Spirit from the stills became stronger than the spirit of repression…..  
7 Influences on Flavour

1) Spirit Cut – length of foreshots

2) Speed of the run

3)Height of the Still

4)Shape of the Still reflex bulge – copper contact

5)Angle of Lyne arm – up light, down heavy

6)% fill of charge to still capacity – copper contact

7) Temperature of distillate Hot; Light, Cooler; Heavy
Foreshots: highly volatile components, acetaldehyde & ethyl acetate.

Feints: low volatility compounds including phenols and many nitrogen containing compounds.
 Brian Eaton of ICBD says – ‘you could say that the aim with Scotch whisky is to distil it just enough’.