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Odin

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Everything posted by Odin

  1. Odin

    What ever happened to iStill?

    Three more iStills 2000 (550 gallon net boiler capacity) on their way to various American customers! With agitators, boiler radiators, additional manholes and UL compliancy. Regards, Odin.
  2. Odin

    What ever happened to iStill?

    Here is a picture of the new generation iStill Mini. Our product development still. 1.5 gallon net boiler content. A very helpful tool to design any drink ... We are currently building another batch of 50. Shipment will start in like 3 weeks from now. Regards, Odin.
  3. Odin

    What ever happened to iStill?

    Congrats to Bart Joosten from Eaglesburn Distillery for making the best vodka in the world! Proud that you use our equipment. https://www.thespiritsbusiness.com/2019/01/the-spirits-businesss-taste-masters-2018/12/?fbclid=IwAR2aSV7mSM62-MpV9o-SR0SrFTKQ6SbMoOVpe54cLddogeiyJtVavQbqu0s Regards, Odin.
  4. 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.
  5. Odin

    Odin on Gin

    And here is their first gold medal. So here is the time path: they wanted to make gin and started recipe development like a few months ago; then they came by at the iStill University for training and recipe perfection; we made their first batch of 2000 bottles in December, which one them a gold medal today! Congrats to the team! Regards, Odin.
  6. Odin

    Odin on Gin

    Our Chinese customers are back! They sold out the first batch of their gin in a week or so. We are making new batches for them as we speak. They do the bottling themselves. Flying over to the Netherlands for bottling, some fun. The weekend they'll spend in London, collecting their first gin award, and on Monday and Tuesday they will bottle some more. Total of another 6000 bottles. Half of which will travel to Hong Kong by plane. The rest will follow by ship. I personally love this project, because it involves all of our expertise: recipe development, distilling equipment, and contract distilling. Here's a pic of the merry bunch! Regards, Odin.
  7. Odin

    What ever happened to iStill?

    iStill Design ...
  8. Odin

    What ever happened to iStill?

    Hi there! This is how I want to kick-of the new year: with a new innovation. Here is the all new iStill 5000. With 1,300 gallon net capacity, it can make any drink. From whiskey to vodka, from brandy to gin. New 12 inch diameter column, dynamic cuts management, wifi, liquor library. 90 kW electrical power. With our new amazing indirect heaters optional. Produces up to 200 liters of spirits per hour. Total variable run costs around 900 - 1000 kWh. Prices start at around 80k US. https://istillblog.com/2019/01/03/innovation-new-istill-5000/ Regards, Odin.
  9. Odin

    Odin on Gin

    iStill Gin Distillery: https://istillblog.com/2019/01/01/example-istill-gin-distillery/ Have a great 2019! Regards, Odin.
  10. Odin

    What ever happened to iStill?

    I wanna wish you all an inspirational and spiritual and successful and happy, healthy 2019! Enjoy! Odin.
  11. Odin

    What ever happened to iStill?

    And here is an example of an iStill Whiskey Distillery: https://istillblog.com/2018/12/27/example-istill-whiskey-distillery/ Up to 300k bottles per year production equivalent for a total investment of 300k in dollars. Cooker/masher, 5 fermenters, one of the all new iStills 5000. Regards, Odin.
  12. Odin

    Odin on Gin

    Singlemalt, make sure you open the container every now and then. And preferably wait a bit with final dilution. Water slightly dissolves in alcohol. This is the marriage taking place. You need air pressure equalization for it to take place. That's why opening the top of the container is important.
  13. Odin

    What ever happened to iStill?

    Wanna see what a rum distillery looks like, using iStill equipment? Here you go: https://istillblog.com/2018/12/21/example-istill-rum-distillery/ Wanna design your own distillery, using our mashers, fermenters, and iStills? Please check out this link: https://www.istill.com/products/distilleries#distillerycalculator Regards, Odin.
  14. Odin

    What ever happened to iStill?

    Hi there, We just (like 30 minutes ago) launched our new website. Wanna check it out? New lay-out and look & feel. New products. More information. Here you go: https://www.istill.com/ Regards, Odin.
  15. Odin

    What ever happened to iStill?

    I wish you all a great Christmas and an amazing and spiritual 2019! May you reap the benefits of your efforts. May your stills always run at maximum capacity. May you outsell what you produce. And I hope you'll have fun in the process, while doing it. Regards, Odin & iStill Team.
  16. Odin

    Odin on Gin

    If you are interested in creating and designing an amazing gin yourself ... here is our all new product development still, the iStill Mini. It has a column with pot and purification possibility, power controller for vapor speed control, and gin hooks as well as an agitator! https://istillblog.com/2018/12/17/new-istill-mini-orders-can-be-placed-now/ We use it to design our gins on. It then automatically translates to the bigger production units. Regards, Odin
  17. Odin

    What ever happened to iStill?

    Hi there! If you are interested in spirits design and product development, please know we are introducing our next iteration of the iStill Mini, our 1.5 gallon product development still. Here's a link and a picture: https://istillblog.com/2018/12/17/new-istill-mini-orders-can-be-placed-now/ Regards, Odin.
  18. Odin

    What ever happened to iStill?

    I am proud of our stills (and mashers and fermenters), but I am also tremendously proud of the iStill University, where we educate over 200 distillers per year, giving workshops in Europe, the US, India and Australia. Our students rate our workshops with a 9.7! Here is some of the feedback we got: https://istillblog.com/2018/12/12/wanna-become-the-best-distiller-you-can-be/ Regards, Odin.
  19. Odin

    What ever happened to iStill?

    Contract distilling for a Belgium customer: https://istillblog.com/2018/12/10/istill-contract-distilling-2/ Regards, Odin.
  20. Odin

    What ever happened to iStill?

    Here's a blog post explaining more in depth why our stills are build from stainless steel instead of copper and how our catalysts help control sulfurs if that is an issue: https://istillblog.com/2018/12/10/copper-column-math/ Regards, Odin.
  21. Odin

    What ever happened to iStill?

    And here is our new and revolutionary line of fermenters. In sizes of 2000 and 5000 liters (1300 and 550 gallon), they give you total control over alcohol and ester production: https://istillblog.com/2018/12/07/innovation-fermenting-made-easy/ Regards, Odin.
  22. Odin

    Odin on Gin

    Thanks for sharing Tom! Here's a video. iStill gin customer in Hong Kong ... I am in there as well for a second or two near the end. Regards, Odin.
  23. Odin

    Odin on Gin

    Here is a picture of us shipping another extractor to Australia. The extractor technology is an amazing tool for gin making. Regards, Odin.
  24. Odin

    Odin on Gin

    An interesting article on Genever AKA Dutch gin, the father of gin ... and maybe a trend's picking up? Anyhow, please read it and know that we can help with recipe formulation, if you wanna go down the road of this drink that was pre prohibition 7 times bigger than gin ... My team and I designed over 170 gins and genevers over the last decade. And believe me, it makes a heck of an interesting drink, especially if some barrel aging and maybe whiskey making is your thing. https://gin-mag.com/2018/11/26/dummies-guide-to-genever/ Regards, Odin.
  25. Odin

    What ever happened to iStill?

    Hi there! Behold, the next generation iStill Masher! it comes in 5,000 liter (1,300 gallon) and 2,000 liter (550 gallon) capacity. Fully automated and controlled for cost efficient and fully controlled mashing. https://istillblog.com/2018/12/03/innovation-mashing-made-easy/ Regards, Odin.
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