Maturation of Whisky Changes Ethanol Elimination Kinetics and Neural Effects by Increasing Nonvolatile Congeners

Abstract

The maturation of distilled spirits is known to change constituent congeners to improve the qualities of smell and taste. However, it has been largely unknown how maturation modifies the pharmacokinetics or neuropharmacological effects of ethanol. We used single malt whiskies to investigate the effects of spirit maturation on ethanol metabolism and drunkenness. Mice were injected with 5-year (5-y) or 20-year (20-y) aged single malt whisky with a concentration of 20% (w/v) ethanol at a dose of 3 g/kg. The concentrations of ethanol and its metabolites in the blood and the duration of loss of righting reflex (LORR) were compared between the 2 whisky groups. In addition, the effects of nonvolatile congeners in whisky on the biomedical reactivities of ethanol were investigated by administering a nonvolatile fraction added to a 20% ethanol solution, whose fraction was prepared by evaporating 16-y whisky. Liver alcohol dehydrogenase (ADH) activity was measured with whisky as the substrate or in the presence of nonvolatile congeners with ethanol as the substrate. The rate of ethanol elimination (mmol/kg/h) was smaller in the 20-y whisky group than in the 5-y group (p<0.01 by Fisher's protected least significant difference), which resulted in lower concentrations of blood acetaldehyde and acetate in the former group than in the latter group (p<0.01 by ANOVA). Nonvolatile congeners added to the ethanol solution also depressed the rate of ethanol elimination in mice. In vitro studies demonstrated that liver ADH activity measured with whisky as the substrate was decreased as a function of the age of the whisky, and that the activity measured with ethanol as the substrate was strongly inhibited by nonvolatile congeners. The duration of LORR was longer in the 20-y group than in the 5-y group (p<0.01). Nonvolatile congeners also prolonged the duration of ethanol-induced LORR, when administered together with ethanol. Maturation of whisky delayed ethanol metabolism to lower the level of blood acetaldehyde and acetate with increasing inhibition of liver ADH activity by nonvolatile congeners. It also prolonged drunkenness by enhancing the neurodepressive effects of ethanol, due to increases in the amount of nonvolatile congeners. These biomedical effects of whisky maturation may reduce aversive reactions and cytotoxicity due to acetaldehyde, and may also limit overdrinking with the larger neurodepression.