Congeners are chemical compounds produced during the fermentation of alcohol, contributing to flavor while also increasing hangover severity. These byproducts, including methanol and isopentanol, slow the body's breakdown of ethyl alcohol, prolonging hangover symptoms like headaches and nausea. Varied congener levels in different alcoholic beverages can affect hangover intensity. For instance, vodka and white wine generally contain fewer congeners than dark spirits like whiskey and red wine. To mitigate hangovers, consider the congener content of drinks consumed.
Congeners are a byproduct of the fermentation processes. To convert sugar into alcohol, the sugar feeds on yeast. Different spirits manufacturers use different strains of yeast.
Congeners aren't entirely bad, either. On the palate, they give certain liquors their unique flavor and aromatic profiles, like the fruity notes of bourbon and dark rum.
Congeners can also wreak fearsome havoc in the hangover department. After a night of drinking, as the starkly sober body breaks down the ethyl alcohol, congeners' separate breakdown can slow the process.
Drinks high in congeners can make hangovers last longer and hit harder. Vodka is less likely to give you a hangover than other spirits.
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