Vivian Marlowe
Alcohol has a long history of being lit on fire, with stories from the 1700s and 1800s of tavern owners lighting samples of whiskey to prove they weren't watered down. Today, we know that the alcohol vapor, not the liquid, catches fire. The flammability of alcohol depends on its proof and form, with ethanol being the drinkable type. Generally, alcohol that is 80 proof or higher (40% ABV or above) will ignite, but the flame quality and ease of ignition depend on factors like temperature and the presence of other liquids.
| Characteristics | Values |
|---|---|
| Alcohol proof required to catch fire | 80 or higher |
| ABV % required to catch fire | 40% or higher |
| Alcohol proof required to burn with a sustained blue flame | 100 or higher |
| ABV % required to burn with a sustained blue flame | 50% or higher |
| Alcohol proof required to ignite gunpowder | 100 or higher (by old definition); 80 or higher (by contemporary definition) |
| ABV % required to ignite gunpowder | 57% or higher (by old definition); 50% or higher (by contemporary definition) |
| Factors influencing flammability | Temperature, form, and composition |
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What You'll Learn
Alcohol with an ABV of 40% or above is flammable
Alcohol is flammable, but the flammability of a drink depends on its proof and its form. Typically, alcohol that is 80 proof or higher (ABV of 40% or above) will ignite. However, the temperature and the amount of alcohol vapour also play a role in the flammability of a drink.
In the 18th century, alcoholic beverages were defined by their "proof", which indicated how diluted they were and how well they combusted. A liquor that was 100 proof would be able to sustain the combustion of gunpowder. However, the definition of "proof" has changed since then, and now 100 proof is defined as 50% alcohol, which will still burn if mixed with air but will not ignite gunpowder.
The amount of alcohol vapour released by a drink depends on its temperature, with more vapour being released as the alcohol heats up. This makes it easier for the vapour to catch fire. For example, if wine is poured into a hot pan, it will flame up despite having a low ABV, as the heat causes ethanol vapour to be released above the pan, which can then be ignited. Similarly, vodka, which is typically around 40% ABV, will not easily catch fire if it is stored in a freezer, but if it is heated up, it will burn.
The flammability of alcohol also depends on its form. For example, beer and wine are typically too dilute to be flammable, but they can still pose a risk of explosion through high pressure or temperature changes in a fire. On the other hand, hard liquors like whiskey, vodka, and gin, which are around 40% ABV, will burn a small flame that can be extinguished with a light breath. Liquors with a higher ABV, such as absinthe, which ranges from 45 to 74% ABV, will catch fire more easily and maintain a stronger flame.
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The temperature of the alcohol matters
The flash point of a liquid is the minimum temperature at which it will ignite when met with a flame. Alcohol has a low flash point, which is why it can be cold and still ignite when put on fire. However, if the alcohol is too cold, it will not ignite. Pure ethanol, for example, will not ignite if the liquid is 55 degrees F or lower.
The ambient temperature also matters. For example, 80-proof red-label Smirnoff won't ignite in cold temperatures, but it will have a fire splutter for half a second.
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The vapor, not the liquid, catches fire
The flammability of alcohol depends on its proof and its form. Alcohol with 80 proof or higher (ABV of 40% or above) is flammable. However, it is important to note that not all ethanol-based products burn the same way. For example, vodka, which is typically around 40% ABV or 80 proof, will not easily catch fire if kept in a freezer. On the other hand, heating vodka will produce a lot of vapors, which can catch fire and burn energetically. Similarly, wine with only 12% ABV will flame up spectacularly when added to a hot pan.
The potency of alcohol and the risks of combustion depend on two factors. Firstly, the higher the proof, the more flammable the alcohol. Secondly, the temperature plays a role, as a liquor that does not have enough alcohol to burn at room temperature may burn when heated. For example, 80-proof Smirnoff vodka will ignite, whereas the same brand with 80 proof will not.
Historically, alcoholic beverages were defined by their "proof," which indicated relative dilution and combustibility. A 100-proof liquor would sustain the combustion of gunpowder. However, this test is not considered accurate due to variables such as temperature, gunpowder, and liquor quantity. The definition of "proof" has since changed, and 100 proof now corresponds to 50% alcohol, which will burn if mixed with air but will not ignite gunpowder.
To summarize, alcohol with 80 proof or higher is flammable, but the vapor, not the liquid, catches fire. The flammability of alcohol depends on factors such as proof, form, and temperature.
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The gunpowder test for proof
The term "alcohol proof" was first coined in 16th-century England to refer to a test demonstrating the potency of an alcoholic spirit. The gunpowder test for alcohol proof involves mixing an alcoholic spirit with gunpowder and then attempting to ignite it. If the water content of the spirit was too high, the gunpowder would be left too damp to combust once the alcohol fumes had burnt off. This test relies on the fact that potassium nitrate (a chemical in gunpowder) is significantly more soluble in water than in alcohol.
While the gunpowder test was certainly attention-grabbing, it was not a very accurate method of determining alcohol content. Factors including the grain size of the gunpowder, the ratio of gunpowder to liquid, the time the gunpowder sat in the spirit, and the ambient temperature could all affect the results. For example, an 80-proof liquor may pass the test under certain conditions but fail under others.
By the end of the 17th century, England had introduced tests based on specific gravity for defining proof, and in 1816 a legal standard based on specific density was defined. The contemporary definition for proof was established around 1848 and was based entirely on the percentage of alcohol by volume rather than combustibility or specific gravity. Today, the UK uses ABV instead of proof to measure alcohol content, and the US defines proof as twice the percentage of ABV.
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Not all ethanol-based products burn the same
The flammability of alcohol depends on its proof and form. Alcohol with 80 proof or higher (ABV of 40% or above) is flammable. However, not all ethanol-based products burn the same way.
Firstly, the flash point, or minimum temperature at which a combustible gas mixture will form, varies depending on the ethanol concentration and ambient temperature. For example, wine, which has an ABV of 5-16%, will burn if poured into a hot pan on a gas stove, but will not catch fire near a fireplace. Beer, with an ABV of 4-7%, will not light on fire.
Secondly, the quality of combustion, including the steadiness and colour of the flame, varies with the proof of the alcohol. While alcohol with a proof above 80 will ignite, a proof above 100 will produce a sustained blue flame.
Thirdly, the method of lighting the alcohol on fire affects the combustion. A match elicits less vapour from the alcohol than a torch, which is much hotter.
Finally, the other ingredients in the liquid may affect flammability. For example, 80-proof Sambuca may burn while 80-proof rum will not.
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Frequently asked questions
Alcohol that is 80 proof or higher (ABV of 40% or above) is flammable.
The lowest proof of alcohol that can be lit on fire is 50% (100 proof). However, it is important to note that the combustion of alcohol depends on various factors such as temperature and the presence of other liquids.
The flammability of alcohol depends on its proof and form. For example, beer and wine are typically not flammable due to their low alcohol content, while hard liquors like whiskey, vodka, and gin are more likely to burn.
Temperature plays a significant role in the flammability of alcohol. Alcohol that is heated produces more vapors, making it easier to ignite. Conversely, colder alcohol has less vapor and is less likely to catch fire.
