When distilling a single malt whisky, some of the foreshots or feints may get into the ‘heart’, the part of the whisky that is actually used. I want to know what flavour characteristics these will give to the finished single malt.

One Response to “What influence do foreshots and feints have on the taste of single malt whisky?”

  • dst:

    Foreshots are the first fraction of the distillation process that comes off the still. The foreshots are not collected because they contain all the extremely volatile components which are toxic and sometimes poisonous. Then the second part of the process is the Heart of the run which is collected. Feints (aftershots) the third fraction of the distillation process are also removed from the run. Both the foreshots and feints are recycled back into the next run.

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