This week on Weird and Wacky Wednesdays: When Drinks Go Wrong
This week on Weird and Wacky Wednesdays, I am looking at three stories from the world of alcohol that show just how important care and accuracy are in brewing and distilling. As some of you know, I am part owner of a distillery, so these issues are never far from my mind. They remind me how quickly something can go wrong, and how the consequences can extend far beyond the brewery or distillery itself.
Ever thought your energy drink might actually be vodka?
The first story comes from the United States, where the brand High Noon recalled some of its vodka seltzers after they were shipped in cans labeled as Celsius energy drinks. People who picked them up believed they were opening a non‑alcoholic beverage when they were actually drinking alcohol. So far, no illnesses have been reported, but the legal implications are very serious. Someone who unknowingly consumed alcohol and then got behind the wheel could raise a defence of involuntary intoxication in an impaired driving case. It is rare to see a recall that directly creates such a potential legal defence, yet that is the situation here.
Bombay Sapphire bottles in Canada had almost double the alcohol content.
The second story happened here in Canada. Bottles of Bombay Sapphire gin were found to contain nearly double the advertised alcohol content. The label said 40 percent, but the bottles actually contained 77 percent alcohol. That is not only dangerously strong, it is also extremely costly for the producer. For an established international distiller, this kind of error is surprising. Thankfully, there have been no reports of illness or injury, but it serves as a reminder that quality control mistakes can happen to any producer, no matter their size or reputation.
Exploding beer bottles? It’s a growing issue in the craft beer world.
The third and final story is about a problem that has been gaining attention in the craft beer industry: exploding beer bottles. The risk is especially high with fruit beers, which are increasingly popular. When fruit is added after the fermentation process, the sugars can trigger refermentation inside the sealed bottle. As the yeast continues to produce carbon dioxide, the pressure builds until the bottle bursts. The results can be dangerous, with injuries to hands, faces, and eyes. One bartender in New York lost vision in one eye after a bottle exploded while he was stocking a cooler. Some brewers warn customers to keep these beers cold and to drink them quickly, while others are less clear in their warnings. Lawsuits have already been filed, and the debate continues over whether the responsibility lies with the brewer, the consumer, or both.
From mislabeled cans, to gin with twice the alcohol content, to bottles that explode without warning, these stories show the risks that can arise when alcohol is produced or packaged incorrectly. As someone who helps run a distillery, I know the effort that goes into making sure every bottle is exactly as it should be. Mistakes like these highlight why that effort matters so much.
