Distilled beverages are absorbed quickly than beer and wine.
Alcohol absorption relies on a number of variables. For instance, it happens most quickly when alcohol is consumed on an empty stomach and at a 20–30% alcohol concentration.
Sherry, which has a 20% alcohol content, raises blood alcohol levels more quickly than beer (3–8%), while spirits (40%) slow down stomach emptying and prevent absorption. Champagne and other carbonated beverages like whisky and soda enter the system more quickly.
Food, especially carbohydrates, slow down the absorption process; blood concentrations may not reach even half of what they would on an empty stomach. The effects of alcohol are most agreeable when consumed with food or, in the case of spirits, when it is diluted.
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