Folk wisdom often suggests that the order of drinks, such as “Grape or grain, but never mix the twain,” determines the severity of intoxication or a hangover. This advice implies that switching from wine to liquor is a recipe for disaster. Scientific understanding of alcohol metabolism suggests the sequence of beverages is not the true culprit behind feeling sick. This article examines the physiological factors at play when transitioning from wine to spirits, focusing on why this combination often leads to rapid and uncomfortable intoxication.
Debunking the Order Myth
The popular notion that drinking wine before liquor is inherently worse than the reverse has no basis in biology. The digestive system processes ethyl alcohol (ethanol) regardless of the drink it came from. Liver enzymes metabolize the total amount of ethanol consumed, not the specific order in which different beverage types were ingested.
The feeling of increased sickness attributed to mixing drinks is primarily a behavioral observation. When people switch from a lower-alcohol beverage like wine to a higher-alcohol spirit, they often fail to adjust their pace of drinking. The resulting discomfort, including nausea and severe hangovers, is due to the total volume and speed of ethanol intake over a short period.
Scientific studies confirm that the total amount of alcohol consumed and the resulting blood alcohol concentration (BAC) are the only reliable predictors of intoxication. The mixing itself does not create a toxic reaction in the stomach.
The Mechanics of Rapid Intoxication
Moving from wine to liquor typically causes a rapid spike in intoxication due to a dramatic increase in Alcohol By Volume (ABV). Wine usually contains 12% to 15% ABV, while most distilled spirits start at 40% ABV. A standard serving of liquor thus contains roughly three times the ethanol of a standard glass of wine.
When a person switches to liquor, they often maintain the quick consumption pace established with the lower-ABV wine. This rapid introduction of a much higher concentration of ethanol into the bloodstream causes a steep and sudden rise in the Blood Alcohol Concentration (BAC). This sudden increase in BAC is the direct cause of feeling severely intoxicated, leading to immediate nausea or loss of control.
The concentration of the alcohol consumed also affects the rate of absorption. High concentrations, such as those in liquor, can temporarily delay gastric emptying. When stomach contents are finally released into the small intestine, where absorption is faster, the high concentration of alcohol can cause an unpredictable and delayed spike in BAC, contributing to the feeling of sudden intoxication.
Preventing Severe Intoxication and Hangovers
The most effective strategy for managing intoxication and preventing severe hangovers is to focus on the total amount of pure ethanol consumed. Since a standard drink contains the same amount of ethanol regardless of the beverage type, tracking total standard drinks allows a person to manage their BAC more predictably.
Controlling the rate of consumption is equally important, especially when switching to a higher-ABV beverage. Spacing out drinks and alternating each alcoholic beverage with a non-alcoholic drink, preferably water, helps slow the rise of BAC. This also combats dehydration, a major contributor to hangover symptoms.
Another factor that can worsen next-day effects is the presence of congeners, minor compounds produced during fermentation and aging. Darker alcoholic beverages, such as red wine, bourbon, and brandy, generally contain higher levels of congeners than clear spirits like vodka. While ethanol is the primary cause of a hangover, congeners can contribute to the severity of symptoms.