Fermentation Frustration!


Let me share my frustration regarding fermentation with you. My frustration regarding fermentation? Yes, I feel that if there is one part of the process of craft spirits production that is riding in the back seat, it is fermentation. It is the one step that so many craft distillers neglect. My message here, today, is that it shouldn’t be neglected, that it should be in the driving seat of any craft distillery, not in the back seat!

Focus on the wrong things

Most craft distillers focus on distilling. And maybe on mashing. But not on fermenting. Fermenting is often seen as a necessary evil. A time consuming process that hampers the distillery’s overall efficiency in maximizing alcohol production. Fermentation is where the actual alcohol is produced, so its all about yield, right?

Wrong! Yes, of course, the actual alcohol is produced during the fermentation stage. It is where sugars (converted from starch during the mashing phase that precedes it) are turned into alcohol. But alcohol production as fermentation’s focus point? That is all wrong! It is wrong because it is during the fermentation phase that most of the flavor (depending on recipe and equipment 80 – 100%) is created.

A paradigm shift on fermentation

If flavor is created during fermentation, and if craft distillers need to compete with Big Alcohol on taste, rather than costs per liter produced, I propose a shift in paradigm. That new paradigm sounds like this:

“Fermentation is the most important step for each and every craft distiller wanting to produce their own whiskey, brandy, or rum.”

Current and new paradigm: the consequences

The existing way of thinking, where fermentation is primarily judged to be a bottle neck part of the process, aimed at alcohol production, leads craft distillers to under invest in fermentation equipment. In stead of fermentation taking place in the controlled environment needed to optimize (consistent) flavor development, cheap options like IBC’s, totes or under designed, thin, stainless steel vessels are chosen.

Most craft distilleries focus on investing in distillation equipment and not in fermentation equipment. Most craft distillers look for a shiny new still that only helps them (in the best case scenario) to rectify the mistakes made during their uncontrolled fermentations. Most craft distillers spend 80% of their equipment money on the still and only 20% on those parts of the spirits production process that help create better flavor.

And the money that is spent on fermentation, is usually invested in underrated equipment. Most fermenters one can buy, have – depending on size and manufacturer – a sheet thickness of 0.7 to 1.7 mm. Would you buy a still that thin? Of course not! So why buy thin sheeted fermenters? Because the craft distiller considers fermentation less essential than distillation.

When we put fermentation in the driver’s seat, if we change to my proposed new paradigm, and declare it the most important step in the spirits production process, the following happens:

  1. Equipment investment focusses on fermentation as well as distillation;
  2. The fermentation equipment that will be acquired, will give you more control over consistent flavor development;
  3. The fermentation equipment will see a rise in build quality.

As a result, craft distillers will finally be able to make taste rich product with better taste than Big Alcohol. And as consistently as the bigger producers can.

Costs and investments in your craft distillery

When Big Alcohol sets up a new distillery, do you know how they divide their equipment investments? 98% goes into mashing and fermenting and only 2% into the actual still. Total control over flavor and alcohol production during fermentation makes the still actually less important.

I am not saying you, as a craft distiller, should follow their lead to the letter. But I do challenge you to evaluate and reassess the numbers. Where Big Alcohol spends 98% on mashing and fermenting, our industry only spends 20% in that realm. If flavor is king, shouldn’t craft distillers at least up the investment in their fermenters to (or slightly above) the costs of their still? And if you are not convinced about the importance of controlled fermentation, please take a look at craft brewing. Or investigate the wine industry. They have been “craft” for over 2 millennia and may know there priorities better.



I have a dream, that craft distilling one day …

Looking back

When I entered craft distilling some 10 years ago, the industry basically faced 2 major challenges. Firstly, the equipment Craft Distillers could get their hands on was grossly outdated, inefficient, and overpriced. Secondly, there was no common, unifying body of knowledge on how to distill, let alone on how to design specific drinks with the flavors that go with that spirit’s category. Instead, there was a mere collection of anecdotical and archaic stories, only faintly resonating with the pre-prohibition true experience of actual distilling.

A culture of traditionalism and romanticism was fostered. Maybe because the ones that knew, didn’t want to share. Probably because the people that thought they knew, didn’t know that much either. Industry truths like “rerun heads and tails”, “copper is king”, “questioning what we’ve been doing for centuries is stupid”, “tradition trumps innovation”, and “the barrel is where it’s all about” set the pace … and choked the industry’s progress.

These circumstances, and the resulting industry culture, acted as hurdles, that prevented  craft distillers becoming successful. The lack of affordable, efficient, and effective spirits production equipment made it impossible to compete with Big Alcohol in terms of cost price. The knowledge gap often lead to sub-standard spirits being brought to the market. When I entered the craft distilling industry some 10 years ago, I knew where I could make a difference.

The journey so far

Looking back, I am proud to see how our efforts helped change craft distilling. By designing a line of new and revolutionary machines, iStill has been able to take down many of the hurdles mentioned above.

Due to a batch production based manufacturing strategy, we were able to drive prices of professional distilling equipment down. The fact that an iStill 2000 outproduces a traditional 20-plate copper still in every aspect at less than 25% of the purchase costs has made market entry as well as break-even management much easier.

Our innovative still designs added so much control, that producing – time and again – the same high quality spirits has become a breeze. The automation we developed furthermore limited the manual labor input to the distilling process by a whopping 80%.

Where variable run costs on a traditional 2000 liter 20-plate copper still can amount to EUR 650,-, our innovations help push these important day to day expenses down to a mere EUR 50,-. In other words: the craft distilling industry now has access to technology as efficient as Big Alcohol does.

Last, but certainly not least, we have researched distilling over and over again. All the myths have been debunked. And all that we learned has been translated to an integrated body of knowledge that we now use to train Craft Distillers and design better performing distillation equipment.

We have finally achieved a situation of parity with Big Alcohol. Craft Distillers can now produce at roughly the same costs. Craft Distillers are now able to produce at the same (repeatable) quality levels or above. Recently introduced gins, vodkas, and whiskies show this over and over again: craft distilling is ready to take over the world.

So … what?

So … why doesn’t it? Why does craft distilling only account for a few percent of the total alcohol production? With all of the above innovations available, with a new and bright focus on challenging the status quo, why doesn’t craft distilling take over Big Alcohol? Yes, the industry grows, but not by the double digits it should.

I think I know why it doesn’t. We have met a new hurdle. With all issues related to producing (above) top shelve product efficiently and repeatedly out of the way, we are up to the next challenge. And guess what? It’s a big one.


Craft Distillers produce locally and sell regionally. Growing a craft distillery out of its original region is proving very, very difficult. There are basically three root causes for this.

First, markets in general, and distributors in special, look at spirits in a hierarchical way. If you are successful regionally, you may be ready to grow to the national level. And only after achieving statewide or national success, will you be eligible for international distribution. Craft Distillers, contrary to Big Alcohol, do not have easy access to statewide or nation wide shelve space, making growth a catch 22. In order to grow, you need to get out of state. In order to get out of state, you first need to grow.

Costs are the second reason why a growing distribution model is hard to achieve, let alone maintain. Costs associated with small-batch distribution. A UK produced and bottled gin, by the time it hits the Japanese market, will see an increase in costs of around 80%. This rise is caused by export, import, transport, and insurance costs. The higher costs result in higher up-front investments having to be made by the Craft Distiller. They also chip away at profitability.

The third reason why international or global distribution is hard to get, has to do with the inherent and strategic collaboration between big, world wide distributors and Big Alcohol. Big production numbers translate to big distribution numbers. And big numbers amount to a big influence on what gets distributed and what gets placed on the shelve and what not. Big Alcohol and big distributors have a love affair and you are not invited to the party.

Is a solution feasible?

If our industry wants to grow and become a serious threat to Big Alcohol, we need to overcome the distribution challenges sketched above. We need to trump the hierarchical model by being local as well as international. We need to cut distribution costs dramatically. We need to find distribution partners that fall in love with Craft Distillers rather than Big Alcohol.

I have a dream, that craft distilling, one day, will overcome this next hurdle and truly become a globally competitive industry. I have a dream that, if we challenge the status quo, that day is not far off. And it is to help break through this next hurdle that we have started Portfolio Distilling.

Portfolio Distilling

Portfolio Distilling aims to help Craft Distillers realize a global reach. It does so in a way that cuts out most of the distribution costs associated with export, transport, import, and insurance. Portfolio Distilling fosters and grows its own distribution model, so that dependency of big distributors diminishes.

The way in which we realize these objectives is by setting-up a global network of distilleries, with each continent or market having at least one central Portfolio Distillery. The Portfolio Distillery serves as a hub for the production and distribution of out of state craft spirits that want to enter other markets.

How it works?

If you want to participate, this is how it works:

  1. We discuss your goals and establish if Portfolio Distilling can help you
  2. You become a member of the Portfolio Distilling Network
  3. With your help, we template your spirit in our Netherlands HQ
  4. Based on the template, we do a first small production run of your drink
  5. Your spirit then gets presented to the Portfolio Distilleries in the desired markets
  6. The involved Portfolio Distilleries start production and distribution

Et voila! You have now achieved international distribution. This feat helps you sell more bottles internationally as well as locally. Congratulations, you just trumped the hierarchical distribution model!

Because you now have an on-site production and distribution center in another country or on another continent, your costs will go down dramatically. You will save up to 80% on the costs of exporting, transporting, importing, and insurance. You do not just sell more bottles, you sell more bottles at a higher profit margin.

Finally, your product is now represented by what’s basically another Craft Distiller. Someone that can relate to your story, understands your problems, and knows what it takes to grow a craft manufactured brand.

Different participation levels

As Craft Distillers we all have different needs. We designed a model with different participation levels to meet your specific demands:

  1. You just need production capacity and reach out to a Portfolio Distillery to help you out
  2. You need production capacity as well as distribution
  3. Apart from needing international production and distribution capacity, you also want to produce for other, off-continent, Craft Distillers
  4. You want to become a Portfolio Distillery and help other Craft Distillers with production as well as distribution.

All Craft Distillers can participate at tier 1 and 2. If you want to also produce and/or distribute other participant’s drinks, you need to have an iStill distillery. The reason for that is, twofold. Firstly, the drinks are templated on iStills. Secondly, in order to make precise copies of your spirit we need the 100% control only an iStill can give you.


After having tested the Portfolio Distilling model over the last 12 months, we are now opening our first Portfolio Distilleries in the UK and the US. The Portfolio Distilling HQ near Amsterdam will serve as the Northern Europe hub. We are working on a Portugal location to cover the Mediterranean. We expect Portfolio Distilleries to open in Australia, India, and Japan in early 2019. China, more locations in the USA and Canada, and South America will follow later.

What’s your next step?

We are currently opening up for customers. If you are interested in using the Portfolio Distilling model, of becoming one yourself maybe, please reach out to us via http://www.portfoliodistilling.com.






iStill London Craft Distilling Expo 2018!


We are proud to announce that we will again be the PLATINUM sponsor to the London Craft Distilling Expo 2018! It is a great show, and if you are interested in distilling, it is a must go to. In this iStill Blog post we want to dive in deeper: the program, what we’ll take with us, and the special offer we have for you.


There are a few distillery visits programmed for September 25th. The actual Expo, in the Boiler House, Brick Lane Road, East London, is on September 26th and 27th.

All right, how about the program in the Boiler House on September 26 and 27? Here we go for September 26th:

  • Gin Blending Masterclass (Pre-Expo Event)
  • Vodka Masterclass
  • Gin: Tidbits and Time travel with David T. Smith
  • The Art of Artemisia – Distilling with Wormwood
  • Beer & Burger Night for iStill Aficionados (18h30 – 22h00)

Beer & Burgers will be just across the street. It will start at 19h00 and take … well … as long as it takes. The goal is to meet & mingle. To eat, drink, and have loads of fun together! We assemble at 18h30 at the iStill Booth.

September 27th looks like this:

  • Nosing Spirit Faults
  • Gin FAQ Part 3
  • Rum: A new perspective – Cachaca and other cane spirits
  • Rum: Beyond oak – a tasting of rums matured in non-typical casks
  • Future of Distribution of Craft Distilled Spirits by Odin

Odin gives his speech on the future of distribution. With technology now fully available to Craft Distillers to compete with Big Alcohol when it comes to taste, it is now time to direct our attention to the next hurdle. In a 20 minute speech Odin of iStill will inform the Craft Distilling Industry about Portfolio Distilling. Portfolio Distilling is a  new platform for and by Craft Distillers. Produce locally, distribute globally!

iStill Staff

William (Assembly), Veronika (Finance), and Odin (the muppet that made this mess) will be manning the stand. They will be supported by the multiple award winning distilling team of The Wrecking Coast Distillery. And – as is the tradition – for sure more iStill Customers will show up and share their drinks. I expect Tom to show up with his rum … and others will join us with Tequila, whisky, and gin and vodka for sure!

Jason Cawthron 

Award winning bar tender, mixologist, and distiller Jason Cawthron is part of the iStill Team. He helps represent us on the North American market. Jason will join us in London and shake-up some cocktails! But, knowing Jason, he’ll do more. If you bring your own drink, he’ll probably advice you how you can make a signature cocktail out of it. And we all know that cocktails sell …

iStill Stand

We will bring a lot of fun equipment with us! Some barrels and stills. For sure, there will be an iStill 500 NextGen in combination with the all new glass column sections, indirect heaters, and potstill lay-out.

iStill Offer

Here’s why you should visit us at the London Craft Distilling Expo 2018:

  • It’s an awesome event with great speeches and classes
  • Odin will speak about future distribution opportunities for Craft Distillers
  • iStill’s stand is manned by customers that bring (and pour!) their own drinks
  • Jason will be there, making cocktails
  • On the evening of September26th, iStill hosts the yearly Beer & Burgers event;
  • The iStill 500 NextGen is on display
  • If you visit our stand, take a picture, and post it on Facebook, with a reference to iStill, you will get a EUR 250,- discount on iStill equipment or spirits design (like your special signature cocktail by Jason Cawthron)!

iStill Customers that want to join us at the show can get tickets for free. There is a limited amount of them. First come, first served. Please reach out to Veronika@iStillMail.com if you want tickets …

iStill London Craft Distilling Expo …

CDE logo.indd


Certified iStill Whiskey Workshop in Utah!

Yes! Sunday September 2nd we start another 4-day Workshop. Where? Eden, Utah. An hour north of SLA. What? All you need to know to make the best whiskey possible. Corn, bourbon, rye, single malt. The ins & outs. Knowledge so ancient most of it has been forgotten. Until we dug it up. And science so bright new, it will give you the chance to take your whiskey to the next level. How? By learning about cuts. Taste. Management. And most importantly: control.  If you want to learn more about the noble art of whiskey production, hands-on, state-of-the-art, in a small group at the great New World Distillery, please reach out to Veronika@iStillmail.com. We still have  few places available!

Whiskey cuts by taste …


Whiskey cuts by theory …


Whiskey cuts by science …


Corn whiskey wash …


Fixation on Wood has gone Too Far!

Article from http://www.scotchwhisky.com

Wood is an indispensable component in creating the flavour and characteristic of whisky, but producers are relying too heavily on the material, believes Angus MacRaild.

‘The Wood Makes The Whisky’ is Gordon & MacPhail’s latest slogan, but in reality it’s a long established notion held and espoused by swathes of the mainstream whisky industry. It is the philosophy at the root of the massive, producer-benefiting innovations in wood technology that have emerged over the past two decades.

Everything from the age of trees to the construction of staves; the length of seasoning to the heat treatment of casks; the palletisation of warehouses to the rejuvenation practices of ‘tired’ wood – all have seen ‘improvement’. The science of cask creation and management has allowed whisky companies the greatest influence over the speed at which they make their product, and it is intimately tied to the dwindling emphasis placed on the importance of the distillate.

Of course, casks and maturation are essential to the creation and character of whisky. What we have arrived at though is a situation where the reliance on wood to give flavour to distillate is massively lopsided.

Modernisations in the production of whisky through the 1970s led to a homogenisation of Scottish distillates. This character void has been filled by an over-reliance on wood to give flavour – so much so that the official language of whisky has evolved with it to reflect this. Emphasis on ‘vanilla’, ‘sweetness’ and ‘quality wood’ automatically means first-fill Bourbon barrels, though I am not a proponent of the notion that Scotch is undergoing ‘Bourbonisation’. I think this theory is a distraction from the wider issue of homogenisation, which has been going on for the past three or four decades.

This near-religious contemporary focus on wood is symptomatic of the fact that whisky has moved away from being a drink where the identity of the distillery is felt in equal harmony with the casks it was matured in. We associate maturity with wood flavour rather than with integration, balance, complexity and the tertiary aromas and flavours that can only be derived from lengthy interactive maturation processes.

The old idea that ‘refill is king’ and the best casks matured whisky without obscuring its inherent personality is a diminishing notion among distillers. For much of the mainstream industry, this has arisen through a desire to make whisky in greater quantity at greater speed and to achieve this, a heightening of the efficiency and activity of wood was seen as essential.

There remain exceptions of course. Laphroaig has been one of the most vocal advocates of first-fill American oak barrels, and this philosophy is glaringly evident in their whiskies. It was matched, however, by an increase in their peating levels which created a new kind of Laphroaig – one still distinctive in bottle, but bearing little resemblance to its classic ‘fruit-heavy’ style.

Something similar might be said for most of Scotland’s traditionally peated malts. And there are examples of good modern whiskies that embrace wood technology – Glenmorangie has done it with admirable honesty. I don’t generally enjoy Glenmorangie’s wood-centric style but at least the company has always been clear that it wants its products to be very much about the wood.

This is perhaps the crux of the matter: honesty. I find it greatly disheartening to hear producers harp on about the wood while still banging the tired old drum of traditionalism. It is a lie.

Wood is only one part of the story but producers cannot truly speak of the importance of fermentation in the creation of whisky flavour when virtually all distilleries now use the same two strains of distiller’s yeast. This is laughable to the makers of wine, beer, Cognac, Armagnac, rum, mezcal, Tequila and many of the new generation of distillers in America and the rest of the world. They cannot speak honestly about barley, locality of peat or malting techniques when this part of the process has long been centralised and standardized, with the varietals of barley all designed solely for their yield.

As long as the core part of whisky making – the creation of the distillate itself – is honed in the name of efficiency to the point of homogenisation, then the language of promotion, marketing and education will always revert disproportionately to wood.

No one doubts the significance of wood, but I long for the day when it is revised in proportion to the immense importance of fermentation, raw ingredients and methodology.

Once again, to the new generation of Scottish distillers: the responsibility lies with you. The mainstream industry won’t do it.”

Postscriptum: Odin gives his personal opinion

An article aimed at the heart of big alcohol Scotch whisky distilling. And a post that resonates with me personally. Why it touches me personally? Because I love whisky. Well made whisky especially. My definition of whisk(e)y? “A spirit distilled from a grain mash, where one can recognize the grain the spirit is made from”. Traditionally, grain is at the heart of any good whisky. Not wood, not sherry, not port, nor peat.  Yes, wood, sherry, port and peat “finishes” could (and often should) accompany the base whisky taste, but they should never dominate the grain flavor.

Personally, I see all the current emphasis on wood, as a result of marketing and economy, instead of originating from the great, traditional whisky production, where different varieties of (“imperfect”) malt, yeast and production protocols created different (and interesting) styles of whisky.

By overemphasizing the wood, the industry seems to have achieved two things. First, as mentioned in the above article, it allows distillers to cover up the relatively bland base spirit now often produced, where reproducibility, efficiencies of scale, and ease of operation seem to trump the base product’s flavors. The wood (and especially the wood finish) is one way to cover up lacking flavors. I mean, really, when is the last time you opened a bottle of Scottish Single Malt and thought “Wow, that actually tastes malty!”. No, contrary to a few decades ago, we (the consumers) now are expected to hail the red hue of the whisky, the vanilla in the nose and the sherry in our mouths. Sorry, but if I want to drink sherry, I’ll just buy a bottle of sherry. Please, give me back my malty grain flavors instead.

Secondly, the emphasis on wood (and peat) allows existing distilleries to create demand by exclusivity. The more varieties out there, the more the (bland or not) New Make is smeared out over multiple iterations. Each iteration allows for marketing action. And of course, each iteration is (or will become) a new collectors item. Why wood serves existing big alcohol owned Scottish Single Malt? It drives prices up and creates more margin for the behemoth owners behind them. Darn, I have trained multiple Scottish whisky master distillers and they all tell me they are paid by the shareholders to do one thing and one thing only: to push out as much of the same New Make as possible.

And since now most of the base spirits are like all the same, one needs wood (and peat) to make a distinction. Really? Where have the times gone where master distillers were actually … master distillers instead of wood finishers? What happened to master distillers designing different New Makes? Control over fermentation temperatures and sourness levels allow any well trained distiller to make very different (fruity, rooty, nutty) New Make. Different yeasts to complete the pallet he (or she) is looking for …

I invite existing big alcohol producers (and the de facto owners of so many great, original Scottish whisky distilleries) out there to read Angus’s article carefully. As mentioned above: it aims at the heart of what Scottish whisky should or could stand for. If you guys want to give control of your distilleries back to your master distillers, we are here to help you train them. Really, they wouldn’t be the first, nor the last Scottish party we welcome.

Also know that we have mashing, fermentation, and distillation equipment available that can help you diversify your New Makes, thus lowering your dependence on wood finishing. Perfect temperature control and perfect pH control and perfect SG control, combined with the right strains of yeast, equal taste. Malty, grainy, fruity, rooty, and nutty flavors. No more need of port or excessive peat, of sherry and/or Bourbon cask finishes. The New Make will be so good, and so unique, that you want to let those tastes shine, without overpowering them by what are basically taste substitutions.

Scottish Single Malt whisky is my favorite drink. I want to keep it that way. I’d love to see the numbers go up again: of Scottish whisky actually growing again, instead of dwindling and loosing ground to other drinks, like Bourbon and Irish whiskey. Please see this personal postscriptum as what it is: my little nudge to maybe help us get there.

And if it isn’t big alcohol owned distilleries that do it, I am pretty sure its going to be the Craft Distilling industry that takes over. Young, Scottish entrepreneurs with the same love as I have: for the whiskies their fathers and grandfathers made and drank. I am pretty sure that if Scottish whisky doesn’t find its amazing roots back soon, we’ll see happen to whisky in Scotland, what’s already happening with gin in England and Ireland, where Craft Distillers are taking over like half of the gin market in just a few years time.

The spirit of those English and Irish gin distillers? Young, innovative, with a mindset that can be described as “following in the footsteps of tradition, without tradition stepping on our feet”. And if we look beyond the numbers, it becomes clear what makes these gin distillers so successful. It’s quality. Put their drinks up against any of the established (soon less well established) gins and you’ll see for yourself: tradition only helps make better spirits as long as quality isn’t overpowered by marketing and economy.

Put our money where our mouth is, Odin? Here I go: we have designed amazing new tech that fully complies with the standards and regulations of the Scottish Whisky Association. Lyne arm. Pot still. Copper all over the vapor path. And there is more. As of today, each and every new Scottish customer will get a 10% discount on iStill University workshops as well as equipment. Why? Because we care! The discount is available for orders placed in 2018.

Is wood’s role in creating whisky flavour over-exaggerated?



Innovation: Dynamic Cuts Managment!

What is it?

Advanced per second monitoring and management of vapor speeds, air resistance, and air pressure with the goal of helping the craft distiller to make perfect cuts time and again.

How does it make distilling easier?

DCM basically equips the iStill with the world’s best and most sophisticated digital master distiller. It helps make perfect cuts and makes the need to stabilize obsolete, shaving of one hour of the craft distiller’s working day. DCM applies to both potstill and pure distillation runs.

Who can/should buy this?

Any craft distiller ordering iStills should order DCM as well. Customers running 2018 MY iStills 100, 500, 2000, and 5000 should also all upgrade. Especially pot distillers!

Pricing and availability?

Dynamic Cuts Management is available on the iStill 100, 500, 2000, and 5000. On new units and retrofitable on existing 2018 MY iStills. This option costs EUR 2.000,- per unit.


On a scale of 1 to 10? A 10, definitely. DCM marries the best spirit quality to the easiest and most efficient production operation. Per second digital monitored and optimized runs is something even Big Alcohol can only dream of …


Innovation: Potstill Column!

What is it?

An iStill with a potstill column. A stainless steel U-tube acts as the lyne arm. The column cooler acts as its overall cooler. The product or after cooler is not needed in potstill set-up.

How does it make distilling easier?

The potstill column helps craft distillers that make taste rich products like whisk(e)y, rum, brandy and gin. It also helps craft distillers that are height restricted, since this set-up saves up to a meter in total system height.

Who can/should buy this?

Any craft distiller that wants to make taste rich product and/or is height restricted.

Pricing and availability?

Available on the iStill 100, 500, 2000, and 5000. This option is an addition to the existing fractionating column and robot. This means that when a customer orders the potstill column, he will also always get the fractionating column and the robot. It also means that retrofitting any nextgen iStill with the potstill column is entirely possible.

This option costs EUR 1.500,- for the iStill 100, EUR 2.500,- for the iStill 500, and EUR 3.500,- for the iStills 2000 and 5000.


Innovation: Glass Column Segments!

What is it?

Glass column segments.

How does it make distilling easier?

The glass column segments make for an amazing customer experience, since you can now see the actual distillation process happening inside the column.

Who can/should buy this?

Any craft distiller that wants their still to be part of the tour.

Pricing and availability?

Available on the iStill 100, 500, 2000, and 5000. This option is an addition to the existing stainless steel column segments. This means that when a customer orders the glass column segments, he will also always get the stainless steel segments. It also means that retrofitting any nextgen iStill with glass column sections is entirely possible.

This option costs EUR 1.500,- for the iStill 100, EUR 2.500,- for the iStill 500, and EUR 3.500,- for the iStills 2000 and 5000.



Innovation: New Manhole!

What is it?

An additional square manhole. As of today an option you can order on your iStill. It sits at the front …

How does it make distilling easier?

The additional square manhole allows for very easy boiler access.

Who can/should buy this?

This option should especially be considered by Craft Distillers that want to use the iStills for mashing, fermenting and/or on the grain/pulp distilling.

Pricing and availability?

Available on newly ordered iStills 500, 2000, and 5000. It cannot be retrofitted.

This option costs EUR 750,- for the iStill 500, EUR 1.250,- for the iStill 2000, and EUR 1.750,- for the iStill 5000.

New square manhole on the i5000 …