What Is The Head When Making Moonshine?

Heads – During distillation, the mash is heated in the still, causing the liquids to turn to vapor. Because alcohol evaporates at a lower temperature than water, the first thing that comes off the still is methanol, commonly referred to as the “foreshots” or the “heads.” Back when I worked for a moonshine brand, people would ask me, “Doesn’t moonshine make you go blind?” Like all tall tales, there is a bit of truth there.

1. The heads portion of the distillate comprises mostly methanol, and consuming methanol can lead to blindness and even death.
2. So inexperienced whiskey makers can indeed create lethal cocktails — albeit unintentionally.
3. We have even heard stories about Prohibition-era bootleggers and moonshiners purposefully sending batches of heads to bars that hadn’t paid for their last shipment.

The concentrated methanol killed every customer in the bar that day, sending a very serious message to the bar owner. In the world of whiskeys you can legally purchase, the heads section is always cut out.

What is the head when distilling alcohol?

The first part of the collected alcohol which can be used in blending. These contain more alcohol soluble compounds and often have fruity/ester character. Any heads not used in blending can be added to future runs to improve yield.

Why is the head on moonshine poisonous?

Methanol: The Toxic Side Of Moonshine – You may have heard stories about the dangers of moonshine, or any illegally distilled liquor. The real culprit of these true stories, however, is methanol. Methanol, or methyl alcohol, is a byproduct of the distilling process.

Can you use the heads from moonshine?

Heads – When distilling, you should separate, or cut, the heads, hearts, and tails. The head of the distillate is the first portion of the run. You can recognise it by its smell. It has an unpleasant smell like nail polish or methylated spirits. You throw away the heads or you can keep it to use as a fire starter for your BBQ.

What do distillers do with heads?

Collecting the Heart – Once the distiller makes the first cut, the heads are generally either disposed of or redistilled in able to collect more alcohol from them. After the distiller has decided that the quality of the incoming distillate is good enough to keep for drinking purposes, they will cut to “hearts”.

• Hearts are ultimately what become the finished product.
• They contain the bulk of the ethanol we want along with flavors and aromas that make our spirit unique.
• All good things must come to an end, however.
• Eventually the emerging hearts distillate will steadily take on unpleasant aromas and flavors, sometimes even developing some bitterness.

This is when the distiller will make another cut and divert the distillate flow to another container for the remainder of the distillation run. The distillate at this point is called “tails” and it has increasingly lower amounts of alcohol. Additionally, higher amounts of bad aromas due to the growing amount of fusel alcohols come over in the still. Waterford Distillery’s Head Brewer Neil determines when to make the cut / Photo Credit: Waterford Distillery

Why do you get rid of the head of moonshine?

Do it right or go home Talk to a liquor distiller, especially one who focuses on a smaller-batch product, and you’ll hear much made of “heads and tails.” He or she is not referring to a coin toss, but rather the unwanted components of the distillation process.

Removing the heads and tails leaves the “heart” and eliminates nasty-sounding compounds like ethyl acetate, ethyl lactate and fusel oils that, at best, impart a funky flavor to the final product. At worst? They can cause major toxic reactions in the body, ranging from a pretty nasty hangover to death.

Ever been told that drinking moonshine can make you blind? It’s said to have happened from imbibing liquor made in an uncontrolled environment where toxic substances might get mixed in with the heart. That sort of thing — and the occasional exploding distillery — is what gave moonshine a renegade reputation.

How much head should I throw away when distilling?

Always discard the foreshots — they make up around 5% or less of the product collected during a run. Throw out the first 30 ml on a 1 gallon run, the first 150 ml on a 5 gallon run, or the first 300 ml on a 10 gallon run. Heads come off of the still directly after the foreshots. Simply put, they taste and smell bad.

Can you drink heads from distilling?

Heads – During distillation, the mash is heated in the still, causing the liquids to turn to vapor. Because alcohol evaporates at a lower temperature than water, the first thing that comes off the still is methanol, commonly referred to as the “foreshots” or the “heads.” Back when I worked for a moonshine brand, people would ask me, “Doesn’t moonshine make you go blind?” Like all tall tales, there is a bit of truth there.

The heads portion of the distillate comprises mostly methanol, and consuming methanol can lead to blindness and even death. So inexperienced whiskey makers can indeed create lethal cocktails — albeit unintentionally. We have even heard stories about Prohibition-era bootleggers and moonshiners purposefully sending batches of heads to bars that hadn’t paid for their last shipment.

The concentrated methanol killed every customer in the bar that day, sending a very serious message to the bar owner. In the world of whiskeys you can legally purchase, the heads section is always cut out.

What part of moonshine is toxic?

Methanol – A Deadly Byproduct – The fermentation process used to make moonshine produces alcohol in two forms: methanol and ethanol. Ethanol is the drinkable version. Methanol, known as wood alcohol, is a byproduct that’s toxic when large amounts end up in the finished product,

• The distillation process that follows produces concentrated ethanol by boiling the fermented product.
• The problem moonshiners run into is ethanol has a boiling point of 173.1 degrees Fahrenheit while methanol’s boiling point is 148.5 degrees Fahrenheit.
• This means methanol evaporates at a faster rate than ethanol and can become concentrated.

When done correctly, it only forms in small amounts and is easily separated out and discarded. Without the right equipment, high concentrations of methanol can end up in the drink. What makes methanol so dangerous is the human body converts it to formaldehyde, an ingredient used to make embalming fluid.

Can moonshine cause brain damage?

Liquor Bottles Image Credit: xlibber via Flickr Moonshine is called rotgut for a reason. The Czech Republic is issuing a ban on all alcoholic drinks with a 20% or higher alcohol content in the wake of 20 deaths. That means anything above 40 proof is off the menu for the Czechs.

1. The culprit in this case is bootleg brand-name liquor.
2. This knockoff industry is as ubiquitous as fake purses on street corners in New York City, but much more dangerous.
3. Sold in the same packaging as the real stuff, modern bootleggers fill their bottles with cheaply produced alcohol that can, in some cases, become contaminated with methanol.

From The New York Times : “Police officials said they believed the alcohol that was laced with methanol, a chemical used in industrial items like fuel and antifreeze, had been sold at a discount using fake labels from at least two Czech liquor makers in bottles that were not properly sealed and were labeled as vodka or other local spirits.

• The poisoning does not appear to have been intentional but rather a byproduct of illicit distributors trying to squeeze profits, officials said.” Methanol poisoning is a dreadful way to go.
• Even if you manage to avoid death, blindness and brain damage are common in survivors.
• Hence the term ” blind drunk,”) And this is hardly the first time in recent years that bootleg liquors have caused so much death and destruction.

Last winter, illegally made liquor killed at least 169 people in India. In Estonia in 2001, 111 people were affected by a bad batch of alcohol. Often the only noticeable warning sign that victims might detect is a strange taste to their cocktails. If identified soon enough, doctors can treat the condition with the drug fomepizole, but with such high stakes, it’s safe to say that the Prohibition in Prague makes sense.

Can you drink first run of moonshine?

A GUIDE TO MAKING MOONSHINE – Moonshine is one of the most famous spirits in the U.S. and it has a very long history. Moonshine is especially popular with home and craft distillers and, when made properly, it can be one of the smoothest and most potent liquors available.

• Americans have been making moonshine for centuries, and moonshine purists continue to perfect this exceptional drink.
• Moonshine is a variant of whiskey, which is distilled from corn mash.
• When made properly, it is completely clear and very potent.
• Distillation is the only way to make moonshine, and distillation in pot stills is the most popular method.

Distillation occurs when the corn mash—with appropriate amounts of sugar and yeast to cause fermentation—is heated in a large tank or pot. Vapors rise from the heated mixture into the condenser, where they are then cooled into a purified liquid. This liquid is the ethanol, which gives moonshine its powerful trademark zing.

The corn mash consistency will affect the production of ethanol, so adjusting the yeast, corn and sugar in the mixture will make a difference in the moonshine produced. Different times and temperature also make a difference; the first liquid distilled can be toxic and should be discarded. To learn more about how to make moonshine and moonshine recipes, see our books, how-tos, videos and other resources online.

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Does moonshine get stronger as it sits?

Summary – Moonshine cannot really expire. The flavor and characteristics of your moonshine can be changed if it is exposed to light, warmth, or air but it won’t become undrinkable. Even an open bottle of flavored moonshine will last for many years before it will start to go off.

What do heads taste like distilling?

Who’s Afraid of Heads, Hearts, and Tails? Introduction Heads, hearts, and tails. Three simple words. But they inspire awe and fear in the hearts of many beginning distillers. Should we be afraid of heads, hearts, and tails? This iStill Blog post aims to answer that question in a few simple steps.

First, let’s investigate what heads, hearts, and tails are. Then, we’ll research their properties. As a third step, let us assess why heads, hearts, and tails are important – and often awe-inspiring. The final part of this blog post will propose a framework for you to manage heads, hearts, and tails cuts.

Heads, Hearts, and Tails: what are they? Not al alcohol is ethanol and not all alcohol is created equal. Where ethanol is intoxicating without being toxic, when consumed in moderate amounts, some other alcohols are actually quite toxic, even when consumed in very limited amounts.

1. During distillation – especially in the lower power-input and higher-proof finishing runs – the good alcohol we call ethanol comes over in the middle, during the “heart” of the run.
2. The other alcohols, with high toxicity, come over at the beginning and end of the finishing run.
3. The first part of the run is therefor called “heads”, while the last part is named “tails”.

So basically heads and tails are phases during the distillation run, when overly toxic alcohols come over. Does it start to make sense why they are fear-inducing? Cut too many heads and tails into your hearts and you end up with a toxic spirit. Okay, the bad news is that heads and tails are really bad.

The good news is that they only come over in the beginning and at the end of the run, and the actual amounts are small. But what are their properties? Let’s dive in deeper. Heads, Hearts, and Tails: what are their properties? Scientifically, a better name for “heads” is “lower boiling point alcohols”.

The alcohols with low boiling points come over early in the run. Think aceton or methanol. A better name for “tails” is “high boiling point alcohols”. Propanol, butanol, and furfural come over late in the run, because they boil off at very high temperatures.

Higher than ethanol, and sometimes higher than water. In general, low boiling point alcohols cause head-aches. High boiling point alcohols create stomach problems. Mnemonic? Heads give head-aches, where tails create tail-end issues. Floral and fruity flavors come over during the first part of the distillation run.

Floral and fruity flavors associate with heads. Rooty, nutty, and earthy flavors come over during the last part of the run and associate with tails. Do you feel a catch 22 coming? Here it is. If you want to cut out all heads, you’ll cut out all floral and fruity flavors as well.

• Do you want to get rid of tails? Great, stills (or run procedures) can do that for you.
• But you’ll loose all rooty, nutty, and earthy flavors as well.
• Why are heads, hearts, and tails important – and awe-inspiring? Cut in too many heads and you end up with a spirit that causes head-aches.
• Cut out too many heads and you end up with a spirit that lost its floral and fruity flavors.

Idem for tails. Do you start to see why cutting for heads, hearts, and tails is important – and awe-inspiring at the same time? Good cuts make great product. Poor cuts destroy your product. In a way a good distiller is someone that knows how to make great cuts.

In a way a great still is a machine that controls the cut-points for heads, hearts, and tails to perfection. In a way distilling comes down to cutting. So far, the industry has seen two approaches on how to deal with this issue. Big Alcohol has often been accused to just cut everything in. It explains the morning-afters.

It makes for a good amount of profit, since the manufacturer doesn’t have to cut out anything and all alcohols produced end up in a bottle. A bottle being sold to you. The second school of thought, that started with the birth of craft distillation, aimed to cut out heads and tails all-together.

The result? You can guess it, right? Uninteresting spirits. Our insight, based on science, brought a third way of looking at heads, hearts, and tails to the forefront: the one we shared above, where heads, hearts, and tails have both positive and negative properties. It’s not about cutting them in or out, it is about the flavor profile you want to high-light as a distiller, when producing a certain spirit! A Framework for Managing Heads, Hearts, and Tails First, decide what spirit you want to make and what the associated flavor profile is.

Some examples? Here you go. Vodka aims for a minimal flavor experience at high purity, so you’ll want to cut out all heads and all tails. Less flavor, more purity, less toxicity. Whisky is flavorful and full bodied. Incorporate late heads and early tails, and only cut out the early heads and late tails.

You’ll get all the flavor, while controlling – to an extend – overall toxicity levels. Fruit brandy? Fruity flavors are found in the heads, so cut out all the tails, and cut out only the very first bit of the heads. Secondly, choose the right type of still. A potstill sucks at compacting heads and tails and is therefor a great tool for whisky making, where you need both the late heads and early tails to smear into hearts.

Bubble cap stills offer great defense against tails smearing, which makes them very well suited for fruit brandy production. iStills, with their elaborate control systems and automated cuts management, can make any spirit to perfection. Thirdly, please understand that low and high boiling point alcohols (and their associated flavors) are developed during fermentation, not during distillation.

Distillation is simply a way to control them. In other words: if you want to create a certain flavor profile, for a certain product, with a certain still, well, it actually all starts with your fermentation protocols! If you ferment in such a way that no flavors and no toxic alcohols are formed, you are already almost at vodka level purity, even before starting-up your still.

That is great if vodka was your goal, but not so good when making whisky. The opposite holds true as well: a flavorful ferment is a great base for whisky making, but not for vodka production. The fourth step should actually be the first step. Learn more about still design, about spirit flavor profiles, about how fermentation influences heads, hearts, and tails production.

Can you drink the tails in distilling?

The heads and tails, known as ‘feints,’ can be discarded, but because the feints still contain some of that sought-after ethanol, they are sometimes recycled into a new batch of fermentation mash and re-distilled.

What is the white stuff at the bottom of moonshine?

Waxes, esters, oils – So what exactly are the white flakes? They’re basically the core units of flavor extracted from the many botanicals. In lay terms, you can think of them as things like waxes, esters and essential oils, though their actual chemical identities are a bit more complicated than that.

• In any event, because you’re seeing the organic compounds themselves, and not, say, a bit of errant orange peel from the botanical bundle, the flakes have this more uniform white look.
• O’Neil says such compounds might not be visible in the alcohol for months, so gin makers are unlikely to see them and they won’t be apparent until long after they’ve sat in a consumer’s liquor cabinet.

By then, enough time will have passed for the compounds to find each other and tangle up into what O’Neil calls “really big hairballs of molecules.” So, the flakes are just bundles of potential flavor compounds; could that be a good thing? Could that mean a more flavorful product? Not necessarily, says O’Neil.

If the flavors settle into flakes on the bottom of the bottle, you won’t get them in your glass. If you do shake it up, whether you get any extra flavor would be entirely dependent on exactly what compound it was. And, when it comes to the compounds that can be extracted from botanicals, O’Neil offers these numbers for perspective: Each botanical ingredient might have hundreds of different flavor compounds, but only a dozen or so are abundant enough for us to taste.

Now that we’ve settled that, how about a Fallen Angel Cocktail ? Key ingredient: gin. It’s be-gin-ing to look a lot like, excess organic compounds

Is moonshine worse than whiskey?

What’s the Difference Between Whiskey and Moonshine? Those who know a little bit about alcohol eventually ask the question “What’s the difference between whiskey and moonshine?” The short answer? Absolutely nothing. Both whiskey and moonshine have the same production process – give or take a few variables.

• Moonshine” came to be distinguished from whiskey for its illegal nature rather than it being a different type of alcohol – moonshine is just whiskey that hasn’t been taxed.
• The practice of making moonshine began early on in American history when the newly-established US government established a tax on liquor and spirits to help pay for the costs of the Revolution.

Feisty colonial whiskey fans, many of whom were farmers who supported their families in bad harvest years with their alcoholic product, refused to pay for the tax, leading to an underground whiskey trade. Moonshine making continued from then on up until Prohibition went into effect in 1920, when its popularity exploded.

1. Suddenly, because there was no legal whiskey available anywhere, moonshine was in high demand, and the distillers who were used to evading the law already began to make a fortune.
2. The practice of using sugar as a base for moonshine became more common as distillers tried to stretch their profits further.

After Prohibition, moonshine’s popularity naturally fell until it became more or less known as a backwoods country phenomenon. Historically, the taste of moonshine was closer to vodka than it is to a dark-colored whiskey. That’s because moonshine was rarely if ever aged – the process of acquiring and storing oak barrels for aging would have been very difficult undercover.

1. The taste could vary, though, since there were no legal standards.
2. That’s part of what made moonshine somewhat dangerous – not only for the distiller, who could get caught and thrown in jail, but also for the drinker, who could go blind if the distiller was careless or greedy and did not remove the methanol naturally generated by the distillation process.

Of course, Grand River Spirits is a legal distillery – so our “moonshine” labeling is simply a fun homage to American history and our roots in Southern Illinois. It also means we follow all industry best practices and our spirits are perfectly safe to drink (in moderation, of course).

What happens if you distill too early?

What Happens if I Run my Mash too Early? – If you run your mash too early, you run the risk of getting a lower yield of alcohol as the fermentable sugars are not fully converted into ethanol. You also run the risk of your mash boiling over during the distillation process because of the sugar present in the mash.

How much alcohol do you get from a 25 Litre wash?

Takes as little as 4.5 hours to distil a 25 L (6.6 US Gal) wash to produce 8L (2 US Gal) of spirit when watered down to 40% ABV.

Why can’t you distill 100%?

The strongest concentration you can achieve is approximately 96% pure. Distillation separates the alcohol from the water because they have different boiling points, but once you reach about 95.6% purity the solution becomes what is known as an azeotrope.

What is the head of a distillery called?

THOUGHT PIECE the carling team A master distiller oversees the creation of spirits and/or liqueurs. It is a senior position and involves a wide-range of responsibilities including managing staff, overseeing the production line, product development, quality control, product testing and sourcing raw materials.

• The master distiller is ultimately responsible for the quality of the product that a distillery produces.
• They must ensure the production and maturation processes are working correctly to create an outstanding product.
• They are also the “face” of the distillery and will often liaise with customers at product launches, tastings, trade shows and other events.

The master distiller plays a key role in ensuring customer satisfaction and the success of the distillery. Responsibilities of the Master Distiller

Manage the spirit-making team The master distiller takes on responsibility for managing the distillery’s production staff. He must direct their actions and ensure the product is meeting quality guidelines. In a large distillery, they may be required to manage hundreds of staff including other distillers. Manage day-to-day operations of the distillery The master distiller oversees every aspect of production including the sourcing of raw materials, malting, fermentation, distillation, maturation, blending and bottling. Developing new products The master distiller works with tasters, other spirit makers, marketers, finance and marketers to maximise the value of the spirit stock held by the distillery. For example, making decisions on how to use available stock in the most profitable way. Designing a comprehensive sampling and recording programme Improving the quality of the spirits produced by the distillery is the chief concern of the master distiller. They must create a program which samples and records the quality of the product produced and works towards improving that quality. Longer Term Liquid Planning A master distiller must plan how to store spirits over longer periods. Work with other staff to define agreed upon specifications and processes The master distiller works with other staff to refine the process of spirit making and defining a set specification for spirit production. That may involve tasks as diverse as wood procurement and wood seasoning, along with distilling and maturation processes. Maintain process logs Each phase of the distillation process must be logged and detailed records should be kept to ensure the product meets quality guidelines Develop a stock management plan A plan must be devised to continually sample maturing stock and make decisions on its use Work with the scientific team to refine all production and ageing processes To gain a better understanding of the production and ageing processes, master distillers are usually required to understand the underlying scientific processes. Once a scientific understanding has been gained, it is easier to consistently produce high-quality spirits. Brand promotion The master distiller will liaise with customers, the media, other distilleries and wholesalers to promote the distillery and its products. Develop new styles of spirits They may have to develop new products, often in conjunction with marketing teams and tasters. Plan staff training and development A master distiller may sometimes be responsible for training staff to perform specific tasks including milling, mashing, fermenting, distilling, record keeping, cleaning and effluent treatment. Maintain hygiene and food safety standards Care must be taken throughout the distillation process to maintain the highest levels of hygiene and food safety. The master distiller must ensure staff are working to the highest standards.

Education Traditionally master distillers gained their position by working at distilleries for many years and improving their craft. Nowadays, most master distillers are also expected to have an academic qualification in distilling. It is common for a master distiller to have a degree in distilling, chemistry, biology, food science, or microbiology.

Previous distilling experience Minimum of 4 years commercial experience in distilling alcohol and managing production lines Management experience Demonstrated experiencing in managing staff Public relations experience A demonstrated ability to liaise with customers, suppliers, stakeholders and the media Project management knowledge Being able to manage a project and evaluate its success. Quality assurance experience Demonstrated ability to maintain a quality product

Key Skills A master distiller has to excel in a wide range of areas so requires a varied skill set. Some of the key skills which they will use on a regular basis include:

Advanced knowledge of all aspects of the beverage production lineAdvanced knowledge of all process involved with distillationWell-developed sensory skills for tasting and evaluating spiritsStrong scientific knowledgeProject management skillsManagerial skillsExcellent communication skills and public speaking skillsMust be very methodical, logical and detail orientatedQuality control skillsStrong computer and mathematical skills

View the latest roles in the distilling industry here, BACK TO INSIGHTS THOUGHT PIECE the carling team

What to do with heads and tails when distilling?

What Happens to Whiskey Heads and Tails? image via Margarett Waterbury Most people know that distillers when they’re making whiskey, which separates the good parts of the spirit from the poisonous and/or unappealingly flavored portions. But have you ever wondered what distillers actually do with the unused heads and tails? First, know that there’s no single, agreed-upon moment to make heads and tails cuts.

Distillers make cuts differently depending on their equipment and the style of whiskey they’re making. A whiskey that’s intended to be bottled and consumed relatively young, like American craft whiskey, might benefit from tighter heads and tails cuts to produce a very clean-tasting distillate. A whisky intended for long aging, however, like a Scotch, might benefit from a looser set of cuts, because long oak maturation can transform the heavy, funky flavors in tails into richness, complexity, and a satisfying mouth feel.

There is one style of distilling where traditional cuts aren’t used: column still distillation, which are the stills used to make bourbon and some Canadian whiskies. Column stills, which can be operated continuously, have a continuous takeoff process that sections heads, hearts, and tails simultaneously.

Ultimately, though, most distillers are left with some portion of volatile, methanol-containing heads, and funky, vegetal-tasting tails. Some distilleries discard the whiskey heads and tails but many municipalities require onsite remediation before dumping them down the drain. Many other distilleries recycle the whiskey heads and tails by adding them to the next batch of fermenting mash.

In addition to funky, solventy stuff we don’t want to drink, there’s plenty of desirable ethanol mixed into the heads and tails, so re-distilling them allows distilleries to maximize yield. Some distillers also find this improves the flavor of the final product, particularly if the tails are recycled ( at Scotch distilleries).

How much of a run is heads?

The Heads – As the temperature continues to increase, ethanol will boil, and you will be distilling real spirits. But, while the temperature in the still’s pot is climbing through the range of about 175 degrees Fahrenheit to about 185 degrees Fahrenheit, the distillate will still contain many traces of non-ethanol chemicals that can make your final product have a bit more “bite” and flavor if they are added to it.

For a product like whiskey or Scotch, this might be ideal, because the complexity of those alcohols comes from the combination of trace chemicals. However, for a product like moonshine or vodka, which are ideally flavorless, trace chemicals alter and affect the taste of your product negatively. The second cut you will make in your run will be around the 185 – 190 degree temperature range.

The distillate collected after the foreshots and before the second cut is called the “heads” of the run. Set the heads aside for further distillation, or to combine the right amount with your final distillate to flavor the alcohol the way you like. The heads should total about 20-30%% of the final amount of your run.

What do heads taste like distilling?

Who’s Afraid of Heads, Hearts, and Tails? Introduction Heads, hearts, and tails. Three simple words. But they inspire awe and fear in the hearts of many beginning distillers. Should we be afraid of heads, hearts, and tails? This iStill Blog post aims to answer that question in a few simple steps.

First, let’s investigate what heads, hearts, and tails are. Then, we’ll research their properties. As a third step, let us assess why heads, hearts, and tails are important – and often awe-inspiring. The final part of this blog post will propose a framework for you to manage heads, hearts, and tails cuts.

Heads, Hearts, and Tails: what are they? Not al alcohol is ethanol and not all alcohol is created equal. Where ethanol is intoxicating without being toxic, when consumed in moderate amounts, some other alcohols are actually quite toxic, even when consumed in very limited amounts.

1. During distillation – especially in the lower power-input and higher-proof finishing runs – the good alcohol we call ethanol comes over in the middle, during the “heart” of the run.
2. The other alcohols, with high toxicity, come over at the beginning and end of the finishing run.
3. The first part of the run is therefor called “heads”, while the last part is named “tails”.

So basically heads and tails are phases during the distillation run, when overly toxic alcohols come over. Does it start to make sense why they are fear-inducing? Cut too many heads and tails into your hearts and you end up with a toxic spirit. Okay, the bad news is that heads and tails are really bad.

• The good news is that they only come over in the beginning and at the end of the run, and the actual amounts are small.
• But what are their properties? Let’s dive in deeper.
• Heads, Hearts, and Tails: what are their properties? Scientifically, a better name for “heads” is “lower boiling point alcohols”.

The alcohols with low boiling points come over early in the run. Think aceton or methanol. A better name for “tails” is “high boiling point alcohols”. Propanol, butanol, and furfural come over late in the run, because they boil off at very high temperatures.

Higher than ethanol, and sometimes higher than water. In general, low boiling point alcohols cause head-aches. High boiling point alcohols create stomach problems. Mnemonic? Heads give head-aches, where tails create tail-end issues. Floral and fruity flavors come over during the first part of the distillation run.

Floral and fruity flavors associate with heads. Rooty, nutty, and earthy flavors come over during the last part of the run and associate with tails. Do you feel a catch 22 coming? Here it is. If you want to cut out all heads, you’ll cut out all floral and fruity flavors as well.

• Do you want to get rid of tails? Great, stills (or run procedures) can do that for you.
• But you’ll loose all rooty, nutty, and earthy flavors as well.
• Why are heads, hearts, and tails important – and awe-inspiring? Cut in too many heads and you end up with a spirit that causes head-aches.
• Cut out too many heads and you end up with a spirit that lost its floral and fruity flavors.

Idem for tails. Do you start to see why cutting for heads, hearts, and tails is important – and awe-inspiring at the same time? Good cuts make great product. Poor cuts destroy your product. In a way a good distiller is someone that knows how to make great cuts.

• In a way a great still is a machine that controls the cut-points for heads, hearts, and tails to perfection.
• In a way distilling comes down to cutting.
• So far, the industry has seen two approaches on how to deal with this issue.
• Big Alcohol has often been accused to just cut everything in.
• It explains the morning-afters.

It makes for a good amount of profit, since the manufacturer doesn’t have to cut out anything and all alcohols produced end up in a bottle. A bottle being sold to you. The second school of thought, that started with the birth of craft distillation, aimed to cut out heads and tails all-together.

The result? You can guess it, right? Uninteresting spirits. Our insight, based on science, brought a third way of looking at heads, hearts, and tails to the forefront: the one we shared above, where heads, hearts, and tails have both positive and negative properties. It’s not about cutting them in or out, it is about the flavor profile you want to high-light as a distiller, when producing a certain spirit! A Framework for Managing Heads, Hearts, and Tails First, decide what spirit you want to make and what the associated flavor profile is.

Some examples? Here you go. Vodka aims for a minimal flavor experience at high purity, so you’ll want to cut out all heads and all tails. Less flavor, more purity, less toxicity. Whisky is flavorful and full bodied. Incorporate late heads and early tails, and only cut out the early heads and late tails.

You’ll get all the flavor, while controlling – to an extend – overall toxicity levels. Fruit brandy? Fruity flavors are found in the heads, so cut out all the tails, and cut out only the very first bit of the heads. Secondly, choose the right type of still. A potstill sucks at compacting heads and tails and is therefor a great tool for whisky making, where you need both the late heads and early tails to smear into hearts.

Bubble cap stills offer great defense against tails smearing, which makes them very well suited for fruit brandy production. iStills, with their elaborate control systems and automated cuts management, can make any spirit to perfection. Thirdly, please understand that low and high boiling point alcohols (and their associated flavors) are developed during fermentation, not during distillation.

Distillation is simply a way to control them. In other words: if you want to create a certain flavor profile, for a certain product, with a certain still, well, it actually all starts with your fermentation protocols! If you ferment in such a way that no flavors and no toxic alcohols are formed, you are already almost at vodka level purity, even before starting-up your still.

That is great if vodka was your goal, but not so good when making whisky. The opposite holds true as well: a flavorful ferment is a great base for whisky making, but not for vodka production. The fourth step should actually be the first step. Learn more about still design, about spirit flavor profiles, about how fermentation influences heads, hearts, and tails production.