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.






Odin Offers His Opinion, Loud and Clear (2)!

How stupid can you get!?!

Question to myself. Almost a rhetorical one. And the answer is … pretty stupid sometimes. What I am talking about? The way in which we position iStill, in what markets we are successful, and where we lag behind and what causes that.

With a global market share of somewhat above 18%, we are the world’s leading manufacturer of distillation equipment. Great! Job well done, right? Wrong!

Analysis of our market shares and penetration rates differ per country. Makes sense. No problem. Some countries are ahead of the curve. And some have – given our effort – adopted the disrupting new technology iStill offers faster than others.

So what’s wrong, or better: what’s skewed? Not what countries we are successful in, but what market segments. We do amazingly well among early adopters. In fact, a case can be made that we OWN that market segment. But what about the other market segments, how do we perform there? If we distinguish between early adopters, early majority, late majority, and laggers, it is fair to say that it’s the first two groups that love what we do. Late majority and laggers? Not so much …

On a superficial level, that makes perfect sense. It’s the “early’s” that adopt new technology, well, earlier. And it is the “lates & laggers” that, eh, lag behind in the adoption of new technology? Yeah, makes sense, but let’s dive in deeper.

What are the stills of choice for the early and late majorities? As a general rule they choose plated stills. The smaller and medium craft distillers that belong to the early and late majority segments focus on batch plated stills, the bigger boys and girls use continuous plated stills.

The still of choice for the so-called “laggers”, people that frown upon innovations, that are distrustful towards new technology? Well, the potstill of course. And what do you think they see, when they get referred to our current website? “That doesn’t look like a potstill to me! You can TELL me it’s the best freakin’ potstill in the world, and that it does loads of other things for me, but I don’t care, since it doesn’t look like a potstill at all!” The fear of something new clouds a rational assessment of the actual benefits.

What is the still of choice for early adopters? What the market calls “hybrid stills”. Stills that can perform multiple jobs, like make gin and whiskey, or rum and vodka. What’s the current line-up of iStills in a nutshell, looking at it from the outside in, instead of inside-out? The mother (or better: smart and sexy daughter) of all hybrid stills.

Does it start to make sense why we are so successful with early adopters and why we appeal to the earliest part of the early majority? It does, doesn’t it? And why we are less successful with the late majority? You know the answer and now so do I. How stupid I can get? Pretty darn stupid, expecting to sell hybrid stills to plate polishers and pot heads (pun intended)!

I confidently state that iStill makes the best stills in the world. In terms of ease of use, control, spirit quality, build quality, bang for your buck, efficiency, versatility, non-toxicity, repeatability, and more, there is nothing that even comes close. But we have been a bunch of (unintentionally) arrogant bastards, basically telling a big portion of the industry that they better listen to us, where we should have done a better job at listening to them.

So, let’s take care of some business. Do you want a hybrid still? We have one for you. All sizes, from 100 to 5000 liter. The best in the world? You better believe it is.

Now, let’s envision another kind of customer, one that learned the trade on a potstill and then upgraded to a plated still. Took him a few years to master it, but now that these growing pains have subsided, he is all okay with it. He wants a new still. Business is booming. He does not want a hybrid still. No more growing pains, please! He doesn’t want a potstill either. Been there, done that. He knows exactly what he wants: another plated still.

Does iStill need to be more catholic than the Pope? More right than your ex? I don’t think so. What we need to do, is give the customer what he wants. A plated still? Fine, yeah, we have one. Not just any plated still, but (and that is a prerequisite) the best plated still in the world. Imagine that: a plated column combined with the super-efficient iStill boiler, and our amazing management and control systems.

Can you picture it? A plated column-still managed via our robot and cuts selector? Air pressure controlled. Reflux Capacitor for a 25% column performance boost. ABV-Control? Sure. Automated programs for Bourbon and brandy and rum? You’ve got it. Cooling Management? It makes so much more sense to choose our far-superior Liquid Management technology to manage plated stills, because now you can turn plates on or off via the robot instead of having to do so manually!

We needed to pull our heads out of our asses. And analyzing our successes in some segments, and failures to penetrate others deep enough, helped us do just that. You select the sort of still you want, we’ll deliver you the ultimate version of that still. Are you into a hybrid still? Please check out our current models! Are you shopping for a new plated still that helps boost production while lowering your energy bill? Boy, have we got the plated iStill for you! Are you into continuous distilling? If “continuous still” is the answer to your questions, rest assured that “Continuous iStill” is the best proposition, the best response the industry has to offer.

“iStill Pedantic” is no more (well, as long as you don’t count these posts of mine). Instead of us building a hybrid still and convincing everybody that this is the solution to all distilling problems, we trust you to decide what you want and need. Our role? Delivering according to your wishes and adding some much needed iStill Magic to the current, existing, more traditional still-segments.

Early and late majority iStill customers? Welcome to the show! You’ll love the amazing plated iStills we’ll introduce shortly. Dear laggers, glad you finally found us. Please know we are planning an iStill potstill, that will make you lick your fingers. iStill competitors? Enjoy your late majority and lagging customer base while it lasts, since THE LONG, DARK STONE-AGE OF DISTILLING HAS FINALLY LIFTED!


Odin Offers His Opinion, Loud and Clear (1)!


Fuck it! I have been behaving myself for far too long! I almost had myself convinced. “Odin, you are the CEO of the world’s leading still and distillery manufacturer now. You need to set the example by following the rules!” If it wasn’t me convincing myself, for sure lots of folks around me thought it a great idea to see me grow up, stop innovating, and behave myself like the responsible figurehead I should be.

Yeah right! Did we come this far by following conventions or by breaking them? If we would have played it by “the rules”, iStill would have never changed the craft distilling industry. People would still have to pay 200K for a still designed by their great-great-grandfather’s contemporaries, that thought a flail the pinnacle of technology. My responsibility lays in changing that, not in following the rules!

Without us taking the lead and breaking the established and outdated conventions, craft distiller education would still be based on anecdotical fiction instead of science fact. Distillers would still be indoctrinated in believing that their profession is all about “the romance” instead of understanding it is actually about running a business (do you hear Big Alcohol roaring with laughter?). We’d all still be manually laboring our asses off behind our no-good stills, struggling to make quality product repeatedly. And we’d probably still poison our customer base with copper and ethyl carbamate, without us even knowing about it.

Craft distilling resided in the stone age and we haven’t guided it into modern times by keeping our mouths shut or by playing it safe. On the contrary! I am proud to have changed the industry fundamentally by speaking out, by trampling ignorance, and by hurdling traditions out of the window, if those traditions proved to be nothing more than mere window dressing.

This is me shouting out: “No more mr. Nice Guy! All work and no play makes Odin a very dull boy, indeed!” I have unlocked my golden cage and I am calling things the way they are once more. Calling? Shouting, screaming, and yelling! This is me taking back the one and only professional responsibility that ever mattered.

Distilling needs to be fun and easy. Craft distilling deserves lower investment and production costs, and the technology to turn a romance into a viable business. The industry does not need misinformation, so ubiquitous and often self-servingly provided by people that want to take advantage of your insecurities. You deserve to be treated fairly. Abuses will not be tolerated. That’s my goal here. That’s why I opened that freakin’ golden cache. As I looked outside from the inside, it struck me that not enough has changed. Well, strap on your seat-belts folks, because THAT IS ABOUT TO CHANGE!


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 …


iStill Online is Live!


We are very proud to inform you that iStill Online just went live! What it is? An online community from and for iStill customers and aficionados. For people that are interested in craft and advanced distilling! Go check it out via !!!

Lay-out and Levels

What iStill Online offers? Basically there are five major topics:

  1. Articles;
  2. Videos (iStill University online!);
  3. My Distillery;
  4. Calculators;
  5. Support.

There are three levels at which you can participate:

  1. Customers;
  2. iStill University students;
  3. Distillers in general.


A selection of articles is available to all. We want to share our experience and knowledge with as many people as possible. The articles are therefore open and available for anyone that wants to research distillation, advanced distilling, craft distillation, or iStill.

Videos (iStill University online!)

The whole iStill University Training is video-taped. People interested in the iStill University’s curriculum, distillers that want to learn more about the craft and science behind their (future) job can subscribe and order and study online. Purchasing the online iStill University Training is possible from next week onwards.

The online iStill University consists of 25 series of videos, ranging from making whiskey, gin and vodka, to still design, and the business side of affairs. Two videos are shared for free, so that potential students can get a good feel for the level of detail and practical applications the iStill University Training offers, before investing in their further education.

“Yeast Management” is the first video that’s free for all to see and enjoy. “Understanding Barrels” is the second one. Have fun watching them! We feel they contain information any distiller should have access to.

My Distillery

This is where you design your own distillery. In such a way that iStill Online remembers you and your design, so that you can easily come back and improve your plans as time progresses. The design center is already fully operational. The memory function will be added next week. My Distillery is available for free and for everyone.


Calculators are available for customers and people that followed the iStill University Training. In the past or now, via online. The calculators help you hone your business and distilling processes. We are currently building calculators that help you gain insight in yield, operating costs, brewing vs. distilling capacity, ABV/proof, SO2, and more.


This part of iStill Online is specific for our customers. What you can find under Support? Well, your manuals, for instance. On iStill assembly, testing, calibration, and cleaning. There will be a Q&A, that helps answer your questions. If you have an issue, Support is the section where you can find the online Issue Management Protocol. Customers will be informed about registering for support in the next few days.

iStill Online …




About iStill – distilling made easy!

Why we do the things we do? What makes our clock tick?

We believe that challenging the status-quo is the only way forward.

How we do that?

By thinking outside of the box and doing things differently, iStill designs beautiful and revolutionary high-tech products.

What we do?

We simply build the best distillation equipment in the world.

Where we are located?

iStills are designed and produced in the Netherlands, Europe’s most competitive and innovative economy (source: WEF).

How we support our customers?

iStill trains its customers to become master distillers. We share knowledge and experience widely and freely, and actively support various distillers networks.

When iStill started?

In started production in april 2013, so only around 7 years ago.

How big is iStill?

Since 2013 we delivered over 750 stills and distilleries to customers all over the globe. We are proud to be the world’s leading still and distillery manufacturer.

What will the future bring?

A distilling industry that frees itself from the tyranny of tradition, and – instead – bustles with vibrant and creative energy.

Anything else?

Hope to meet you soon in Amsterdam. Let’s have a drink and discuss distillation!


Drs. Odin van Eijk, MScBA, etc.

CEO of iStill.

Creating big ripples …


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 University Online!


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!


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 For everyone to see and share, and free of charge.

iStill University …