The Distillation

With just a few exceptions, Malt Whisky is double-distilled in copper stills called “wash still” and “spirit still”. The fermented wort is pumped into the larger still (wash still) and then heated up. The ascending vapours condense in the cooler after having passed the upper part of the still. In the second phase of the distillation, the spirit known as low wine is led into the smaller spirit still. For creating the crystal clear new-make spirit, the master distiller separates the impure foreshot, which contains a lot of fusel alcohol, and the watery feint from the premium middle cut (heart). This process takes place in the “spirit safe”. Foreshot and feint are then led back again to the distillation.