| Aspect | Vodka | Tequila |
|---|---|---|
| Definition | Neutral spirit distilled from fermented grains or potatoes, often filtered to remove impurities. | Agave-based spirit produced exclusively from blue Weber agave in designated Mexican regions. |
| Base Ingredient | Typically wheat, rye, corn, potatoes, or grapes; any starch-rich crop works. | Only blue Weber agave (Agave tequilana) harvested after 6–8 years of growth. |
| Production Region | Produced globally, with major hubs in Russia, Poland, Sweden, and the United States. | Legally produced only in Jalisco and limited municipalities in four other Mexican states. |
| Distillation Process | Continuous column stills commonly yield high-proof neutral spirit at 95% ABV or higher. | Double distillation in copper or stainless steel pot stills typically yields 55% ABV. |
| Aging Requirement | Unaged by law; any color or flavor comes from additives or post-distillation infusion. | Blanco is unaged; reposado ages 2–11 months, añejo 1–3 years, extra añejo over 3 years. |
| Flavor Profile | Clean, neutral, and smooth with subtle grain or citrus notes depending on base material. | Earthy, sweet agave notes with pepper, citrus, and herbal undertones; oak adds vanilla in aged types. |
| Alcohol Content | Standard bottling is 40% ABV (80 proof); some premium or cask-strength versions reach 50% ABV. | Standard is 35–40% ABV (70–80 proof); most brands bottle at 38–40% ABV. |
| Calories per Shot | Approximately 97 calories per 1.5-ounce (44 ml) serving at 40% ABV. | Approximately 96–98 calories per 1.5-ounce serving, nearly identical to vodka. |
| Carbohydrate Content | Zero carbohydrates, sugar, or fat per serving; gluten-free when made from potatoes or corn. | Zero carbohydrates and sugar in 100% agave tequila; mixto may contain added sugars. |
| Congeners Level | Very low congeners due to heavy filtration, reducing hangover severity in moderate drinking. | Moderate congeners from agave fermentation; blanco has fewer than aged expressions. |
| Gluten Status | Gluten-free only if distilled from non-gluten sources like potatoes, corn, or grapes. | Always gluten-free because blue agave contains no gluten proteins. |
| Legal Classification | No strict geographic indication; any country can produce and label spirit as vodka. | Protected denomination of origin under Mexican law and international trade agreements. |
| Additives Allowed | Permitted to add citric acid, glycerin, or sugar post-distillation in many jurisdictions. | Only caramel coloring, oak extract, glycerin, and sugar syrup allowed up to 1% of volume. |
| Typical Price Range | Budget bottles start at $10–15; premium craft vodkas range $30–60 per 750 ml. | Blanco starts at $20–30; añejo and extra añejo often cost $50–150 or more. |
| Common Cocktails | Martini, Bloody Mary, Moscow Mule, Cosmopolitan, White Russian, and Screwdriver. | Margarita, Paloma, Tequila Sunrise, Bloody Maria, and Ranch Water. |
| Best Serving Method | Chilled neat, on the rocks, or as a base in mixed drinks due to neutral character. | Blanco served neat or in cocktails; aged types sipped slowly at room temperature. |
| Hangover Severity | Generally milder hangovers due to very low congener content after heavy filtration. | Moderate hangover potential; higher congeners in aged versions may worsen symptoms. |
| Cultural Origin | Originated in Eastern Europe (Russia or Poland) around the 8th–9th century CE. | Originated in Mexico near Tequila town, Jalisco, with production dating to the 16th century. |
| Fermentation Time | Fermentation lasts 2–5 days using cultivated yeast strains on sugar-rich mash. | Agave juice ferments 48–96 hours, often with proprietary yeast strains for consistency. |
| Filtration Method | Charcoal, quartz, or diamond filtration removes residual oils and esters for purity. | Typically no heavy filtration; some brands use charcoal to soften before bottling. |
| Texture and Mouthfeel | Light, watery, and clean on the palate with minimal viscosity or oiliness. | Slightly viscous and oily, especially in aged expressions due to agave sugars and oak compounds. |
| Ideal Mixer Pairing | Pairs with citrus juices, tonic water, tomato juice, ginger beer, and cream-based liqueurs. | Pairs with lime juice, grapefruit soda, orange juice, and salt or chili rimming. |
| Storage After Opening | Stable for years at room temperature; no oxidation or flavor degradation occurs. | Stable indefinitely when sealed; oxidation slowly dulls flavor after 6–12 months opened. |
| Health Antioxidants | Provides negligible antioxidants; contains only ethanol, water, and trace minerals. | Contains agave fructans and small amounts of antioxidant compounds from the plant. |
| Regulatory Body | No single global regulator; standards vary by country, with EU and US definitions differing. | Regulated by Consejo Regulador del Tequila (CRT) and Mexican official standard NOM-006. |
| Production Volume | Worldwide production exceeds 300 million cases annually, led by Russia and the US. | Annual production around 40–50 million cases, with 80% exported to the United States. |
| Environmental Impact | Grain and potato farming uses significant water; distillation produces liquid waste requiring treatment. | Agave farming is drought-resistant; vinazas from distillation are treated and reused for irrigation. |
| Common Misconception | Myth that vodka has no taste; premium vodkas do show subtle grain or fruit character. | Myth that all tequila has a worm; only some mezcals contain a gusano, never tequila. |
| Best-Fit Scenario | Choose vodka for neutral cocktails, martinis, or when you want the mixer flavor to dominate. | Choose tequila for agave-forward cocktails, sipping neat, or when you want distinctive character. |
Vodka is a neutral distilled spirit, typically made from fermented grains or potatoes, and is defined by its clean, ethanol-forward profile. It exists to deliver a versatile, flavorless base for cocktails and mixers, allowing other ingredients to shine while providing an alcoholic kick.
Vodka is a clear, high-proof distilled beverage composed primarily of water and ethanol, produced by fermenting starch-rich plants and then rectifying the distillate to minimize congeners and flavor compounds. Its legal definition in the US mandates a minimum 40% alcohol by volume and a neutral character.
| Characteristic | What It Means in Practice |
|---|---|
| Neutral flavor | Delivers almost no taste or aroma, making it the purest canvas for any cocktail mixer. |
| High proof | Typically bottled at 40% ABV, providing a strong warming sensation and rapid effect. |
| Clear appearance | Undergoes filtration to remove impurities, resulting in a colorless liquid with no sediment. |
| Silky mouthfeel | Offers a smooth, slightly viscous texture due to glycerol content and extensive distillation. |
| Low congeners | Contains minimal fusel oils and aldehydes, reducing hangover severity compared to darker spirits. |
| Versatile base | Mixes with any juice, soda, or tonic without altering their dominant flavor profile. |
| Chill-tolerant | Can be stored in a freezer without freezing solid, allowing for icy neat pours. |
| Gluten-free potential | When made from potatoes or corn, it is safe for celiacs, though grain vodkas may trigger sensitivity. |
| Rapid absorption | Its simple ethanol-water structure enters the bloodstream faster than complex spirits. |
| Neutral aroma | Exhibits only a faint ethanol scent, lacking the oak, vanilla, or spice notes of aged spirits. |
| Advantages | Limitations |
|---|---|
| Extremely mixable with any beverage, from orange juice to tonic, without clashing flavors. | Lacks the complex taste and aroma that connoisseurs seek in sipping spirits like whiskey or rum. |
| Offers a lower-calorie option per serving compared to sugary liqueurs, aiding weight management. | Provides no nutritional value, delivering empty calories that can contribute to weight gain if overconsumed. |
| Its neutral profile makes it ideal for infusing with fruits, herbs, or spices at home. | Can be harsh and burning when consumed neat at high proof if not properly chilled. |
| Produces fewer congeners than dark spirits, potentially reducing the severity of next-day hangovers. | Still carries significant health risks, including liver damage and increased cancer risk with regular use. |
| Has a long shelf life and does not spoil once opened, unlike wine or vermouth. | Offers no aging potential in the bottle; quality does not improve with time after purchase. |
| Pairs well with savory foods like caviar or pickles, a tradition in Russian and Polish cuisine. | Its lack of flavor means it cannot stand up to bold mixers without being completely masked. |
| Gluten-free versions made from potatoes or grapes are safe for individuals with celiac disease. | Many grain-based vodkas still contain trace gluten, posing risks for highly sensitive individuals. |
| Acts as a reliable base for classic cocktails like the Martini, Bloody Mary, and Cosmopolitan. | Has a higher chance of being counterfeit or diluted when bought from unverified sources. |
| Its high alcohol content serves as an effective solvent for extracting flavors from botanicals. | Can cause dehydration and electrolyte imbalance more quickly than lower-proof beverages. |
| Available in a vast price range, from budget-friendly bottles to ultra-premium luxury editions. | Its neutral character means cheaper brands are nearly indistinguishable from premium ones in mixed drinks. |
Tequila is a distilled spirit made exclusively from the blue Weber agave plant in designated Mexican regions. It delivers a distinctive earthy, sweet, and peppery flavor profile. Unlike other spirits, tequila's production centers on agave hearts, called piñas, which are roasted, fermented, and distilled to create its signature character.
Tequila is a protected designation of origin (DO) spirit produced from Agave tequilana Weber blue variety, harvested in specific Mexican states, particularly Jalisco. The agave must contain at least 51% blue agave sugars for mixto tequila, while premium versions require 100% agave. Distillation occurs twice, yielding a clear or aged liquor with complex botanical notes.
| Characteristic | What It Means in Practice |
|---|---|
| Agave source | Made only from blue Weber agave, giving tequila its signature vegetal and sweet notes distinct from grain-based spirits. |
| Geographic origin | Must be produced in Jalisco or limited municipalities in four other Mexican states to legally carry the tequila name. |
| Aging categories | Blanco rests under 2 months, reposado ages 2-12 months, and añejo matures 1-3 years in oak barrels. |
| Alcohol content | Typically bottled at 35-55% ABV, with most premium expressions at 38-40% for balanced sipping or mixing. |
| Flavor profile | Delivers earthy, peppery, citrus, and cooked agave sweetness, with oak, vanilla, or caramel notes in aged versions. |
| Production method | Piñas are steam-cooked in brick ovens or autoclaves, then crushed, fermented with yeast, and double-distilled in copper or stainless steel. |
| Classification types | 100% agave tequila uses only agave sugars, while mixto contains up to 49% other sugars, often from cane. |
| Regulatory standards | Mexican CRT (Consejo Regulador del Tequila) enforces strict production, labeling, and quality controls for authenticity. |
| Serving style | Blanco suits cocktails like margaritas, while reposado and añejo work well neat or on the rocks for sipping. |
| Cultural heritage | Originating in the Tequila Valley, this spirit carries centuries of Mexican tradition and holds UNESCO cultural significance. |
| Advantages | Limitations |
|---|---|
| Offers a unique agave-driven flavor that stands apart from grain spirits, providing a fresh, vegetal alternative for diverse cocktails. | Cheap mixto tequilas often contain harsh additives or high fusel oils, causing unpleasant hangovers when consumed in excess. |
| Blanco tequila pairs excellently with citrus and salt, making it a versatile base for margaritas, palomas, and ranch water. | Premium 100% agave expressions carry steep price tags, making them inaccessible for everyday mixing compared to vodka or rum. |
| Aged tequilas (reposado and añejo) develop rich oak, vanilla, and caramel complexity, rivaling fine whiskies for sipping. | Geographic restrictions limit production to Mexico, creating supply constraints and higher costs outside the country of origin. |
| Tequila contains natural agavins, which are non-digestible fibers that may offer prebiotic benefits and lower glycemic impact than sugar. | Overconsumption of tequila can lead to severe dehydration and intoxication due to its high alcohol content, requiring careful moderation. |
| The CRT certification ensures quality standards, reducing the risk of counterfeit or adulterated products in reputable brands. | Some producers add caramel coloring, glycerin, or oak extract to mimic aging, masking lower-quality distillates in misleading labels. |
| Tequila's bold flavor works well in both sweet and savory culinary applications, from marinades to dessert sauces. | The agave plant takes 6-8 years to mature, making tequila production resource-intensive and vulnerable to agave shortage cycles. |
| Blanco tequila retains pure agave essence, offering a cleaner taste profile that appeals to spirits enthusiasts seeking authenticity. | Mixto tequilas (with added cane sugar) can taste overly sweet or artificial, disappointing drinkers expecting genuine agave character. |
| Tequila's cultural heritage and artisanal production methods support local Mexican economies and traditional farming practices. | High-end añejos often lose agave character under heavy oak influence, becoming more whiskey-like and less distinctive as tequila. |
| This spirit pairs well with spicy foods, as its earthy sweetness balances heat from chilies, salsas, and Mexican cuisine. | Drinking tequila straight can be harsh for novices due to its peppery burn and strong botanical notes, requiring acquired taste. |
| Reposado tequila offers a middle ground—aged enough for smoothness but affordable and versatile for both cocktails and sipping. | Regulations permit up to 49% non-agave sugars in mixto, allowing mass-produced brands to dilute quality while still labeling as tequila. |
| Shared Aspect | How Vodka and Tequila Are Alike |
|---|---|
| Base Spirit Category | Both vodka and tequila are clear, unaged white spirits that serve as neutral bases in countless cocktails. |
| Primary Ingredient | Vodka and tequila are both distilled from agricultural starches; vodka uses grains or potatoes, tequila uses blue agave. |
| Distillation Process | Both vodka and tequila undergo double distillation in copper or stainless steel pot stills to achieve high alcohol purity. |
| Alcohol Content | Standard vodka and tequila both typically bottle at 40% alcohol by volume (80 proof) in most global markets. |
| Neutral Flavor Profile | Both vodka and tequila Blanco offer a clean, crisp taste with minimal sweetness, making them versatile mixers. |
| Clear Appearance | Unaged vodka and unaged tequila are both colorless, transparent liquids with no added coloring or artificial dyes. |
| Cocktail Foundation | Vodka and tequila both function as primary spirits in iconic mixed drinks like the Bloody Mary and Margarita. |
| Chilled Serving Style | Both vodka and tequila are frequently served chilled, either straight, on the rocks, or in frozen blended cocktails. |
| Shot Culture | Vodka and tequila are both popular shot spirits, often consumed with salt and lime or chased with a mixer. |
| Gluten-Free Nature | Both vodka made from grapes or potatoes and 100% agave tequila are naturally gluten-free, safe for celiacs. |
| Regulated Origin | Both vodka and tequila have strict geographical appellation rules; vodka often tied to Russia/Poland, tequila to Mexico. |
| Production Scale | Both vodka and tequila are mass-produced globally by large distilleries, yet also crafted by small artisanal producers. |
| Yeast Fermentation | Both vodka and tequila rely on yeast fermentation to convert sugars into alcohol before distillation begins. |
| Water Dilution | Both vodka and tequila are diluted with purified water after distillation to reach bottling proof strength. |
| Filtration Step | Both vodka and tequila may undergo charcoal or carbon filtration to remove impurities and smooth the finish. |
| Mixing Versatility | Both vodka and tequila pair well with citrus juices, sodas, and sweet vermouths, adapting to many flavor profiles. |
| Global Availability | Both vodka and tequila are sold in virtually every liquor store and bar worldwide, with consistent brand recognition. |
| Price Range | Both vodka and tequila offer budget-friendly options under $20 and premium bottles exceeding $100. |
| Caloric Content | Both vodka and tequila contain roughly 97 calories per 1.5-ounce shot, with zero carbohydrates or sugar. |
| No Aging Requirement | Both vodka and unaged tequila (Blanco) are bottled immediately after distillation, requiring no barrel maturation. |
| Glassware Standard | Both vodka and tequila are commonly served in shot glasses, rocks glasses, or highball glasses depending on the drink. |
| Social Lubricant | Both vodka and tequila are central to social gatherings, parties, and celebrations across diverse cultures. |
| Hangover Potential | Both vodka and high-quality tequila are low in congeners, reducing hangover severity when consumed in moderation. |
| Mixer Compatibility | Both vodka and tequila mix seamlessly with tomato juice, cranberry juice, grapefruit juice, and ginger beer. |
| Brand Diversity | Both vodka and tequila have hundreds of brands ranging from mass-market giants (Smirnoff, Jose Cuervo) to ultra-premium labels. |
| Cultural Heritage | Both vodka and tequila carry deep cultural significance in their countries of origin, with centuries of tradition. |
| Alcohol Tolerance | Both vodka and tequila are high-proof spirits that require responsible consumption and produce similar intoxication effects. |
| Storage Stability | Both vodka and tequila have indefinite shelf life when sealed, maintaining quality without refrigeration. |
| Flavor Infusion | Both vodka and tequila readily absorb fruit, herb, or spice infusions, creating flavored variants like citrus or jalapeño. |
| Legal Definition | Both vodka and tequila are legally defined spirits with minimum alcohol requirements and production standards enforced by law. |
The single variable that decides it for most people is flavor profile versus mixability. If you want a neutral spirit that disappears into any mixer, choose Vodka. If you want a spirit with distinct agave character that stands up in a cocktail, choose Tequila.
Choose Vodka when you need a neutral base for cocktails, prefer a clean, odorless taste, or are mixing with strong flavors like tomato juice or citrus. It is also the better choice for budget-conscious entertaining at scale, since affordable Vodka brands deliver consistent quality in mixed drinks.
Choose Tequila when you want distinct agave flavor to shine through, are sipping it neat or on the rocks, or are making classic cocktails like Margaritas or Palomas. It is also the better choice for slow, flavorful drinking sessions where you want to savor the spirit rather than mask it with mixers.
| Common Myth | The Reality |
|---|---|
| Vodka has no taste, so all brands are identical. | Vodka has a discernible flavor profile; grain, rye, or potato bases create distinct sweetness, spice, or creaminess. |
| Tequila always contains a worm at the bottom of the bottle. | Only some mezcal bottles contain a worm; authentic tequila never includes one, as the practice is a marketing gimmick. |
| Vodka is made exclusively from potatoes. | Vodka is distilled from grains like wheat, rye, or corn, plus grapes and even sugar beets; potatoes are just one option. |
| All tequila is made from the same blue agave plant. | Tequila must use Weber blue agave, but agave age, terroir, and harvest methods create significant flavor differences between brands. |
| Drinking vodka gives you no hangover because it is pure. | Vodka still contains congeners and ethanol; overconsumption causes dehydration and hangovers just like any other spirit. |
| Tequila is a type of cactus, so it grows in the desert. | Tequila comes from the blue agave, a succulent plant, not a cactus; it thrives in volcanic soil in Jalisco, Mexico. |
| Vodka must be chilled before drinking to taste good. | Chilling vodka reduces aroma and flavor; premium vodkas are often enjoyed at room temperature to reveal their character. |
| Gold tequila is higher quality than blanco tequila. | Gold tequila often contains added caramel coloring and flavorings; unaged blanco tequila is frequently purer and more authentic. |
| Vodka is gluten-free because it is distilled from wheat. | Distillation removes gluten proteins, so vodka from wheat is safe for most celiacs, but some sensitive individuals still react. |
| Tequila is a stimulant that gives you energy. | Tequila is a depressant like all alcohol; the perceived energy comes from the rapid sugar spike and social setting, not the spirit. |
| Vodka has fewer calories than other spirits like whiskey. | Vodka, whiskey, and tequila all contain roughly 97 calories per 1.5-ounce shot; mixers, not the spirit, drive calorie differences. |
| Reposado tequila is aged in barrels made from oak trees. | Reposado tequila is aged in oak barrels for 2 to 12 months, but the barrels may be new, used, or even charred whiskey casks. |
| Vodka was invented in Russia, and no other country claims it. | Poland also claims vodka's invention; both nations have centuries-old traditions, and the spirit's origin remains historically disputed. |
| Drinking tequila with salt and lime is the only authentic way. | Salt and lime mask the flavor; Mexicans often sip quality tequila neat or in a cocktail like a Paloma, not with salt. |
| Vodka is odorless, so it never smells on your breath. | Vodka has a subtle ethanol aroma, and your breath will smell of alcohol after drinking it, just like any other spirit. |
| Blanco tequila is unaged, so it is harsh and low quality. | Blanco tequila is unaged but can be smooth and complex; many connoisseurs prefer it for its pure agave flavor profile. |
| Vodka is the best spirit for mixing because it adds no flavor. | Vodka contributes subtle grainy or sweet notes; neutral-tasting vodka exists, but it still alters a cocktail's texture and finish. |
| Tequila is only drunk as a party shot, not a sipping spirit. | Premium añejo and extra añejo tequilas are crafted for sipping, comparable to fine cognac or single malt whiskey in complexity. |
| Vodka is a modern invention, created in the last century. | Vodka has documented roots in Eastern Europe dating back to the 8th or 9th century, making it an ancient distilled spirit. |
| All tequila is produced in the state of Jalisco, Mexico. | Tequila is produced in Jalisco plus limited municipalities in Guanajuato, Michoacán, Nayarit, and Tamaulipas under the Denomination of Origin. |
| Vodka is a neutral spirit, so it has no legal definition. | Vodka has legal definitions; US law requires it to be distilled to 190 proof and reduced, with no added flavor or color. |
| Mixto tequila is the same quality as 100% agave tequila. | Mixto tequila contains at least 51% agave plus other sugars; 100% agave tequila is strictly made from agave and is higher quality. |
| Vodka is a Russian word that means "little water." | Vodka derives from the Slavic word "voda" meaning water, with the diminutive suffix, so it translates to "little water" accurately. |
| Tequila is stronger than vodka because it gets you drunk faster. | Both vodka and tequila are typically bottled at 40% alcohol by volume; intoxication speed depends on volume consumed, not spirit type. |
| Vodka has a higher alcohol content than most other spirits. | Vodka is usually 40% ABV, identical to gin, rum, and tequila; overproof versions exist but are not the standard for any spirit. |
| Añejo tequila is always better than blanco because it is older. | Añejo tequila is aged 1-3 years, but blanco offers fresh agave notes; preference depends on use, not inherent quality ranking. |
| Vodka is made from fermented potatoes, not grains. | Vodka is fermented from any starch-rich plant; grains like wheat and rye dominate production, while potatoes are a regional minority. |
| Tequila is a type of mezcal, but mezcal is not tequila. | This statement is true; tequila is a specific mezcal made from blue agave, while mezcal uses various agave species and different production methods. |
| Vodka should be stored in the freezer to maintain quality. | Freezer storage thickens vodka and dulls aroma; it does not improve quality, so store vodka at room temperature away from sunlight. |
| Drinking tequila causes more aggressive behavior than vodka. | No evidence shows tequila alters behavior differently; expectation and setting, not the spirit, influence aggression in drinkers. |
Difference Between Vodka and Tequila comes down to base ingredient and production region: vodka uses grains or potatoes, tequila uses only blue agave from Mexico. Choose vodka for a neutral, clean spirit in cocktails. Choose tequila for earthy, vegetal complexity, especially in margaritas or sipped neat.
## FAQ ### What is the main difference between vodka and tequila? The main difference is the base ingredient: vodka is typically distilled from fermented grains or potatoes, while tequila is made exclusively from the blue agave plant in designated Mexican regions. ### Which is stronger, vodka or tequila? Neither is inherently stronger; both typically range from 35% to 50% alcohol by volume (ABV), with 40% being the standard for most brands, so the strength depends on the specific bottle. ### Which is better for your health, vodka or tequila? Neither is healthy, but tequila may have a slight edge due to agavins, which are natural sugars that act as prebiotics, though any benefit is negated by alcohol's overall risks. ### Is tequila more expensive than vodka? Yes, tequila is generally more expensive than vodka because agave plants take 6-8 years to mature and production is geographically restricted, whereas vodka can be made anywhere from cheap grains. ### Which causes worse hangovers, vodka or tequila? Vodka causes fewer hangovers than tequila because premium vodkas are heavily filtered to remove congeners, while tequila retains more of these byproducts, especially in darker or aged varieties. ### Can you substitute tequila for vodka in a cocktail? Yes, you can substitute tequila for vodka in cocktails, but the flavor profile changes dramatically because tequila adds earthy, peppery, and sweet agave notes, whereas vodka contributes almost no taste. ### What is a common beginner mistake when drinking tequila versus vodka? A common beginner mistake is drinking tequila as a shot with salt and lime, which masks its flavor, whereas vodka beginners often mix it with sugary juices, hiding the alcohol's burn and causing overconsumption. ### Can you use vodka instead of tequila in a margarita? Yes, you can use vodka instead of tequila in a margarita, but the result is not a true margarita; it becomes a "vodka margarita" with a cleaner, less complex citrus flavor lacking agave's distinctive character. ### Which is better for a Bloody Mary, vodka or tequila? Vodka is better for a Bloody Mary because its neutral flavor lets the tomato, spice, and savory ingredients shine, whereas tequila's bold agave notes would clash with the drink's traditional savory profile. ### Can I switch from drinking vodka to tequila without changing my tolerance? Yes, you can switch from vodka to tequila without changing your tolerance, since tolerance depends on alcohol content and body weight, not the spirit type, but you may feel different effects due to congeners and drinking pace.