Is Tequila Flammable? A Fiery Exploration of Alcohol and Flames

Yes, tequila is flammable. A standard 40% ABV shot usually needs warming before it will sustain a flame in an ordinary room. The distinction is between briefly catching fire and continuing to burn: alcohol strength, liquid temperature and the test conditions all matter. ^[9][10][11]

I’m a curious sort and prefer to dig beyond the obvious and learn more about what makes tequila flammable, and what happens when you heat or light tequila on fire. From this perspective tequila is not really different from other spirits, so the same lessons apply to the flammability of vodka and whiskey for example.

Safety message: You should be very careful when attempting to light alcohol on fire, especially very high proofs. Bacardi discontinued its 151-proof rum in 2016; its own account links the decision to the rum’s flammability and customers’ wellbeing. ^[8]

What is considered flammable?

Different systems use different flash-point limits. OSHA defines a flammable liquid as one with a flash point at or below 199.4°F (93°C). NFPA’s Class I liquids have flash points below 100°F (37.8°C). For transport, the US Department of Transportation generally uses a limit of 140°F (60°C), with additional provisions and exceptions. So there isn’t one US cutoff that can be contrasted with a single international cutoff. ^[1][2][3]

What does flash point mean?

The flash point for a liquid is the lowest temperature where it can still catch fire if lit from a flame. Another related but different term is the “fire point”. The fire point is the lowest temperature at which the liquid keeps burning for five seconds after the ignition source (i.e. flame) is removed.

The fire point cannot reliably be calculated by adding 10°C to the flash point. Open-cup and closed-cup tests also give different flash points; the chart below keeps those results separate. ^[11][10]

The official definition of flash point is:

“lowest liquid temperature at which, under certain standardized conditions, a liquid gives off vapors in a quantity such as to be capable of forming an ignitable vapor/air mixture”

International Electrotechnical Commission.

Flammability of alcohol at different temperatures

Whether alcohol will catch fire and keep burning depends on its strength and temperature. Adding water generally raises the temperature needed for ignition. Even dilute ethanol solutions can give a flash when heated sufficiently. ^[10]

Is tequila flammable?

Yes, tequila is flammable, even when a particular shot is difficult to light. Published closed-cup flash points for 40% ethanol/water mixtures are below both NFPA’s 37.8°C Class I boundary and OSHA’s 93°C definition. ^{[9][10][1][2]}

The alcohol in tequila and other spirits is ethanol. NIOSH lists a flash point of 55°F (about 13°C) for ethyl alcohol. Water raises the flash point, so pure-ethanol figures should not be used for a bottle of tequila. ^[12][10]

Technically it’s the vapor that is evaporated from the liquid that catches fire, not the liquid itself.

Flammability of standard 40% tequila

A common tequila bottling strength is 40% alcohol by volume. Closed-cup reference values for mixtures at approximately that strength are around 26–28°C (79–82°F): the 2013 Janès–Chaineaux experiment and a Supelco 40% ABV reference-standard data sheet illustrate the range. Those values describe a momentary flash under their test conditions, not a lasting flame in a shot glass. ^[10][9]

Will tequila catch fire?

At a typical indoor temperature of 20–25°C (68–77°F), a standard 40% ABV tequila may be difficult to ignite and keep burning. Warming increases the release of ethanol vapor. As mentioned above, the flash point and fire point answer different questions. ^[10][11]

If you are trying to flame a shot for example, you want it to continue to burn after you remove the lighter. The fire point is the level where the liquid will continue to burn for at least five seconds.

Standard 40% ABV tequila and spirits

The industry reference table lists a fire point of about 39°C (102°F) for a 40% alcohol/water mixture. This is higher than the 26°C closed-cup flash point in that same table. ^[11]

Strongest 55% ABV tequila

Tequila at 55% ABV is the strongest allowed by Mexican regulations. Anything stronger than that and it can’t be called tequila. The reference table brackets 55% between its 50% and 60% rows: closed-cup flash points of about 22–24°C and fire points of about 30–34°C. It does not give an exact 55% result. ^[13][11]

Why do you need to heat tequila and other spirits first to light it?

At lower temperatures, the alcohol vapors given off are not sufficient to support a flame. A flame may ignite at first, but quickly burn out as the rate of vapor release is not enough to offset the vapor that is burned.

One technique is to heat a small amount of tequila in a bar spoon by first holding a lighter underneath, and then lighting the liquid after it has warmed up. For a 45 ml shot of room-temperature tequila, start with 5 seconds in a microwave-safe container, then check it. Continue in 5-second bursts if needed, stopping once the tequila is warm. ^[6][7]

What happens when liquor burns?

When liquor burns it is the vapor released by the liquid that catches fire, not the liquid itself. Alcohol burns with a blue flame, which is from the ethanol. Spirits like tequila and vodka release vapor as they evaporate.

Evaporation is caused by the kinetic energy of molecules at the surface of a liquid. When the molecules gain enough energy they are released. More surface area will mean more evaporation. Likewise a higher temperature will also increase evaporation.

When you hold your nose to a glass of tequila, you are smelling these vapors. Spirits, like all liquids, evaporate (release vapors) at all temperatures but more so at higher temperatures. Hence, increasing the temperature of the spirit increases the likelihood that it will catch fire and burn if ignited.

Chilling, or freezing tequila reduces the aromas and taste.

Is tequila more flammable than vodka?

When it comes to the flammability of spirits, alcohol content is a major driver. Tequila and vodka at the same ABV and temperature have broadly similar flammability, although other ingredients and test conditions can affect the result. In the US, both must be bottled at at least 40% ABV. ^{[10][14][15][16]}

Tequila has a maximum bottling strength of 55% ABV (110 US proof). The US vodka standard does not impose that same 55% ceiling. Devil’s Springs has had a 151-proof version (75.5% ABV), for example, documented in New York’s 2018 brand register. ^[13][15][17]

Bacardi 151 (RIP, discontinued in 2016) was 75.5% ABV. Its strength falls between the chart’s 70% and 80% rows, whose fire points are about 27°C and 24°C respectively. ^[8][11]

What percent alcohol is flammable?

There is no single alcohol-percentage cutoff that applies across all classification systems and conditions. The definition depends on a measured flash point and the rules being used.

Dilute mixtures can still have a flash point: Janès and Chaineaux measured 68°C (154°F) for a 5% by-volume dilution of their 96% commercial ethanol. That does not mean a glass of beer will sustain a flame at room temperature. Their study also explains that sustained-combustibility testing can affect regulatory classification. ^[10][1]

What proof does alcohol burn?

US proof is twice the ABV: 80 proof is 40% ABV, and 140 proof is 70% ABV. Whether it burns also depends on temperature and conditions. Alcohol can burn at lower proofs if heated first, or with heat supplied by a blowtorch rather than a match or ordinary lighter. ^[10][18][11]

What is the most flammable alcohol?

Among beverage spirits, the strongest ethanol concentrations generally ignite most readily. Examples include Polmos Spirytus Rektyfikowany at 96% ABV (192 US proof) and the 95% ABV (190-proof) version of Everclear. ^[19][20][10]

These highly concentrated spirits can ignite at ordinary room temperatures. Their exact flash points depend on the product and test method, so a pure-ethanol value is not an exact specification for either brand. ^[12][10]

Does burning alcohol make it weaker?

Flaming can reduce the amount of alcohol left, but heating and evaporation do much of the work. In a controlled comparison of heated vodka with heated-and-ignited vodka, most ethanol loss was attributable to heating. Ignition increased the loss in the plain-vodka test, but made no statistically significant difference in the butter-and-sugar version. So the flame does not tell you how much alcohol remains or what the final strength will be.

The USDA cooking table lists 75% alcohol retention for its flamed preparation. That means 75% of the original alcohol remained; it does not mean the final dish was 75% ABV. ^[5][4]

Does heating alcohol make it weaker?

Yes, heating drives off alcohol over time. More alcohol vapor is released at higher temperatures. The amount lost depends on the heating time, temperature and exposed surface area. The final ABV also depends on how much water and total liquid remain. ^[10][5][4]

For example, the USDA’s 2007 retention table gives a 95% loss of the original alcohol for food baked or simmered for 2.5 hours after alcohol was stirred in. Its preparation with alcohol added to boiling liquid and then removed from heat retains 85%, a 15% loss. ^[4]

All the preparations in the USDA table retain some alcohol. A short cooking time or a brief flame does not establish that all the alcohol is gone. ^[4]

These USDA retention factors describe the share of the original alcohol remaining after food preparation. They are not the final ABV of a drink or dish. Calculating final ABV also requires the final liquid volume.

Source: USDA Table of Nutrient Retention Factors, Release 6 (2007), factors 5004–5009. ^[4]

The exact alcohol reduction will depend on the surface area of the pan and level of stirring, so these should be taken as broad guidelines.

More spirit science posts

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• Now you’re an expert on heating spirits, find out about freezing them