iStill University at HQ
A four-day practical course at iStill HQ for distillers who want to learn the science of distilling and apply it hands-on.
iStill University
iStill University has taught distillers since 2015. The idea behind every distilling course is simple: if you understand the rules behind mashing, fermentation, distillation, extraction, aging, tasting, and recipe development, you can make better spirits on purpose.
That is why the free online Craft Distiller Course and the paid on-site course belong together. The online course explains the theory. The on-site course brings that theory into the room with real equipment, instructor feedback, product samples, and practical application.
The online course covers 23 subjects across 68+ videos, including modern theories of mashing, fermenting, distilling, extraction, and aging. It also compares traditional and modern still design and introduces tasting and recipe development.
Two ways to learn
Free, self-paced, open to distillers worldwide. A useful foundation if you want to arrive with the theory already warming up in your head.
Go to the free coursePersonal, practical, instructor-led training in The Netherlands. We cover the basics, then move into hands-on distillation, product feedback, and iStill Mini operation.
Request a seatWhat you will learn
Understand the science behind mashing, fermentation, flavor creation, and distillation control
Connect distilling theory to real production decisions on iStill equipment
Practice cuts, vapor speed thinking, extraction, recipe development, and product evaluation
Leave with clearer next steps for your own distillery, equipment setup, or spirit portfolio
Four-day program
Exact runs can shift with the group and the equipment schedule, but the week is designed to connect the same core pieces every distiller needs: fermentation, flavor, cuts, extraction, repeatability, and operator confidence.
Align on goals, cover the core science, connect it to real equipment, and begin the practical framework for fermentation, flavor, and distilling control.
Work through the decisions that shape flavor before distillation: raw materials, yeast behavior, esterification, temperature, pH, and process control.
Run practical distillation and botanical extraction work, taste fractions, discuss cuts, and review existing product samples from participants.
Translate the week into daily operation: equipment setup, program choices, repeatable recipes, troubleshooting, and next steps for your own production.
What is included
Training options
The main group course for people who want practical training across mashing, fermentation, distilling, extraction, tasting, and iStill operation.
A more focused hands-on path for iStill owners or online course graduates who want specific coaching on their own process, staff, or equipment setup.
A tailored version for teams, staff training, partner distilleries, or one-on-one coaching. It is available by request and kept separate from the public course dates.
Student experience
iStill has trained thousands of distillers through workshops and the online University. The new on-site course brings that same science-first approach back to the production floor.
This was a fantastic course, filled with wonderful people and important information.
It has opened my mind so much and I cannot wait to get my iStill up and running.
We have learned so much. The modules are engaging, informative and so well presented.
Request availability
Use this form to request availability for the next group course, discuss a private training date, or ask what would fit your learning goals. We will reply with the right next step.
FAQ
No. The online course is the free self-paced foundation. The on-site course is the practical version at iStill HQ, where we also cover the basics and then apply the theory on equipment, with instructors, samples, and feedback.
No. It helps if you have taken the free online course or are already familiar with basic distilling concepts, but the on-site course also covers the essentials before moving into hands-on work.
Yes. Bring samples if you already produce. Product feedback is one of the most valuable parts of the training because it connects theory to your real flavor goals.
Yes. Use the private training option in the form for group training, staff onboarding, equipment-specific coaching, or one-on-one guidance.
No. Big curiosity helps more. Beards are optional; attention, good questions, and a willingness to taste critically are the useful parts.