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Odin

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Everything posted by Odin

  1. Odin

    Odin on Gin

    We are currently helping one of our Japanese customers with designing their gin. It will be a totally amazing London Dry Style. Very happy with the results! Regards, Odin. 02f8f4f2-6594-4b6a-b3fd-a34238f337ed.MP4
  2. 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.
  3. Odin

    What ever happened to iStill?

    Remember that we opened another assembly hall? Here are some pics of how it looks right now. Yep, we are quite busy. Thank you for your business! Regards, Odin.
  4. Odin

    What ever happened to iStill?

    The first iStill Mini's - our new 2 gallon product development still - have arrived in Australia! We will use them during the iStill Distilling Training on Tasmania. From October 31st till November 3rd. Regards, Odin.
  5. Odin

    What ever happened to iStill?

    Proud to announce that we are adding yet another assembly hall to our facilities. Given the high demand for our iStills, we are happy to be able to add another 300 m2! Refurbishing will take around a week and a half. We'll be installing water, heating, and more electricity as well as lamps. After that we'll start producing our new line of fermenters and mashers here. Regards, Odin.
  6. Odin

    What ever happened to iStill?

    iStill gets more and more customers in Japan! https://istillblog.com/2018/10/13/big-in-japan-3/ Regards, Odin.
  7. Odin

    What ever happened to iStill?

    Here is an interview I did with The Gin Cooperative: http://thegincooperative.com/istill-innovation-distillation Regards, Odin.
  8. Odin

    Odin on Gin

    Here is an interview I did with The Gin Cooperative: http://thegincooperative.com/istill-innovation-distillation Regards, Odin.
  9. Odin

    What ever happened to iStill?

    Working on some mini's, an iStill 500 with a new additional manhole, and on something new altogether. Regards, Odin.
  10. Odin

    What ever happened to iStill?

    Currently doing a 4-day workshop in Amsterdam for new Craft Distillers. Here are a few pictures of the group doing blending on the Irish style whiskey and rye and corn and wheat, they already made earlier ... Regards, Odin.
  11. Odin

    What ever happened to iStill?

    We are shipping another iStill distillery to the USA. Foggy Mountain Spirit Co, here we come! https://istillblog.com/2018/10/04/foggy-mountain-spirit-co/
  12. Odin

    What ever happened to iStill?

    A big applause for Bart Joosten, Master Distiller at Eaglesburn Distillery (and the Amsterdam iStill Center), for winning the Master of Vodka title! https://istillblog.com/2018/10/03/istill-congratulates-eaglesburn-distillery/
  13. Odin

    What ever happened to iStill?

    Some feedback on the last 4-day whiskey workshop we did: Hi Jason! I’d like to thank both you and Sebastian for the really great iStill Distilling class. Sorry this thank you is a month late. I really learned a great deal from both of you! This was my third distilling class and this one taught me things the other two never even mentioned. Your information was very practical, insightful and helpful in what I’m looking to do. Regards, Shawn McCormick - MickBourbon LLC. Regards, Odin.
  14. Odin

    Odin on Gin

    Hi Johnny, I'd always go for the best gns possible. If it smells after dilution, you need a better product to start with. Regards, Odin.
  15. Odin

    What ever happened to iStill?

    https://istillblog.com/2018/09/27/first-istill-mini-pick-up-in-london/
  16. Odin

    What ever happened to iStill?

    Hi there, We are testing another batch of iStills Mini. Here's a picture and a link: https://istillblog.com/2018/09/24/testing-istills-mini/ Regards, Odin. PS: I will be of to London, where we sponsor the 2018 London Craft Distilling Expo, for a few days. See y'all later!
  17. Odin

    What ever happened to iStill?

    Sarah Gunn wants to help solve the Australian Strawberry Crisis: https://istillblog.com/2018/09/22/tasmanian-distiller-helps-solve-the-australian-strawberry-crisis/ Regards, Odin.
  18. Odin

    What ever happened to iStill?

    Currently finishing another batch of 10 iStill Mini's! The product development still with agitator, blue tooth, and extractor and gin hook and digital probes. Regards, Odin.
  19. Odin

    What ever happened to iStill?

    Today we will be shipping another iStill 2000 to Japan. The unit has our new indirect heating system as well as Dynamic Cuts Management, for total control over cuts. It will be used for Japanese whisky production. Here is a picture of the i2000 sitting on its pallet. Ready for pick-up and crating. Regards, Odin.
  20. Odin

    Odin on Gin

    Visitors from China! We'll make some gin together in the coming days! Regards, Odin.
  21. Odin

    What ever happened to iStill?

    Yes, you are right of course! BTW, we organize another 4-day distilling course. October 8 till 11. In Amsterdam, the Netherlands. There are still a few places available. Odin's theory of distillation, still design and how to have your still harvest the right tastes, mashing and fermenting, making whiskies, gin, and some vodka. Working with the iStills 500 and 2000, and of course the iStill Mini. Taste training, food pairing. Dinner & fun together. If any of you are interested, please email to Veronika@iStillmail.com. Regards, Odin.
  22. Odin

    What ever happened to iStill?

    Thanks Graffy! 200 bar if I am not mistaken. Regards, Odin.
  23. Odin

    What ever happened to iStill?

    Currently finishing our first batch of 50 iStill Mini's, that we offer to customers for their product development. Here are pics of the column cooler. The first batch of 50 iStills Mini sold out in 3 weeks, by the way. We decided to make another batch before the end of 2018. Regards, Odin.
  24. Odin

    Odin on Gin

    Yes it can. Try a very old fruit brandy. The front part will be missing. Fruitier notes tend to get lost via over oxidation. "Over" being the key word. So if you use ultrasonic treatments you will be fine and actually develop into better taste. But you can oxidize too long and then loose them all together. Hasn't happened to me while using ultrasound though, so I guess it is a pretty okay way to move forward. Odin.
  25. Odin

    What ever happened to iStill?

    Hi Richard, I'll try to answer your questions one by one: 1. Yes, I would. And learning from the experience, I see speedy drops in pH, so beefing up calcium content with BiCarb is needed. 2. There are a few reasons I think bakers yeast works fine here. Firstly, it tolerates higher fermentation temperatures. And since this is a fruity, tropical product, higher fermentation temperatures (30c would be my choice) seem in order. Also bakers yeast doesn't ferment as dry as for instance distillers yeast. A little remaining sugar will create some more depth to the taste profile while distilling it on our direct fired stills (Maillard Reaction). 3. I normally do not advice to stir dry yeast in. Instead, let it sit on top and slowly re-hydrate for a lower yeast cell mortality. That's my take on it. Odin.
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