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A basic guide about Barbera wines in Piedmont, created by Decanter in partnership with the Consorzio Barbera d’Asti & Monferrato...
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What is the 'cut point' in whiskey distilling? - Ask Decanter
David Longfield, Decanter’s production editor and was formerly deputy editor of spirits & wine trade title Drinks International , replies: Distillation is carried out in stages, which depend upon the relative boiling points of various volatile compounds in the liquid being distilled. The most volatile will boil off at a lower temperature as the still is heated up, and these are known as the heads (or foreshots) – these are undesirable, as they either have unpleasant flavours or are dangerous to health if consumed, or both, so must be separated and discarded. The first cut point therefore...
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