Frenchy placed the last sealed jar in the box and took it to the cellar. This was the *hearts, a peach flavor, one of the favorites of most of his customers. Only a few hard-core folks liked the corn whiskey any more. “The whole world’s gone soft” he thought as he grabbed a jar for his personal use.
Exiting the cellar the damp night air assaulted his cheeks, the only part of his face not covered by whiskers.
He stopped and looked up at the full moon, and took a swig. “Perfect” he exhaled.
PHOTO PROMPT © Sandra Crook
The hearts primarily contain ethanol and it is the most desirable part of the spirit run. One can tell when a still starts producing hearts because the harshness of the heads has dissipated and the smell is no longer harsh. This is the “sweet spot,” which isn’t just a metaphor. The whiskey produced during this phase is very flavorful, but also very smooth and, (depending on the recipe) slightly sweet. It is by far best tasting alcohol produced during a spirit run. The skill of the distiller comes into play as they must recognize the beginning and the end of the hearts portion of the run. However, in general, this phase will make up around 30-40% of all spirits collected during the entire distillation process.