Fore shots

The spirit produced by the first distillation is always impure, and has a disagreeable odour and taste, aud is known as low wines. On redistillation of the low wines, the first portion of the distillate, known as fore shots, is contaminated with oily matters as the distillation proceeds the oily matter diminishes, and where no turbidity is produced on dilution with water the spirit is considered sufficiently pure to be collected as potable alcohol. At the end of the process the spirit becomes oily again, and is known as "tailings. The fore shots and tailings are together known as feints, and are redistilled with the succeeding low wines it is usual to have two separate stills for the two distillations. 

In Scotland two distillations only are usually made. First, from the " wash stiU, from winch the whole of the volatile constituents are coUected as low wines. The low wines are redistiUed from a similar stiU, the distUlate being coUected in three fractions, viz. (i) fore shots (2) clean spirit or whiskey (3) feints. The fore shots and feints are added to the low wines of the next distUling period. The whiskey fraction is generaUy rim ofi at a strength of ii to 25 over proof. 

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