– Why is achohol so potent on breath but nothing else seems to be? You don’t pass a random on the street and are like, dayum that guy been eating grilled cheese.

Question

– Why is achohol so potent on breath but nothing else seems to be? You don’t pass a random on the street and are like, dayum that guy been eating grilled cheese.

In: Other

Answer 1

“Hennigan goes down smooth, and afterwards, you don’t even smell. That’s right, folks. I just had three shots of Hennigan’s, and I don’t smell. Imagine, you can walk around drunk all day. That’s Hennigan’s, the no-smell, no-tell Scotch.”

Answer 2

I forget where I heard or read this, but there was a story or folklore related to this. It was about a boss of a company in like the Mad Men era when drinking on the clock wasn’t as faux pas.

The story goes that the boss learned his salesmen were drinking liquor on their lunch breaks. So he made a company policy that vodka was the only liquor allowed by staff to be consumed on lunch breaks.

When asked why, he said he’d rather a customer think a drunk salesman was an idiot than smell alcohol on their breath. Because vodka wouldn’t be able to be detected by smell on someone’s breath compared to other spirits.

Answer 3

You can’t detect vodka on your breath. That’s why Russians drink it like water. Watch the pianist. You’ll see what it does to you.

Answer 4

The same you can smell gasoline. It’s molecules are volatile and they evaporate rapidly. You can smell almost any food on someone’s breath if you’re close enough but the molecules from a grilled cheese don’t evaporate into the air readily so the smell doesn’t carry very far. The alcohol in your blood stream ends up in the fluids that you secrete, such as saliva, but it evaporates readily into the air so you smell it.

Answer 5

Why did I read that in Mitch Hedberg’s voice?

Answer 6

You’ve never been around a smoker, huh?

Answer 7

You haven’t been around any pot smokers have you?

Answer 8

Ethyl alcohol, aka ethanol (the beverage alcohol) has a boiling point of 70c. Water has a boiling point of 100c. Although below boiling, Ethanol will dry more quickly than water, and your nose will detect ethanol gas molecules sooner than most other chemicals. There is almost nothing in a grilled cheese which produces gas molecules as easily as ethanol.

Answer 9

You been making those grilled cheese at night, uncle Danny?

Answer 10

I just gotta tell you that I laughed harder at “dayum that guy been eating grilled cheese” harder than I’ve laughed at anything all day