As a kid, one of the first things
you learn about the freezer is that
it’s not a good idea to
keep every beverage inside of it.
At best, you’ll have to wait a long time
for your block of icy beverage to thaw before drinking it.
At worst, cans will burst open
and leave a big, fat, sticky mess.
But when you got older
and started buying booze,
someone may have let you in on a little secret:
You can stash your alcohol in the freezer
and it won’t ever freeze solid.
That means you can pour yourself
an ice-cold shot whenever you want.
Enter Francois Thibault,
the creator of Grey Goose vodka,
in a December 2018 interview
with Business Insider,
he claimed that over-chilling your vodka
has the potential to mask its delicate flavor.
But is that actually true?
In order to answer that question,
let’s take a look at the science
that keeps vodka from freezing.
We know that beer freezes and wine freezes,
and boozy popsicles are most certainly a thing.
So why doesn’t your bottle of vodka turn into a giant 80-proof ice cube
when you put it in the freezer?
As Reader’s Digest explains,
at around 40 percent alcohol,
vodka’s freezing point hovers at around -16 degrees F.
Meanwhile, the inside of an average freezer tends to be about zero degrees Fahrenheit.
If you really want a vodka-sicle,
you’ll need to get your hands on some sort of super-industrial freezer,
or perhaps some liquid nitrogen.
Of course, not all liquors freeze at the same rate
or at the same temperature.
It really depends on the alcohol content of the drink in question.
According to The Spruce Eats,
beer and wine usually contain
less than 15 percent alcohol,
so they’ll both freeze solid when left in the freezer.
Meanwhile, low-proof liqueurs like Irish cream
are about 20 percent alcohol.
That means they might get slushy in the freezer,
but they won’t completely solidify.
Any type of booze that’s above 32 percent alcohol or 64 proof,
should be okay to store at sub-freezing temperatures for an indefinite period of time.
So why don’t we freeze other booze?
Once again, it’s all about science.
At least according to the wine and liquor experts at VinePair,
alcoholic beverages contain something called volatiles,
which are released as the liquors warm up.
Vodka is a less complex spirit than most,
and it contains the fewest volatiles.
Meanwhile, a liquor like whiskey obtains much of its distinct character from volatiles.
Kevin Lu, chief cocktail maker at the Tin Pan, tells VinePair
Tin Pan的首席鸡尾酒师 Kevin Lu 告诉VinePair
there are comparatively fewer volatiles in vodka,
while the whole point of aging whiskey
is to create desirable volatiles.
While he admits that freezing whiskey
won’t actually destroy any of the volatiles in whiskey,
he points out that
they’re just harder to detect when you have cold whiskey.
VinePair has a rule of thumb
when it comes to determining what liquors should definitely never be frozen.
Basically, anything that’s barrel-aged shouldn’t be put in the freezer,
基本上 木桶酿酒 都不能冷藏
and that’s that.
And now back to the rabble-rousing Francois Thibault.
After speaking to him, Business Insider reported that
with vodka, you’re hiding the more sophisticated aromas and flavors
when storing it at a really low temperature.
Of course, that only applies if you’re drinking the stuff straight up
or enjoying a vodka-forward cocktail
like a deathly dry martini.
Are you serving that ape a martini?
She’s allowed. One will calm her down.
According to Thibault,
the optimum temperature for Grey Goose is 0 to 4 degrees Celsius,
which translates to 32 to 39 degrees Fahrenheit.
Coincidentally, that happens to be the exact temperature of vodka served on the rocks,
but even Thibault doesn’t recommend drinking the stuff at room temperature.
Bogue Sound Distillery,
agrees with their rival vodka maker,
but they also suggest that
this temperature can be achieved by strong vodka in the refrigerator
or by mixing it in a cocktail shaker with ice.
Thibault acknowledges that if you tend to drink cheap, low-quality vodka,
then you’ll probably want it served at a sub-zero temperature
in order to hide any aggressive, burning notes.
Or, you know, you could always just have a vodka soda or something.
And here’s one more hack to ensure that
even the cheapest vodka
doesn’t ruin your cocktail.
Simply use a water pitcher
to replicate the filtration process that all the pricey brands boast about.
To be on the safe side,
you should run the vodka through the pitcher a few times,
four is recommended,
but the bottom line is this,
the filtering will go a long way towards the harsh in that budget booze.
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As a kid, one of the first things