Theo Nash
Alcohol has a long history of being lit on fire, with tavern owners in the 1700s and 1800s testing the authenticity of whiskey by lighting samples on fire. If the whiskey caught fire, it was proof that it wasn't watered down, indicating an alcohol content of around 50-60%. Today, we know that it's the alcohol vapour that catches fire, and the flammability of alcohol depends on various factors such as proof, temperature, and form. Liquors with an alcohol content of 40% or above (80 proof) are generally considered flammable, with higher proofs igniting instantly and sustaining a stronger flame. However, even liqueurs with lower alcohol percentages can ignite momentarily, and factors like ambient temperature and other ingredients can influence flammability. While lighting alcohol on fire may be tempting for a party trick, it's important to exercise caution as it can be unpredictable and hazardous.
| Characteristics | Values |
|---|---|
| Minimum proof for alcohol to burn | 80 proof or 40% ABV |
| Burning alcohol in the 18th century | Alcoholic beverages were defined by their "proof", meaning its relative dilution and combustibility (A 100 proof liquor would sustain combustion of gunpowder) |
| Burning alcohol in the 21st century | Liquors that are below 100 proof can be lit on fire and sustain a flame |
| Factors affecting the burning of alcohol | Ambient temperature, other ingredients in the liquid, and the amount of alcohol vapor |
| Examples of burning alcohol | Flaming shots, flaming cocktails, flambéing in cooking |
| Dangers of burning alcohol | Fire hazard, unpredictable behavior, potential for injury |
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What You'll Learn
Liquors with 40% ABV or 80 proof will ignite
The term "proof" for alcohol originated in the 18th century, when alcoholic beverages were defined by their "proof", indicating their relative dilution and combustibility. A 100 proof liquor would sustain the combustion of gunpowder. However, in modern times, liquors below 100 proof, such as Sambuca, have been observed to ignite and sustain a flame.
While the presence of other ingredients in the liquor may have an impact on its flammability, the main factor influencing ignition is the temperature. A liquor that does not have a high enough alcohol content to burn at room temperature may ignite when heated, which is a technique used in flambéing. For example, wine with an ABV of 9% will burn if poured into a hot pan on a gas stove, as the ethanol vapour above the pan can be ignited.
It is important to note that the flammability of alcohol does not always correlate with its potency or risks of combustion. For instance, isopropyl alcohol is highly flammable and dangerous, but it is not safe to drink. On the other hand, drinkable alcohol, such as ethanol, may be flammable but does not always pose the same level of risk as isopropyl.
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Temperature impacts flammability
The flammability of alcohol depends on various factors, including its proof, the presence of other ingredients, and the ambient temperature.
Historically, alcoholic beverages were defined by their "proof", indicating their relative dilution and combustibility. A spirit with 50% alcohol by volume or 100 proof was considered the minimum alcohol content required for combustion. However, modern observations suggest that spirits with lower alcohol percentages can also ignite, although with less force and stability.
The presence of other ingredients in the spirit can influence its flammability. For example, the sugar content in Sambuca might contribute to its flammability, and the test for gunpowder combustion is not considered accurate due to varying factors such as temperature and quantity.
Temperature plays a significant role in the flammability of alcohol. Liquors that may not burn at lower temperatures can ignite when heated. For example, a shot of liquor might not burn on a cold winter day but may ignite on a hot summer day. Additionally, the ambient temperature and heating can impact the flash point, which is the minimum temperature at which a combustible mixture of vapors can be ignited. A higher temperature can lower the flash point, making it easier for alcohol vapors to reach a flammable concentration.
The vapor pressure of ethanol, the primary component of alcoholic beverages, is relatively high at room temperature, contributing to its flammability. Isopropyl alcohol, another type of alcohol, is also highly flammable and has similar combustion properties to ethanol. The flash point of isopropyl alcohol is around 93°C, and it can ignite at much higher temperatures without a spark.
In summary, while historical definitions of "proof" set a minimum standard for alcohol combustion, modern observations suggest that spirits with lower alcohol percentages can ignite, influenced by factors such as temperature and the presence of other ingredients. Temperature significantly impacts the flammability of alcohol, affecting both the flash point and the likelihood of ignition.
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The gunpowder test
The test was commonly used in the British Navy, where distilled spirits, often rum, were used as a form of currency. The term "Navy proof" comes from this practice, referring to a particularly potent alcoholic spirit. The test was also used to determine the quality of gunpowder stored on board ships, as any other hazardous materials were segregated from the gunpowder to minimise the chance of accidents.
Historical accounts of the gunpowder test vary, and it is possible that it was conducted using a number of methods. The test was not a very scientific method of determining alcohol content, as it was affected by factors such as temperature, the ratio of gunpowder to liquid, and the time waited after soaking before ignition.
Today, liquor is typically sold with labels stating its percentage of alcohol by volume, and the use of the term "proof" is now mostly historical and linguistic. The definition of proof in terms of ABV varies from country to country. For example, in the United States, proof is defined as twice the percentage of ABV, so a whisky labelled as 50% ABV would also be considered 100 proof.
While the gunpowder test may not be an accurate way to determine alcohol content, it is important to note that alcoholic beverages with a high enough proof can ignite and sustain combustion. Liquors with an alcohol content of 40% or higher can ignite, and those with a proof of 80 or higher will produce a sustained blue flame. However, it is important to exercise caution when handling alcohol and fire, as their proximity can be dangerous and unpredictable.
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Flambéing in cooking
Flambéing is a French culinary technique where alcohol is poured into a pan with the food and heated before being ignited, creating a flame over the dish. The technique is often associated with old-school fine dining, where it was traditionally performed tableside by waiters. The most common flambé dish is Crêpe Suzette, made with Grand Marnier, which has 40% alcohol (80 USA proof). Other common flambé dishes include sweet omelettes with rum or kirsch, and steak with a cognac-laced pan sauce.
The alcohol must be heated before lighting it on fire, as the liquid is below the flash point at room temperature and there are not enough alcoholic vapors to ignite. The vapor pressure increases by heating it, releasing enough vapors to catch fire. Wines and beers have too little alcohol and will not flambé, whereas liquors with a high alcohol content, such as Bacardi 151 or Everclear, are highly flammable and considered too dangerous by professional cooks. Liquors with an alcohol content of 40% or higher will ignite, although a sustained flame is more likely with proof spirits of 80 or above.
When flambéing, it is important to exercise caution as it is a potentially dangerous activity. It is recommended that alcohol is not added to a pan on a burner and that a long fireplace match is used to ignite the pan. Bottles should be kept away from heat, and flammable materials such as polyester should be avoided in the kitchen.
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Historical context
The term "proof" in relation to alcohol content originated in 16th-century England, when liquor was taxed based on its alcohol content. Spirits were originally tested with a basic burn-or-no-burn test, in which an alcohol-containing liquid that would ignite was considered "above proof", and one which would not was considered "under proof". A liquid just alcoholic enough to sustain combustion was defined as 100 proof.
Another early method for testing alcohol content was the gunpowder method, which dates back to the 18th century. Soldiers in the British Royal Navy would soak gunpowder in rum and try to ignite it. If the gunpowder burned, the rum was considered strong enough, or "above proof". This method was problematic because the flammability of the liquor depended on its temperature, which was often inconsistent.
By the end of the 17th century, England introduced tests based on specific gravity to define proof, and in 1816, a legal standard based on specific density was defined. In 1848, the government declared that any bottle with 50% alcohol would be defined as "100 proof" for taxation purposes.
Today, liquor with less than 100 proof can also be ignited, although higher-proof samples ignite more easily and are more difficult to extinguish. The type of alcohol, ignition method, and additional ingredients can also influence flammability.
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Frequently asked questions
Alcohol that is 80 proof or higher (ABV of 40% or above) is flammable. Liquors with 40% ABV will ignite but with less force.
Vodka, whiskey, tequila, gin, and wine can all ignite.
The burning of alcohol depends on factors such as temperature and the amount of alcohol vapour. A higher temperature and more vapour will make it easier for alcohol to light.
