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David Longfield, Decanter’s production editor and was formerly deputy editor of spirits & wine trade title
Drinks International
, replies: Distillation is carried out in stages, which depend upon the relative boiling points of various volatile compounds in the liquid being distilled. The most volatile will boil off at a lower temperature as the still is heated up, and these are known as the heads (or foreshots) – these are undesirable, as they either have unpleasant flavours or are dangerous to health if consumed, or both, so must be separated and discarded.
The first cut point therefore comes when the heads have condensed out of the still, and the master distiller judges the time is right to direct the flow of the fresh spirit into a second container, in order to capture the hearts of the spirit. This is the highest quality liquid which will go on to be matured in casks if being turned into whiskey or brandy.