Foreshots and Heads are the stuff of mighty headaches and rumbling, growling, internal body plumbing, make no mistake about it

but, in the working of our craft it is completely at your discretion to Cut or Not to Cut.
For me, the discovery that, after years of practice and learning, I can make the types of spirits my family and friends enjoy, and make them discernibly better than commercially produced spirits and that those I produce have little or no '
morning after' effects, was a hugumungus discovery, to say the least.

This is achieved by removing the Foreshots and Heads from every batch of spirit I produce.
I have recently taken to running off the first 500ml of distillate from every 40lt stripping run direct to the drain rather than let it into my low wines storage kegs and I do the same again on each spirit run. Overkill? Of course it is but I enjoy the peace of mind that there are none of those nasty elements, that make up what we call Fores, in my finished spirits and that allows me a wide smile whenever someone raises a glass with my spirits in it.
I know there are those who will immediately say that the classic Scotch Whiskies cannot be improved on or beaten by home distilling but I'd give them an argument

Not because I think I can do better but because I couldn't care less, I never cared for the taste or mouthfeel of Scotch or Irish whiskies
AidanMac

p.s. If I were making my spirits for profit I too might use every drop from the condenser
