like the best solution as well as a big time saver in not having to transfer the mash and clean multiple vessels, pumps and hoses etc. …
I will update with our experiences once we have our 2000 installed and operating.”
Still Hollow Spirits …
What is single barrel whisk(e)y?
“Single barrel whiskey (or single cask whiskey) is a premium class of whiskey in which each bottle comes from an individual aging barrel, instead of coming from blending together the contents of various barrels to provide uniformity of color and taste. Even whiskeys that are not blends may be combined from more than one batch, or even from differing years to achieve consistency. The whiskey from each barrel is bottled separately, with each bottle bearing the barrel number and in most cases the dates for the beginning and end of aging. Each barrel is believed to contribute unique characteristics to the finished whiskey.” Source: Wikipedia.
In short, single barrel whisk(e)y are bottles that come from one unique barrel, instead of from a blend of various casks. Single barrel whisk(e)y making is done in both North America and Scotland, and the producers aim to create an (ultra) premium whisk(e)y class.
Single barrel whisky …
Wanna make a unique style even more unique?
The iStill 2000 allows you to do your whole production process in one single batch. You can use the unit to mash, and help convert starches to fermentable sugars. You can then start the fermentation, in order to create alcohol and flavors. And when fermentation is done, just upload the relevant program and distill your wash into an amazing whisky.
The iStill 2000 can help you migrate from a single barrel approach to a single mashed, single fermented, and single distilled whisky. Unique and special and versatile, even before barrel aging begins! One exact mash … leads to one totally controlled ferment … leads to one specific distillation run … leads to one totally unique barrel!
Yield: a unique barrel of single mashed, fermented, and distilled whisky per run …
Last week we trained another group of eight distillers in how to design whiskey, vodka, and gin. During the class, the students learned about mashing, fermenting, distilling, and aging. They then applied the knowledge to start developing their own spirits.
Next 4-day iStill University Trainings will be in Amsterdam, the Netherlands, from March 18th through 21st. And in Denver, CO, USA, from March 25th through 28th. For more info or registration, please reach out to Veronika@iStillmail.com
Here is an impression in pictures of the Madison merry bunch …
With some added in wisdom …
Set your eye on Aberdeen, where a new craft distillery is about to be opened. A craft distillery that will use iStills …
Do you want to learn how to design your whiskey, vodka, gin, or liqueur? Are you a craft distiller that wants to take product quality to the next level? Please know we are organizing a class at Madison, Wisconsin. It starts coming Thursday and ends on Sunday. For more information and/or registration, please reach out to Veronika@iStillmail.com
The day before yesterday, we set up the iStill booth at the ACSA Convention in Minneapolis. Yesterday, the show had a soft opening, basically meaning vendors meating vendors. Today, at 11h30, finally, the floor will be open to meet actual craft distillers.
Here are a few pictures of our booth …
We are working on some great new technologies, here at iStill HQ! Of course, all innovations are aimed at making distilling easier. I can’t yet reveal what they are, since we are still doing finetuning on ‘m, but all the info will be shared in the coming three weeks. On this very iStill Blog, so stay tuned!
Working on new technologies for the craft distilling industry …
Today I visited Gert and Remco from Den Hool Whisky. They make whisky, from grain to glass. The barley is grown on their own farm. They malt the barley in house. They use a fully specced iStill 500 to mash and distill their whisky and produce, in the winter months, around a barrel per week.
Do you want to learn more about them? Please read:
Gert, Odin, and Remco at Den Hool Whisky …
Received and installed the indirect heaters, thanks. They’re a huge improvement. I know you’ve started selling the iStill Masher, but we’ve had pretty good success with our iStill 2000 and our “iHopper”. I’ve attached a video.
With this system, we have a hopper, a pneumatic vibrator on the frame for grain flow and a small grist hydrator at the bottom of the hopper as the grain goes in. We can get 1,000 pounds of grain in our 2000 with this system in under 30 minutes with little to no clumping. (We put the mirror on the ceiling to monitor the grain as it goes in). Just thought I would pass this along for anyone struggling with getting 1000+ pounds into their iStill.
Markus Kypreos, Blackland Distillery, Fort Worth, TX