Spirited Separation: How Distillers Make Cuts

Understanding the Importance of Cuts in Distillation

In the intricate world of distillation, making "cuts" is a fundamental technique that significantly influences the quality and flavour profile of the final spirit. Unlike simply collecting everything in one large container, taking cuts involves dividing the distillate into smaller portions based when they come out of the still and on their flavour and aroma. This method is especially crucial in pot distillation for refining and enhancing the spirit's characteristics. However, in reflux distilling, the focus is mainly on separating the foreshots, as this is where the most harsh or harmful compounds are found.

The Four Segments of Distillation: Foreshots, Heads, Hearts, and Tails

During distillation, the spirit is typically separated into four distinct segments:

1. Foreshots: This is the initial portion of the distillate which can contain harmful compounds and undesirable flavours. It's always discarded to ensure safety and quality.
2. Heads: Following the foreshots, the heads may still contain some unpleasant compounds. While not harmful, these are often removed or reserved for future redistillation.
3. Hearts: The hearts are the core of the distillate run and represent the purest and most flavourful part. This section forms the bulk of the final product, as it contains the least amount of unwanted compounds.
4. Tails: The tails appear last and usually contain vegetal, off-flavours. Though they are often discarded, some distillers choose to save them for redistillation.

Why Are Cuts Crucial?

During fermentation, a variety of compounds are produced alongside alcohol, including acetaldehyde, esters, and ethyl acetate. While some of these compounds contribute positively to the spirit's flavour and aroma, others, such as methanol, acetaldehyde, and excessive ethyl acetate, are undesirable. Cuts allow distillers to control the inclusion of these compounds, managing the complexity and quality of the final product. 

How to Make Cuts: A Practical Approach

Making cuts involves more than just technical know-how; it requires a keen sense of smell and taste. Here's a practical step-by-step guide:

1. Prepare Your Equipment: You'll need several glass jars to collect the distillate. For larger systems like the Still Spirits Alembic Distilling System, use jars that hold 300-500l. For smaller systems like the Still Spirits Air Still or Air Still Pro, 50-100ml jars are sufficient. Number the jars to keep track of the order in which the distillate is collected.
2. Discard the Foreshots: At the start of the distillation, discard the foreshots. For an Air Still Pro, this might mean the first 30ml, while a 25L system might require discarding 50-200ml, depending on the number of stripping runs completed.
3. Collect the Distillate: Begin collecting the spirit in the jars, ensuring each jar has an equal volume. The volume can be adjusted based on the performance of your still.
4. Monitor ABV: It's advisable to stop collecting at an ABV between 30-20%. Some distillers, however, continue until the distillate drops to 10% ABV or lower.
5. Air Out the Jars: Allow the jars to sit for 24 hours, covered with a thin material like muslin cloth. This helps volatile compounds dissipate, making it easier to assess the aroma and flavour.

Blending Your Cuts: Creating the Perfect Spirit

After the jars have aired out, it's time to blend the cuts. This is where the art of distillation truly shines:

1. Assess the Jars: Line up the jars in the order they were filled. Start with the middle jars (the hearts) and use your sense of smell to evaluate their contents. If necessary, dilute a small sample with water for tasting.
2. Select the Best: Choose the jars that have the most appealing aromas and flavours. Those with undesirable qualities can be discarded or saved for another use.
3. Combine and Adjust: Mix the selected jars into a larger vessel. Check the ABV and adjust if necessary.
4. Final Steps: The next steps depend on the type of spirit you're making. For gin, dilute to a drinking strength (typically around 39-42% ABV) and allow it to rest for a week before enjoying. For darker spirits like rum or whiskey, prepare them for ageing and oaking. Check out our article Flavouring and Ageing Your Spirit for more information on this process. 

By mastering the process of making cuts, you gain the ability to tailor your spirit to your specific tastes, ensuring a unique and high-quality product every time. This careful and methodical approach is what transforms a basic distillate into a well-balanced, flavourful masterpiece.

MYO Drinks

Helping you to make your own Great Batch from Scratch.