(pronounced “Faints”) a name given to the last portion of spirits that runs from a still as the distillation of a batch nears completion. Feints are normally turned back into the still for redistillation. Feints are also, and more generally referred to as tails.

Also known as "tails," this is the end of the distillation. This portion is low in alcohol content.

This is strongly flavoured oily spirit produced at the end of the second distillation and is re-distilled in the triple distillation process.

Term applied to the impure spirit produced from the end of the second distillation.

distil of scarce gradation, the result from the "tails" in the workmanship of the whiskey

the last spirit produced by distillation, which is discarded.

The final flow of distillation, produced after the middle cut has been collected. The feints consist of the heavier compounds and less volatile components of the low wines, such as fusel oil. Although not desirable in large quantities, a small amount of feints contributes to the overall character of the whisky being made.

Also known as tails, or after-shots. The final spirit from the spirit still at the end of distillation. The feints are low in alcohol, and are re-distilled.