When it comes to distilling spirits, whether it be whiskey, vodka, or rum, the process of identifying the heads, hearts, and tails is crucial in ensuring a high-quality final product. As an experienced sommelier and brewer, I have developed an understanding of the characteristics and aromas associated with each portion of the distillate.
Heads, also known as the “foreshots,” are the initial fraction of the distillate that is collected. This portion typically contains a high concentration of volatile compounds, including low boiling point alcohols such as methanol and ethanol, as well as other undesirable components like aldehydes and ethyl acetate. These compounds contribute to a sharp, pungent aroma and can even be harmful if consumed in large quantities.
Identifying the heads requires a keen sense of smell and taste. When the distillation process begins, the initial distillate will have a strong, harsh smell, reminiscent of nail polish or paint thinner. It may also have a burning sensation on the palate. These are clear indicators that the heads are being collected.
As the distillation progresses, the next fraction to be collected is the hearts, also referred to as the “middle cut.” This is the desired portion of the distillate that contains a high concentration of alcohol, along with the flavorful compounds that contribute to the unique character of the spirit being produced. The hearts are the essence of the final product, showcasing its distinct aromas and flavors.
To identify the hearts, one must pay close attention to the changes in the aroma and taste of the distillate. As the heads are separated and the hearts begin to flow, the harsh, pungent notes will gradually give way to a more pleasant, fruity, and complex bouquet. The spirit will have a smoother mouthfeel and a clean, well-rounded taste. These are the telltale signs that the hearts are being collected.
We have the tails, also known as the “feints.” This is the fraction at the end of the distillation process that contains a high percentage of fusel oil, a mixture of higher alcohols such as propanol, butanol, and amyl alcohol. The tails can contribute unpleasant, oily flavors and a heavy, lingering mouthfeel to the spirit.
Identifying the tails requires careful sensory evaluation. As the hearts are gradually collected, the aroma and taste of the distillate will change once again. The fruity and complex notes will start to diminish, and a more earthy, oily character may emerge. The spirit may become less smooth and more astringent on the palate. These are indications that the tails are being collected.
It is important to note that the transition between heads, hearts, and tails is not always clearly defined. There can be some overlap and variation depending on the specific spirit being distilled and the equipment used. Therefore, experienced distillers rely on their senses and intuition to make the appropriate cuts during the distillation process.
Identifying heads, hearts, and tails in a distillation run requires a combination of sensory evaluation and knowledge of the desired characteristics of the final product. By paying close attention to the aroma, taste, and mouthfeel of the distillate, one can discern the sharp, pungent notes of the heads, the flavorful and complex profile of the hearts, and the oily, heavy characteristics of the tails. This skill is honed through experience and a deep understanding of the distillation process.