What's Stronger, Liquor or Wine? A Comprehensive Guide to Alcohol Content

December 23, 2025 •

3 min read

According to the Centers for Disease Control and Prevention (CDC), a standard 1.5-ounce shot of 40% ABV liquor contains the same amount of pure alcohol as a 5-ounce glass of 12% ABV wine. While liquor has a significantly higher alcohol concentration by volume, its standard serving size is much smaller, which equalizes the total alcohol intake in a single drink.

Quick Summary

Liquor is higher in alcohol concentration due to distillation, a process that concentrates ethanol. In contrast, wine relies on fermentation and has a lower ABV. However, comparing total alcoholic strength requires understanding standard serving sizes, where a typical glass of wine is calibrated to deliver a comparable amount of pure alcohol as a single shot of liquor.

Key Points

Distillation increases concentration: Liquor is fermented and then distilled, a process that concentrates the alcohol and results in a much higher Alcohol by Volume (ABV) than wine.
Serving size is the key equalizer: A standard 1.5-ounce serving of 80-proof (40% ABV) liquor contains the same amount of pure alcohol as a standard 5-ounce glass of 12% ABV wine.
Wine is fermented, not distilled: Wine achieves its alcohol content solely through the fermentation of sugars by yeast, which naturally stops at a much lower ABV than distilled spirits.
ABV vs. Proof: While ABV is a percentage, the 'proof' of spirits is typically twice the ABV, which indicates its concentration.
Absorption rate varies: How quickly you feel the effects of alcohol can be influenced by factors like carbonation and the speed of consumption, not just the beverage type.
Fortified wines are an exception: Some wines, known as fortified wines like port or sherry, have additional spirits added to them, giving them an ABV closer to liquor, around 16-20%.

Understanding Alcohol by Volume (ABV)

Alcohol by Volume (ABV) is the standard measure of how much pure alcohol (ethanol) is contained in a given volume of an alcoholic beverage. It is expressed as a percentage. For spirits, the term 'proof' is also common, which is typically twice the ABV percentage in the United States. This numerical value is the primary factor in determining a drink's potency, but it is not the only variable to consider when comparing overall strength. The production method is what ultimately creates the significant difference in ABV between liquor and wine.

The Production Process: Fermentation vs. Distillation

Wine and liquor have very different origins, which directly impacts their final alcohol content. Wine is produced through fermentation, where yeast consumes the natural sugars in crushed fruit (usually grapes) and converts them into ethanol and carbon dioxide. This process naturally limits the alcohol content, as most yeast strains cannot survive and produce alcohol in an environment much above 15% ABV. For this reason, most unfortified wines fall within the 11% to 15% ABV range.

Liquor, on the other hand, undergoes an additional process called distillation. After fermentation, the fermented liquid is heated. Because ethanol has a lower boiling point than water, it vaporizes first. This vapor is then collected and condensed back into a liquid with a much higher alcohol concentration. This distillation is what allows spirits like vodka, whiskey, and rum to achieve an ABV of 40% or higher, with some reaching as high as 95%.

The Role of Serving Sizes

Comparing liquor and wine solely by their ABV can be misleading. The concept of a 'standard drink' is crucial for a meaningful comparison. In the U.S., a standard drink contains approximately 0.6 ounces of pure alcohol, regardless of the beverage type. This standardization is achieved by adjusting the serving size to compensate for the difference in ABV. The CDC's guidelines define the following standard servings:

12 ounces of 5% ABV beer
8 ounces of 7% ABV malt liquor
5 ounces of 12% ABV wine
1.5 ounces of 40% ABV (80-proof) distilled spirits

This means that if you consume a standard serving of each, you are ingesting roughly the same amount of alcohol. The perceived 'strength' or speed of intoxication is then more influenced by how quickly you drink, your body weight, and whether you have eaten.

Liquor vs. Wine: The Comparative Breakdown


Feature	Liquor (Spirits)	Wine (Unfortified)
Typical ABV	35-50% (and higher for some)	11-15%
Production Method	Fermentation followed by distillation	Fermentation of grapes or other fruits
Standard Serving	1.5 ounces (shot)	5 ounces (glass)
Total Alcohol per Serving	~0.6 ounces of pure alcohol	~0.6 ounces of pure alcohol
Perceived Strength	Higher concentration, often felt faster, especially when consumed quickly or without mixers.	Lower concentration, consumed more slowly, with effects generally more gradual.
Aging	Often aged in barrels (whiskey, rum) or not aged (vodka, gin).	Aged in barrels or tanks; aging is a key part of the flavor profile.

Additional Factors Affecting Impact

Beyond ABV and serving size, other elements can influence how you perceive the strength of a drink. For example, carbonation can increase the rate at which alcohol is absorbed into the bloodstream. A sparkling wine may therefore feel like it hits faster than a still wine, even if their ABV is similar. Similarly, drinking on an empty stomach or at a rapid pace will lead to a quicker increase in Blood Alcohol Concentration (BAC), regardless of the beverage type.

Liquor, because of its higher concentration, is often consumed in cocktails with other mixers. This can alter the overall drinking experience and absorption rate. The presence of food in the stomach can also slow down alcohol absorption significantly, muting the effect of the alcohol.

Conclusion

In direct terms of alcohol concentration, liquor is unequivocally stronger than wine due to the distillation process. Its ABV is typically much higher, often around 40% compared to wine's 11-15%. However, a critical distinction must be made regarding standard servings. When consumed in the recommended standard serving sizes—1.5 ounces of liquor versus 5 ounces of wine—both beverages contain a comparable amount of pure alcohol. Therefore, the perceived 'strength' of your drink ultimately depends on the serving size, the speed of consumption, and individual factors, not just the number on the bottle.

For more information on standard drink sizes and responsible alcohol consumption, you can visit the CDC's page on standard drink sizes.

Frequently Asked Questions

Liquor is stronger per ounce. The alcohol by volume (ABV) for spirits is typically 40% or higher, whereas wine's ABV is usually between 11% and 15%.

No. When comparing standard serving sizes, a 5-ounce glass of wine and a 1.5-ounce shot of liquor both contain about 0.6 ounces of pure alcohol. This means they are equally potent in terms of total alcohol consumed.

Liquor is distilled after fermentation. This process concentrates the ethanol, separating it from the water and other components, leading to a much higher ABV.

Most hard liquor, such as vodka, whiskey, and gin, has an ABV of around 40%. Some craft spirits or specialty liquors can have a higher or lower ABV.

Unfortified wine typically has an alcohol content between 11% and 15% ABV. Fortified wines like port or sherry, however, have additional alcohol added, raising their ABV to around 16-20%.

Not necessarily. Intoxication depends more on the total amount of alcohol consumed and the rate of consumption. However, some studies suggest that carbonation can speed up alcohol absorption, so sparkling wine might be absorbed slightly faster than still wine.

Neither is inherently 'healthy,' and the health risks are tied to the total amount of alcohol consumed and drinking habits, not the type of drink. While wine is sometimes touted for antioxidants, heavy drinking of any alcoholic beverage is detrimental to health.