What is the Freezing point of bourbon?

Bourbon does not have a specific freezing point because, unlike pure substances like water, bourbon is a mixture of various components, primarily alcohol and water. The alcohol content influences its freezing behaviour.

Pure ethanol (which is the main alcohol in bourbon) has a freezing point of approximately -114°C (-238°F). However, the presence of other components, like water and flavours, in bourbon raises its freezing point. The actual freezing point of bourbon depends on its proof (alcohol by volume) and other ingredients.

Generally, higher proof bourbons, with a higher alcohol content, have a lower freezing point compared to lower proof bourbons. This is because alcohol lowers the freezing point of a mixture. As the alcohol content decreases, the freezing point increases.

Typical bourbon, which usually ranges from 40% to 60% alcohol by volume (ABV), has a freezing point well below the standard freezing point of water (0°C or 32°F). It remains liquid at freezer temperatures commonly encountered in household refrigerators.

For practical purposes, bourbon will stay liquid in most common freezer environments. However, when exposed to extremely low temperatures, such as in industrial freezers or certain laboratory conditions, it may solidify or become very viscous.

Here are approximate freezing points for bourbon based on proof:

- 80 proof (40% ABV): Around -28°C (-18°F)

- 100 proof (50% ABV): Around -36°C (-33°F)

- 120 proof (60% ABV): Around -43°C (-46°F)

It's worth noting that these are approximate values and can vary slightly depending on the specific composition of the bourbon.