An Australian teenager has died after drinking tainted alcohol in Laos in what Australia’s prime minister on Thursday called every parent’s nightmare. An American and two Danish tourists also died, officials said, following reports that several people had been sickened in a Laotian town popular with backpackers.
The article keeps mentioning that the drinks could have been spiked, but that seems very unlikely and a weird way to poison someone, especially since there doesn’t seem to be a motive or relationship between the victims.
what’s much more likely, given it’s Laos, is that the whiskey was poorly homemade and the bar sourced their whiskey from that. unskillful distiller, laotian whiskey is a cultural tradition and whiskey is pretty easy to make. all you need is a still, but if you keep all of the distillation, the beginning of the liquid coming out is methanol, which is very poisonous. after the methanol is gone then it’s all ethanol, which is the alcohol you’re used to drinking and is less poisonous.
it sounds like this was in a bar, so the supplier of the bar probably got lazy or didn’t want to waste any of the distillate they were making and kept the methanol in through negligence or greed.
Methanol poisoning happened where I live too some time back. That turned out to be that someone was intentionaly mixing methanol with the alcohol to increase yield. And then someone else mixed more methanol withot knowing there was already some. Increasing methanol to ethanol ratio to poisonous levels.
Ethanol act as inhibitor to methanol poisoning…
Is there even a speck of evidence for this? Or is this pure speculation? Are you from Laos and know the area well?
a speck of evidence for homemade laotian whiskey being popular?
there are hundreds of homemade bottles at every market.
each market seller or restaurant that has whiskey offers their own homemade laotian whiskey as well.
I’m not from Laos, but I lived there for a while.
A speck of evidence for your hypothesis, since it’s pretty specific. But given you’ve lived there for a while, I’d say you know what you’re talking about.
Was just curious, as some people here just like to make up shit.
I’ve watched a good chunk of videos on moonshine at home, and for anyone interested in this further, most of them are pretty clear and you can see the difference between the methanol and ethanol when collecting.
The methanol is cloudy, so the first jar+ is collected and separated. After that the remaining is collected for drinking. I believe that some people will then dump the methanol in their next mash to distill it again and get some of the ethanol that was also collected with the methanol. It’s a pretty neat, and simple process with huge implications.
I dunno, as I understand it getting enough methanol to kill from bad distilling is possible, but really easy to avoid. Even the most amateur distiller could avoid it… and they would probably avoid it since corpses are lousy repeat customers.
No, my guess would be is that someone in the supply chain was doing some minor fraud by adding some industrial ethanol and water to the the whisky. Add a bucks worth of industrial ethanol to a gallon of whiskey and boom, now you have two gallons of whiskey. It’s gonna be mixed into drinks and sold to drunk tourists, and it probably tasted like crap to begin with, so who’s gonna notice a slightly shittier flavor? Except this time somebody screwed up and got some de-natured alcohol rather then pure ethanol.
easy to avoid if you want to avoid it.
I think you have a higher regard for the stringent ethics of poverty-stricken moonshiners than I do.
but what you’re saying certainly could have happened also.
Industrial ethanol? It is still just ethanol. It is not more poisonous because it is “industrial”.
When referring to “industrial alcohol” it always means methanol in that context.
And for industrial purposes fermentation is still the way to make ethanol, rather than chemical synthesis.
Finally, what is denatured alcohol even supposed to mean? Proteins can denature, but they are complex molecules. Alcohol cannot denature.
I am sorry, but what you write does not make any sense.
By industrial alcohol, I meant ethanol intended for industrial purposes. And while it’s just as safe as alcohol intended for human consumption it’s usually much cheaper.
I looked in your profile and noticed some comments in German, so I guess this is how I find out “denatured alcohol” is a US centric term. In the United States denatured alcohol is a term for a high concentration ethanol mixed with enough methanol to make it poisonous (and maybe a few other things to make it even more unpalatable). It’s usually used for fuel or a solvent. Just throw “denatured alcohol” into the search engine of your choice and it should spit out a few examples.
Yeah home brew whiskey is a tradition there apparently according to a Bourdain vlog I saw some years ago. People have to be careful with that stuff.
I tasted it and immediately I had red flags go up in my mind, the bottles I tried(had to make sure) definitely tasted homemade and not completely divorced from methanol