Hot, peppery spirit produced at the start of each run from a still.
Term applied to the oily spirit produced at the start of each "run" from the stills
the first spirit produced by distillation, high in alcohol, which are redistilled.
The initial flow of distillation, produced before the middle cut is collected. It contains an excess of acids, aldehydes and esters, but, like feints, a small quantity of foreshots contributes to the character of the whisky. As with feints, the amount present depends on the distillery's 'cut points.' glossary G
Also known as heads. The first spirit to come off the spirit still. The foreshots are high in alcohol (75 – 80 per cent abv), contain too many volatile compounds, and are re-distilled.