Firstly my still is a simple pot, alembic, no plates.
To avoid confusing people with names that vary around the world, I split my spirit run 4 ways.
The first small part I use as fuel under my direct fired still, the next section is re-cycled into next spirit run. (foreshots and heads, not sure what name comes first)
Next section is the heart then the feints. I run the feints right down to about 2%abv. (my still runs on fryer oil so there is very little cost running it for so long to get it that low)
First cut is done on volume only, next cut into heart is by nose only (no hydrometers allowed) then cut into feints is by nose and taste, again no hydrometer.
Hydrometers only indicate the amount of ethanol, I am trying to maximise the correct flavours, I treat alcohol as a by-product.