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Whisky Glossary : Feints

Whisky Glossary and Definitions

Unlike wine, for example, whisky is not really about mystification, but it does bring its own jargon. Any unusual terms you are likely to come across are described and defined in this section.

 
 

Issue 121 Out Now

Whisky Magazine Issue 121

Rocky Mountain High, Mixo-gastro, India Drinkers' Guide, Four Roses

 

Feints

Also known as tails, or after-shots. The final spirit from the Spirit still at the end of Distillation The Feints are low in alcohol, and are re-distilled.

A point of difference
Out man visits the hear of Whyte and Mackay's grain supply

December 2013, Issue 116, page 38

A third step
We investigate the process of triple distilling

February 2014, Issue 117, page 36

Alchemy by the Bay
Stuart MacLean Ramsay takes a trip to the US west coast and checks out three very different but equally daring and passionate distillers

December 2001, Issue 20, page 38

All in the Mash
Iorwerth Griffiths explores a particularly Irish style

March 2011, Issue 94, page 18

As esay as one, two, three?
Peter Mulryan looks at the increasingly rare art of triple distillation

March 2003, Issue 29, page 58

Australian Whisky Accent
Chris Middleton has a background in global whisky marketing, freelance whisky writing and is director of a recently established whisky distillery in Austalia

June 2011, Issue 96, page 11

By the letter
In the latest in the series Dominic Roskrow looks at the letter ‘D'

March 2007, Issue 62, page 78

Connoisseur's chemistry
the final instalment of Philip Hills' abridged extract from his fascinatin new book Appreciating Whisky.

December 2000, Issue 13, page 52

Cutting no corners (The Macallan)
The Macallan is one of the truly iconic distilleries but it is not resting on its laurels. Dominic Roskrow went to stay there

April 2007, Issue 63, page 32

Foreshots and Feints
The quality of a new make spirit is crucial to making good whisky. Ian Wisniewski delves deeper into the process

August 2006, Issue 58, page 61

Going organic
Ian Wisniewski looks at whether the trend for organic proucts has a place in the world of malt whisky

April 2005, Issue 47, page 64

Haydock spelling it out
Flying in the face of controversy, John Haydock takes on the establishment with his new book

October 2002, Issue 26, page 82

High society (An Quaich Society)
The members of Canada 's An Quaich Society are real party animals, but their love of Scotch and the freedom it represents could not be more serious as Stuart Maclean Ramsay reports.

June 2000, Issue 10, page 64

In conversation with Barry Crockett
Charles Maclean talks to Barry Crockett, Master Distiller at Midleton Distillery

April 2001, Issue 15, page 82

Into the limelight
Taking up the reins can be daunting but Irish Distillers' new master distiller is relishing the opportunity

February 2014, Issue 117, page 24

Irish giant
Dave Broom concludes his indepth investigation of the Irish whiskey industry

July 2008, Issue 73, page 52

It's School time
You may think you've had enough of classrooms and teachers, but what about a new learning experience - a whisky school?

September 2008, Issue 74, page 48

Jack and George
In the latest in our series we look at the letters T,U,V,and consider Tennessee whiskey

October 2008, Issue 75, page 33

Journey from hell to reach whisky heaven (Bushmills)
Stuart Maclean Ramsay embarks on a perilous pilgrimage to Bushmills, home of the world's oldest distillery, in an attempt to find out why, after visiting , some people talk of reincarnation and spirit...

April 2001, Issue 15, page 24

Key processes
In the latest in our series looking at the language of whisky, Dominic Roskrow looks at the letters E and F

April 2007, Issue 63, page 78

Lomond's Formidable Distiller
It isn't on the list of distilleries that more than a million visitors to Scotland descend upon each year. it isn't situated on some windswept, romantic, island shore and it isn't very pretty. But it ...

April 2011, Issue 95, page 36

Lost in Distillation
We head to Antrim to visit Bushmills Distillery to talk distilling and crafting whiskey in small batches

March 2012, Issue 102, page 34

Meet the awkward squad
The basic process of making whisky is similar throughout the world. But there are always some who have to be different. Dave Broom meets the misfits

March 2005, Issue 46, page 44

Not just a question of taste
Philip Hills writes an introduction to the first part of an abridged extract from his fascinatin new book Appreciating whisky

November 2000, Issue 12, page 50

On the edge of the world (Laphroaig)
The peat-reek and iodine fullness of Laphroaig is the epitome of Islay; and it has changed little since the distillery was founded in the early nineteenth century, says Neil Wilson

January 1999, Issue 1, page 38

Outwiththeold,inwiththenew?Notquite...
Canwhisky-makingbetaughtproperlyatuniversity,andisourunderstandingofscienceleadingtobetterwhisky?GavinSmithlooksattheissue

July 2004, Issue 41, page 40

Peat performance
Peat is a staple ingredient of many classic whiskie. Ian Wisniewski looks at the hows, and whys and wherefores of this valued element .

July 2002, Issue 24, page 61

Phenolic fancies
Ian Wisniewski asks what does the term ‘ppm' stand for in relation to a peated malt, and what does this signify in terms of a malt's character?

April 2010, Issue 87, page 38

Relationships
In the latest in our series on whisky terms we reach the letter S.In the first of two parts,we look at American whiskey's use of the letter.

July 2008, Issue 73, page 33

Sensorary evaluation
Charles Maclean continues his course by reinventing the wheel.

May 1999, Issue 3, page 58

Sights set high in the Lowlands (Auchentoshan)
Ian Buxton provides a rare insight into a Lowland distillery not currently open to the public – Auchentoshan

January 2003, Issue 28, page 44

Speyside festival preview
It's bigger, it's better and it's back – yes, once again, the Spirit of Speyside Whisky Festival is upon us and the organisers promise a host of good things. Ian Buxton investigates

May 2002, Issue 22, page 34

Spirit of the times
In the first of a two part series looking at new make spirit, Ian Wisniewski considers the range of characteristics that appear in new make spirit,and how they are created.

April 2009, Issue 79, page 28

Stalking the stag
The Dalmore is a sleeping giant but it's starting to stir. Dominic Roskriw visited one of Scotland's strangest distilleries.

June 2008, Issue 72, page 38

Still crazy after all these years
The small illegal stills of Speyside have been romanticised time and time again. But what was distilling really like way back when? Jim Cryle of Chivas Brothers decided to find out, and Dave Broom jo...

July 2006, Issue 57, page 56

 

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