It is possible to freeze alcohol, though whether a specific drink will solidify depends entirely on its alcohol content. An alcoholic beverage is a mixture of water and ethanol, and the ratio between these two components dictates the temperature at which the liquid will turn solid. This explains why a bottle of beer freezes quickly in a standard freezer while a bottle of vodka remains liquid. The freezing point of the solution becomes lower as the percentage of alcohol increases.
The Science of Freezing Point Depression
The phenomenon that dictates alcohol’s freezing behavior is called freezing point depression, a colligative property of solutions. Pure water freezes at 0° Celsius (32° Fahrenheit), but the presence of a solute disrupts the formation of stable ice crystals. In alcoholic beverages, ethanol acts as this solute, interfering with water molecules’ ability to bond into the solid structure of ice.
Pure ethanol has an extremely low freezing point of approximately -114°C (-173°F). When mixed with water, the resulting solution freezes at a temperature between the freezing points of the two components. The more ethanol molecules present, the greater the disruption, and the colder the temperature must be for solidification. Therefore, the higher the Alcohol By Volume (ABV), the lower the freezing temperature of the liquid.
Freezing Thresholds of Popular Drinks
The freezing point of a drink correlates with its alcoholic strength, meaning only lower-proof beverages are likely to freeze in a typical home freezer, which is usually set around -18°C (0°F). Beer and cider (3% to 8% ABV) contain a high percentage of water and freeze quickly, typically around -4°C to -1°C (25°F to 30°F). Wine (10% to 15% ABV) has a lower freezing point than beer but will still solidify in a common freezer. Most wines freeze solid or become a thick slush in the range of -7°C to -4°C (20°F to 25°F).
Standard spirits, such as vodka, gin, and whiskey, are typically bottled at 40% ABV (80 proof) and require a far colder temperature to solidify. A 40% ABV spirit freezes around -27°C to -23°C (-17°F to -10°F), a temperature usually unattainable by a residential freezer. Liqueurs and cordials often have a lower ABV than spirits, but their high sugar content also contributes to freezing point depression. The dissolved sugar molecules interfere with the freezing process, causing these syrupy drinks to turn into a viscous, slushy consistency before freezing solid.
The Physical Effects of Freezing Alcohol
When a low-proof alcoholic beverage freezes, the water content crystallizes first, leading to a dramatic change in the liquid’s composition and texture. This process, known as phase separation, leaves behind a more concentrated mixture of alcohol and flavor compounds that is often viscous and syrupy. Once thawed, the distinct components may not fully re-emulsify, resulting in a significantly altered and unpleasant taste.
Freezing lower-proof liquids in glass containers can also be dangerous due to the physical properties of water. Water expands by about nine percent when it turns to ice, creating immense pressure inside a sealed bottle. This expansion is enough to crack or shatter a glass bottle of beer or wine. High-proof spirits avoid this risk because they do not freeze solid in the temperature range of a typical freezer, so the liquid volume remains unchanged.
Another consequence of extreme cold is the dulling of flavor and aroma in complex spirits like whiskey or fine brandy. The cold temperature slows the movement of volatile compounds, which are responsible for the subtle notes perceived by the nose and palate. While chilling can mask harsh notes in lower-quality liquor, it also mutes the nuanced characteristics of higher-end products, leading to a flatter taste.