3. Distillation
Malt whisky is usually distilled twice, in copper pot stills, one the wash still and the other the spirit still.
The wash is pumped into the larger wash still and is heated either directly (coal or gas fired) or indirectly
(steam coils in the bottom of the stills). As the vapours rise up and pass over the neck of the still, they
condense. This collected liquid - the low wines - is forwarded to the spirit still, where the same process takes
place. The residue known as pot ale is collected and used as cattle feed. This time the still-man monitors the
spirit, using hydrometers and removes only the heart of the run. The start of the run, the foreshots, contains
the higher alcohols and is too pungent. The end of the run, the feints, contains the weaker alcohols and also
gathers pungency. The foreshots and feints are mixed with the next batch of low wines and are redistilled.
Once all the alcohol is drawn off, the remaining liquid is basically water and is known as the spent lees.
Collecting the Benromach Spirit (below)
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Whisky Guide | 
