Spirit Run

The second distillation is called a spirit run and is carried out in a spirit still. The distillate is divided into three fractions: foreshots, hearts and feints (tails). This division aims to control purity and flavor profile by removing unwanted compounds and capturing the desired aromas in the heart of the distillate.

Foreshots The first fraction contains a high concentration of volatile compounds such as acetaldehyde and methanol and is normally removed for safety and flavor reasons.

Hearts The middle and most desirable fraction. Hearts contains ethanol in high concentration and the aromatic compounds that give the whisky its character. This fraction comprises the heart of the distillate and constitutes the main component in the subsequent production.

Feints The last fraction, also called tails, contains heavier molecules and fusel oils. Feints can contribute to body and fullness, but can impart undesirable notes if blended too early.

Process and practice Cut points are determined by a combination of sensory evaluations and measurements of alcohol percentage and temperature. Many distilleries follow fixed cut points and continuously monitor the aroma, flavor, and other sensory cues. Foreshots are removed completely, hearts are separated as the heart of the distillate, and feints are collected for later use or discarded depending on operation and tradition.

Impact on style and character Choice of cut significantly affects the whisky's style. A more pronounced heart phase yields cleaner and more elegant fruity notes, while a larger share of feints can add body and depth with the risk of sharp aftertastes.

Practical considerations Choice of cut affects yield and style. Differences in equipment such as pot stills and column stills require adjustment of cut points and operating practices.