For me it’s whiskey, followed by rum.
Vodka always has the least effect going into the next day.
Malted stuff like Old English, Colt 45, and some hard seltzers (though not all).
Rubbing.
♫ What about mouthwash? ♫
What about hand sanitizer?
Before 41, none of them. After? Everything.
Wheat beer. Just one is enough to give me a horrific hangover, whereas I can drink 2 Maße (1L each) of lager from even the same brewery and be fine.
Soju. So sweet and easy to drink, such disproportionate consequences later.
Nah, it’s the opposite for me. I don’t handle liquor well, especially nowadays to that I barely ever drink, but some years ago that I had been in Korea we would drink soju and have bbq daily, and wake up fresh without a hangover at all. Whereas, of I would have something like a vodka or so, I’d wake up dehydrated and feeling like shit.
Still to this day as well. Soju or other kinda similar drinks (Greek tsipouro or retsina) I handle easily and wake up fine. More… I don’t know, “processed” ones? I wake up shitty.
Red wine has always given me the worst hangovers.
Last weekend, I had a pretty bad one but it was because I had tequila then champagne then gin then white wine then more champagne followed by a number of shots of sake. That’s the most I’ve had to drink in a while and I spent most of Sunday in bed napping. It was a wedding though and I was at the fun cousins table, so it was worth it.
Cheap beer or cheap sweet wine.
Yeah I drink everything and cheap wine’s definitely my vote.
This could also indicate a food sensitivity if you’re reacting a lot worse to one type of alcohol (everything else held constant, obvs)
Good point.
I want to point out that vodka is usually made from grains, not potatoes. And I’d honestly be surprised if there’s enough non-alcohol substances left in a given vodka to trigger someone’s food sensitivities - I’d assume it’s one of the additives (especially common in Russian vodka), not the plant it’s made from.
Also, if you’re allergic/sensitive to wheat or potatoes, you should notice that in food way before you notice it while drinking.
wooow, rum comes from sugar cane. That explains a lot
FYI, it doesn’t explain why rum is often sweet. That is explained by rum makers adding sugar after distillation.
The history of rum is really interesting! French sugar plantations in the Caribbean started making it to earn money off waste sugar cane. Wine makers in France bribed the king to ban the import of rum, so it became a popular barter good, and in some places a de facto currency, around the Caribbean and part of the American East coast.
Which is why pirates had such ready access to it.
Tequila
Plum wine. It is very good though.
For me it’s timing not what I drink. Aperitif before supper, or a drink on a weekend afternoon, or wine with an early supper, fine.
Nightcap? No no no no no, going to bed too relaxed, even almost imperceptibly buzzed is a migraine.
And any night of 2 or more drinks will give me a hangover, my limit seems to be 1.5.
Whichever one I drink the most of. No difference.
Apfelwine. My father used to make it, and I got drunk on it once. Not blackout hammered, just drunk.
Never again.
The next day was me lying in bed, feeling like I got my ass kicked my a meth’d up horse. Every breath sent a railroad spike deeper into my frontal lobe. Fuck that, never again.
Isn’t it just alcohol content? Or is there something else that affects the liver?
Alcoholic drinks also contain fusel alcohol. IME it makes a big difference if you pick e.g. a somewhat high quality lager beer over a really cheap beer, and the fusel alcohol content should be the main difference between those if the amount and ABV is roughly similar.
Other than that, hydration is probably the most important thing. I assume it’s easier to get dehydrated when you’re drinking shots of spirits vs. drinking light beer.
Sugar is also big. Hangovers generally aren’t just how your liver processes it, but also dehydration as well.
I’m not a biologist or a chemist, but apparently there’s a bit more to it than just the amount of alcohol.
after 45, even light beer makes me feel like hot garbage. Can’t have more that a few with paying for it later. worst of the worst is red wine for me though.
Have you ever tried avoiding gluten for a while?
I get horrible hangovers from having a few light beers, but once I starred avoiding gluten and dairy, I could drink a 3l box of wine in one or two sittings and not have a hangover in between.
Never used to be able to enjoy properly tannined wines. But with the proper diet, I fking love them.
I eat very low carb. so I probably eat zero gluten. I do eat dairy though so idk, that could be part of it.
You’d be surpised at some of the foods which contain gluten. Take a vegetarian pizza, with some seitan on it? That’s pure gluten.
And the nature of celiacs or non-celiac gluten sensitivity is such — annoyingly, that the symptoms take a while to show up, so it’s unlike say a proper food allergy or lactose intolerance, it’s much harder to actually reason about what you’ve eaten, when the symptoms can show up as late as several days afterwards.
But yeah, ofc that’s not everyone and if it’s not you it’s not you. It just was for me, and now I’m kinda preachy about people trying exclusion diets just to be sure.
Tequila, in basically any quantity, regardless of total amount of alcohol consumed, will give me a horrific hangover. As will anything that contains agave, regardless of alcohol content. I’m pretty sure I’m allergic, but I haven’t gotten that medically verified.
Other than that I don’t really get hangovers. I’m sure that will change as I get older, but I’m in my early thirties and it hasn’t yet…
