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Odin

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Everything posted by Odin

  1. Odin

    What ever happened to iStill?

    At Amsterdam Airport and about to fly out to Delhi, India, where I accompagny the Dutch government on an official trade mission. Looking forward to visiting the sub-continent. Hope there is time for some sight seeing, but it will probably be like 95% trade and business talks and formal obligations. Anyways, if I can shoot a few nice pics, I'll do that and maybe share them here. Regards, Odin.
  2. Odin

    What ever happened to iStill?

    Busy times over here at the iStill Factory. We are working on a batch of five i2000's for the USA right now. With agitators for on the grain whiskey production. Here are some pics: Regards, Odin.
  3. Odin

    Odin on Gin

    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.
  4. Odin

    Odin on Gin

    And here's a picture of Tim picking up his iStill 100 for product development. Genever and gin will be among his first products! A dozen iStill distilleries in Belgium and counting! Regards, Odin.
  5. Odin

    Odin on Gin

    It depends a bit on the still you use and the flavor profile you are after, BJ! If you use an iStill you'd be pretty much spot on for a multi-dimensional gin. Front, middle, and back. I just helped set-up a new Irish distillery and those were the settings we dialed in. I do advice you taste, especially from 91C onwards to make sure you don't make your gin to tails oriented. On Ireland ... the visit here was amazing. Beautiful distillery (see my other tread on how iStill is doing), amazing people, beautiful weather. And a nice surprise on the way out, via the airport: our customers are taking over the shelf all over the place. Rumor has it that "we" kicked back big alcohol and made them lose 55% market share in the last two years. Craft distillers rule! https://istillblog.com/2018/05/17/istill-customers-take-over-irish-gin-market/ Regards, Odin.
  6. Odin

    What ever happened to iStill?

    Flying over to Ireland to help set up a distillery today and tomorrow!
  7. Odin

    What ever happened to iStill?

    This is a short story about me instead of "just' iStill. How Odin is doing? Well, very well, thank you for asking! A few months ago, I was in bad shape. Overweight and tired. I went on a diet and feel amazing. Lost 15 kilo's of fat (33 pounds) while gaining 5 kilo's of muscle (11 pounds). Full of energy and very busy designing new ground breaking continuous stills, vacuum stills and working on a new heating system I'll keep you posted! Regards, Odin. comparisson.jp2
  8. Odin

    What ever happened to iStill?

    "We are proud to announce that Bedlam was just awarded an international Double Gold and Best in Show, which is given to the best spirit regardless of type, at the Stuttgart International Spirits Competition in Stuttgart, Germany. We are humbled by the recognition!" Brandon, Scott, Shane, Sam and all the others on your amazing team ... congrats on winning this amazing award. Biggest grain to glass distillery of North Carolina. And the best. Proud to have you run our iStills 2000 and 5000! Regards, Odin.
  9. Odin

    What ever happened to iStill?

    Yes, on the grain. So pretty much all that flavor (and more) will come over. Or so is our experience, while making single malt over the last years (even though on the grain distilling is not something often done in Scotland). I like the grains cracked to minimize dust (and potential bacterial contaminations) and to ease mixing in. Others may choose differently.
  10. Odin

    What ever happened to iStill?

    I am so happy to have an actual distiller do this normally instead of me!
  11. Odin

    What ever happened to iStill?

    Here's the first one of a series of three movies explaining how Single Malt Whisky is made on an iStill 500. The general outline of the process, and how we mash. Fermenting and distilling will be the topics of the second video. And the third one? Well in the third video we'll dive in deeper and take it to a new level ... But hold your horses, here is a first movie as an introduction with some benefits ... https://istillblog.com/2018/05/08/how-to-make-single-malt-whiskey-1/
  12. Odin

    What ever happened to iStill?

    Hi MGL, We design our systems in such a way that they do a run (including stabilization, heads, and tails cuts) in around 8 hours. We (and more importantly: most of our customers) feel that's most economical, because you now only charge/discharge and heat-up once, instead of having to do it twice (because of a relatively smaller boiler and/or a bigger column with bigger power input). So ... for us it is not about bigger columns but about sizing columns and boilers in a very precise matter. Hope that makes sense. Not a fan of indirect heating via steam. I'd hate to loose out on t-delta triggered Maillardization in the boiler. Also in the tests we did some time ago, there is no way around it: indirect heating asks for more material and is slower to respond to different gas settings. In my theory of distillation (and the machines I design based on this), vapor speed is king, so perfect (and direct) control over these is a primary goal. Hope that makes sense as well. Regards, Odin.
  13. Odin

    What ever happened to iStill?

    Yes it is! We are working on some amazing new stuff over here, in Amsterdam, as well, by the way. More info soon. We are currently testing out 4 new innovations aka still designs. More info will follow in the coming months. At the assembly hall, we are finishing 4 new iStills 2000. One goes to Japan, the others go to the USA. Here's a picture:
  14. Odin

    What ever happened to iStill?

    Haha, Odin Honey Beer ... sounds a bit like the magic formula we are working on together with Panoramix to help clean up heads and tails ...
  15. Odin

    What ever happened to iStill?

    We just finished another amazing 4-day workshop at the New World Distillery, Eden, Utah. And here's some interesting news ... we'll be back in September with an 4-day whiskey workshop! For more workshop pictures, please see: https://istillblog.com/2018/05/03/istill-workshop-in-utah/
  16. Odin

    What ever happened to iStill?

    Making bacon vodka at the Utah distilling class!
  17. Odin

    What ever happened to iStill?

    Having beer, burgers, and loads of fun at the New World Distillery, doing another 4-day craft distilling workshop: https://istillblog.com/2018/04/30/beers-burgers-at-utah-istill-workshop/ Regards, Odin.
  18. Odin

    What ever happened to iStill?

    Okay, this has nothing to do with distilling. Just me, as a dad, being extremely proud of my daughter, who is the national under 17' soccer team's goal keeper. Here is a picture of her on an official Dutch Soccer Association outing ...
  19. Odin

    What ever happened to iStill?

    Some more info on the iStill 5: https://istillblog.com/2018/04/26/istill-5/ Regards, Odin.
  20. Odin

    What ever happened to iStill?

    Hi Jeff, We don't know yet. Still designing and upgrading some things. Will let you know when all is done. Thanks for asking. Odin.
  21. Odin

    What ever happened to iStill?

    Congrats to NC's biggest grain to glass distillery, Graybeard Distillery, for winning gold with Bedlam Vodka at the SF international spirits competition! Proud that you are running iStills 2000 and 5000! https://www.facebook.com/bedlamvodka/videos/1800323986692528/UzpfSTYyMjE3MzA4MTE1NzAxNzoyMTE1NzE5MDg4NDY5MDY4/ Regards, Odin.
  22. Odin

    What ever happened to iStill?

    Congrats James on winning Best Australian Distillery two years in a row. Very proud to have you as our customer! http://echonewspaper.com.au/old-youngs-distillery-the-best/ Regards, Odin
  23. Odin

    Odin on Gin

    Here's some more gin magic. Here's where we don't just change the color of the gin, but also make it fizzle: https://istillblog.com/2018/04/13/more-friday-gin-magic/ Regards, Odin.
  24. Odin

    What ever happened to iStill?

    Finishing another 4-day workshop of training craft distillers in the noble arts of creating whisky, rum, gin, and vodka! https://istillblog.com/2018/04/12/meanwhile-at-the-istill-university-2/ Regards, Odin.
  25. Odin

    What ever happened to iStill?

    Here's a picture of Arjan picking up his new iStill 500 for the "Pronckheer Distillery" in Cothen, the Netherlands.
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