Vivian Marlowe
When distilling alcohol, it is important to separate the heads, hearts, and tails to create a high-quality final product with a unique taste and aroma. The heads refer to the first portion of the run, characterised by a high alcohol content but also containing unwanted compounds such as methanol and acetone. The hearts are the most desirable part of the distillate, containing the highest concentration of ethanol and desirable flavour and aroma compounds. The tails are the final part of the distillation, with low alcohol content and high concentrations of unwanted compounds that can negatively impact the taste and aroma. Distillers must carefully identify and separate these components to create a pure and flavourful spirit.
Characteristics and Values of Removing Heads and Tails from Alcohol
| Characteristics | Values |
|---|---|
| Heads | The first part of the collected alcohol with a high alcohol content. Contains unwanted compounds like methanol, acetone, aldehydes, and fusel oils. Has an unpleasant smell like nail polish remover. |
| Hearts | The main distillate or condensed steam collected, making up the largest volume of the distillate (50-70%). Contains the highest concentration of desired ethanol, flavour, aroma, and mouthfeel compounds. |
| Tails | The last portion of alcohol produced with a low alcohol content and high concentration of unwanted compounds. Contains vegetal off-flavours and a higher percentage of water. |
| Foreshots | The first distillate, usually discarded due to harmful compounds and off-flavours. |
| Distillation | The process of separating and clarifying various chemicals from the batch. Requires multiple runs to balance purity, strength, and flavour retention. |
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What You'll Learn
Identify the heads and tails by their smell
The heads, hearts, and tails of a distillate refer to the beginning, middle, and end of a distillation run. Distillers can use their senses of smell, taste, observation, and touch to differentiate between the three components.
The heads, which make up about 30% of the alcohol run, are the first distillates to emerge. They have a high alcohol content and contain volatile compounds such as methanol, acetone, aldehydes, and ethyl acetate. The heads are identified by their distinct solvent-like smell, resembling nail varnish remover or methylated spirits. They are also characterised by their oily texture and cloudiness.
The hearts, the purest and most desirable part of the run, contain the highest concentration of ethanol, the desired alcohol in spirits. They typically make up the largest volume of the distillate, ranging from 50-70%. The hearts are characterised by their pleasant fragrance and good taste.
The tails, the final component of the distillation process, are identified by their low alcohol content and high concentration of unwanted compounds. Terms like "plump", "greasy", and "brownish" are used to describe their smell, and they feel oily when rubbed between the fingers. The tails contain recoverable alcohol and can be redistilled in the next batch.
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Understand the distillation process
Distillation is a process of physical separation, not a chemical reaction. It is used to separate and clarify various chemicals from a batch.
The first step in the distillation process is to start with an alcoholic liquid, often referred to as a "wash". This wash is typically made by fermenting cereal grains, resulting in a beer-like mixture. The wash is then heated in a closed environment, such as a still, to capture the alcohol vapours. As ethanol alcohol has a lower boiling point than water, the two liquids can be separated through evaporation. By boiling off the alcohol from the water, the alcohol concentration increases while the water is left behind.
However, the process is complex due to the presence of different types of alcohol and other chemical compounds, each with varying boiling points. The first vapours to boil off the water are the more volatile alcohols with the lowest boiling points, such as methanol. These initial vapours are known as the "'heads' or "foreshots" and are typically discarded due to their unpleasant smell and unwanted compounds. The desirable ethanol alcohol, or the "'heart'", is collected next. It contains the highest concentration of ethanol and desirable flavour, aroma, and mouthfeel compounds.
The final component is the "'tails' or 'faints', which are characterised by low alcohol content and high concentrations of unwanted compounds, such as fusel oils. These compounds can negatively impact the final product's taste and aroma. The still is run to separate these less volatile alcohols, and the remaining liquid is typically not further distilled due to economic considerations.
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Separate the heads, hearts and tails
Distilling alcohol involves separating the heads, hearts, and tails, a process known as "taking cuts". This is a complex and nuanced process that requires careful attention to detail. The different parts of the distillate are collected at different times, and each part has distinct characteristics.
The first component to emerge during distillation is known as the "heads". This part of the distillate has a high alcohol content but also contains unwanted compounds such as methanol, acetone, aldehydes, and acetaldehyde. The heads can be recognised by their unpleasant smell, resembling nail polish or methylated spirits. While the heads are often discarded, they can be used for blending or added to future runs to improve yield.
The next component is the "hearts", the most important and desirable part of the distillate. The hearts contain the highest concentration of ethanol, the desired alcohol in spirits. They also contain a range of compounds that contribute to the flavour, aroma, and mouthfeel of the final product. The hearts typically make up the largest volume of the distillate, usually between 50-70%.
The final component is the "tails", characterised by low alcohol content and a high concentration of unwanted compounds such as fusel oils and vegetal off-flavours. These by-products can negatively impact the taste and aroma of the final product. Like the heads, the tails are typically discarded but can be kept for redistilling.
One common method for separating the different components is to number the jars in the order they are collected and then sample them, starting with the middle jar, which is typically the heart. By adding a few drops of water to the spirit, you can get a more accurate taste. Working backwards from the middle jar, you can identify the jars with unpleasant odours or flavours, which indicate the start of the heads and tails.
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Reuse the heads and tails for cleaning
Heads and tails are the first and last portions of a distillate, respectively, and contain a variety of unwanted compounds such as methanol, acetone, and aldehydes. While they are usually discarded, they can be reused for cleaning purposes. Here are some ways to reuse heads and tails for cleaning:
Mechanical Projects and De-greasing
The high alcohol content in heads and tails makes them effective solvents for de-greasing and cleaning mechanical projects such as motorcycles, automobiles, and home maintenance. However, it is important to avoid using them on rubber gaskets as they can dry them out.
Cleaning Cannabis Consumption Apparatus
The heads and tails can be used as a food-safe solvent for cleaning resin and other residues from legal cannabis consumption devices. It is important to ensure complete evaporation before use.
Alcohol Stove or Lantern Oil
The heads and tails can be used as fuel for an alcohol cook stove or lantern oil, although it is advised not to use them in kerosene lanterns.
Window Cleaner and Paint Thinner
The high alcohol content in heads and tails can be utilised for cleaning windows and thinning paint.
Disinfectant
The distillate can also be used as a disinfectant due to its alcohol content.
While reusing heads and tails for cleaning is a creative way to reduce waste, it is important to exercise caution and ensure that the distillate is handled and stored safely, especially given the presence of unwanted compounds.
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Discard the heads and tails
Discarding the heads and tails is an important step in the distillation process to ensure you get a safe and desirable-tasting spirit. The heads and tails contain alcohol that can be extracted and reused, but they also contain a variety of unwanted compounds and off-flavours.
The heads are the first part of the collected alcohol, and they have a high alcohol content. They contain unwanted compounds such as methanol, acetone, aldehydes, and acetaldehyde, which can be harmful if consumed. The heads can be identified by their unpleasant smell, similar to nail polish remover or methylated spirits. This portion should be discarded, typically making up around 2% of the first distillation.
The tails are the final part of the distillation and are characterised by their low alcohol content and high concentration of unwanted compounds. These unwanted compounds include fusel oils and vegetal off-flavours, which can negatively impact the taste and aroma of the final product. The tails are typically discarded, but like the heads, they can be kept for redistilling or reused for other purposes such as cleaning.
It is important to separate the heads and tails from the hearts, which is the main body of the distillate and the most desirable part. The hearts contain the highest concentration of ethanol, the desired alcohol in spirits, as well as a range of compounds that contribute to the flavour, aroma, and mouthfeel of the final product. The hearts typically make up the largest volume of the distillate, usually around 50-70%.
By discarding the heads and tails, you can ensure that the final product is safe to consume and has the desired taste and aroma. This step requires careful attention to detail and an understanding of the different components of the distillate.
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Frequently asked questions
Heads refer to the first part of the collected alcohol, which contains a high alcohol content along with unwanted compounds like methanol, acetone, and aldehydes. Hearts are the main distillate or condensed steam collected, constituting the largest volume of the distillate, and containing the highest concentration of ethanol, the desired alcohol in spirits. Tails refer to the last portion of alcohol produced, characterised by low alcohol content and a high concentration of unwanted compounds, which can negatively impact the final product.
One common method is to number the jars in the order they are collected and then line them up. Start by sampling the middle jar, which is typically the heart of the distillate. By adding a few drops of water to the spirit, you can taste it more accurately. As you sample jars further away from the middle, you may notice unpleasant smells and tastes, indicating the start of the heads and tails. Work backward to identify the jars with unpleasant odours or flavours to determine which jars contain the heads and tails.
The heads and tails contain alcohol that can be extracted for your next spirit run. They can also be kept in a separate container for redistilling. Additionally, the heads can be used as a fire starter for BBQs or as lantern oil, while the tails can be used for cleaning and de-greasing.
