Distilleries play a crucial role in the production of spirits, such as whiskey, vodka, and rum. During the distillation process, the heads and tails, also referred to as “feints,” are produced. These feints contain some of the desired ethanol but also include impurities and undesirable compounds. Distilleries have various methods for handling these feints, and their ultimate goal is to maximize the quality and purity of the final product.
One common practice is to discard the heads and tails. These fractions are separated from the heart, which is the desired portion of the distillate containing the highest concentration of ethanol and desired flavors. By discarding the feints, distilleries ensure that only the highest quality spirits are bottled and sold to consumers. This approach is often preferred by distilleries that prioritize consistency and premium quality in their products.
However, it is worth noting that the heads and tails still contain some ethanol, albeit in lower concentrations compared to the heart. Recognizing this, some distilleries choose to recycle the feints into a new batch of fermentation mash. This allows them to extract any remaining ethanol and maximize their yield. By re-distilling the feints, distillers can also remove additional impurities and unwanted compounds, further improving the overall quality of the final product.
Recycling the feints can be a cost-effective and sustainable practice for distilleries, as it reduces waste and utilizes all available resources. Additionally, it can contribute to the unique character and flavor profile of a spirit. Some distilleries may intentionally incorporate a small portion of the feints into their new distillation, as it adds complexity and depth to the final product. This technique is particularly common in the production of certain types of whiskey, where the inclusion of feints can contribute to the distinctive flavors and aromas associated with that style.
In my personal experience as a sommelier and brewer, I have had the opportunity to visit several distilleries and witness their handling of heads and tails. Each distillery had its own approach, depending on their desired outcome and the type of spirit being produced. Some opted to discard the feints entirely, aiming for a consistent and refined product. Others embraced the recycling method, recognizing the potential value in extracting every last drop of ethanol and capturing unique flavors.
To summarize, distilleries have different strategies for dealing with heads and tails, or feints, during the distillation process. They can either discard these fractions to ensure the highest quality and consistency or recycle them into a new batch of fermentation mash for further distillation. Both approaches have their merits, and distilleries choose their method based on their desired outcome, sustainability goals, and the specific spirit they are producing.