Fragrant & Floral Whisky

Pot stills, used for single malt whisky, are like big kettles where the vapour coming out is collected. Distillers decide when to start and stop collecting this spirit. These are called cut points. These are crucial because compounds with the lowest boiling points largely come off the still earliest, while heavier compounds increasingly come through later in the distillation. For Fragrant & Floral whiskies, the distiller doesn't want to start collecting too soon, but also wants to stop collecting before potentially overpowering heavier spirit starts to run through. The shape and height of the still, the angle of the lyne arm pipe leading to the condenser and the intensity with which the still is heated can all allow greater control.