Could Carbonated Liquor Become a Thing?

The science behind SodaStream is pretty straightforward: Pressurized CO2 is forced into liquid to create carbonation. It works on water; it works on juicewhy wouldnt it work on liquor? Jeremy Glass decided to find out, sacrificing his own collection of spirits in the name of mixology.

What Worked:

Whiskey, gin, white wine, and vodka all responded beautifully to the addition of fizz. Glass favorite was the whiskey, the famously smoky flavor of which was made lighter and more refreshing by carbonation. It was as if a foxy bartender had taken the finest bottle of top-ish whiskey from the bar and mixed it with a lovely dash of sparkling water, he explains. While the idea of mixing whiskey with seltzer feels a tad controversial, were definitely intrigued.

What Didnt Work:

Rum and tequila fell flat in Glass experiment. He says rum is too heavy to support the bubbles, and ended up tasting dull and diluted. Carbonating tequila, he adds, feels like a cardinal sin. There's something about this particular spirit that deserves to be sipped as the makers intended: either over ice or from a shot glass in a loud bar at the end of the night.

So there you have it: Three out of five liquors (and one wine) can be carbonated for a satisfactory alternative to your traditional tipple. While we wouldnt recommend trying this experiment on a bottle of Pappy Van Winkle, were all for finding creative ways to imbibe. Carry on, gentlemen.

Click over to Supercompressor for Glass' full account.

Photo: Supercompressor