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Feints Also known as the tail of the distillation, tails or aftershots. The last cut of the output from the Low Wines or Spirit Still. This liquid is returned back to the Low Wines and Feints Charger for re-distillation as part of the next batch.
Fermentation (US term) The process of converting the sugars in the wort, by using yeast, into alcohol in the wash whilst in the Washback.
Fermenter See "Washback".
Feu Land held in perpetuity on payment of a yearly rental.
Fillings The newly distilled spirit, in barrels, freshly run off the Low Wines or Spirit Still which is to be allowed to mature into whisky.
First Fill Refers to casks that are being filled with whisky for the first time, even though they may have already been used for bourbon or sherry. See also "Refill"
Floor Maltings The Floor Maltings consist of one or more floors of the Malt House where barley is spread on the stone floor(s) after steeping and allowed to germinate under controlled conditions. The bed of germinating barley is called the piece and is kept at a depth of 4-6 inches, being regularly turned using wooden shovels called shiels to keep the temperature to not more than about 60°F (16°C). Now largely replaced by centralised drum maltings, usually handling the malting of barley for a number of different distilleries, to their individual recipes.
Foreshots Also known as the head of the distillation or heads. The first cut of the output from the Low Wines or Spirit Still. This liquid is returned back to the Low Wines and Feints Charger for re-distillation as part of the next batch.
Fractionation Separation by distillation into component parts.
Furfurol Flavour compound that gives a burnt taste. Undesirable in large quantities.
Fusel Oil One of the heavier alcohols present in the feints, some of which are kept along with the middle cut in order to add character to the spirit.


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