For me it’s whiskey, followed by rum.
Vodka always has the least effect going into the next day.
wood spirit, the hangover is so bad it’ll kill you.
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.
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.
Isn’t it just alcohol content? Or is there something else that affects the liver?
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.
Whichever one I drink the most of. No difference.
Plum wine. It is very good though.
Soju. So sweet and easy to drink, such disproportionate consequences later.
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, Gin, packed Wine, Vodka
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.
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)
wooow, rum comes from sugar cane. That explains a lot
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.
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…
Synthetic wine made without grapes? I’m just guessing but based on ‘common knowledge’ it is bad.
Wait, what now?
Couldn’t really find English results for this poison. But here what it is made out of:
“Can be prepared in minutes from water, alcohol available at the pharmacy (some sources used vodka), tartaric acid, citric acid, and for the connoisseurs, a little real wine.”
