Wanna learn how to become an amazing distiller?

The iStill University offers the best educational program for the craft distiller. Students rate our course 9.7 out of 10. They praise the combination of sophisticated theory with the hands-on practical distilling experience.

Mashing whiskey at the 52Eighty Distillery Class earlier this year …


During our 4-day workshops, you’ll learn about mashing, fermenting, and distilling. We’ll train you in making cuts for heads, hearts, and tails. We’ll teach you how to create and harvest the right flavors for your drink. You will make brandy, rum, whiskey, vodka and a liqueur yourselves.

Here is an impression video of the last course:

Complete & Certified Distilling Course – September 2019 – The Netherlands

Do you want to become an amazing distiller? Please know that we are organizing more courses all over the world:

  • At 52Eighty Distillery, Co, USA: October 21-24;
  • At iStill HQ, the Netherlands: November 18-21;
  • At the Earp Brothers Distillery, Carrington, NSW, Australia: January 20-23.

For more information or registration, please visit:



Craft Distilling Training in the Netherlands!

We just started another 4-day iStill University Distillers Training here at iStill HQ in the Netherlands. With 15 participants from Denmark, Norway, the UK, Spain, India, Ukraine, Far Oer Islands, and Japan. Our Japanese students brought presents!


Would you like to be trained at the industry’s best educational facilities? Please know we still have a few places available at our USA and Australian classes. For more information, please check out:


Building Big iStill Distilleries (3)!

Yesterday, we have put two more 5000 liter iStill Fermenters on transport to our Rotterdam Harbor based crater. And guess what we’ll be doing tomorrow? Two more f5000’s will leave us to be shipped to distilleries all over the world.

Do you want to see how you can set-up your own iStill Distillery? Please click on this link:


Do you want to learn more about the amazingly innovative new line of fermenters we developed? Please click here:


iStill Fermenters 5000 being loaded on trucks …


Double Gold for Bedlam Vodka!

Brandon Evans, CEO Bedlam Vodka:

“As we continue to test Bedlam’s acceptance in Asian markets, we are proud to announce that we have earned DOUBLE GOLD in the China Wine & Spirits Awards!  The CWSA is the biggest and most prestigious wine and spirits competition in Hong Kong and China as the judges are the top 100 Importers, Distributors and Retailers, all based in China. The CSWA states that this medal is “the most powerful endorsement of quality and suitability for the Chinese market”.”

Congrats on an amazing medal! Proud that you choose iStill …




Muscovado and Molasses Rum (4)!

Rum production is ramping up! First, we played around with the Muscovado Rum. We have samples at 45, 48, and 51% and are currently also testing various back sugar levels.

Proofing and back sugaring the Muscovado Rum …


And since the molasses fermentation is doing well, we decided to scale up from the 200 liter test batch size to a full-scale fermentation and distillation on the iStill 2000.

Here is a picture of the iStill 2000 being filled with water and molasses …


We are currently thoroughly mixing the water and molasses. To make sure everything is mixed perfectly fine. A total of around 1950 liters, to which we will add around 1500 grams of yeast. We’ll start fermenting at 22c and will let the temperature go up to 32c before the cooling kicks in. Molasse is a tropical product, and fermenting at higher temperatures helps create a great flavor profile.

When the fermentation is done, we’ll use the iStills unique distillation technology to turn the molasse wine into rum in one go. A single distillation will take the hearts cut to any pre-defined ABV. We’ll probably shoot for 60 – 65%. The advantage of the iStill fermentation and distillation technology in the rum making process?

  1. Perfect control over fermentation pH, temperature, and SG allows for perfect control over flavor composition;
  2. Perfect control over the distillation process allows for a fuller bodied style rum (at 60-65%) or a purer, lighter version (at 90-95%) in one go. The flavor intensity you want, while saving time and energy, instead of wasting it on an additional stripping run.

Automated mixing and heating-up prior to starting fermentation …



From Muscovado to Molasses Rum (3)!

Today, we are finishing the Muscovado Rum in the iStill 100. We already took the heads, and are now in the process of collecting hearts. Impressions? A nice light rum in the making!

Muscovado Rum finishing run …


So, what’s next? I’ll tell you right now! With a tote of molasses from South America that taste like heaven, we decided to whip up a new fermentation. Molasses, for a heavier, more complex rum.

Amazingly tasty molasses …


And the yeast certainly seems motivated to work on our next batch of rum. The moment we put the water lock on, it started fermenting!

Molasse fermentation, 1, 2, 3 … go!



Making Muscovado Rum (2)!

The fermentation finished in five days, which is pretty impressive, because it is basically a sugar ferment. Yesterday, we put 90 to 95 liters in an iStill 100 and performed a stripping run. The yield was 22 liters at 38%. That is 8,36 pure alcohol liters. 8.36 divided by the 90 to 95 liter boiler charge, results in a fermentation strength of 9%. Pretty much spot on. Conclusion? iFeed helps improve fermentation time and yield.

Still close to 100 liter of muscovado wine left …


As mentioned above, the stripping run resulted in 22 liters at 38%. The low wines are slightly cloudy and have a nice, light rum aroma.

What’s next? Well, probably tomorrow already, we are going to put the low wines back in the boiler of the iStill 100 (after cleaning it out first). We’ll then top-up with the remaining fermentation (some 75 liters) and do a slower finishing run, making cuts for heads, hearts, and tails.

On Friday, we’ll do some tests with back sugaring to finalize a nice, drinkable recipe. If you follow the iStill Blog, we’ll keep you posted!

Stripping the muscovado rum wine into low wines …




Making Muscovado Rum (part 1)!


So we are having a dab at making rum. Not just any rum, but muscovado rum? What it is? Well, it is a rum made from muscovado. Let’s dive in deeper!

What is rum?

Rum is an alcoholic beverage made from sugar cane byproducts. Sugar cane is a plant that grows in the tropics and contains (the name gives it away …) high levels of sugar.

By pressing the juice out of the sugar cane stalks, a sugary liquid is obtained. When that liquid is boiled, a brown, dark sugar (sometimes called muscovado or panella) can be made.

By further refining this raw sugar, the molasses (brown, tasty) and actual sugars (whiter and sweeter) can be separated. Sugar is used, well, to sweeten up basically anything, while the molasses are a great as table top syrup, animal stock feed, or base for rum production.

The more refined the sugar gets, the more heavy the resulting molasses will be. Heavy C-grade and blackstrap molasses create heavy style rums, where the use of muscovado or panella (the original non-refined reduced sugar cane juice) creates a better yield at lower taste intensity levels. Muscovado, to conclude this paragraph, should make for a great light rum. Molasses are better for the heavier styles.

Muscovado sugar …


Making Muscovado Rum Wine

The first batch we are making – until we get in bigger quantities – is in a simple plastic fermenter. In order to make 200 liter of rum wine (scalable):

  • Add around 150 liter of 35 degrees Celsius water;
  • Then add 34 kilo’s of muscovado sugar and stir it in;
  • Top-up with cold water to achieve a total of 200 liters;
  • Now add the appropriate amount of iFeed (iStill’s new yeast feed and fermentation stabilizer);
  • Sprinkle 125 grams of dried granulated baker’s yeast on top;
  • Close the fermenter and add the water lock;
  • Fermentation starts in a matter of hours and will take around 4 days;
  • You’ll end up with around 200 liters of 9% rum wines.

Interested in seeing how we distill it into a rum? Stay tuned. The follow up iStill Blog post will probably be up in a day or two.

Fermentation has started …