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Everything posted by Odin

  1. What ever happened to iStill?

    Watch the Thomson Brothers from Scotland's Dornoch Distillery. You may want to invest in buying a few of their early bottles or maybe even barrels in the coming years. The single malt whisky that they are making is just amazing. I have been over to help fine-tune things and due to their choices for quality over yield in every aspect of their whisky making, the new make spirit is the best I ever tasted. It holds a huge promise for the future. https://istillblog.wordpress.com/2017/11/22/where-tradition-meets-innovation/ Regards, Odin.
  2. Odin on Gin

    If you are from North America and want to learn what we have to share on distilling, fermenting, and of course award winning gin making, please see attached link: http://www.newworlddistillery.com/news/ We are organizing a new 3-day workshop at the New World Distillery in Utah. In January, so if you want to combine it with some skiing, that's perfectly possible. Only half an hour from SLC Airport, btw. Participants rate our workshop with a 9.7 out of 10. Very proud of that result. For more info and/or registration, please reach out to ashley@newworlddistillery.com Regards, Odin.
  3. 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 on Gin

    ... and congrats to Peter Mulryan and his Blackwater Distillery for being nominated best international gin producer of 2017 by IWSC!
  5. Odin on Gin

    Congrats to Strange Donkey Gin from Belgium for winning a gold medal at the IWSC! Wow, you guys now have the complete selection, right? Bronze, silver, and now gold. Congrats again and thanks for choosing iStill as your OEM and the iStill University as your education! http://www.strangedonkeygin.com/welcome#did-you-know Regards, Odin.
  6. What ever happened to iStill?

    An update on some innovations we are working on. Wifi connection for the iStills (instead of the current ethernet cable connection), a new robot (with software that anticipates proactively) and a new website that will be up and running in 2 weeks from now. https://istillblog.wordpress.com/20…/…/20/innovation-update/ Regards, Odin.
  7. What ever happened to iStill?

    We are organizing new workshops to train Craft Distillers in the science of distillation: https://istillblog.wordpress.com/2017/11/18/new-certified-istill-workshops/ Regards, Odin.
  8. Odin on Gin

    Mary Vincent Willow Tree Distillery Introducing Willow Tree Gin, Handcrafted in Bedfordshire, UK Willow Tree Gin is a premium spirit, lovingly handcrafted in small batches. We use a unique combination of 12 botanicals including freshly picked herbs from the family farm. Our process of selectively smoking botanicals gives Willow Tree Gin its distinctive flavour. The Willow Tree Story My name is Mary Vincent and I am the founder and Director of Willow Tree Distilling. My passion for experimentation with food and drink goes back to my parents living and working in Nigeria, my Dad as a teacher and my Mum in charge of a district hospital as a doctor. My Dad was a keen cook and especially loved creating recipes with unusual herbs and spices. I have followed in his footsteps; developing a particular passion for African and Indian flavours, which has been a guiding force in creating and developing my gin. My distilling journey has begun with Willow Tree Gin, which is produced on our farm in Bedfordshire; our family’s home for the past 40 years. We moved from the main farmhouse to the renovated barns in 2012, retaining the land which I now use to grow the herbs used in my gin recipe. Why Willow Tree Gin? Growing up on the farm with my 7 brothers and sisters is the influence for the name Willow Tree Gin. It brings back many fond memories of spending long summer days building tree houses and camps in the willow trees, as well as running a small farm in order to be self-sufficient with our menagerie of animals. Since deciding to launch Willow Tree Gin, I have been on a journey of exploration and experimentation using new processes, recipes and techniques to create a distinctive new gin. My inspiration for starting the business stems from my time in Detroit. As an adventurous twenty-something, I developed a love of travel and adventure and spent 5 years in the US. American’s love for risk-taking and entrepreneurship rubbed off on me and sowed the seed of starting my own business and so here I am, 3 children later, developing my own product and embarking on my own gin creating journey! To fit in around family life, I have had a varied career, most recently working in retail, where I was for 4 years. This job exposed me to new and interesting products and added to my inspiration to innovate and bring something new to the market in the form of my gin using smoked botanicals. As I was new to distilling, I attended courses and bought an iStill which was the best decision I made due to the excellent support package I received. I am passionate about my new-found career and have finally discovered what I want to spend my time doing! Now, 6 months in and I cannot believe how popular Willow Tree Gin is with local people. There is a growing trend in the UK to buy local and consume local produce. As the only distillery in Bedfordshire my gin is quite a novelty! My startup highlights I’ve met lots of lovely gin drinkers! My gin is now stocked in 5 local shops a mixture of farm shops and independent wine shops I was nominated by Enterprise Nation to pitch to Selfridges at KPMG in London in front of an audience’
  9. What ever happened to iStill?

    Do you want to learn more about what #iStill #innovations are eminent? What we have planned for you for 2018? Please read attached blog post! https://istillblog.wordpress.com/2017/11/13/more-istill-innovations/
  10. What ever happened to iStill?

    William, our assembly hall manager, helps the Deeside Brewery and Distillery make some amazing vodka! https://istillblog.wordpress.com/2017/11/10/deeside-scottish-vodka/
  11. What ever happened to iStill?

    Bob Hagemann's #iStill in #Forbes ... https://istillblog.wordpress.com/2017/11/09/istill-in-forbes/
  12. What ever happened to iStill?

    #Technischweekblad writes about #iStill! https://istillblog.wordpress.com/2017/11/07/istill-in-technisch-weekblad/ iStill TW PDF.pdf
  13. What ever happened to iStill?

    Pictures of our visit to Thailand! https://istillblog.wordpress.com/…/vics-wedding-in-thailand/
  14. What ever happened to iStill?

    I am currently in Thailand for the wedding of our Australian iStill Wizard Vic and his (soon to be) wife Tanita. What a beautiful country. The food is amazing, the people helpful, gracious, and full of smiles. I'll try to post some pictures later today. Regards, Odin.
  15. What ever happened to iStill?

    Bill Owens Founder & President of ADI visits Still! https://istillblog.wordpress.com/2017/10/25/bill-owens-visits-istill/ Regards, Odin.
  16. What ever happened to iStill?

    Haha! Just amazing new technology ... and it comes with the ladder! For distillers smaller than 9 feet ... Regards, Odin.
  17. What ever happened to iStill?

    Busy day here at the iStill Center. We have put 10 units on transport! For more info, see: https://istillblog.wordpress.com/2017/10/24/the-mother-of-all-dispatch-days/ Regards, Odin.
  18. Odin on Gin

    All right, some more good news for the gin heads. Here's the five best Scottish gins. Proud to add that three of them are made with an iStill! http://foodanddrink.scotsman.com/drink/five-best-new-scottish-gins-including-newly-crowned-scottish-gin-year/ Regards, Odin.
  19. What ever happened to iStill?

    We are distilling single malt whisky as we speak. The smell of peat is amazing! Wanna know how we used the Extractor and iStill 2000 NextGen to mash, ferment, and distill? Here you go: https://istillblog.wordpress.com/2017/10/18/making-single-malt-whisky-1/ Regards, Odin.
  20. What ever happened to iStill?

    Thanks for the write-up, Dave! And thanks for hosting those two days. I am pretty sure they will be awesome. We did some more things with the extractor. We made orangecello with it! Made a very, very nice product in like 3 1/2 hours. First in the lab, on a small size (see the link), and now we are upgrading it to a run with the i100 and extractor. https://istillblog.wordpress.com/2017/10/17/designing-orangecello/ Regards, Odin.
  21. What ever happened to iStill?

    Thanks Lisa! Glad to see you had fun and learned a lot. Yes, it was a very, very nice group of people together. Of all phases on the learning curve and from all over the continent. But that's what makes it extra nice in general. More different perspectives, more networking and bonding and learning. Here are some pictures of the Utah workshop: https://istillblog.wordpress.com/2017/10/10/utah-certified-distilling-workshop/ For those interested in our workshop, please know that we are organizing another one in Utah near the end of January. In December we have a two day introduction event on the iStill 500 (making gin) and extractor (extracting some weird stuff probably). That's in Madison, WI. Dec 14th and/or 15th. Regards, Odin.
  22. Odin on Gin

    Thanks Adam. I think it depends on if they allow for equal air pressure, so a little bit of diffusion of air. Phew, just back from a great London Distilling Expo, where we had a booth and where I gave a speech on future tech developments in the craft distilling industry. If anyone is interested in the sheets/powerpoint presentation, just email me at sales@istillmail.com. In London I also met up with Andrew Mackenzie. A Scottish customer that (among other things) makes gin with the iStill. And he had just won "Best Scottish Gin" award. Amazing product. Here's a bit more info: https://istillblog.wordpress.com/2017/10/06/congrats-andrew-mackenzie/ Regards, Odin.
  23. What ever happened to iStill?

    Do you want to know what makes the iStill University special? Please listen to what distiller Andrew Blanchard has to say! https://istillblog.wordpress.com/2017/09/26/andrew-on-the-certified-istill-workshop/ Regards, Odin.
  24. What ever happened to iStill?

    Hi there! We just finished an amazing iStill Certified 4 day workshop! Fourteen students and we had a swell time! Very tired due to jet lag, etc. Flying home tomorrow. Regards, Odin.
  25. What ever happened to iStill?

    Setting up a network for our students ... https://istillblog.wordpress.com/2017/09/20/istill-university-network/ Regards, Odin.