Arguments index
What does “cutting head and tail” mean?
It means to separate, during distillation, the first part of Grappa that comes out of the still (head or foreshots) and the final part (tail or aftershots), to allow exclusively the central part (heart) of the Grappa to be collected in the vessels. The head is rich of low-boiling (very volatile) aromatic elements which would give a strong, pungent and aggressive smell to the Grappa; the tail instead is rich of high-boiling (heavy) aromatic elements, which would give a fat and greasy taste to the Grappa. That is why it is important to abundantly eliminate the head and the tail during the process of distillation, in order to select in the heart only the noble parts of the distillate.
