ACSA Convention in Pittsburgh!

Jason, Avian and Odin are currently in Pittsburgh, Pennsylvania, where iStill participates at the convention and trade show organized by the American Craft Spirits Association. Yesterday was the opening day. Four hours of cocktails, talks, networking, and more. Busy event, well, for us at least. Many people visiting our stand and being amazed at the amazing technology we have to offer! Here are a few pictures …

News on the iStill 100 NextGen!


The iStill 100 NextGen has been a huge success. And since the iStill Team firmly believes that you should always change a winning team … here’s the new iStill 100 NextGen!

What’s the same

The boiler and the insulation stay the same. So does the cleaning in place system (CIP).

What has changed

The iStill 100 NextGen now has:

  • New PLC and new programming, now the same as the i500, i2000, and i5000;
  • Including an Extractor program;
  • Internet connectivity;
  • New robot, again the same as the i500, i2000, and i5000 already had;
  • Automated Cuts Selector for Heads, Hearts, and Tails;
  • A bigger, stronger, and longer heating element at 7.5 kW and 400 volts;
  • An additional thermometer probe in the column;
  • The improved iStill Collection Head with blind plate for robot assembly;
  • A bigger column cooler that allows the unit to run at higher power settings;
  • Oversized iStill 500 after cooler to bring produced spirits back to room temp.

The unit is now a perfect little copy of its bigger siblings!

Production and Orders

We have stopped producing the outgoing model. We are starting up production of the new units next week. Orders can be placed from now onwards. Please be aware that the online iStill Design Center still shows the old unit. We hope to amend that before the end of September.


The price of the iStill 100 NextGen is now EUR 15.000,-.


Building up the new iStill 100 NextGen in the iStill University …


How to Make Peachcello Liqueur!


Last few weeks I have played around with the new iStill Extractor Column a lot. One of the most interesting recipes I produced is a drink made with peaches. It’s not exactly a liqueur (because the recipe only uses 100 grams of sugar per liter), and it is not really a “cello” either, since it is made with the fruit flesh and not with the fruit skins. But it is good. Darn good!

Here is an instruction, with pictures, on how to make it, using the iStill 100 and the new Extractor Column. Same procedure holds for the iStill 500, iStill 2000, and iStill 5000 with their related – and bigger – Extractor Columns. Ingredients, preparation, GNS production, fruit handling, extraction and bottling, it’s all there …


What you need is:

  • Lots of sugar, water, and turbo yeast (to make the GNS – if you are not buying it in);
  • 25 kilo’s of peaches (to extract taste from).


Buy an iStill 100 with Extractor Column …


GNS Production

Use the Turbo Yeast, water, and sugar …


To whip up 240 liters of ferment …


After 3 to 4 days use the i100 to strip and then finish the ferment into 96% Hearts …


Fruit Handling

Buy 25 kilo’s of peaches …


Peel them, cut them in quarts, and remove the stone …


Toss the skins and stones …



Put the iStill Extractor Column in place …


Dilute 50 liters of GNS to 38% and add it to the boiler …


Put the peaches in bags …


And put the bags in the Extractor Column, all 25 kilo’s …


Run four extractor cycles and you now have 54 liters of 36% Peach Essence …



Add sugar, bottle, and end up with the world’s most amazing Peachcello Liqueur …


iStill in North Carolina!

Last week Skylar and Scott visited us. They are from North Carolina, where Scott and his partners will be opening a distillery soon. Prior to receiving their iStill 2000 NextGen, they flew over to the Amsterdam iStill Center for some training.

How we organize a dedicated training like this pretty much depends on the wishes our customers have. In this case, Scott wanted to be trained on how to assemble the iStill 2000 NextGen, on how to run it, and on how to make gin and whiskey with it.

We had a great day, doing all that … and more. How about tasting some gins, having lunch, and then tasting some genevers? Here are a few pictures that’ll help get the message across that we had a great time together!

Scott starts to assemble his iStill 2000 NextGen:


Scott hugging his iStill 2000 NextGen after he assembled it:


The best way to learn about gin … is by drinking it (fltr: Scott, Vic, Skylar):


Lunch in the city’s former arsenal, now restaurant and hotel:


And here’s Scott and Skylar tasting genevers:


We now offer you taste control!


Yes, this is another Tuesday Techtalk. About taste this time. And how iStill helps you gain taste while distilling.

Is that possible? Creating taste, rather than “just” harvesting tastes, while distilling? Yes it is, if you choose direct heating. Direct heating triggers the Maillard Reaction. A taste cascade that will intensify the taste of your taste-rich drinks.

We now offer a way to MANAGE the Maillard Reaction. That’s a big deal. Let’s dive in and elaborate.

What got my thinking going

When I compared direct fired iStills with the indirectly fired units we once made, I found out that direct fire creates more taste. A browning reaction takes place in the boiler, comparable to what happens when you BBQ a steak (rather than frying it) or bake potatoes (instead of cooking them). Direct fired stills create temperature differences in the boiler that trigger the Maillard Reaction.

The Maillard Reaction

The Maillard Reaction is a taste cascade, triggered by temperature differences in the boiler. That’s why only directly fired stills create the Maillard Reaction. As a result taste is developed, while distilling. Your drink gets more taste, your stillage becomes darker in color. Using this to our advantage, it can help create 20% more taste, and that’s a huge benefit. It is one of the reasons why all of our stills are directly fired. It’s more efficient and gives you better tasting product. Whiskey, brandy, rum and also gin (with the botanicals in the boiler!) benefit from direct fire and Maillard.

iStills can now manage the Maillard Reaction!

In non-agitated, directly fired stills the Maillard Reaction is there. The direct heating creates around 2 degrees Centigrade differences. More than enough to start Maillardization. That’s on distilling a rather clear beer or wine or molasses wash, or on doing a finishing run on low wines.

How we help you to get 40% more taste

Because of iStill’s Jet Propulsion Agitator System (JPAS), you can use our units to distill with grains present. Grains or other organic particles, like berries or herb or fruit skins.

More organics potentially translate to more Maillardization. In a thicker wash, you get temperature differences of around 4 degrees Celsius maximum. If you maximize agitation, you will see the temperature difference dwindle to 0 degrees C, minimizing Maillardization.If you  set the agitator to lower revs, the heaters get a little less cooling, particle distribution inside the boiler will be less than perfect, and you can now create more taste. Go for a 3 degree C temperature difference maximum, and you’ll get up to 30% more taste. If you like where this is going, try the next run at maybe 3.5 to 4 degrees temperature difference for even more taste formation. Please be advised that 4 degrees C is the maximum temperature difference I want you to play with.

Mr. Maillard …