iStill Rent-to-Own now available!

Starting up a distillery is no small feit. You need the vision, the plans, the licensing, and the money. Money … how about we try and make that part easier for you? Our pay-off or tagline is “Distilling made easy”, after all.

So here it is! We are proud to announce we now offer the possibility to rent-to-own your iStill. The advantage? The bank buys the iStill and rents it out to you. You pay a monthly installment, that helps minimize your capital investment up front. And after 5 years, the iStill is yours. We hope and expect this new service will help (some of) you take that step and dive into craft distilling 21st century style.

Do you want some examples of what it costs to rent-to-own an iStill? Here we go:

iStill 500 NextGen:

  • Base model. Monthly installment for 5 years: EUR 527
  • Full options. Monthly installment for 5 years: EUR 869

iStill 2000 NextGen:

  • Base model. Monthly installment for 5 years: EUR 843
  • Full options. Monthly installment for 5 years: EUR 1343

iStill 5000 NextGen:

  • Base model. Monthly installment for 5 years: EUR 1222
  • Full options. Monthly installment for 5 years: EUR 1838

Of course, exact costs depend on your specific order and actual credit rating. For more information, please reach out to your iStill Wizard!


iStills on the Islands of Scilly!

Hello Odin and Veronika!

Just before you head off for your weekend (relaxing I hope!!), we would just like to send you photos of our stills arriving on Scilly.  The crossing from Lands End was a rough windy one as we are having pretty bad weather here on the islands… but they were packaged so brilliantly that they got here safely!

We are now very excited to put them together and when the final electrics and plumbing have been sorted, we will be ready to distill!  In the meantime we have our first delivery of GNS next week and so will be finalising our gin recipe ready to scale up!

Have a great weekend!

Best wishes

Hils and Art

The iStills arrive at the distillery …


iStill Extractor on an iStill floor …


Unloading the iStill 500 …


Uncrating the still …

IMG_0108 2

View from the back …


Assembly can start …


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.


Australian iStill Workshop!

We just completed our 4-day distilling workshop in Australia. With 18 participants, the group was pretty big. Since we even had to turn people down, we’ll probably do another class in Oz in the second quarter of 2019.

The workshop combined our state-of-the-art theories on mashing, fermenting, and distillation with hands-on activities. In the course of just 4 days, we made a single malt whisky, a brandy, some vodka, and no less than 3 gins. The students helped with mashing, fermenting, and distilling. With the help of iStill’s amazing Extractor technology a strawberry and cinnamon liqueur were produced. Pictures underneath!

Odin and the students …


Dinner …


Mashing in the iStill 2000 …


The iStills Mini have arrived …


Setting up for the Australian Workshop!

We are currently giving a 4-day workshop on distilling in Tasmania, Australia. No less than 18 distillers joined! We had to turn down 4 applications, because the group – at 18 – is already very big. We’ll make up for that next year, when we plan to do another workshop here! For now … some pictures of us setting up, prior to the start of the actual workshop.

The future class room …


The iStill Mini’s awaiting the students …


Sarah and William tuning the TV …


The distilling hall of Summerleas Distillery …


The iStill 2000 is almost done fermenting some 1600 liters of whisky beer …


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





Making Sloe Gin … iStill Style!


This post deals with what it is, how it is made, and how iStill helps you produce better sloe gin in a more economical manner.

What is sloe gin?

Sloe gin is a traditional English liqueur, made from – you guessed it – gin and sloes. It is traditionally consumed at and around Christmas. And is integral to the UK hunting scene, where it is the drink of choice. Sloe gin is usually 25 to 35% strong, sweetened, and bright red in color.

Now that looks delicious …


How is sloe gin made?

For around 150 liters of sloe gin, this is the traditional way to go:

  1. Pick 50 kilo’s of ripe sloes;
  2. Wash them with water;
  3. Puncture them with a fork or tooth pick;
  4. Throw them into your maceration tank;
  5. Add 25 kilo’s of sugar;
  6. Add 100 liters of gin;
  7. Macerate for 8 – 10 weeks;
  8. Strain the berries out of the liquid;
  9. Bottle the sloe gin.

Fresh sloe berries …


Making sloe gin … iStill style!

The amazing extractor technology, that iStill designed, makes sloe gin production very easy. Here is the procedure:

  1. Pick 5 kilo’s of ripe sloes;
  2. Wash them with water;
  3. Puncture them with a fork or tooth pick;
  4. Throw them into the iStill Extractor;
  5. Add 100 liters of gin to your iStill;
  6. Choose the Extraction Program and let it run for 8 hours;
  7. Add the sugar and mix it in;
  8. Bottle the sloe gin directly from your iStill.

iStill Extractor …



Instead of making sloe gin via maceration, we propose to use our Extractor technology. Basically you load your iStill with gin. That gin is then used to extract flavors and color from the sloe berries, that sit in the Extractor. When the extraction is done, you have created a sour slow gin in the boiler of your iStill. Add the sugar and mix it in. You can now directly syphon the ready to bottle sloe gin from the iStill’s boiler.

This example is for around 150 liters of sloe gin. Using different sized iStills and Extractors, please know the recipe is perfectly scalable. Depending on the size of your iStill and Extractor, you can now make anything from 100 to 5000 liters of sloe gin per day!


There are two major benefits to the iStill style of sloe gin production. First, you only need 10% of the berries to get to the same flavor and color levels as maceration does. This means you can save 90% on your most essential substrate: the sloe berries (and the ordeal of picking them). Put differently – if the amount of sloe berries is your bottle-neck – you can now produce 10 times more sloe gin, when using a similar amount to the traditional maceration approach!

The second big benefit of using iStill’s technology, when making sloe gin, has to do with time. Maceration, the traditional way of how to produce a sloe gin, takes up to 10 weeks. Sloe gin production iStill style takes a day. This means that if people, tank size, and throughput time are essential to your production schedule, the iStill approach saves you up to 90% of time, energy, and money invested.

iStill Automated Sloe Gin Extraction Program …