What Exactly is a Low Wine in Distillation?
In the world of spirit production, particularly for whiskies, brandy, and rum, low wine is the product of the first distillation run. The process begins with a fermented liquid, known as a 'wash' or 'mash,' which typically has a low alcohol by volume (ABV), often between 8% and 10%. This wash is heated in a pot still, and as the liquid boils, the alcohol and other volatile compounds turn into vapor before the water. This vapor is then cooled and condensed back into a liquid, which is the low wine.
This intermediate spirit is not a finished, consumable product. With an ABV typically ranging from 20% to 30%, it is characterized by its cloudy, milky-white appearance due to the presence of heavier, oily compounds known as 'feints' and other impurities. This unfiltered and harsh liquid is collected and stored, ready for the next, more precise stage of distillation.
The Role of Low Wine in the Production Process
The creation of low wine is a strategic and necessary first step, often referred to as a 'stripping run'. Its primary purpose is to concentrate the alcohol from the large volume of wash and to separate it from the water and solid matter left behind in the still. This makes the subsequent distillation more efficient and manageable. The low wine is the raw material that will be refined and purified to become the final spirit. Without this initial phase, it would be much harder to achieve the desired alcohol concentration and flavor profile of the end product.
For many spirits, this double distillation process is crucial. For example, in Scotch whisky production, the low wines from the first run are collected in a 'low wines receiver' along with the feints (oily, impure parts) from previous runs. This mixture is then transferred to a second, smaller pot still, known as the 'spirit still,' for the final distillation.
Comparing Low Wine with High Wine
Low wine and high wine are two key terms in the double distillation process. Their differences are fundamental to how a spirit is refined and purified. While low wine is the initial, raw distillate, high wine is the much purer product that results from the second distillation.
| Feature | Low Wine | High Wine |
|---|---|---|
| Distillation Stage | First distillation (stripping run) | Second distillation (spirit run) |
| Alcohol Content (ABV) | Lower, typically 20-30% | Higher, typically 60-70% |
| Appearance | Cloudy or milky white | Much clearer and purer |
| Flavor Profile | Harsh, with impurities | Refined, smoother, with desirable flavors |
| Purpose | Concentrate alcohol from the wash | Purify the spirit and make final 'cuts' |
| Consumable? | Not suitable for direct consumption | Can be, but is typically aged before sale |
The Three Fractions of the Spirit Still
During the second distillation run of the low wines in the spirit still, the distiller will make 'cuts' to separate the desirable spirit from the less desirable components. The distillation is separated into three distinct fractions:
- Foreshots (or Heads): The first part of the distillate to emerge from the still. It is highly volatile and contains compounds like methanol that are not suitable for consumption. These are collected and redistilled with the next batch of low wines.
- The Heart (or Middle Cut): The most desirable portion of the distillate, containing the desired ethanol and flavor compounds. This is the part that will be matured and bottled as the finished spirit.
- Feints (or Tails): The final part of the run, with lower alcohol content and undesirable, oily compounds. Like the foreshots, these are typically collected and redistilled with a subsequent charge of low wines.
Low-Alcohol Wine: A Common Point of Confusion
It is easy to see how the term 'low wine' can be mistaken for a low-alcohol wine, but the two are completely different. Low-alcohol wines, which are meant for consumption, have a significantly lower ABV than conventional wines (often less than 11%) and are produced through different methods, such as picking less-ripe grapes or using specialized dealcoholization techniques like reverse osmosis or vacuum distillation. In contrast, low wine is never meant for direct consumption and is solely an intermediary product in the process of making high-proof spirits.
Conclusion
Understanding what is considered low wine is key to appreciating the complex art of distilling. Far from being a drinkable, low-proof wine, it is a crucial, high-impurity intermediate stage in the production of spirits like whisky, brandy, and rum. Created during the first distillation run, low wine serves to concentrate the alcohol from the initial fermented wash, preparing it for the second, more refined distillation. This process separates the desirable 'heart' of the spirit from the unusable 'heads' and 'tails,' ultimately resulting in the smooth, high-proof spirit we enjoy. The distinction highlights the different worlds of winemaking and spirits production, despite the similar-sounding terminology.
