Potstill by iStill!

Introduction

The majority of the stills used today are plated stills and pot stills. Hybrid stills, like iStill’s original design, find their fanbase mostly among early adopters and early majority distilleries, not (yet) among late majority distilleries and so-called “laggers” or “traditionalists”.

Potstills have risers, instead of actively managed columns, like the hybrid and plated iStills. This helps the potstill perform one distillation cycle per run … and one distillation cycle only. It brings an 8% beer to 25-30% in one stripping run. It distills 25-30% low wines or GNS base for gin into 65-70% New Make Spirit during the finishing run.

Up until now, iStill has sought to innovate everything, combining newly developed automated control systems with new packed column designs. Targeting early adopters, that made perfect sense. But over time, more and more distillers reached out to us, often from more mature segments of the industry or with a slightly more traditional inclination, asking us why we didn’t help them with an iStill-improved potstill as well. That was the question. The introduction of the iStill Potstill is the mother of all answers.

Robust Flavors, Distilled Consistently

Listening to the industry taught us that existing distillers, that have been in operation for decades, in general don’t value the newest or latest technology per se. They have product on the shelf. They often already invested heavily in a certain distillery set-up. What they are interested in, instead of the newest or the latest, is higher production volumes, more efficient means of operation, savings on staffing or at least the ability to grow without adding to personnel costs.

Existing distillers are often looking for established technology: the technology they established their distillery with. Not just any version, but the best performing, the most efficient, and the most productive version of that technology. Existing distillers are interested in innovations, but only if there is extensive training included in the package, so that innovations become assets rather than production challenges.

In order to comply, we have set the standards high, when we started designing the iStill Potstill. We didn’t just add our amazing automated control systems to an existing potstill, but redesigned the riser, the bridge, and the cooler to facilitate optimum performance in output, efficiency, and consistency.

The result? This all new iStill Potstill blows any other potstill out of the water. It produces single (gin), double (rum and whiskey) and triple (Irish whiskey) distilled spirits with perfect control over heads, hearts, and tails factions. Its design and insulation help boost production efficiency by 200%, basically halving your energy expenses. The automation limits the need for constant supervision, reducing staffing requirements by 75%. There you have it: the all new iStill Potstill made all other potstills obsolete over night!

Features & Benefits

Dual Riser Design (DRD)

The iStill Potstill’s unique Dual Riser Design combines a wide lower riser with a more narrow upper riser. The wide lower riser guarantees a very stable vapor supply, while the narrow upper riser provides the higher vapor speeds needed for the full-bodied flavors associated with pot distillation.

Insulation

The insulation lowers energy losses and supports a speedier distillation process. The insulation on the wide lower riser prevents unwanted passive reflux, while stabilizing vapor speeds, translating into more control over the associated flavor profiles.

Power Management (PM)

You can dial in any power setting from 0 – 100%, for faster or slower runs, for more or less smearing and/or separation power.

Automated Cuts Management (ACM)

Depending on what flavors you are looking for in your drink, you can dial in how you want the iStill Potstill to execute the heads, hearts, and tails cuts. It has three dedicated taps: one for heads, one for hearts, and one for tails, and switches between them automatically. ACM works together closely with iStill’s build-in air pressure controls.

Air Pressure Control (APC)

iStill’s APC unit measures current air pressure on a second-to-second basis. If the air pressure changes, the iStill automatically adapts the cut points for heads, hearts, and tails, to secure spirit reproducibility. In plain English? The iStill Potstill helps you make the same product, consistently, over and over again.

Industrial Computer and Touch Screen

The iStill Potstill comes with an industrial computer (PLC) and touch screen. The automation allows you to select preset distillation programs or design your own programs … and save them for later use and exact run and recipe replication. The PLC is equipped with Central Distillery Management, that helps you manage up to 8 additional mashers and fermenters.

Auto Sanitation & Cleaning (ASC)

The iStill Potstill uses the last bit of alcohol from the run to sanitize the still post operation. It does so automatically. The iStill Potstill also uses the first bit of alcohol of the next run to automatically clean out risers, bridge, cooler and cuts selector at the beginning of that next run. The benefit? It saves you two hours of cleaning per day or per run and you don’t have to invest in detergents.

Copper Foam Technology (CFT)

In case imperfect fermentations result in higher than wished for sulfur counts, copper – as a catalyst – can clean up the contamination. But a copper column or riser would add two hours to your daily cleaning protocols and copper facilitates the formation of ethyl carbamate (a carcinogenic). That’s why we developed CFT. All iStills come equipped with a CFT waffle that can be inserted low in the riser and that takes care of any sulfur contamination without any of the downsides of a completely copper column or riser.

Application

The iStill Potstill excels at the consistent distillation of full-flavored spirits like Scottish single malt whisky or Jamaican potdistilled rums. Cognac? The iStill Potstill will give you the bold flavors you are looking for! Those familiar with Odin’s Theory of Distillation, know that a potstill is very well suited at creating three-dimensional drinks.

The iStill Potstill is also perfectly suited for gin, akvavit, and liqueurs production. Drinks that only need one distillation cycle, because the recipe start with (higher proof) GNS.

Sizes & Prices

The iStill Potstill comes in 100, 500, 2000, and 5000 liter configuration. The iStill 100 Potstill features a 3 and 2 inch wide/narrow riser combination, where the 500 liter model is equipped with a 5 and 3 inch riser combo. The iStill 2000’s riser system measures 8 inch at the bottom and 5 inch at the top-end. The iStill 5000 Potstill has a wide lower riser of 12 inch and a narrow higher riser diameter of 8 inch.

Pricing:

  • iStill 100 Potstill: EUR 15.000,-;
  • iStill 500 Potstill: EUR 30.000,-;
  • iStill 2000 Potstill: EUR 60.000,-;
  • iStill 5000 Potstill: EUR 90.000,-.

First Edition Series

Orders placed in May and June 2020 get upgraded with the additional square manhole and WiFi for free!

Performance

  • ABV output range: 25% to 90%;
  • Run times (on an 8% boiler charge): 4 to 5 hours;
  • Production rate iStill 100 Potstill: over 20 lph;
  • Production rate iStill 500 Potstill: over 50 lph;
  • Production rate iStill 2000 Potstill: over 100 lph;
  • Production rate iStill 5000 Potstill: over 200 lph.

Availability

The Potstill Series by iStill can be ordered from today onwards. Lead time is around 3 to 5 months (depending on size and options). If you want to order one, of if you want to learn more, please reach out to Chris@iStillmail.com.

Impressive bit of kit: iStill 2000 Potstill …

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Optimized riser design for stunning performance …

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iStill Potstill Timepiece …

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It’s never too late to buy an iStill …

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Industrial computer and touch screen and Central Distillery Management …

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http://www.iStill.com

Aspects of Distillation (7): Sulfur Control!

Introduction

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 Odin@iStillmail.com. Today’s topic? The importance of sulfur control.

Sulfur control

There are five things I want you to consider, when investigating the importance of sulfur control:

  1. Excess sulfur adds an off-flavor in your drink;
  2. Sulfur is a side-product of a bad ferment;
  3. Distillation concentrates sulfurs and its off-flavors;
  4. Copper catalyzes sulfurs and can neutralize those off-flavors;
  5. But copper comes with its own set of negatives.

Excess sulfer adds a harsh off-flavor to your drink. Harsh flavors are something you want to prevent. Therefor, it should be any distiller’s goal to minimize sulfur formation.

Sulfer is formed during fermentation. To be more precise: during bad fermentations, where temperatures, nutrient balance, and pH are off. Sulfur problems always result from poorly managed fermentations.

Distillation concentrates sulfur contamination. It results in a higher alcohol percentage, more flavors, more sulfurs, and therefor more off-flavors, per milliliter.

Copper catalyzes sulfur. A copper column or riser provides the surface area for sulfur and copper to react. As a result, copper stills are a medicine against sulfur contamination. Copper stills are a medicine for a bad ferment.

Copper stills come with their own set of problems, though. Firstly, copper is a heavy metal and copper contamination in your drink creates health issues, such as non-alcoholic fatty liver disease. Secondly, copper and ethanol react (in your copper still and afterwards in your barrel or bottle) into ethyl carbamate. And ethyl carbamate is carcinogenic; it can cause cancer.

Copper oxidizes. Copper particles get blown over into your drink, during distillation. The copper particle contamination, in itself and via ethyl carbamate formation, poisons your customers.

So what you want, as a distiller that is both concerned about limiting off-flavors and limiting health issues among its customers, is a distillation process/machine that does not cause excess sulfur creation, and minimizes copper in the distillation process.

Features & Benefits

iStill Fermenters come with temperature and pH and SG control, to prevent sulfur formation. iStills are made from stainless steel and not from copper. You now know why. iStills come with specially designed copper waffles that can be placed at the bottom of the column in order to clean-up any sulfur you may encounter. The waffles provide the surface area of a copper column, while minimizing contamination risks.

Copper oxidation on a traditional still after just one run …

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http://www.iStill.com

 

 

Northmoor Gin Wins Big at San Fransisco!

“Hello to the group. I wanted to share some news with a bunch a like minded people. I am a bit wary of competitions these days as there seems to be so many to choose from.
This year I have entered only two and I have just received news of a double gold medal award for Exmoor Distilleries’ Northmoor Gin and on top of that a gold medal award for our Northmoor Navy Strength Gin from the San Francisco World Spirits Competition.
I am over the moon with that result after just short of two years trading, so thank you to the iStill team for producing the equipment and the initial training to enable that to happen.” – John Smith.

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The Story Of Exmoor Distillery

Odin’s Opinion (4): Medal Fatigue!

Introduction

I love to watch the Olympics. You look at a sport you like and you see the best athletes in the world compete. The best one wins gold, the runner-up wins silver, and the athlete in third place gets a bronze medal.

I hate what goes on with medal competitions in the craft distilling industry. Even though clear cut categories and rules should be easy to define, it has turned into a self-serving shit-show. The few good competitions of old (IWSC and San Fransisco to name but two) are devalued by a pandemic of Medal Fatigue.

Too much, too little

First, there are way too many medal competitions. It’s worse than watching a boxing world-title match, because there’s even more associations, institutions, and organizations than the ones “catering” to the needs of the Noble Art of Self-Defense. And craft distilling doesn’t even have an “undisputed” category, where a boxer (or drink) can become the best of all competitions in a certain weight (or drinks) category.

Secondly, there are way too many medals. Instead of handing out one gold, one silver, and one bronze medal per category, medal competitions now offer multiple gold, more silver, and many, many bronze medals. Heck, most competitions now offer double gold, diamond, and platinum medals as well.

Thirdly, there are way too many categories. Gin, whiskey, brandy, rum, vodka … yeah, that makes sense. Irish whiskey, single malt whisky, bourbon … that makes sense as well. But aged, contemporary, column distilled, London Dry Style gin as a separate category? Really?

All of the above is the result of my fourth pain point: most medal competitions have become businesses. The goal is not to help create better craft distilled spirits, but to make money. Medal competitions only make money when people participate. People only participate when they can win a medal. Ergo: the more medals a competition invents and hands out, the more participants it will attract, and the more money it will make.

This leads to the fifth point, and why I (and I feel our whole industry) have a severe case of Medal Fatigue. The ever growing number of competitions, handing out ever growing numbers of medals, to attract ever growing numbers of participants has lead to strong devaluation. Wanna know the value of winning medals, nowadays? At many of the medal competitions: zero. Often it doesn’t mean shit, other than that you paid. In fact, I feel that I can make a strong case for the value of these medal competitions being negative instead of zero. At least on an industry level.

The reason why I feel that, on an industry level, most medal competitions have become a negative is because they cost money and don’t add value (unless your customers are interested in purchasing make-belief). But there is more: the industry has become self-serving. I’ll give a few examples and then move on to see if there are solutions or general directions, that we as distillers can take to achieve improvement over the current situation.

Examples of wrong

As a first example, imagine an organization that depends on regional craft distilling chapters organizing a trade-show. This is how they compensate the local craft distillers for their time and energy: the members of the organizing regional chapter win most of the medals. How’s that for home-advantage?

As another example, imagine an organization that needs big, new, major sponsors, to make ends meet. Guess what they offer as an informal part to their media kits? Major sponsors get to pick the winners …*

A third example is on two medal competitions competing over international status. The more international you are, as a medal competition, the better, right? So guess what happens if you come from an exotic or at least not yet participating country? Expect favorable treatment …

More examples of wrong? How about this: do you know what objective taste model a medal competition uses to judge your spirits? Here is the answer: most do not use one.

Do you think a judge (or group of judges) can rate any drink correctly without an objective taste model? Again, the answer is negative. What this means? It means they taste from personal preference at best. And guess what gets destroyed after tasting 6 or 7 drinks? Exactly, a judge’s (and anyone’s) pallet. Please know that some judging sessions include over 150 drinks … Start to see the problem here?

A final issue is feedback. Or better phrased: lack thereof. If I come in second best at the marathon, I know to whom I lost, by how much I lost, and probably – together with my trainer – why I lost. If there is one goal in medal competitions, it is that they give feedback for the individual producer to learn from, so that he or she can have another shot at gold next year, with improved chances to success.

How amazing our industry would look like, if we would have well-trained judges, using an objective model, to help us improve our spirits on a continuous basis! Do you think there is any medal competition out there that gives you feedback? Let alone actionable feedback? Again, the answer is almost exclusively “no”.

Much needed improvements

For medal competitions to improve to the point of adding value, instead of discrediting craft distilling’s long-term reputation, here’s what I feel needs to happen immediately:

  1. Establish a simple and clear-cut categorization. May I suggest just brandy, gin,  liqueur, rum, tequila, vodka, and whisky? Less is more.
  2. Every category only has one gold, one silver, and one bronze medal winner.
  3. Every medal competition uses an objective taste model, and:
  4. Gives its participants feedback on scoring and on suggested improvements, so the ones not winning today can return as better distillers tomorrow.

Here is what I feel craft distillers can do to help cure the industry from Medal Fatigue:

  1. Insist that the above four simple rules are followed by any medal competition the craft distiller participates at.
  2. Refrain from participating, when the above rules are not met (to stop future spread of Medal Fatigue).

Here’s what iStill can do to help fight Medal Fatigue:

  1. Start the discussion.
  2. Invite competitions and judges to use our Holy Trinity of Distillation model to objectively score drinks and give actionable feedback to participating distillers.
  3. Open up the iStill University Program to spirit judge participation for proper training in our objective taste model.
  4. Certify those medal competitions that comply with the aforementioned four simple rules.

When everybody wins, we all loose …

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http://www.iStill.com

*) Nota Bene!

We are proud to see iStill customers over-represented at winning the medals at those competitions that matter. It reflects the hard work, the dedication to recipe development and in-house quality spirits production, that we know they value above all else. We are happy to inform you that we do not (can not and will not) sponsor well-reputed medal competitions like for example (but not limited to) IWSC and San Fransisco.

Out of respect for the hard work and major investments that our customers have put into their distilleries (no minor part being spent on iStill equipment), we have always, directly and immediately, walked away from sponsoring competitions and trade-shows that “proposed” we help pick the winners. This is and will always be our north star. Even where it means that we have to turn down major, industry-wide marketing and trade-show opportunities, now and in the future.

Sincerely yours,

Drs. H.E.J. (Odin) van Eijk, MScBA, etc.,

CEO of iStill.

New Standard Feature: Education!

With the iStill University Program going online, we can fulfill a long-time dream and goal. Which one? The one of us providing education for everyone that purchases an iStill!

So far, some 80% of new customers followed the iStill University Course. Flying over, spending a week in the Netherlands just wasn’t a feasible solution for each and everyone of you. But now that we have the iStill University available online, why don’t we have all of our customers participate? No need to spend money on flying over. No more need to be away from your family and job for a prolonged period of time, so what’s holding you back?

From our end, we are integrating equipment and education. What this means? When you order your iStill it now comes with the iStill University Course included!

If you want to learn all about distilling, create your own gin, design your whiskey, or develop an amazing liqueur, this is where you need to go to:

https://istill.web.app/university

Upon purchasing an iStill, the iStill University Course will be included. If you want to follow the educational program first and order later, we’ll discount the course costs from your equipment purchase.

Standard feature: education …

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http://www.iStill.com

Aspects of Distillation (6): Bottle-Neck Management!

Introduction

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 Odin@iStillmail.com. Today’s topic? Bottle-neck management!

Bottle-Neck Management

Bottle-necks are choke-points in your production set-up. It is crucial for any distillery to carefully understand and manage its production bottle-neck, because it defines total throughput, ease of operation, scalability, and flexibility. What your choke-points are? In general, choke points are very much depending on the products you produce, so let’s start there.

Bottle-neck and product

Gins and liqueurs can be made via the redistillation of bought in GNS. As such, from a production stand-point, your bottle-neck is either going to be either your distillation equipment or your holding tanks your bottler or labelling machine.

Things become more challenging, when making rum. In order to make rum, you need to ferment and distill. And since fermenting takes more time than distilling, more fermenters or more fermentation capacity is needed, relative to distilling capacity. For rum production, your bottle-neck can be fermentation, distillation, holding tanks, bottling or labelling.

Whiskey adds another complicator to the bottle-neck equation, because of mashing and grain handling. When making whiskey, your production bottle-necks can, in addition to the above, also be centered around how much mashing capacity you have and how you can mill, process, and then get rid or your (spent) grains.

Finally, seasonal influences can play a major role. Especially at grappa and fruit brandy production, that is based on substrate being available only part of the year.

Throughput

A good way to manage your bottle-necks is by establishing your expected production volume. If you expect to sell 5000 bottles of gin per month, you better have a labeler, bottler, and still that help you produce those numbers with ease. “With ease” could also be replaced with “the amount of staff you want to hire”. If you do things with a small team, your working hours soon become the bottle-neck. And since you make money selling instead of producing spirits, you cannot let that happen.

Ease of operation

Which brings us to ease of operation. Purchase equipment that works for you instead of envisioning yourself working the equipment. The smaller your operation, the less hours you must spend behind your still. Production capacity is only there to meet demand, because it is at the “demand”-side of things, where you earn money. So invest wisely and in such a way that you can drive demand while your distillery design focusses on production with limited oversight.

Scalability

Imagine that your gin launched successfully. You now want to venture into whiskey. Where you originally focussed on your still, bottler, and labeler, you now must take into consideration milling, mashing, and fermentation equipment as well.

As a general rule, a mash and/or distillation run should take around an 8 hour workday. Fermentation takes longer, but requires less oversight. Rum ferments take 3 days, while grain ferments last 5 days. As a consequence, you need fermentation capacity three to five times the size of your masher and fermenter.

Scaling to other products also impacts your still, bottling, and labelling capacity. You still want to make that gin too, right? That’s why it is a good idea to always buy bigger stills, bottlers, and labelers. If you plan for 5000 bottles, purchase equipment for double that production. Bigger production capacity allows for scalability. And even in smaller, start-up situations, with bigger stills, you’ll spend less time doing runs, reclaiming time for sales and marketing.

Flexibility

Say you make rum and you do so successfully. More demand leads to higher production needs. With a fermenter/still/bottler/labeler combination set-up for 5000 bottles per month, it is very difficult to scale up to 10,000 bottles.  More fermenters will increase capacity of rum wines production, but that only translates to you and your team having to do more runs on the stills, going to double shifts and higher associated staffing needs.

The problem with the future is that it is so hard to tell what’s coming. “Live is what happens to you while you plan for something else,” John Lennon said, and it couldn’t be more true for distilling. You plan for your gin launch and all of a sudden your vodka takes off like a rocket. How to plan for that? You either buy-in huge overcapacity, potentially restraining you financially, or you have another look at iStill …

Features & Benefits

All iStills can mash, ferment, and distill. That makes bottle-neck management a whole 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.

If you want to make gin or liqueurs from GNS, normally an iStill 100 or 500 will suit you well. If you want to mash and ferment your own whiskey, vodka, or rum, then – as a general rule of thumb – you need to compensate for the longer process times and lower alcohol starting point. An iStill 2000 or 5000 is what you are now looking for.

Manage your bottle-necks!

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http://www.iStill.com

Odin’s Opinion (3): Craft Distilling Definition!

We all self-indulge from time to time, and so should we. As entrepreneurs, as business owners, as creators of fun spirits, as risk-takers and care-givers, we deserve a pat on the shoulder. And if there isn’t anyone around to do us that courtesy, well, we’ll pat our own shoulders. Nothing wrong with that. Not at all. But now that it reaches industry levels, it starts to annoy me.

What am I talking about? About craft distillers down-talking Big Alcohol and singing their own praise. “We are better because we are craft!” Oh, really? Are you really better? And if you are, at what? Probably not at marketing, right? And shall we start with a definition of “craft”, please?

Some say “craft” is small. Most representative and governing bodies agree. You are craft if you stay below certain production volumes. In my definition, that’s “small”, and not by definition “craft”. But if you feel there are inherent benefits to being small, well, I guess you might have a different opinion than I do. Okay, I can live with that. I can live with that, as long as you don’t grow! As long as you stay small! Because if “craft” equals “small”, then smaller is better, and growing your business is not an option.

Weird? Yeah, it is a weird position to take, because it is a completely wrong definition to start with. We should all enter the industry with the goal to grow our business, through great product and even better marketing. If your goal isn’t to grow your business, why the heck would you invest time and money? If you want to spend time and money on something you enjoy doing, then that “something” is called a hobby. Hobby distilling, not craft distilling.

So we already established that size matters and that craft does not equal hobby, so what is it? Before we dive into what it is, shall we elaborate a bit on what I strongly feel it is not?

“Hand-made! That’s what craft distilled is! Hand-made spirits!” Really? I don’t think so. What does “hand-made” mean at all? Yeast created alcohol. Your still concentrated it into spirits. Your pallet, hopefully not your hands, decided on cuts and smearing and flavor. Or did you use your hands to manually pump liquids from one container to another one? Nope, “hands-made” is pretty much meaningless, here.

“Traditionally! Craft distilled stands for spirits that are distilled traditionally!” Hm – again – really? Fruit brandy has been “traditionally” distilled on plated column stills since the 1870’s. Because fruit brandy, before the invention of plates, was pot distilled for many centuries, should we all go back to that technology? And while we are at it, why copper? The first stills were made from clay, so may I suggest clay as a prerequisite? You want to be a craft distiller? Okay, but you need to use a clay potstill over a wood fire! If not, well, then you are mainly using the term “traditional” as an opportunist argument to probably allow your decisions “in” and others “out”. If only the world would work like that, wouldn’t we all be the kings of our own big and splendid, yet under-populated castles?

Here is an easy one, that I think we can all agree on: if you mix and blend outsourced spirits, you are not a craft distiller. I am not judging here. Maybe you are a master blender or craft blender, but a blender it is. Blending is not distilling.

Why talking about blending is important? Because of two reasons. First, if we take North America as an example, around 80% of the craft distillers buy in whiskey, maybe blend it, maybe barrel it, but certainly label, bottle, and sell it and call it “craft distilled”. So I am told.

Secondly, craft distillers selling blended spirits … does that mean you are still a craft distiller? Or did you now loose that title altogether? The reason I ask these questions is that I believe this is where we can find the beginning of an answer: is the distiller “craft” or is his spirit “craft”? Let me explain why that might be an important consideration via an example, that I am sure heats the argument up quite nicely.

I am convinced Jim Beam was a craft distiller. I present this as a fact, not as my opinion. What’s a fact as well, is that Jim Beam Whiskey is not craft distilled anymore.

When Jim whipped up his first batch of whiskey, it was his idea, his recipe, his creation. Heck, since he didn’t exactly consider that “craft” should stand in the way of “growth”, he made a huge success out of it. So he wasn’t just good at distilling, he was very good at marketing. As craft distilling should be about “craft” and craft stands for profession, metier, trade, it is as much about making a drink successfully as it is about making the drink a success. In short? He ticked all the boxes and deserves to be called a craft distiller. Given his success, master craft distiller.

Jim Beam Whiskey is no longer craft distilled, because the recipe and production procedures have changed. From 45% to 40% and from potstill to continuous still, to name but two. Those changes came about by a company changing its policy, not by a craft distiller, let alone the original craft distiller, changing procedures. In other words: even if Jim Beam as a corporation hired another craft distiller, say Johnny Cooper, and even if they gave him carte-blanche, it would never have remained craft distilled Jim Beam Whiskey. They could have renamed it Johnny Cooper’s, though.

A craft distiller is a distiller that crafts his spirits successfully. It is that simple. He (or she) created the (idea for a) recipe, produced the spirit, and sold it successfully. Creation, production, and sales form the triple foundation of craft. Successful creation, production, and sales, that is!

A blacksmith or a carpenter of old would be considered craft, because they created, produced and sold an iron fence or a beautiful wooden cupboard. Without sales it wouldn’t be a profession but a hobby. Without creation, it would be reproduction. Without in-house production, it would simply be outsourcing.

There you have it: the only definition for “craft” we should apply to ourselves. We are craft distillers as long as we create recipes for drinks, produce these drinks successfully, and then sell them so we can create and produce some more.

A craft distilled spirit is created, produced, and marketed by a craft distiller at his distillery. A person at his location, not a corporation at any location.

A craft distillery is the workplace of the craft distiller. It is the location where he or she creates recipes, produces spirits, and sells bottles from.

Craft step 1: Recipe creation …

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Craft step 2: In-house production …

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Craft step 3: Successful marketing & sales …

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http://www.iStill.com

 

 

 

 

 

 

Kazuhiko Nishimura’s Gin Launched!

Our GIN was launched in Japan on April 20th!
I learned a lot at iStill. I sincerely thank you all.
The name of this GIN is OrB. The alcohol percentage is 40%. I use 99% ethanol to start with. Produced by the Neo Blue Distillery.
The botanicals I use are Juniper Berry, Coriander, Seed, Wild Rose, Licorice, and 38 different herbs grown by a team of my friends in Yamaguchi Prefecture, Japan. Hot springs spring near the fields, and the beautiful ocean is in front of you.
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