Module 1 · 3 lessons · 16m
Course Introduction
Get oriented: what this course is, who it’s for, and how to decide if it’s right for you.
iStill University
World's best distilling course, Now free for everyone.
The past decade iStill University has grown into the largest and best rated (9.8) distilling education platform in the world, used by thousands of distillers. To push the industry forward, we've decided to make it free for everyone. Read more.
All modules are free to discover. Some content is still being updated, and a few videos may mention pricing. These are no longer relevant.
Curriculum
All modules
Module 2 · 3 lessons · 19m
Craft Distilling Workflow
Build the core mental model: mashing → fermenting → stripping → finishing/cuts → aging → bottle/sell.
Module 3 · 3 lessons · 19m
Distillation Basics
Learn a practical model for where flavors show up during distillation—so you can cut for the spirit you actually want to make.
Module 4 · 1 lessons · 27m
Holy Trinity Distillation Framework
Use heads/hearts/tails as a flavor tool: build the front, middle, and back of a spirit on purpose.
Module 5 · 6 lessons · 37m
Traditional Still Design
Learn how classic still design choices control vapor speed, smearing, and flavor.
Module 6 · 4 lessons · 30m
Advanced Still Design
Learn how modern column management and internals improve repeatability and expand what one still can make.
Module 7 · 2 lessons · 14m
Copper in Distilling
Learn why copper became standard, what function it served, and why its no longer acceptable.
Module 8 · 2 lessons · 12m
Module 9 · 2 lessons · 18m
Boiler Shape and Heating
Boiler geometry and heating method determine mixing, scorching risk, efficiency, and flavor potential.
Module 10 · 2 lessons · 10m
Cleaning and Stripping Runs
Clean your still, then strip your wash into low wines so finishing-run cuts are easier and repeatable.
Module 11 · 2 lessons · 10m
Finishing Run
Prepare a safe charge, collect fractions, and dial in cut points you can repeat.
Module 12 · 3 lessons · 20m
Tasting and Recipe Development
Taste fractions, choose cut points, and turn them into a repeatable recipe.
Module 13 · 4 lessons · 27m
Flavor Profiling
Use a 3x3 tasting grid to diagnose vodka, fruit brandy, and whiskey profiles.
Module 14 · 5 lessons · 28m
Fermentation Theory for Distillers
Use pH, temperature, and time to design the flavor molecules you will later distill.
Module 15 · 4 lessons · 25m
Yeast Management
Manage yeast like a distiller: pitch simply, control stress, and choose strains by goal.
Module 16 · 4 lessons · 18m
Vodka Production
Build a truly neutral vodka by choosing a clean base, maximizing separation, and protecting purity during dilution.
Module 17 · 3 lessons · 32m
Gin Production
Design gin intentionally: pick a base, choose your dimensionality, build a disciplined botanical bill, and avoid the common traps.
Module 18 · 3 lessons · 24m
Extractor Distillation Tools
Use extractor workflows to get bigger botanical and fruit flavor without boiler overcooking trade-offs.
Module 19 · 5 lessons · 24m
Barrel Aging Strategy for Craft Spirits
Manage barrels as a flavor system: oxidation, recombination, wood chemistry, and buying discipline.
Module 20 · 1 lessons · 14m
Backset Cycle: Sour-Mash Flavor and Energy Gains
Recycle hot stillage into mashing to raise flavor intensity, lower pH strategically, and save energy across cycles.
Module 21 · 1 lessons · 13m
Dunder Pit Method: Controlled Funk for Rum
Use dunder as a controlled flavor concentrate with disciplined dosing and infection management.
Module 22 · 1 lessons · 10m
Hydro Separation: Recover Alcohol and Redirect Flavor
Hydro-separate diluted heads and tails to recover reusable ethanol and controlled flavor lift.
Module 23 · 3 lessons · 19m
Alcohol Percentage Strategy: Yield vs Flavor
Proof choices in fermentation and distillation decide whether you maximize flavor expression or maximize neutral yield.