How Much Do You Know About Alcohol? 53 Frequently Asked Questions Revealed - General Edition

Whether it is social networking or personal drinking, knowledge about alcohol always leaves people with many questions. How long does it take for alcohol to metabolize? What drinks are effective for sobering up? What alcohol is most decent for gifting elders? This article compiles 53 of the most popular alcohol-related FAQs from search engines, covering whisky, beer, spirits, and health knowledge to resolve your doubts all at once.

Alcohol Concentration and Spirits Definition

How long does it take for alcohol concentration to fade?

Alcohol metabolism speed varies from person to person, mainly depending on weight, gender, liver function, and drinking speed. Generally, the human body can metabolize about 10-15 milliliters of pure alcohol per hour, equivalent to one can of beer or a small glass of Whisky. Estimating with common alcohols, drinking a glass of red wine (about 150 ml) takes approximately 1.5-2 hours to fully metabolize.

Note that "feeling sober" does not mean the alcohol has completely faded; the liver's metabolism rate is fixed and cannot be accelerated by drinking water, coffee, or exercising. It is recommended to wait at least 12 hours after drinking before driving or operating precision instruments, and to rely on professional alcohol testing devices. Long-term drinkers may underestimate actual concentration due to higher tolerance, increasing risks.

How much alcohol is in a can of beer?

The alcohol content of a can of beer mainly depends on two factors: the volume of the beer and the alcohol concentration (Alcohol by Volume, ABV). Common canned sizes are 330ml or 500ml, while general beer ABV ranges from 4% to 6%. For example, a 330ml can of beer with 5% ABV contains approximately 16.5ml of pure alcohol (Calculation: 330ml x 5% = 16.5ml).

Note that some craft beers or special flavored styles can reach as high as 8-12% ABV, which significantly increases the alcohol content. Consumers can calculate based on the ABV value and volume marked on the product, but actual intake should follow the package labeling.

What is the percentage of the strongest beer in the world?

Snake Venom, launched by the Scottish brewery Brewmeister, has an alcohol concentration of 67.5% ABV. This beer uses fractional freezing technology, which concentrates the alcohol by repeatedly freezing the liquid to remove water, making its ABV far exceed general beer (usually 4-12% ABV).

However, the definition of high-concentration beer often sparks controversy; some believe the freeze distillation process deviates from traditional beer brewing. Other famous high-alcohol beers include BrewDog's The End of History (55% ABV) and Schorschbräu's Schorschbock 57 (57% ABV). BrewDog's The End of History (55% ABV) was certified by Guinness World Records as the strongest beer; although Snake Venom (67.5% ABV) is stronger, it may not be recognized due to added alcohol.

What percentage counts as a spirit?

Spirits have different concentration definitions depending on the region, but the universal international standard is an Alcohol by Volume (ABV) of 20% or more. Generally, distilled spirits such as Whisky, Vodka, and Gin mostly fall around 40% ABV, which is widely regarded as the benchmark for spirits.

Some countries or regions adopt stricter definitions; for example, the US defines spirits as drinks with ABV ≥ 40%, while the EU sets the threshold at 37.5%. It should be noted that fortified wines (such as Sherry and Port) may reach 20% ABV, but due to production differences, they are usually not classified as spirits. The core characteristics of spirits lie in the distillation process and high alcohol concentration; it is recommended to use ABV ≥ 35% as a general reference for identifying spirits in daily life.

What is the percentage of Korean Soju?

The alcohol concentration of Korean Soju typically ranges between 16% and 20%, with specific values varying slightly by brand. For example, the most common Jinro Chamisul series is about 16.9%, while brands like Chum Churum or Good Day mostly range from 17% to 19.5%.

In recent years, some brands have launched "low-alcohol" versions (such as 13% to 14%) to cater to younger demographics or light drinkers. Traditional soju is mostly made from barley, sweet potato, or sugar cane through distillation and dilution, so its alcohol concentration is relatively lower than sake or Whisky, making it suitable for pairing with Korean cuisine.

To confirm the alcohol concentration of a specific product, it is recommended to check the "Alcohol by Volume" (ABV) value marked on the bottle, which is the international standard for labeling alcohol content.

What % is milk wine?

The alcohol concentration (ABV) of milk wine (liquor) usually ranges between 2% and 17%, depending on the production method and type. Traditional fermented milk wine (such as Mongolia's Airag) has lower alcohol content, around 2-3%; whereas distilled or formulated milk wine (such as Ireland's Baileys) is mostly around 15-17%.

Key factors affecting ABV include the type of raw milk, fermentation time, and subsequent processing methods. Commercially available products usually clearly label the alcohol concentration; it is recommended to refer directly to the bottle label for accurate information.

Physical Reactions, Sobering Up and Health

How much does it take for a normal person to get drunk?

The degree of drunkenness varies by person, mainly affected by weight, gender, metabolism speed, drinking speed, and alcohol concentration. Men can metabolize about 10-15 grams of alcohol per hour, while women metabolize less. Taking an Asian adult as an example, consuming 2-3 standard drinks (such as 350ml beer, 150ml wine, 45ml Whisky) in a short period may result in a slight buzz, while exceeding 5 standard drinks significantly affects judgment. Note that mixing alcohols or drinking on an empty stomach will accelerate drunkenness.

Drunkenness can be judged by observing physical reactions: slurred speech, loss of balance, or facial flushing means you should stop. Long-term reliance on "testing alcohol tolerance" may damage the liver and nervous system. It is recommended to follow "low-risk drinking guidelines"—no more than 2 units daily for men and 1.5 units for women, paired with water and food to buffer absorption.

Those with special constitutions (such as ALDH2 gene deficiency) accumulate acetaldehyde more easily, resulting in discomfort even with small amounts. Assess your own health status before drinking; those taking medication should avoid alcohol. The most important principle is "do not force drinks, do not binge drink," maintaining a rational drinking culture.

Will drinking one bottle of alcohol exceed the limit?

Whether drinking a bottle of alcohol exceeds the limit depends on the alcohol concentration and individual constitution. Generally, the alcohol metabolism rate varies by person, influenced by weight, gender, and liver function. For example, a 330ml can of beer (approx. 5% ABV) might not immediately exceed the limit for most adults, but spirits like Whisky or Vodka (40% ABV) clearly increase the risk.

Many countries' drunk driving standards are a blood alcohol concentration of 0.03%-0.05%, and 30-90 minutes after consumption is the peak absorption period. Feeling sober does not mean alcohol has completely faded. It is recommended to wait at least 12 hours after drinking before driving, but the actual time should be adjusted based on the amount consumed and personal constitution. The safest practice is to use designated driver services or public transportation after drinking to avoid legal risks and accidents.

Pay special attention to the fact that mixing drinks, drinking on an empty stomach, or taking medication can accelerate alcohol absorption; even small amounts might exceed the limit. Although long-term drinkers have higher tolerance, testing values will still reflect actual concentration; never take chances.

Why does drinking cause a red face?

Flushing after drinking is mainly related to genetic differences in human alcohol metabolism. After alcohol (ethanol) enters the body, it is first broken down into acetaldehyde by alcohol dehydrogenase (ADH), and then metabolized into acetic acid by acetaldehyde dehydrogenase (ALDH2). If ALDH2 activity in the body is insufficient, acetaldehyde will accumulate, stimulating blood vessel dilation and leading to facial redness, a phenomenon known as "Asian Flush."

About 30%-50% of East Asian populations carry the ALDH2 gene mutation due to hereditary factors, which significantly reduces enzyme activity. This is an innate physical issue and is not directly related to alcohol tolerance. Additionally, acetaldehyde is classified as a Class 1 carcinogen by the World Health Organization; long-term accumulation may increase health risks.

If you flush easily after drinking, it is recommended to reduce intake or avoid alcohol altogether, and monitor for other symptoms of discomfort. This reaction is a body warning mechanism; you should not forcibly "train your tolerance" to avoid causing long-term damage.

How to sober up a drunk person?

When sobering up a drunk person, safety should be the priority, and stimulating methods should be avoided. Here are practical suggestions:

1. Supplement water and electrolytes: Alcohol causes dehydration; drinking warm water or beverages containing electrolytes can alleviate discomfort, but avoid coffee or energy drinks to prevent adding burden.
2. Promote metabolism and rest: Light activity (such as walking) can accelerate blood circulation, but avoid vigorous exercise. Rest in a side-lying position to prevent vomit from obstructing the airway.
3. Intake a moderate amount of sugar: Honey water or fruit juice can raise blood sugar and alleviate dizziness, but do not force eating to avoid vomiting.
4. Avoid wrong folk remedies: Cold showers, forced vomiting, or drinking strong tea can lead to shock or gastrointestinal damage and should be used with caution.

If symptoms of alcohol poisoning such as difficulty breathing or confusion appear, seek medical attention immediately. Remember, the only way to sober up completely is to wait for the liver to metabolize the alcohol; the methods above only alleviate some discomfort.

Can drinking water sober you up?

Drinking water cannot directly "sober you up," but it can alleviate the discomfort caused by alcohol. Alcohol metabolism primarily depends on the enzyme action in the liver; water intake does not accelerate this process. However, supplementing water after drinking indeed helps alleviate dehydration symptoms (such as headache and thirst), because alcohol inhibits anti-diuretic hormones, leading to increased urination.

Medical research indicates that drinking water alongside alcohol can slightly slow down the absorption of alcohol in the stomach, but the effect is limited. To lower blood alcohol concentration, the most effective way is still to control the amount consumed and to drink after eating. If excessive alcohol has already been consumed, it is recommended to supplement with electrolyte drinks or natural fruit juices rich in fructose, which can alleviate discomfort more effectively than water alone.

Pay special attention: online rumors such as "strong tea for sobering up" or "exercise to sweat out alcohol" have no scientific basis and may even increase the burden on the body. True sobering up only occurs by waiting for the liver to complete metabolism, which on average only handles about 10-15 grams of alcohol (about one can of beer) per hour.

Can black coffee sober you up?

Black coffee cannot truly "sober you up," but it may create a temporary illusion of alertness. Alcohol metabolism primarily depends on liver enzymes; while the caffeine in coffee can refresh the mind, it cannot accelerate the breakdown of alcohol concentration in the blood. Furthermore, the diuretic properties of coffee may exacerbate dehydration, potentially prolonging discomfort.

Medical research points out that feeling mentally boosted after caffeine intake makes it easy to misjudge one's level of sobriety, potentially increasing the risk of dangerous behaviors (such as drunk driving). To alleviate post-drinking discomfort, supplementing water and getting proper rest are still more effective and safer ways. There are many sobering up remedies, but the most practical method remains "time" and "moderate drinking."

Can ginger tea sober you up?

Ginger tea cannot directly "sober you up" or accelerate alcohol metabolism, but it can alleviate some post-drinking discomfort. Active ingredients like gingerol and shogaol in ginger tea promote blood circulation and warm the stomach to stop vomiting, improving conditions like cold hands/feet and nausea after drinking. However, alcohol breakdown primarily relies on the liver's alcohol dehydrogenase enzyme system, a process that cannot be accelerated by drinking ginger tea.

To alleviate a hangover, it is recommended to drink electrolyte beverages to supplement water or eat foods containing Vitamin B complex. Moderate eating before drinking and controlling intake are still fundamental ways to avoid discomfort. While ginger tea as an auxiliary drink cannot sober you up, it can provide a gentle soothing effect; care should be taken to avoid excessive mixing with alcohol to prevent stomach irritation.

Why can honey water sober you up?

Honey water can alleviate post-drinking discomfort, the key lying in the synergistic effect of its natural ingredients. Honey is rich in fructose (Fructose), which theoretically can slightly promote the conversion of acetaldehyde into acetic acid, but the actual impact on alcohol metabolism speed is limited. The greater benefit lies in alleviating post-drinking dizziness, hypoglycemia, and fatigue. Additionally, fructose can temporarily boost blood glucose levels, relieving symptoms of hypoglycemia caused by drinking, such as dizziness or weakness.

Antioxidant substances in honey (such as phenolic compounds) help reduce oxidative stress caused by alcohol, protecting liver function. Meanwhile, the gentle sweetness and water supplement of honey water can soothe gastrointestinal discomfort and improve dehydration. Note that honey water only assists in alleviating mild drunkenness symptoms; excessive drinking should still be avoided.

Can lemon water sober you up?

Lemon water cannot directly "sober you up," but it may help alleviate post-drinking discomfort. Alcohol metabolism primarily relies on liver enzymes (such as Alcohol Dehydrogenase), a process that cannot be accelerated by lemon water intake. However, Vitamin C and electrolytes in lemon water can supplement water, reduce headaches or nausea, and improve dehydration symptoms.

If high-sugar lemon water is consumed after drinking, note that it might delay alcohol metabolism. It is recommended to choose a sugar-free version paired with adequate rest and a light diet. The only effective way to reduce the impact of alcohol is still controlling intake and drinking after eating. If severe discomfort occurs, seek medical attention immediately.

Can turmeric sober you up?

While curcumin, the main active ingredient in turmeric, has antioxidant and anti-inflammatory properties, current scientific evidence is insufficient to prove it can directly "sober you up" or accelerate alcohol metabolism. The key to sobering up lies in the enzyme activity for breaking down ethanol in the liver, and curcumin has not been proven to boost the efficiency of these enzymes (such as Alcohol Dehydrogenase).

However, some studies suggest curcumin might help alleviate oxidative stress and inflammatory responses after drinking, indirectly reducing hangover discomfort (such as headache, fatigue). But effects vary by person and require pairing with certain diets (like intake with Piperine from black pepper) to increase bioavailability.

To effectively sober up, it is still recommended to drink moderate water, supplement electrolytes, and rest. If using turmeric as a health supplement, pay attention to moderate intake to avoid interactions with specific medications or health conditions. If there is discomfort after drinking, prioritize consulting professional medical advice.

Can I take a bath after drinking?

Whether it's suitable to bathe immediately after drinking depends on the situation, but it's generally not recommended. Alcohol dilates blood vessels and accelerates blood circulation; at this time, exposure to excessively hot or cold water may lead to sudden blood pressure changes, increasing the risk of dizziness, palpitations, or fainting. Especially patients with cardiovascular diseases should be cautious.

If a larger amount of alcohol was consumed, it is recommended to rest for at least 30 minutes to 1 hour before bathing to allow the body to metabolize some alcohol. During bathing, the water temperature should be close to body temperature (approx. 38-40°C); avoid long baths or showers, and keep the bathroom ventilated. If symptoms like blurred vision or shortness of breath occur, stop immediately and supplement water.

Additionally, avoid high-temperature activities like saunas or hot springs after drinking, as these environments can exacerbate dehydration and metabolic burden. Overall, drinking moderately and mastering the correct timing and method for bathing can ensure both safety and comfort.

Can I go to sleep immediately after drinking?

Going to sleep immediately after drinking is not an ideal choice and may pose potential health risks. Alcohol inhibits the central nervous system, which may trigger a dull vomiting reflex, increasing the risk of choking or suffocation, especially for those deeply intoxicated.

The alcohol metabolism process affects sleep cycles, reducing REM (Rapid Eye Movement) sleep quality, leading to poor mental state the next day. Additionally, lying flat may aggravate gastrointestinal reflux (GERD), which can damage the esophageal mucosa over time.

It is recommended to wait at least 1-2 hours after drinking before going to sleep, during which you can supplement water and maintain a sitting or semi-reclining position. If severe discomfort occurs, seek medical attention immediately. Drinking moderately with appropriate buffer time ensures both safety and rest quality.

How to handle vomiting after drinking?

To handle vomiting after drinking, focus on alleviating discomfort and supplementing what the body has lost:

1. Supplement electrolytes: Drink sports drinks containing electrolytes (such as Gatorade) or diluted honey water to improve dehydration. Avoid caffeine or carbonated drinks to prevent adding gastric irritation.
2. Small meals: After the vomiting eases, eat gentle foods such as soda crackers, bananas, or plain congee to gradually restore gastrointestinal function. Avoid oily, spicy, or high-sugar foods.
3. Proper rest: Keep the head elevated when lying flat to avoid acid reflux. If dizziness persists, lie on your side to prevent choking.
4. Avoid forced vomiting: Alcohol metabolism takes time; forced vomiting can damage the esophageal mucosa. If you still feel extreme discomfort after naturally vomiting, seek medical attention for intravenous fluid evaluation.

Note: If symptoms like confusion, difficulty breathing, or continuous vomiting for more than 24 hours occur, seek medical attention immediately. Avoid taking pain relievers (like Aspirin) after drinking to avoid increasing the burden on the stomach.

How do I know if I'm drunk?

Judging if you're drunk can be observed from both physiological and psychological aspects. Physiological reactions include slurred speech, decreased balance (like inability to walk in a straight line), slow reactions, facial flushing or elevated body temperature, and even nausea. If perception weakens when touching objects or if you repeat the same topic, these may also be signs of drunkenness.

Psychological state: emotions easily become excited or low, judgment significantly drops (such as overconfidence or impulsive behavior), or short-term memory is confused (forgetting conversation content)—all are common manifestations of drunkenness. Additionally, a simple self-test can be done, such as trying to stand on one leg or touching the nose with a finger; if motor coordination is abnormal, it means alcohol has affected the nervous system.

The most direct way to judge is to notice others' reactions. If friends repeatedly remind you that you've "had too much" or actively stop you from ordering more, you should stop drinking. Remember to avoid driving after drinking and prioritize supplementing water to alleviate discomfort. The key to safe drinking is knowing your limit and controlling consumption speed.

Does drinking make you pale/white?

Drinking does not make the skin white; on the contrary, it may have a negative impact on skin quality. Alcohol accelerates water loss in the body, leading to dry skin and loss of elasticity; long-term drinking can even trigger microvascular dilation or chronic inflammation, making the complexion dull and reddish.

Some people misunderstand "red face means good metabolism"; in fact, this is an alcohol metabolism abnormality caused by the ALDH2 gene mutation, making it easy to accumulate the harmful substance acetaldehyde. Additionally, alcohol interferes with the absorption of antioxidant nutrients like Vitamins A, C, and E, weakening the skin's self-repair ability.

To pursue a bright complexion, it is recommended to maintain adequate sleep, a balanced diet, and sun protection, and avoid excessive drinking. While some alcohols contain polyphenols (like Resveratrol in red wine) with antioxidant properties, supplementing through topical skincare products is more direct and effective.

Why shouldn't you mix different types of alcohol?

The main reason mixed drinks make you drunk easily lies in the differences in alcohol concentration, ingredients, and fermentation methods among various alcohols. Beer contains carbon dioxide, which stimulates the stomach and accelerates alcohol absorption; if mixed with spirits (like Whisky, Vodka), the high-concentration alcohol will instantly spike blood alcohol concentration, leading to a "cumulative intoxication effect."

Secondly, distilled and brewed alcohols have different by-products; for example, red wine contains tannins, and beer contains fusel oils. Mixing them increases the metabolic burden on the liver, making it easy to trigger hangover symptoms like headache and nausea. Additionally, liqueurs commonly used in cocktails (like Baileys, Cointreau) have high sugar content, which may mask the stimulation of alcohol, causing unintentional over-consumption.

Professional bartenders mix base spirits but strictly control ratios and pair them with buffering ingredients (like juice, ice). If general drinkers mix casually, it not only ruins flavor layers but may also exacerbate dehydration and gastrointestinal discomfort through interactions. It is recommended to consume a single type of alcohol moderately and supplement water at any time to reduce the risk of discomfort.

What to eat before drinking to avoid getting drunk easily?

Eating appropriate foods before drinking can slow down alcohol absorption and reduce the risk of drunkenness. Here are practical suggestions:

1. High-fat or high-protein foods: Such as milk, yogurt, nuts, or eggs, which can delay gastric emptying and reduce the speed at which alcohol enters the blood. Casein in dairy products can even form a protective film.
2. Foods containing B vitamins: Such as whole grains or bananas, which help the liver metabolize alcohol. Japanese research points out that Vitamin B1 can improve the efficiency of ethanol breakdown.
3. Water and electrolytes: Drinking coconut water or sports drinks supplements water, preventing dehydration from intensifying drunkenness. Sweden's Karolinska Institute suggests pairing with 250ml of liquid.

The key lies in avoiding drinking on an empty stomach while controlling drinking speed. If long-term social engagements are necessary, consider health supplements containing NAC (N-Acetylcysteine), but professional advice must be consulted.

Can I drive the day after drinking?

Whether you can drive the day after drinking depends on "alcohol metabolism time," not simply on the length of time. The rate at which the body metabolizes alcohol varies by person; usually, only 10-15mg of alcohol can be decomposed per hour. If spirits (like Whisky, Vodka) or large amounts of beer were consumed, residual alcohol may exceed 12 hours. It is recommended to use a Breathalyzer test to confirm the alcohol concentration in the body is below the legal limit (e.g., Taiwan ≤0.15mg/L, Hong Kong ≤22μg/100ml) before driving.

Key factors affecting metabolism efficiency include: weight, gender, liver function status, and food intake during drinking. Special attention should be paid to the "overnight drunk" phenomenon; even if you feel sober upon waking, the alcohol in your body may still exceed the limit. To avoid legal risks and traffic accidents, waiting at least 24 hours after drinking before driving is the safest practice.

Does drinking make you old?

The link between drinking and aging should be explored through physiological mechanisms. Free radicals are produced during alcohol metabolism; long-term excessive intake may exacerbate "oxidative stress," leading to cell damage and accelerating aging signs like skin sagging or wrinkles. Additionally, alcohol inhibits the metabolism of Vitamin A, a nutrient crucial for skin repair.

The increased burden on the liver is also a key factor; excessive drinking may affect its detoxification function, allowing toxins to accumulate and indirectly affect overall health. Research also points out that alcohol may interfere with sleep quality, and sleep deprivation has been proven to correlate with premature aging.

Notably, the health impact of moderate drinking (such as 1 glass of wine daily) is still debated, but "excessive" drinking (more than 14 units per week for men, 7 units for women) is generally considered to increase aging risks. It is recommended to maintain moderation and pair it with an antioxidant diet (like taking Vitamins C, E) to reduce potential impacts.

Can sweating metabolize alcohol?

Sweating helps very little with alcohol metabolism. About 90% of the body's alcohol is broken down by alcohol dehydrogenase (ADH) in the liver into acetaldehyde, then converted into acetic acid by acetaldehyde dehydrogenase (ALDH), and finally metabolized into water and carbon dioxide. This process has no direct correlation with sweating.

Only a very small amount of alcohol (about 5-10%) is excreted directly through breathing, urine, or sweat; therefore, sweating a lot cannot effectively accelerate metabolism. If you try to sober up by sweating through exercise or high-temperature environments, you might instead increase the liver's burden due to dehydration, and even trigger health risks.

The most effective way to lower blood alcohol concentration is still "time." It is recommended to rest fully after drinking and supplement water; if necessary, electrolyte-containing drinks can be consumed, but never rely on sweating as a means of sobering up.

Why does drinking cause diuresis?

Drinking's diuretic effect is mainly related to alcohol inhibiting the "anti-diuretic hormone (ADH)." ADH is a hormone secreted by the pituitary gland responsible for regulating water reabsorption in the kidneys. When alcohol enters the body, it temporarily inhibits ADH secretion, preventing the kidneys from effectively reclaiming water, thereby increasing urine production.

Additionally, alcohol itself acts as a diuretic, accelerating blood flow to the kidneys and promoting filtration. Meanwhile, alcoholic beverages (like beer) usually contain a lot of water; ingesting a large amount of liquid in a short time also directly increases urine output. This multi-factorial effect makes frequent urination common after drinking.

Note that excessive drinking may lead to dehydration or electrolyte imbalance; it is recommended to consume moderately and supplement water to maintain body balance.

What counts as alcoholism?

The criteria for alcoholism (Alcohol Use Disorder) require a comprehensive assessment of the impact of drinking behavior on life and health. According to the WHO definition, consuming more than 14 standard drinks per week for men (each drink approx. 14g pure alcohol) and more than 7 for women is considered risky drinking, but the more critical point is whether "loss of control" occurs.

Specific signs include: 1) Frequent excessive drinking and inability to self-restrain; 2) Drinking affecting work, interpersonal relationships, or family responsibilities; 3) Withdrawal symptoms like hand tremors or anxiety needing alcohol to alleviate; 4) Continued drinking despite knowing it worsens health problems. The American Psychiatric Association's DSM-5 lists this as an addictive behavior requiring clinical diagnosis; professional medical evaluation is recommended.

Notably, short-term binge drinking (Binge Drinking) exceeding 5 days a month with 5 or more drinks per occasion is a harmful drinking pattern even if long-term standards are not met. The final judgment should be made by a doctor based on physiological tests and psychological assessment collectively, not just by frequency or quantity.

What alcohol is not harmful to the body?

Strictly speaking, excessive intake of any alcoholic beverage can impact health, but if using "relatively low burden" as a standard, consider these principles:

1. Prioritize low alcohol concentration: For example, beer (4-6% ABV) or wine (12-15% ABV), as high-concentration spirits put more pressure on liver metabolism.
2. Choose natural raw material processes: Like 100% grape-brewed red wine containing the antioxidant Resveratrol; or Japanese Sake, which uses rice koji fermentation and has relatively simple ingredients.
3. Avoid added sugars: Some liqueurs or flavored wines contain high sugar levels, easily increasing the metabolic burden.

The key is "moderate consumption" (men ≤ 2 units per day, women ≤ 1 unit) paired with water supplement. Those with special constitutions or taking medication should consult professional medical advice.

What to drink for a sore throat to get better fastest?

Drinking more alcohol is not recommended. For a sore throat, it is recommended to choose gentle drinks with a soothing effect. Warm honey water is the top choice; honey contains natural antibacterial ingredients that can alleviate inflammation and form a protective film. 1-2 teaspoons of Manuka Honey can be stirred into warm water for drinking.

Gargling with warm salt water (240c.c. warm water + 1/4 teaspoon salt) can sterilize and reduce swelling; the effect is significant 3-4 times a day. Herbal teas like Peppermint Tea contain menthol, which can temporarily numb the pain; Ginger Tea contains gingerol to fight inflammation, best consumed after simmering slices for 10 minutes.

Room temperature coconut water supplements electrolytes; avoid sugary or acidic drinks that irritate the mucosa. If symptoms do not improve after 3 days, medical consultation is recommended.

Can I drink milk when drunk?

Drinking milk after being drunk is not an effective way to sober up, but moderate intake helps alleviate some discomfort. Proteins and fats in milk can form a protective layer in the stomach, slowing down alcohol absorption, but this effect is primarily more significant when consumed "before" drinking. If you don't have lactose intolerance after being drunk, drinking warm milk can supplement water and electrolytes, but the following principles should be noted:

1. Avoid drinking large amounts to prevent stimulating gastric acid secretion.
2. Those with lactose intolerance may suffer aggravated bloating or diarrhea.
3. Refrigerated milk should be warmed to room temperature before drinking.
4. Can be paired with soda crackers to raise blood glucose concentration.

True sobering up should still focus on water supplementation and rest for metabolism; milk can only serve as an auxiliary choice. If severe hangover symptoms occur, seek professional medical assistance.

What can't you eat after drinking?

After drinking, you should avoid consuming specific foods and medications to prevent aggravating the burden on your body or triggering adverse reactions. First, avoid pairing with cephalosporin antibiotics (such as Cephalosporins), as it may trigger a "disulfiram-like reaction" like palpitations and headaches. Second, antipyretic analgesics (such as Aspirin, Paracetamol) increase gastric mucosal irritation, raising the risk of gastrointestinal bleeding.

High-fat or fried foods are not directly dangerous, but alcohol slows digestion, easily leading to bloating and discomfort. Additionally, caffeinated drinks (like coffee, energy drinks) may mask the buzz, and excessive intake could lead to dehydration. Pay special attention to carbonated drinks; their bubbles may accelerate alcohol absorption, intensifying drunkenness.

Chinese medicinal materials like Kudzu root or Ginseng are common in sobering up folk remedies, but mixing them without professional guidance might affect metabolism. Finally, avoid concurrent use with sleeping pills, hypoglycemic drugs, or antihistamines; alcohol enhances drug side effects, and severe cases may lead to respiratory inhibition or hypoglycemic shock.

What is good to eat the day after drinking?

The day after drinking, the body is often in a dehydrated state; it is recommended to prioritize water and electrolyte replenishment. You can drink coconut water, sports drinks, or warm water with a small amount of salt to help restore internal balance. Simultaneously, consume foods rich in B vitamins like bananas and eggs to help metabolize alcohol residues.

Light and easily digestible foods like congee or clear soup noodles can soothe gastrointestinal discomfort, paired with boiled vegetables to supplement fiber. Cysteine in eggs can break down acetaldehyde, while antioxidant components in tomatoes accelerate metabolism. Avoid oily or high-sugar foods to prevent increasing the body's burden.

Moderate intake of ingredients containing Potassium like avocado and spinach can improve muscle weakness. Ginger tea or peppermint tea can alleviate nausea, while probiotics in yogurt help repair the digestive system. If headache is significant, supplement with nuts or dark green vegetables high in magnesium.

Drinking Methods and Pairings

What alcohol do girls like to drink?

Female preferences for alcohol typically lean towards refreshing tastes, soft flavors, or those with sweet floral and fruity notes. Here are common choices:

1. Fruit cocktails: Such as Moscato d'Asti slightly sweet white wine, Prosecco sparkling wine, or Lychee Martini and other cocktails with lychee or peach aromas, offering an easy-to-drink balance of sweet and sour.
2. Japanese plum wine and fruit liquors: Choya plum wine or Yuzu Sake and other citrus-based sakes, which have distinct layers when served iced and are suitable for light meals.
3. Cream liqueurs: Baileys mixed with milk or coffee, which is rich and smooth; Frangelico hazelnut liquor with nutty sweetness, often served as an after-dinner drink.
4. Low-alcohol sparkling drinks: Hard Seltzer series like White Claw, which is low-calorie with lemon or berry flavors, suitable for summer sipping.

The key lies in personal preference and occasion pairing; it is recommended to start trying with drinks with higher sweetness and alcohol concentration of 5%-15%.

What to mix with milk wine?

The pairing method for milk wine (like Baileys Irish Cream or traditional fermented milk wine) primarily depends on the drinking scenario and personal preference. Here are common suggestions:

1. Neat or on the rocks: Milk wine itself has a rich texture, suitable for drinking directly or with ice to reduce the sweetness and highlight vanilla or cocoa flavors.
2. Mixing cocktails: Can be mixed with coffee (like Espresso Martini), chocolate liqueur (like Godiva), or vanilla ice cream to create layered dessert cocktails.
3. Pairing with desserts: Pairs well with Tiramisu, caramel pudding, or cheesecake, strengthening the balance of milk fragrance and sweetness.
4. Creative culinary applications: Add small amounts to baking ingredients (like milk wine brownies) or drizzle over ice cream for a unique flavor.

Note: Milk wine has lower alcohol concentration (usually 15-20%); if mixed with high-concentration spirits (like Vodka), the ratio needs adjustment to avoid flavor imbalance.

What alcohol is suitable for winter?

Winter is suitable for drinking alcohols that can bring a sense of warmth, with Mulled Wine being the first choice. Boiling red wine with spices like cinnamon, cloves, and orange slices creates a rich aroma and can dispel cold; it is a traditional European winter drink.

Spirits like Whisky are also an excellent choice; single malt whisky has a mellow woody tone, suitable for neat drinking or diluting with warm water. For Japanese Sake, Atsukan (hot sake) is recommended; heating to 40-50°C highlights the rice koji aroma, making it even more flavorful when paired with hot pot.

Those who like sweet wine can choose Baileys Irish Cream, mixed with hot milk into a hot chocolate flavor, warm and smooth. Additionally, a Hot Toddy made with Rum mixed with honey, lemon, and hot water is suitable for cold days and alleviates throat discomfort.

Note that winter drinking should still be moderate; avoid drinking on an empty stomach or excessive intake to enjoy the pleasure of a slight buzz.

What alcohol is suitable for a cold?

Drinking during a cold requires extra caution; generally, it is recommended to rest and supplement water. If you still wish to drink, you can choose mild alcohols with a soothing effect, such as:

1. Hot Toddy: Mix hot water, honey, lemon, and a small amount of whisky (like Bourbon or Scotch); drinking it warm can alleviate throat discomfort, but the alcohol content should be kept low.
2. Ginger Wine: Alcohols containing ginger like Stone's Ginger Wine have a slightly spicy taste that helps promote blood circulation, but excessive intake must be avoided.
3. Warm Sake: Heating pure rice sake with low alcohol concentration is suitable for resting, but avoid taking it with cold medication.

Note that alcohol may exacerbate dehydration and affect immunity; if symptoms are severe or medication is being taken, alcohol should be completely avoided. Consult a doctor before drinking.

How much is one shot?

A "1 shot" in mixology generally refers to a single serving of spirit; the international standard is 1.5 ounces (about 44 ml). Actual volumes may vary slightly by region or bar regulations; for example, 1.5 ounces is common in the US, 25 ml is mostly used in the UK, and 30 ml is widely used as a benchmark in Australia, Japan, and other places.

Professional cocktails usually use a Jigger for precise measurement; common double-ended jiggers have 1 shot (1.5 ounces) on one end and 0.5 shot (about 22 ml) on the other. Some bartenders adjust servings based on recipes or customization, so the actual serving may fluctuate by 10-15%.

Note that the design capacity of a shot glass does not equal the standard serving; for example, a glass with 2-ounce capacity usually won't be filled to the brim. For home mixing, it is recommended to use measurement tools to ensure accurate ratios.

Why shake cocktails?

Shaking is one of the core techniques in mixology, primarily aimed at "homogenizing mixtures," "rapid cooling," and "aerating." First, when a recipe contains viscous ingredients like fruit juice, syrup, or dairy (like the classic Daiquiri), shaking can thoroughly integrate liquids of different densities to avoid layering. Second, the violent collision of ice cubes and a metal shaker can quickly cool the liquid to 0-5 degrees Celsius, enhancing the refreshing taste.

Another key lies in "aeration"—the bubbles generated during shaking make the body lighter and creamier; for example, the delicate foam on the surface of a Whisky Sour originates from the combination of protein and air. Additionally, the time and strength of shaking affect the texture of the finished product, allowing bartenders to adjust the balance of sweetness and acidity. Note that for transparent base spirits (like Gin), stirring (Stir) is usually adopted instead of shaking to avoid over-dilution and cloudiness, demonstrating the precise application of shaking techniques in cocktail craft.

Purchase Guide and Prices

What is the most expensive alcohol in the world?

According to provisional data from March 2025, the most expensive alcohol in the world is D’Amalfi Limoncello Supreme, priced as high as approximately 44 million USD. This Italian lemon liqueur is famous for its extremely luxurious bottle design: the neck is set with three 13-carat diamonds, and the body is further decorated with a rare 18.5-carat diamond. Only two bottles were produced globally; one was sold in 2011, and the other is still available for purchase. Its sky-high price mainly stems from the diamond decorations on the bottle rather than the liquid itself, so some argue whether it is alcohol or art. However, the market generally recognizes it as the most expensive alcohol.

In comparison, other high-priced alcohols like the Scotch Whisky The Macallan 1926 (auction price approx. 2.7 million USD) and the French Cognac Henri IV Dudognon Heritage Cognac (approx. 2 million USD) are priced far below D’Amalfi. The value of the former comes from rare vintages and brewing craftsmanship, while the latter combines historical significance with luxury design, yet D’Amalfi still stands out for its unique artistry and rarity.

Additionally, if referring to alcohols similar to D’Archeveque 1820 Cognac, due to limited data, it cannot be confirmed if its price exceeds D’Amalfi. Currently, by virtue of the luxury bottle and market transaction records, D’Amalfi Limoncello Supreme firmly holds the position as the most expensive alcohol in the world.

How much is the most expensive Moutai?

The most expensive Moutai bottles are primarily concentrated in limited editions, special vintages, or commemorative bottles, such as Moutai 80 Year Old, specific festival commemorative editions, and rare aged Moutai produced in early years. These products are targets for top collectors due to extremely small production, deep historical significance, and popularity in the collection market.

High-end bottles launched by Kweichow Moutai mostly adopt traditional brewing craftsmanship and are paired with exquisite packaging design, further enhancing their added value. Additionally, rare Moutai bottles in the auction market (such as "Five Star" Moutai produced in the 1950s) also set transaction records due to scarcity, reflecting their market status.

Note that Moutai prices are greatly affected by supply and demand, preservation state, authenticity certification, and other factors; actual value must be confirmed through professional appraisal channels.

Which Vodka is good to drink?

Vodka flavor preferences vary by person, but several classic choices can be recommended based on raw materials, distillation process, and origin. If pursuing a pure and smooth taste, Russian-produced Beluga Noble or Sweden's Absolut Elyx are distilled from wheat, carrying fine sweetness and mineral aromas. For those who prefer herbal flavors, Poland's Belvedere or France's Grey Goose uses rye or winter wheat, with a slightly spicy finish and rich layers.

For innovative flavors, the US brand Tito’s Handmade Vodka is brewed from corn, with natural sweetness; Japanese-produced Haku Vodka uses white rice, with a soft mouthfeel and elegant rice aroma. Classic models commonly used in cocktails like Smirnoff No.21 or Ketel One have neutral flavors that can perfectly blend with other ingredients.

It is recommended to first try "multi-distilled" versions without added spices, and choose based on the drinking method (neat, on the rocks, or cocktails). When actually tasting, refrigeration can better highlight the delicate texture of Vodka.

Which type of alcohol has the lowest calories?

Among distilled spirits, neat Vodka, Gin, or Tequila—spirits with no added sugar—have the lowest calories, containing about 90-100 kcal per serving (1.5 ounces). These alcohols have sugar removed during the production process, retaining only alcohol and water, making their unit calories relatively low.

If low alcohol concentration is preferred, Dry Wine (such as Brut Champagne or Sauvignon Blanc) or Light Beer are also lower calorie choices, but intake amount should be noted. Overall, choosing sugar-free, high-alcohol spirits and controlling the amount drunk can effectively reduce calorie intake.

What alcohol gets better the longer it is kept?

Alcohols with high alcohol concentration or high sugar content are usually suitable for long-term aging, such as fortified wines (Port, Sherry), distilled spirits (Whisky, Rum, Brandy), and Chinese Baijiu. In these alcohols, under proper storage conditions, time can soften the mouthfeel and develop complex flavors.

Taking Whisky as an example, although maturation stops after bottling, well-sealed original bottle aging can retain the original flavor for decades. Among wines, some top Bordeaux reds or Barolos have strong tannin structures, with aging potential of up to decades. Chinese sauce-flavored Baijiu like Moutai, due to the continuous conversion of esters, becomes more fragrant the longer it is stored.

Note that the storage environment needs to be constant temperature (12-18°C), shielded from light, and with moderate humidity. Cork-sealed bottles should be laid flat to keep the cork moist. Not all alcohols are suitable for long storage; for example, low-alcohol beer, sake, and most daily table wines should be consumed within their shelf life.

What alcohol to give to elders?

When giving alcohol to elders, the priority is "decency" and "palatability"; it is recommended to pick well-known alcohols with a mild taste. For Chinese Baijiu, the Moutai classic model not only shows taste but its rich sauce aroma also fits traditional elders' preferences.

Pay attention to the elders' health status and avoid giving high-concentration spirits. If the other party has a collection habit, single malt whiskies like Macallan 12 Years Sherry Oak or Yamazaki Non-Vintage have both aging potential and tasting value. Attaching a handwritten card explaining the story of the alcohol can further convey your feelings.

How much is the alcohol tax in Hong Kong?

The Hong Kong alcohol tax system primarily targets spirits. According to the "Dutiable Commodities Ordinance," alcoholic beverages with an alcohol concentration exceeding 30% are subject to tax. Under the new 2024 tax system, for spirits with an import price higher than $200, the tax rate for the portion above $200 will be reduced from 100% to 10%; while the portion at and below $200, and spirits with an import price of $200 or below, the tax rate will remain at 100%. The new tax rate only applies to spirits of no more than 1 liter. If a larger container is used, the tax payable will be calculated on a "value per liter" basis.

Beer, wine, and other alcoholic beverages with an alcohol concentration below 30% (such as sake, some liqueurs) have been exempt from alcohol tax since 2008.

Note that non-potable alcohol (such as industrial or medicinal) or products within the tax-free scope (such as alcohol brought by travelers for personal use) are not subject to this limit. Alcohol tax policies may be adjusted with fiscal budgets; it is recommended to refer to the official announcements of Hong Kong Customs for the latest information.

Where to buy ice balls?

There are several channels for purchasing ice balls:

1. Online shopping platforms: Search for keywords like "Ice Ball" or "Whisky Ice Ball" on e-commerce platforms to find ice molds or ready-made products.
2. Hypermarkets and supermarkets: Kitchenware or bar sections may sell ice ball molds.
3. Professional bar equipment stores: Physical or online stores specialized in bar tools usually offer ice ball molds in various materials.
4. Baking supply stores: Some large baking stores also sell special ice-making tools. It's recommended to call ahead to check stock or choose brands with stable reviews.

Why buy back old alcohol?

The core value of buying back old alcohol lies in its scarcity and historical significance. Over time, aged alcohols decrease in stock due to natural evaporation or discontinuation; combined with the uniqueness of brewing craftsmanship or vintage marking of specific brands (such as Macallan, Kweichow Moutai), they become the focus of the collection market.

Additionally, old alcohol carries culture and memory links; for example, Wine or Whisky produced in early years may reflect contemporary brewing technology or social background, attracting history lovers and investors. Some bottles even increase added value due to celebrity endorsements or auction records, further driving purchase demand.

From a market perspective, old alcohol offers diversity in asset allocation. Compared to traditional investment targets, its price volatility is lower and long-term appreciation potential is stable, especially suitable for groups pursuing alternative investments. Meanwhile, the maturity of professional appraisal and preservation techniques reduces collection risks, encouraging more collectors to invest in this field.

Storage and Other Trivia

Can alcohol be poured away directly?

Whether alcohol can be poured away directly depends on the situation. For unopened or expired alcohol, it is recommended to prioritize donation, gifting, or handling by professional recycling agencies to avoid wasting resources. If you need to handle it yourself, a small amount of liquid can be poured into the drainage system after dilution, but note that high-concentration alcohol may burden pipes or the environment.

Special alcohols like industrial alcohol or those with chemical additives must be handled according to local environmental regulations and must not be dumped directly. Some local regulations may prohibit the random disposal of alcoholic beverages; it is recommended to check local waste management regulations.

Why does alcohol use corks?

Corks have long been used to seal alcohol, primarily due to their physical properties and historical tradition. Cork is taken from the bark of the cork oak tree, having elasticity, impermeability, and natural pores that allow slight aeration, helping the liquid oxidize slowly and develop aging flavors. Since the 17th century, Dom Pérignon began using corks to replace early wooden stoppers, making them the mainstream for wine preservation.

Additionally, corks possess good sealing properties, effectively preventing liquid leakage while maintaining pressure balance inside the bottle, especially suitable for alcohols needing long-term maturation (like Red Wine). Their natural material also aligns with consumer preference for traditional craftsmanship, creating a link with a high-quality image.

Despite modern alternatives like synthetic corks or screw caps, corks continue to be adopted by high-end alcohols due to the coexistence of cultural symbolic meaning and practical functions. The sense of ritual and unique sound when opening further strengthens the sensory layers of the tasting experience.

Which alcohols need decanting?

Alcohols that need decanting (breathing) mainly fall into several categories: young red wines or those with heavy tannins (such as Cabernet Sauvignon, Syrah, Barolo, Bordeaux blend), and some fortified wines (such as Vintage Port or Oloroso Sherry).

The purpose of decanting is to allow the liquid to contact the air, softening tannins and releasing aromas. Note that very old wines or light-bodied types (such as Beaujolais, most Rosé, and sparkling wines) usually do not need decanting to avoid aroma loss.

In practice, observe the characteristics of the wine: if there is a noticeable closed aroma or tight tannins after opening, it is suitable for decanting. It is recommended to judge the best state through tasting to avoid over-oxidation affecting the flavor.

Why shouldn't some alcohol be iced?

Whether alcohol is suitable for icing depends on the type and characteristics. Some high-concentration spirits (like Whisky, Brandy) will have their aroma molecule volatilization inhibited after icing, significantly reducing the sense of layering; over-refrigerating red wine makes tannins more astringent, affecting fruit aroma performance. If Japanese Sake is frozen to ice, the body structure may be destroyed, leading to flavor imbalance.

On the other hand, low temperatures numb taste bud sensitivity, dulling the perception of sweetness and acidity; especially for sweet wines (such as Dessert Wine), the recommended drinking temperature is 10-14°C to retain flavor complexity. Pay special attention to Champagne and sparkling wines (Champagne, Prosecco); although they need to be cooled, excessive icing will cause bubbles to shrink, weakening the creamy mouthfeel.

Brewed alcohols with alcohol content below 15% (such as beer, white wine) can usually be moderately refrigerated, but long-term freezing should be avoided to prevent liquid crystallization. Mastering the principle of "heavy alcohols at suitable temperature, refreshing alcohols can be iced" allows for the best flavor experience.

Can plum wine be microwaved?

Microwaving plum wine directly is not recommended. Microwave heating may cause alcohol volatilization, flavor changes, and even safety concerns due to improper container materials. If you need to adjust the temperature, you can pour the plum wine into a heat-resistant container and heat it in a water bath, maintaining it below 40 degrees Celsius to retain the best taste.

Special attention: Metal bottle caps or decorative containers must never be microwaved; for glass materials, heat resistance labels must be confirmed. It is recommended to drink promptly after heating to avoid components affecting quality due to temperature changes. For daily storage, simply place in a cool place away from direct sunlight.