New iStill University Certified Master Distillers Training!

Introduction

After over a year of not being able to give on-site trainings at iStill HQ, we are proud and happy to announce we are opening up again! The iStill Distilling University organizes the Certified Master Distillers Training at iStill HQ. The first course takes place in the first week of October and is completely sold out. The second one will be in the first week of November and is now open to subscription.

When

The new iStill University Certified Master Distillers Training takes place from November 1st till November 4th, in Woerden, at iStill HQ, located near Amsterdam, at around 30 minutes from Amsterdam Schiphol Airport.

What

The Certified Master Distillers Training is a practical training, where we train you how to make brandy, gin, rum, vodka, and whisky, as well as liqueurs. The focus is on “learning by doing”. You’ll spend as much time as possible behind the iStill Mini to make a variety of spirits, and to learn how to manage your still as well as how to make perfect cuts. Mashing and fermenting, and runs on the bigger iStills will also be part of the curriculum.

Placing

The Certified Master Distillers Training picks up where the iStill Certified Craft Distilling courses stop. The Craft Distillers course teaches you the theories around distilling, where the Master Distillers course focusses on hands-on training. The Certified Craft Distillers course is theoretical, the Certified Master Distillers Training is practical.

In order to participate at the Certified Master Distillers Training, you need to be a Certified Craft Distiller already. We need everybody to be on the same page, on the same theoretical knowledge-base, before we can dive in deeper via the Certified Master Distillers Course.

Program

DAY 1

·      Welcome

·      Theory of distillation recap

·      Smelling all alcohols

·      Filling the iStill Mini with wine

·      Fractioning the wine

·      Making cuts to turn wine into brandy

·      Watching brandy program on iStill 500

LUNCH

·      Theory of fermentation recap

·      Mashing 10 liters

·      Fermenting 10 liters

·      Organoleptic training overview

·      Visiting the windmill

·      Dinner

DAY 2

·      Feedback from day 1

·      Theory of extraction recap

·      Extraction on the Mini

·      Extraction on the i500

·      Creating hard seltzers

·      Sensory training: fruits and grapes

LUNCH

·      Creating a program on the iStill

·      Programming the iStill

·      Cleaning the iStill Mini

·      Distilling vodka on the Mini

·      Distilling vodka using ABV-C

DAY 3

·      Feedback from day 2

·      Turning extracts into liqueurs

·      Turning extracts into essences

·      Finishing run: vapour speeds

LUNCH

·      Sensory training: botanicals

·      DIstilling gin on the iStill Mini

·      Sensory training: faults

·      Visiting Rummiclub Distillery

DAY 4

·      Feedback from day 3

·      Sensory training: wood

·      Cleaning the iStill Mini

·      Distilling rum frow low wines

·      Aging spirit with heat and oxygen

·      Aging spirit with ultrasound

·      Using wood chips for aging

LUNCH

·      Distilling fermentation on the iStill Mini

·      Sensory training: aged spirits

·      Measuring and diluting your spirit

·      Evaluation of the spirits

·      Food pairing theory

·      Graduation dinner (with cocktail training!)

Costs

Participating at the Certified Master Distillers Training costs EUR 2.495,-. Two dinners and four lunches are included, as well as your certification.

Registration

Do you want to participate? Please know we maximize the number of students to 12. You will be working with the iStills Mini in groups of 2.

For registration, please email Veronika@iStillmail.com

Pre-Covid picture of the iStill Distilling University …

http://www.iStill.com

Add a Copper Column to Your iStill!

Introduction

As we are growing and serving an ever larger customer base, we have to take into consideration that not all demand is created equal. That’s why as a market leader, over the recent years, we have added plated stills and potstills and copper stills. Today we are taking flexibility one step further: you can now add a copper column to your stainless steel iStill!

Still Types

The iStill Potstill, Plated, and Hybrid are all supported. You can choose any type of iStill and choose to combine the stainless steel boiler with a copper column. Also, all sizes are supported. You can order a complete copper column for your iStill 100, 200, 500, 1000, 2000, or 5000.

Introduction Pricing for New Orders

Here are our introduction prices. Please be aware that these prices are valid for new still orders placed and paid for in 2021. For 2022 prices will be adjusted upwards.

  • iStill 100 (pot, plated, hybrid): EUR 5.000,-
  • iStill 200 (pot, plated, hybrid): EUR 7.500,-
  • iStill 500 (pot, plated, hybrid): EUR 10.000,-
  • iStill 1000 (pot, plated, hybrid): EUR 15.000,-
  • iStill 2000 (pot, plated, hybrid): EUR 17.500,-
  • iStill 5000 (pot, plated, hybrid): EUR 20.000,-

Do you already have an iStill and want to add a copper column to it? Retrofitting – as usual – is fully supported!

Ordering Process

We are adding the copper column as an option to the design center. Go to http://www.iStill.com, select the still type of choice (pot, plated, or hybrid), choose stainless steel as the bas building material for the boiler, and decide on the size of boiler you want. Now go to options and add the copper column. It is as simple as that!

Do you want to retrofit your current iStill column with the new Complete Copper Column? Email your order, including delivery address, to Finance@iStillmail.com, so that they can draw up the invoice.

What’s included

Everything from the boiler upwards is made out of copper. The potstill’s risers, bridge, and product coolers are all made out of copper. For the plated still, things are a little bit different, since the risers are still made our of glass. The connections, the collection plates, the column cooler and product coolers, on the other hand, are all made from copper. The iStill Hybrid’s risers, collection plates, column cooler, and product coolers are all made from copper.

Pictures of the iStill 200 Plated Complete Copper Column …

http://www.iStill.com

Customer Journey New Zealand!

“Hi Odin,

Hope you’re good. 
We got our 1000 finally last Friday and it’s now off the pallet and almost set up. 

The quality of the crate and packing was excellent. The company you use is the best I’ve seen. Please pass on our thanks.

The Istill looks brilliant and the quality is superb, congratulations on making such a beautiful still. We really cannot wait to use it as orders are piling up fast.

Thanks and speak soon.

Jonathan”

Black Collar Rums …

https://www.blackcollardistillery.com/

Liquid Management for Better Quality Spirits!

Introduction

Managing the distillation run is crucial for craft distillers, since it helps control flavor composition and concentration of the spirits they produce. This post dives into the technologies available. We distinguish between power management, cooling management, and liquid management.

Power Management

Power management is the simplest way to manage your still and distillation run. If you want to go faster, you just crank up the power. Throw more wood on the fire. Open the gas tap. Feed more kilowatts to your still.

Increased power results in more gasses being created, leading to a faster run. It also results in more smearing. More heads and tails molecules will enter your hearts cut. More fruity as well as rooty and nutty flavors will be added, resulting in a more complex product. A more complex product that needs more time to age to maturity.

If you decrease power, the run slows down. Slower runs mean less smearing. Cleaner, crisper spirits are produced, that do not need a lot of aging.

Power management is the only management technology available to pot distillers. A potstill doesn’t have an actively managed column, so power management is the only management tool the distiller has to influence his spirit’s flavor profile.

This technique is as old as the potstill itself. How old? Thousands of years. Power management is an easy, yet crude way to manage your distillation run. Smearing always takes place. Reproducibility is difficult, unless your still is fully insulated, to minimize for outside influences.

Cooling Management

The 1870’s saw the invention of cooling management, the first technology that allows for not just the pot, but also the column to be managed. Power management manages the pot. Column management manages the rising gasses as they come from the pot.

The way in which cooling management does this is as follows: as gasses rise, part of them are cooled back to liquid phase and redistilled on plates in the column. The additional distillation cycles on those plates result in a higher proof and a better separation of heads, hearts, and tails. The cooling is done by a heat exchanger 2/3rds up the column. The heat exchanger is called a dephlagmator or dephlag.

Adding more coolant to the dephlagmator results in more gasses being cooled down to liquid phase. More liquids or reflux created contributes to more distillation cycles taking place and less smearing of heads and tails into hearts. Limiting the amount of cooling water to the dephlagmator results in less distillation cycles and more smearing.

Adding column management to a still was a huge step forward. You can look at it like this: power management creates a crude form of input management where column management creates a form of output management. Power management defines what enters the column or riser. Cooling management gives a crude selection as to what portions come out of the column and make it over into the drink you are producing.

Even though two management techniques are better than one, cooling management comes with draw-backs. The amount of control it gives is limited, because of four confounders:

  1. The temperature of the cooling water varies;
  2. The water pressure varies;
  3. The temperature in the distilling hall varies;
  4. Air pressure varies.

Warmer cooling water in (e.g.) the summer results in less reflux and less redistillations and more smearing. A higher water pressure during some parts of the day results in more cooling and in less smearing. The colder distilling hall leads – in an uninsulated column – to more reflux being generated, resulting in less smearing, less fruity and rooty flavors in your hearts cut. High pressure weather fronts lead to different (higher) boiling points of the various distilled factions, resulting in a slower run with better separation between cuts.

Liquid Management

iStill introduced liquid management to the distilling industry 10 years ago. With this invention, we aimed to perfect column management, and to get rid of the imperfections caused by the 1870’s cooling management technology, that we addressed above.

Liquid management is not influenced by temperature variability of the cooling water. Is the coolant warmer or colder? Our liquid management technology doesn’t care. It simply delivers the same product quality over and over.

Liquid management is not influenced by water pressure. Again, iStill’s liquid management technology doesn’t care and simply delivers a totally consistent output, over and over again.

Is your distilling hall warmer in the summer and colder in winter? Given the insulation we use, there is no impact, so no variability. Again, with liquid management the craft distiller can consistently deliver high-quality spirits.

Air pressure variability? iStills column management measures the actual air pressure on a second-to-second basis. If the air pressure changes, the cut points are automatically adapted. There you have it again: total control over flavor composition and concentration.

Recap

For the craft distiller to produce his spirits at the highest quality level possible, and to do so consistently, liquid management is needed. Craft distillers do not enjoy the economies of scale that Big Alcohol has. This means that craft distilled price levels will be higher. To compensate for this disadvantage, the quality of your drinks needs to be higher. It takes iStill’s liquid management technology to get you there.

I expect this post to clarify how we help revolutionize (and energize!) the craft distilling industry. And it also helps explain why so many of our customers win medals all over the world! See the link for a selection:

https://istill.com/halloffame

iStill Industrial: Compelling Business Case!

Introduction

Alcohol is used extensively in the manufacturing industry as a cleaning agent. Parts are produced. The manufacturing process uses oils and creates dirt. As a result the parts that are produced need cleaning. Alcohol is used as the cleaning agent. It is used and then discarded.

Costs

A typical manufacturing plant can easily use 2000 liters of high-proof alcohol, as a cleaning agent, on a daily basis. Assuming the factory is producing parts 350 days per year, this results in 700.000 liters of high-proof alcohol being used. The direct purchase costs of the alcohol are around EUR 700.000,- or USD 800.000,- annually. If the costs of transport, manpower, storage, processing, and waste management are added, the total costs easily exceed 1 million.

iStill Business Case

An iStill 2000, with ATEx or IECEx certification, additional ports for automatic filling and emptying, and specific software programming to integrate with the factory’s process control software, costs EUR 200.000,-. The iStill 2000 cleans-up the alcohol in such a way that it can be re-used. The unit performs that function a daily basis, so there is no need to purchase new cleaning alcohol.

Offsetting the total investment of 200k with the savings of 1000k, results in a turn-around time on investment of less than 3 months! The total savings in the first year of operation will be around EUR 800.000,- or USD 900.000,-. Over a period of 5 years, the total savings will be EUR 4.800.000,- or around USD 5.500.000,-. Over a period of 10 years, the savings will be close to EUR 10.000.000,- or USD 11.500.000,-.

Proof of Concept

We have built the first iStill 2000 Industrial for a North American plant, that belongs to a global manufacturing company. The iStill is currently being built-in into the automated factory of our first industrial customer. It is expected to start operations by the end of this year.

iStill’s unique benefits

  1. The business case is to the moon and beyond!
  2. Did we already say that the business case is compelling? Because it truly is a huge money saver.
  3. Given the alcohol recovery, and iStill’s efficiency, there are huge environmental impact benefits to be reaped.
  4. iStill can (re)produce the cleaning alcohol at any desired strength, generating flexibility as well as savings.
  5. It does so in an automated plant setting. Staff is not placed at risk. Established SOP’s are supported.
  6. iStill Industrial integrates with your plant’s software for ease of use, maximum control, and oversight.
  7. iStills come with explosion proof certification, so your safety protocols and policies aren’t compromised.
  8. We also support smaller (500 and 1000 liter batch sizes) and bigger operations (5000 liter batch size).

Do you want to start making a difference and save money at your manufacturing plant? Reach out to me directly via Odin@iStillmail.com to discuss how iStill can be of further assistance to your business.

Cleaning with alcohol is integral to manufacturing …

http://www.iStill.com

iStill University Certified Master Distillers Training!

***UPDATE!***

There are only two spots left available. Do you want to become a Master Distiller? Follow our online course and reach out to Veronika@iStillmail.com to reserve your place!

Introduction

After over a year of not being able to give on-site trainings at iStill HQ, we are proud and happy to announce we are opening up again! The iStill Distilling University organizes the Certified Master Distillers Training at iStill HQ.

When

The iStill University Certified Master Distillers Training takes place from October 4th till October 8th, in Woerden, at iStill HQ, located under Amsterdam, at around 30 minutes from Amsterdam Schiphol Airport.

What

The Certified Master Distillers Training is a practical training, where we train you how to make brandy, gin, rum, vodka, and whisky, as well as liqueurs. The focus is on “learning by doing”. You’ll spend as much time as possible behind the iStill Mini to make a variety of spirits, and to learn how to manage your still as well as how to make perfect cuts. Mashing and fermenting, and runs on the bigger iStills will also be part of the curriculum.

Placing

The Certified Master Distillers Training picks up where the iStill Certified Craft Distilling courses stop. The Craft Distillers course teaches you the theories around distilling, where the Master Distillers course focusses on hands-on training. The Certified Craft Distillers course is theoretical, the Certified Master Distillers Training is practical.

In order to participate at the Certified Master Distillers Training, you need to be a Certified Craft Distiller already. We need everybody to be on the same page, on the same theoretical knowledge-base, before we can dive in deeper via the Certified Master Distillers Course.

Program

DAY 1

·      Welcome

·      Theory of distillation recap

·      Smelling all alcohols

·      Filling the iStill Mini with wine

·      Fractioning the wine

·      Making cuts to turn wine into brandy

·      Watching brandy program on iStill 500

LUNCH

·      Theory of fermentation recap

·      Mashing 10 liters

·      Fermenting 10 liters

·      Organoleptic training overview

·      Visiting the windmill

·      Dinner

DAY 2

·      Feedback from day 1

·      Theory of extraction recap

·      Extraction on the Mini

·      Extraction on the i500

·      Creating hard seltzers

·      Sensory training: fruits and grapes

LUNCH

·      Creating a program on the iStill

·      Programming the iStill

·      Cleaning the iStill Mini

·      Distilling vodka on the Mini

·      Distilling vodka using ABV-C

DAY 3

·      Feedback from day 2

·      Turning extracts into liqueurs

·      Turning extracts into essences

·      Finishing run: vapour speeds

LUNCH

·      Sensory training: botanicals

·      DIstilling gin on the iStill Mini

·      Sensory training: faults

·      Visiting Rummiclub Distillery

DAY 4

·      Feedback from day 3

·      Sensory training: wood

·      Cleaning the iStill Mini

·      Distilling rum frow low wines

·      Aging spirit with heat and oxygen

·      Aging spirit with ultrasound

·      Using wood chips for aging

LUNCH

·      Distilling fermentation on the iStill Mini

·      Sensory training: aged spirits

·      Measuring and diluting your spirit

·      Evaluation of the spirits

·      Food pairing theory

·      Graduation dinner

Costs

Participating at the Certified Master Distillers Training costs EUR 2.495,-. Two dinners and four lunches are included, as well as your certification.

Registration

Do you want to participate? Please know we maximize the number of students to 12. You will be working with the iStills Mini in groups of 2.

For registration, please email Veronika@iStillmail.com

Pre-Covid picture of the iStill Distilling University …

http://www.iStill.com