• Content count

  • Joined

  • Last visited

  • Days Won


Everything posted by Odin

  1. We are currently working on a new innovation. I think technically it can be described as an automated inline thumper system with variable liquid bath. Very nice for taste rich spirits production in one go. And it can also be used as an additional tails trap, which further helps the production of especially fruit brandy and Bourbon. More info when I am back from by cycling trip to Germany! Around July 18th we'll put up an iStill Blog Post about it. Regards, Odin.
  2. Hi there, An update! Here's a link to a beautiful mobile set-up for the iStill 100 NextGen. Tim Smith uses it for product development, especially gins: https://istillblog.wordpress.com/2017/07/03/congratulations-to-tim-smith/ Also, the summer holiday season is drawing near. The iStill Factory will close for two weeks, but Assembly (just to catch up) will stay open all summer. Personally, I will go on summer holidays with the family to Hungary. Since my wife is from Hungary, we have a holiday house at Lake Balaton. Beautiful and scenic and warm and lots of fresh fruits. The fresh fruit is important, because I am shipping an iStill 100 NextGen over ... together with a 25 liter Extractor Column. I plan to use the set-up to make various fruit brandies, liqueurs and extracts and wines. I'll keep you posted. I go to Hungary by bike. I organized a sponsor event for the Lungs Fund. Having been struck down by pneumonia just 9 months ago, I thought it was time to do something back and to work on my own physical health and condition a bit as well. What I plan to do? A bicycle trip from Amsterdam to Geiselwind in central Germany. Around 700 kilometers (450 miles) in a bit over a week. Starting coming Thursday ... Keep your fingers crossed for me, please! And if you want to find out more please see: http://gezondelongen.nl/acties/edwin_van-eijk/fiets-je-longen-uit-je-lijf/donaties.aspx Regards, Odin.
  3. Here's the information on the new iStill Extractor column for amazing taste extraction: https://istillblog.wordpress.com/2017/06/28/istills-latest-innovation-the-extractor-column/ Regards, Odin.
  4. Today we shipped out four iStills 500 NextGen. One of them is a gas fired unit we especially made for one of our African customers. La Distillery Beninoise. They make a local palm tree brandy, called Sodabi. Very interesting stuff. Also available in the USA, since the owner is American. For pictures, please click on: https://istillblog.wordpress.com/2017/06/27/four-new-distilleries-on-transport/ Tomorrow will see an iStill Blog post on the new Extractor Column: how it works and how it can help you make amazing tasting gins, liqueurs, akvavits and absinths. Both in terms of taste concentration and in terms of distillation efficiency and speed. Regards, Odin.
  5. Here is a picture of the new iStill Extractor Column. A revolutionary design to capture taste of herbs, fruits or other extractables to their essence. For above top shelf liqueurs, gins, absinths, Geists, and more: First five columns have been sold already. For iStills 100 and iStills 500 NextGen. We are currently designing bigger Extractor Columns for the iStill 2000 and 5000. Regards, Odin.
  6. Here's a review from Bart Meijer on the flavor we get over using the new Still Extractor column for strawberry liqueur: https://istillblog.wordpress.com/2017/06/09/bart-meijer-distiller-and-taster/ Regards, Odin.
  7. We have designed a new column for those into gin, spiced rum, flavored vodka's, geist, absinth or other kinds of infusions. The iStill Extractor column. Here's more info: https://istillblog.wordpress.com/2017/06/06/pre-announcement-istill-extractor/ Regards, Odin.
  8. Standard recipes: i500vodkaR stands for a robotized vodka run with the iStill 500 ...
  9. Hi there! Some amazing new functionality: we added the possibility to design, save and load recipes for mashing, fermenting, and distilling. As a start we added like 24 standard recipes that can be used for whiskey, brandy, gin, vodka, and rum making ... and more. Please see: https://istillblog.wordpress.com/2017/05/29/istill-recipe-library/ Regards, Odin.
  10. Graybeard, thanks for giving your review on the iStill 2000 NextGen. It was great to meet you & the team. The Raleigh/Durham surroundings are beautiful, and the mss and I have sweet memories of the great steak house you took us to. Here's a link with some pictures of your iStill 5000 NextGen. It's currently being crated and will leave the Netherlands on a ship to Baltimore in just a few days: https://istillblog.wordpress.com/2017/05/19/istill-5000-ready-for-dispatch/ Dsking416, thanks for the feedback on the iStills, on the drinks Chris and Ashley from the New World Distillery make, and for brightening the workshop with your (and Brandon's) amazing cocktails. Did you enjoy the 3-day workshop we gave and the information we shared? If there is any feedback, positive or negative, you can share, that would be very much appreciated. Especially, since I hear there's quite a lot of North American distillers considering to sign up for the next course in Utah, coming September. On the never ending question "what happens to iStill", here's an update: We are proud to announce that Australia's biggest wine maker, producing among others the fifth most valuable wine brand in the world, decided to fit its distilleries with iStills. They made that decision after having dispatched a team of engineers and product developers on a three week trip around the world, visiting still manufacturers in China, the US, Scotland, Germany, and - finally - the Netherlands. When I first met them, they anticipated buying a continuous still from a US manufacturer and a big plated still from Germany. And maybe a smaller gin still from my company. After having seen the iStills in action, they decided to cancel the pre-orders from the US and German still builders and they ordered three big iStill distilleries instead. Makes me feel very proud indeed! Regards, Odin.
  11. New iSill Trainings soon! https://istillblog.wordpress.com/2017/05/09/new-complete-and-certified-distilling-trainings/ Regards, Odin.
  12. Introduction Over the last decade I have had the opportunity to help dozens and dozens of craft distillers with developing and designing their gins. I want to use this thread to help lay out some of the basic guidelines I learned, that make the production of great gin quite easy and straight forward. Over the coming days (and depending on comments and my time in the factory) or weeks, I want to get most of the information (if not all) that we give on our gin making courses across. Now, gin making has a wide set of variables. And a lot of people adhere to certain approaches. If ever you feel my approaches or opinions to be contrary to yours, let's turn this thread into a discussion, not a battle ground. I for one will not. Just sharing info, not trying to convince anyone. Use the info or not. It's here (or it will be) and I will share it so you can use it. A few things on gin. Basically, let's dive into procedures, herbs bills, distillation techniques. But I want to start with a general outline on taste. Just to make or introduce a starting point. When I make whiskey, I find the late heads, smearing into hearts, to be fruity. Front of mouth oriented. You taste them first and you taste them on your lips and the front of your tongue. The body, the grain, comes over after that. Hearts. Middle mouth feeling. Early tails, that smear into the last portion of hearts, have a nutty, root-like taste (if you give them time to develop) and are tasted at the back of your mouth towards the throat. Now, in my experience, the same holds true for a gin: it's the fruity bits that come over first, then the body, then the root-like, nutty flavors. So if you want to make a floral gin ... don't add root-like, nutty things to your gin recipe. And cut a bit earlier. If you want a full-bodied gin that lingers in your mouth and can be consumed neat ... do add those nutty, root-like components. And cut a bit later, since these tastes come over during the last part of the run. Okay, that was the introductionary post. More on herbs bills and aging gin and procedures in future posts! Regards, Odin.
  13. Currently in transit to Utah and North Carolina. Will reach out and see if some are willing to chime in, Villa! Regards, Odin. PS: We shipped another i500 to Ireland just yesterday. Next unit will also be an i500. To Denmark. After that the two i5000's will go. To two distilleries in the USA.
  14. And here's a few pictures of another few iStills 2000 NextGen that just left us. https://istillblog.wordpress.com/2017/05/01/shipping-more-istills-2000-nextgen/ I am flying out to Utah the day after tomorrow to give a 3-day workshop on advanced distilling. After that I'll hop over to North Carolina to help set-up a distillery. If anyone is near and feels like having a drink with me: please reach out. First round is on me! Regards, Odin.
  15. Hi there, Here's an article on advanced column design. Bit iStill-oriented, because it is about how we further optimized our columns for a total of 100% production increase: https://istillblog.wordpress.com/2017/04/30/total-column-optimization/ Regards, Odin.
  16. An update on what's going on in the Netherlands and in the USA: https://istillblog.wordpress.com/2017/04/26/whats-up-odin-2/?preview_id=9239&preview_nonce=2d09fa3ed8 Regards, Odin.
  17. Okay, the show is in Dutch, and half of it is about a special villa, but the rest is about award winning master distiller Bart Joosten, making his single malt whisky and gin: http://www.uitzendinggemist.net/aflevering/389727/Binnenstebuiten.html Regards, Odin.
  18. Today I visited Schouten Distillery again. Their gin is ready and tastes awesome. And their distillery looks great! https://istillblog.wordpress.com/2017/04/21/schouten-distillery-2/?preview_id=9219&preview_nonce=bf4c6fc12c Regards, Odin.
  19. We are shipping out four more iStills 500 NextGen. All units have full distillation capabilities (1 to 40 redistillations), and can mash and be used as additional fermenters as well. Regards, Odin.
  20. And a happy easter to all of you! https://istillblog.wordpress.com/2017/04/16/happy-easter/ Regards, Odin.
  21. Short article we did on column design: https://istillblog.wordpress.com/2017/04/14/bigger-is-better-1/ Regards, Odin.
  22. We are organizing a new training. Early May in Utah. 3-day course that scores 9.8 out ot 10 and may well be the best distillers workshop available. For more info, please see: https://istillblog.wordpress.com/2017/04/04/istill-training-in-utah/ Regards, Odin.
  23. iStill Movie! Quality, production strategy and ... sh*tloads of innovations to share! Regards, Odin.
  24. Bart, congrats on your new iStill 100 NextGen! Regards, Odin.
  25. Congrats to Listoke Distillery on their distribution success! Now available on 12 duty free stores at airports around the world ... and coming to Manhattan just after summer. https://www.facebook.com/odiniStill/notifications/?section=activity_feed&subsection=share&ref=notif&target_story=S%3A_I692746780%3A10154258360526781&content_id=1570209363020046 Regards, Odin.