Many people believe that mixing different types of spirits, or consuming them in a specific sequence (such as whiskey followed by tequila), determines the severity of sickness or a hangover. This belief persists despite a lack of scientific evidence. This article examines the physiological facts to determine whether the order of consumption, specifically whiskey and tequila, truly matters.
Does the Order of Spirits Matter
The physiological reality is that the body processes alcohol based on a single, primary compound: ethanol. Ethanol is the intoxicating agent found in all alcoholic beverages, regardless of whether it originates from fermented grain in whiskey or distilled agave in tequila. The liver breaks down this ethanol at a relatively constant rate, which is not influenced by the source of the drink or the sequence in which different spirits are consumed.
Switching from a grain-based spirit to an agave-based one does not introduce a chemical conflict in the body’s metabolic pathways. Studies investigating the effect of drinking order have found no significant difference in the resulting hangover severity. The main factor determining intoxication and subsequent sickness is the total Blood Alcohol Content (BAC) attained, which is a direct result of the total quantity of ethanol consumed over time.
Understanding Congener Content
While the order of consumption is irrelevant, the specific chemical makeup of the spirits does play a role in how severe a hangover may become. Congeners are biologically active compounds produced as byproducts during the fermentation and aging processes of alcoholic drinks. These substances, which include chemicals like methanol and fusel oils, contribute significantly to the flavor, aroma, and color of a spirit.
Darker spirits, such as aged whiskeys and bourbons, typically contain higher concentrations of congeners compared to clearer spirits like vodka or gin. These higher levels of impurities are associated with an increased likelihood of a more intense hangover because the body must process both the ethanol and these extra compounds. Interestingly, tequila presents a slight exception to the color rule, as some varieties, even clear ones, can contain relatively high levels of certain congeners depending on the production method. Combining whiskey, which is high in congeners, with tequila, which can also be high in congeners, increases the total dose of these compounds consumed, regardless of which one was consumed first.
The True Causes of Alcohol Sickness
The most significant factor in experiencing sickness is simply the total volume or dose of alcohol consumed throughout the drinking session. Every drink adds to the overall burden on the liver, and the more ethanol the body has to process, the more severe the symptoms will be. This accumulation of alcohol is the overwhelming cause of the next-day malaise.
Speed of Consumption
Another major contributor to acute sickness is the speed of consumption, or the pace at which the body is forced to process the ethanol. Rapid consumption can lead to a quick spike in BAC, overwhelming the body’s systems and increasing the buildup of toxic metabolic byproducts, like acetaldehyde. Switching drinks often encourages a faster pace, not because of the change in spirit type, but because the novelty of a new drink or a new social setting prompts a quicker start.
Dehydration
Finally, alcohol acts as a diuretic, causing increased urination and leading to a state of dehydration. This fluid loss contributes directly to common hangover symptoms, including headaches, fatigue, and intense thirst. Gastrointestinal irritation and changes to the immune system also contribute to the overall feeling of sickness, making hydration a practical action to mitigate negative effects.