Feints, all the stuff that does not make the cut. Don't throw them out, save them up and redistill them all in one go like me. Or, if your making the same recipe (or similar ones) over and over again add the feints back into the low wines of the next run. Please note that home-distillers have taken to breaking the cuts into 4 sections. Fore shots, heads, hearts tails. They then call heads + tails Feints. Many commercial distillers will talk about only, foreshots, hearts and tails. In some cases, just the tails will be referred to as "feints". But often they still add the "fore shots" and "tails/feints" back into the still along with the low wines for the spirit run. In other words, both ways of describing cuts are doing much the same thing, just with different terminology.