Some people swear that gin will make them drunk faster than vodka, or shots of tequila get them trashed faster than anything else -- even though most well drinks have roughly the same alcohol content.
My theory: Chemicals from the oak barrels that are used to age tequila, rum, and whiskey might cause some people to feel light-headed after only a few sips. Perhaps, they are related to the molecules which cause wine headaches. Tannins, amines, and sulfites have been implicated as the source of those awful side-effects, but chemists are not sure which one is responsible.
__What kind of liquor hits you the hardest? If you have an idea about this phenomenon, please share! __
Photo: w00kie / flickr
