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Hi there!

I am a bit tired after giving the latest 4 day certified workshop. But it sure was fun as well! Great group of students. New courses in Utah (sold-out), Amsterdam (still a few places left), and Madison (2 introduction days on the iStill 500 NextGen and the iStill Extractor). If you want to join, please contact us via https://www.istill.eu/workshops

For pictures and more, please see:

https://istillblog.wordpress.com/2017/09/11/new-students-at-the-istill-university/

And there is more news: we will meet up with Bill Owens and his ADI Team in London. And after that Bill & Team will fly over to spend a few days with us in the Netherlands at our factory, assembly hall, and university. Looking forward to seeing you again Bill!

Regards, Odin.

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Some more pics:

 

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Hi y'all,

The day after tomorrow I'll fly to Salt Lake City, where I give a 3 day training at the New World Distillery, together with Chris and Ashley. Looking forward to meeting 14 new craft distillers and talking to them about distilling and fermenting and aging and spirits design, etc.

I'll post some pictures of the course later on.

Here's a few pics of another Dutch distillery opening up using my machines. Incredibly proud to have pretty much all new distilleries over here choosing for our equipment.

https://istillblog.wordpress.com/2017/09/18/craft-distillery-de-destillateur-chooses-istill/

Regards, Odin.

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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.

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Do you want to know what makes the iStill University special? Please listen to what distiller Andrew Blanchard has to say!
 

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I just finished the iStill University workshop in Utah!  I have to say I didn't want to leave!  I attended the course to gain an understanding of the guiding principles in distilling, how to utilize in order to make really good product and get a 'feel' for the iStill NextGen500.  As a food scientist new to world of craft distilling - the content of the course definitely delivered! I would absolutely recommend this course for novices (like me!) and experienced distillers.  In just a few weeks, my husband and I will be proud owners of the iStill!

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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.

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I can't say that my review is unbiased since we bought a 100L and 500L iStill NextGen and will be hosting a training seminar with Odin at our distillery:

https://twotalldistilling.com/classes/

But I can tell you why we decided to go with iStill.  I have an engineering background so I approached distillation as a series of steps with a goal of  consistently making a great spirit.   I visited distilleries and asked a lot of questions about process control and tried to learn more about the science of distillation.   Traditional stills are beautiful, but they can be hard to control and a lot of the distiller's time was spent watching the equipment.  In the back of my head I thought that there had to be a better way.  

Fortunately, a friend of mine built an automated home brewing system:

http://www.ni.com/newsletter/51643/en/

and I figured I could do the same thing with a still.  But while I was searching for a base still to build off, I came across the iStill site.  I contacted Odin and he was already building stills with the type of control I wanted.  It was an easy decision to buy iStill after I understood all the thought that had gone into it.

When I talked to Odin I realized that he doesn't just make great stills, he also wanted to understand the science of distillation.   What this meant to me as a new distiller was that I didn't have to go through a bunch of trial and error testing to come up with a great spirit.  And we could easily repeat recipes that we liked.  

We have a small distillery and wanted to automate as much as possible.  This means that we get to spend our time developing new recipes and doing the things that we enjoy.  This wouldn't have been possible without iStill.

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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.

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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.

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Haha! :)

Just amazing new technology ... and it comes with the ladder! For distillers smaller than 9 feet ...

Regards, Odin.

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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.

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