Hangovers and how to cure them

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01 November 1997
Hangovers and how to cure them
By Charles MacLean

As you know, your enjoyment and comfort is our paramount concern ... So we thought it might be useful at this time of year, to ask that well-known expert, Charles MacLean to provide you with an analysis of hangovers

For some time now, I have been collecting experiences and stories of hangovers, and remedies for their cure. One day I will turn it into a little book, but in the meantime, I thought you might be interested in a summary of findings to date. The ill effects come from two sources: the alcohol itself and the flavour elements (congeners) in the alcohol. In fact, alcohol plays only a minor role in the hangover indeed, some of the worst symptoms can kick in long after it has been metabolised: you wake up feeling not too bad, and by lunchtime feel really awful.

Unfortunately for us, one of the reasons why the Society's whiskies taste good is because they are full of congeners - they are not chill-filtered - so the hangovers from them are potential killers! Recent medical research reckons that the worst hangover symptoms come from the minute quantities of methanol (methyl alcohol) which are found as congeners in all alcoholic drinks and which are highly poisonous. Interestingly, a small dose of alcohol the next day blocks the metabolism of this and 'provides an effective treatment for hangovers' (British Medical Journal, 4th January 1997).

In other words, 'the hair of the dog' might work! If you come upon any cures or stories during the Festive Season, I shall be very interested to hear them. Charlie Maclean chairs the Society's Tasting Panel.