iStill University Expands its Reach!


The iStill University is the distilling industry’s leading educational facility. In he last 5 years over 1000 students have been trained. Participants score the iStill University courses with an amazing 9.7 out of 10!

In order to make the iStil University even more impactful, we have decided to use online as the medium to make participation easier. We aim to reach more people, to make the course easier to access, to have more students participate.


Online provides an amazing medium for communication. You can learn in your own time and at your own speed. And you can do so at your own location, saving money on travel and stay-over expenses.

Online also provides challenges. It’s a medium well-suited for sending and receiving information, so great for explaining theoretical concepts. But how about practicing distilling and student-teacher-interaction? Let’s dive in deeper …

Theory, practice, and interaction

The iStill University teaches about distilling on three levels:

  1. Theory;
  2. Practice;
  3. Q&A.

Our amazing theories of mashing, fermentation, distillation, and maturation are taught via video’s. Since “online” allows you to learn in your own time, at your own speed, the time-constraint that the physical courses, at iStil HQ, had are no more. This means we can add more content!

The second level of teaching is practical. If you purchase the iStill Mini with the course, we’ll do online distillation runs together. We’ll train you – at your location, on your iStill Mini – how to make brandy, gin, vodka, rum, and whiskey!

The third level of teaching is in the students and teacher interacting. This final level of training is secured via topic-specific Q&A sessions, where we answer your questions and dive in deeper, and make the whole learning experience an interactive one!

Package deal

The iStill University Certified Training costs EUR 1.895,-. If you want to be able to practice your skills and develop your recipes, you can add the iStill Mini to your order. Combined, including trolley-bag and transport for the iStill Mini, the cost is EUR 5.000,- instead of EUR 1.895,- plus EUR 3.500,- is EUR 5.495,-. A EUR 495,- discount package deal …

Are you running an existing distillery? Do you have product on the shelf? Are you interested in the course theories, and in learning how the iStills work, but not in learning how to distill or develop your recipes? In that case, order the training, but maybe not the iStill Mini, and use your EUR 1.895,- investment as a discount for future production still purchases.


The iStill University is online as of today. Please check it out at:

The first 5 videos have been released. Consecutive videos will be released at a rate of two per week.


We have stocked over 40 iStills Mini. So if you want to combine theory with practice, please know that you can order the iStill Mini with your course. We ship the next day, so the iStill Mini can be at your location well within a week.


At the end of the theoretical part of the iStill University course, there is an exam. If you pass the exam, you get a diploma as “Certified Distiller”.

If you pass the theory exam, you can step things up and make drinks and ship them to us. We’ll test the drinks, and if they are consistent with our taste model, that is thoroughly explained during the training, you can earn a diploma as “Certified Master Distiller”.

Ordering process

You can order the course online. Just visit: The first step? Register your account. The second step? You purchase the course (with or without iStill Mini). Thirdly? You’ll get a link with payment info. After payment is done, you’ll get full access to the iStill University, and we’ll ship your iStill Mini, if that was part of your order.






Aspects of Distillation (5): Distillery Design!


Aspects of Distillation” is a series the iStill Blog hosts. 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 Today’s topic answers a question Daniel Binkowski asked: “Can you give guidelines on how to design a distillery …

Distillery Design

This is a very, very wide topic. So many things influence what the best lay-out actually will be. Experience, your location, the size of the hall you rent or own, the products you want to bring to the market, if a bar or tasting room is allowed, or if your distillery comes with a full swing restaurant and/or brewery attached.

In short, the comprehensive blog post on how to set-up your distillery … well, that’s not what this post will be about. The maximum we can do here is give you some general assumptions and considerations. For the distillery, not the bar or restaurant or tasting room.

Having explained the limits to this post, there are a few things I want you to consider, when planning the lay-out of your distillery:

  1. Flow;
  2. Flexibility;
  3. Points of entry and exit;
  4. Goal;
  5. Zoning and Safety;
  6. Growth;
  7. Bonus!


Create a flow. From left to right or the other way around. Start with a masher on the left, then put the fermenters to the right of that masher, and the still to the right of the fermenters. Collection and aging vessels could be positioned to the right of the still. Bottling and labelling stations would – again – be to the right side of these spirits collection and aging vessels. Packaging and dispatching to the right of the bottling and labelling machines. If you organize your workflow from left to right, or the other way around, you create oversight and prevent lots of additional handling, moving, pumping, tubing, and piping.

Even if you “just” use one iStill for mashing, fermenting, and distilling, the “go-with-the-flow”-approach is still important. Maybe put the iStill to the left, and the collection and aging vessels to the right of the still/distillery, and the bottling and labelling stations to the right of that, etc. It still makes sense to choose to work in a certain direction.

This flow doesn’t have to be a straight line. It can be U-shaped, with the units and work stations situated against the walls of your distilling hall.


If there is one thing you’ll learn from setting up a distillery, it is that whatever you plan out ahead, and whatever makes perfect sense now, reality will catch up with you. So make sure to plan for flexibility. Understand that what seems logical now, will, over time, change.

If you understand and accept the above, here’s our advise: go for a soft set-up instead of a hard wired one. Put your label-machine on a movable table. Connect your iStill and pumps with temporary tubing, so that you can easily and quickly adapt your lay-out according to new insights. New insights that can only come with the actual experience of operating your distillery for some time.

Points of entry and exit

Some goods enter your distillery in bulk. Think grain, molasses, bottles. Other goods leave your distillery in bulk. Think spent grain and cases of the spirits you produced. As a general rule of thumb, we advise to carefully consider those points of entry and exit, as they need bigger doors, easy access, and maybe a ramp.


Please consider if your goal is to optimize production or to make your distillery part of the customer experience. If the first one is the case, then the considerations elaborated on above stand firm. But that changes if you want to use your distillery for tours or as a showpiece that can be seen from your bar or tasting room.

If you have a bar or tasting room, you might want to put the iStill center stage, so that all who visit can admire it. This might compromise the perfect lay-out for production, but if it helps create more sales, maybe that’s worth it? the question-mark is there because it is a question you – not us – need to answer.

Tours complicate matters even more, since you now need to create a clear and safe path for your visitors to follow. For sure, that path will intervene with what otherwise would have been the perfect set-up for production. Again, there is no best choice or one solution that fits all. It is a trade-off and only time and experience can tell what’s the best solution for you, catering to your public, in your area.

Zoning and Safety

Zoning and safety regulations are different per country, state, or even city. Maybe down to the level of the inspector you have to deal with.

Always make sure you incorporate zoning and safety criteria into your distillery set-up. Reach out to the inspecting bodies and make sure they sign-off on your plans. Invest in standard operating protocols, in alcohol and CO2 detection equipment, in safety protocol training for your staff, maybe even in sprinklers, and fire-proof doors, and the correct electrical coding.

Designing a distillery without taking compliancy into account is futile. Inspectors will only allow you to open your distillery if they find you have ticked all the boxes zoning and safety-wise.


Whatever you plan, however you plan, plan for growth! “I should have opted for that bigger building” is the most common feedback we get. It’s right up there with “I should have bought the bigger iStill”.

Starting a distillery is just that: the starting point. Running a distillery is what it’s all about. It is where you actually start to make money. You don’t want to go through all of the planning phases again, if you grow. Instead, prepare for growth.

Factor in that you might need a bigger iStill or fermenters or mashers of maybe even a bottling-line. That way your growth – from a production stand-point – will be more or less organic instead of another abyss to overcome.

Bonus: add more drains!

Simple yet essential. Add more drains! Discharging, spilling, and cleaning are all side-effects of any distilling operation. Since they don’t make you money, make sure you can handle them as efficiently as possible. Adding more drains is the answer to many of the questions that are easiest to forget about.

Features & Benefits

All iStills can mash, ferment, and distill. That makes floor-planning a hole lot easier. All iStills, from the i500 upwards, now come with central distillery management included. This makes adding fermenters and/or mashers, at a later stage, very easy. All iStills are easy to assemble and move around. They can be hooked up with a simple garden hose and electrical wire, so that you can change your distillery design without any hassle.

Distillery lay-out at Long Branch Distillery, New Jersey …


Aspects of Distillation (4): Boiler Design!


Aspects of Distillation” is a series the iStill Blog hosts. 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 Today’s topic? The influence and importance of a well-designed boiler.

Boiler Design

There are three things I want you to consider, when investigating the importance of the boiler design of your still for the distillation process:

  1. Shape;
  2. Material specifications;
  3. Heating source.

A wide boiler provides a bigger surface area than a narrow/high design, resulting in a less aggressive boil and a stable gas bed from which the column can draw. The less aggressive boil results in higher filling grades. The more stable gas bed results in more constant vapor speeds that lead to less (uncontrolled) smearing and better control over heads, hearts, and tails cuts.

A round boiler is the least ideal shape, because it will let the agitator spin the wash. The faster the wash rotates, the less effective the actual mixing becomes. Also, the rotation will create a vortex, that results in lower net filling levels and a very turbulent gas bed for the column or riser to draw from.

Baffles can prevent wash rotation, but come with their own set of issues. Most importantly so-called “slow spots”, where no mixing takes place and filth builds up.

The perfect boiler shape for a boiler is flush square. The “flush”-part helps the wash move along through the boiler, while the “square”-part of the equation prevents vortex formation, uneven particle distribution, and gas bed disturbance.

Longevity and chemical resistance are important, when designing (or choosing) a boiler. Stainless steel is the material of choice. A boiler needs to be over designed to deal with the life long harsh hot/cold treatments that distillation cycles basically are (when seen from the perspective of the boiler).

When your still has a double boiler, you probably heat it with steam or oil. A double boiler system, AKA “au bain, Marie!”, evenly heats the wash. A directly fired boiler creates slight temperature differences in the boiler that trigger the Maillard Reaction. The Maillard Reaction is a sugar browning reaction, that results in a taste cascade of 25% more flavor. And that is something you do not want to miss out on, as a craft distiller!

So guess what? You want a wide and flush square boiler, that is over designed and directly fired.

Features & Benefits

All iStills have wide, flush square boilers, made out of 3, 4, and 5 mm thick stainless steel. You now know why …




Aspects of Distillation (3): Insulation!


“Aspects of Distillation” is a new series the iStill Blog hosts. 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 Today’s topic? The influence and importance of insulation on distillation.


There are three things I want you to consider, when investigating the importance of insulation of your still (or absence of it) for the distillation process:

  1. In general: saves energy, which lowers run times and operating costs;
  2. Top of boiler insulation: minimizes inner-boiler reflux, which improves production rates;
  3. Column insulation: maintains vapor speeds, which lead to consistent flavor composition.

An insulated still radiates out less heat. As a result more of the energy input is used for the actual distillation process. Depending on distilling hall temperatures, these gains can easily result in 25% lower energy bills and 25% faster runs.

When the top of your boiler isn’t insulated, it acts as a heat-exchanger, that returns gasses to liquid state. The drops that form fall back into the boiler and decrease your distillation system’s overall efficiency. By insulating the top of the boiler, gains of up to 2 or 3 liter in spirits produced per hour can easily be achieved.

Finally, an uninsulated column or riser experiences variability in vapor speeds. Like the top of the uninsulated boiler, an uninsulated column acts like a heat-exchanger, returning gasses back to liquid state and thus lowering the total amount of gasses (and associated speeds) in the column. Variability in vapor speeds translates into inconsistent flavor composition of your drinks.

So guess what? Insulation is important for efficiencies, savings in time and money, and for flavor consistency. In short: you want your still insulated.


iStills have insulated boilers as well as insulated columns. It is a standard feature on all iStills.


The benefits of the iStill insulation is that you save time on your run and money on your electricity bill. Unwanted inner-boiler reflux is minimized, which results in – again -faster production rates. The insulated column maintains stable vapor speeds, translating to a consistent flavor profile.

Insulation in black …


Aspects of Distillation (2): Power Management!


“Aspects of Distillation” is a new series the iStill Blog hosts. 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 Today’s topic? The importance of power management.

Power Management

The possibility to manage the power setting on your still is important, because it allows you to distill faster or slower. There are four more things I want you to consider, when investigating the role power management plays in the distillation process of taste-rich spirits like whiskey, rum, brandy, and gin:

  1. Higher power settings translate into more heads and tails being pushed into your hearts faction;
  2. Lower power settings translate into less heads and tails being pushed into your hearts faction;
  3. Power settings influence the flavor composition of the drinks you produce;
  4. And also have an influence on the size of the hearts cut: your yield.

Higher power settings result in more smearing, longer aging periods, and a lower total yield of new make spirit. Lower power settings result in less smearing, faster aging, and a higher total yield of new make spirit, at the low cost of the distillation run taking a bit longer. Since power settings have a huge impact on both yield and flavor composition, it is an important tool that any distiller should have on his or her still.


All iStills come standard with power management.


All iStill customers have perfect control over their still’s power setting. They can manage the power setting to 1% accuracy for total control over flavor composition and yield.

iStill’s Power Management …


Aspects of Distillation (1): Air Pressure!


“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 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?


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.


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 …


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.


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% …










iStill Distilleries Help Battle Corona!


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?


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!


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 …


Notification to the Craft Distilling Industry!


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


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?




iStill Support for Breweries!


More and more breweries expand into distilling, and that makes total sense. As a brewer, you already make beer and work in the alcohol industry. What makes more sense than to double your product portfolio by turning part of your beer into beer brandy, whiskey, vodka, or gin? Since most brewers, however, are new to distilling, iStill wants to help them cross the gap. How? Let’s dive in deeper!

Brewstillery Calculator

The Brewstillery Calculator helps you with the number crunching. Just fill in how big your brew system is, then add the alcohol percentage of your beer, and you will immediately learn how many bottles of whiskey, beer brandy, vodka, or gin you could produce.

Free e-Book

Our CEO and world-renowned distillation guru Odin wrote a short e-Book that answers 21 questions related to distilling. Everything you always wanted to learn about distilling? And maybe a bit more …

Interview with existing brewstiller

Travis Peterson, owner of Meadowlark Brewery & Distillery, explains the “how”, “why”, and “what” of setting up a brewstillery. You’ll find the interview we did with him helpful, we are sure.


The iStill University’s 4-day course trains you to become a distiller. It is a hands-on training, where you learn how to make spirits and how to operate the distilling part of your business.

Landing page

Please find our dedicated brewstillery landing page. All the above support can be found there. The address is:

Picture of the brewstillery e-Book …