Is it Safe to Drink From Alcohol Bottles With Sediment?

When it comes to naturally forming sediment in wine, there’s a solution: decanting. But what does it mean when you have sediment in bottles of spirits, liqueurs, or mixed drinks?

A Food & Wine reader recently reached out to ask if the build-up at the bottom of their bottle of pre-mixed Dirty Martini was suspect, and inquired about if it was safe to drink. Some liquors and spirits can also turn cloudy or include some “floaters” over time.

To get to the bottom of sediment in spirits — and to determine if they’re a sign of spoilage or are totally safe to drink — we tapped drink pros from coast to coast.

What is sediment and why does it form?

Sediment in drinks refers to solid particles at the bottom of a bottle or glass, according to Elvis Rosario, beverage director at Chica & The Don in New York City.

The source could be fruit pulp or rind, herbs, spices, sugar crystals, protein, oils (found in some unfiltered whiskeys), tannins, dead yeast cells, or other organic or inorganic matter. Basically, anything that “may not fully dissolve or integrate with the liquid,” says Milosz Cieslak, the beverage director at Hotel Figueroa in Los Angeles.

“Extended aging or storage periods can lead to the formation of sediment as certain compounds settle over time,” he says.

You generally won’t see sediment forming in vodka, gin, and unaged tequila because they are prized for being free of insoluble compounds, says Darrick Bourgeois, lead bartender at Luogo and Pelato in Nashville, Tennessee.

To make whiskey, most brands put their products through a cold-filtering process that separates the oil and char that is leached into the liquid during the aging process. However, “some whiskeys are known for their unfiltered cloudiness and bold flavor,” says Bourgeois. “What you are seeing are oils and bits of char from the actual whisky barrel. This can add lots of flavors and complexity to the spirit.”

In the case of some prefabricated cocktails, like many ready-to-drink options now sold in stores, the sediment is usually from additives, flavorings, or sugar that has settled at the bottom of the bottle.

“If left for a long time, particles sink and can eventually combine and crystallize if at a cold temperature, resulting in sugar crystals left at the bottom,” says Steve Martin, head bartender at Figure Eight in New York City. “Or if the sediment doesn’t crystallize, it’s probably just pulp. That’s why some canned and bottled products will be labeled to suggest that you shake before serving.”

Is sediment in a spirit or mixed drink safe?

“As long as the beverage has been properly produced, bottled, and stored, sediment should not pose a safety risk and the drink should still be safe to consume,” Cieslak confirms.

Anything above 20% ABV should not need to be refrigerated if the only ingredients are alcohol, says Claire Marin, founder and head distiller at Pollinator Spirits in Callicoon, New York. (Other elements, such as dairy or fruit mix-ins, may require refrigeration. Always defer to the label before storing.)

“The higher alcohol content on these batch cocktails act as a preservative that contains any growth of harmful bacteria,” says Rosario.

While not always pleasing to the eye, sometimes sediment can impart extra flavor and layer on complexity as you sip.

How to prevent or remove sediment

There are several strategies that producers can employ to reduce the risk of sediment forming, such as filtration, clarification, or using stabilizing agents.

Once you have the bottle at home, Cieslak says that storing it away from heat sources or large temperature swings and avoiding exposure to light can help minimize sediment formation over time. Sometimes, what looks like sediment is there by design, such as herbs or fruit pulp. Check the label to see if you should shake the drink before serving.

If you do notice sediment in the bottom of your bottle and want to disguise it when serving, preparing cocktails over crushed ice can help.

You can also pour the beverage through a fine mesh strainer, coffee filter, or cheesecloth just before serving. This might do more harm than good in terms of flavors, though, since you could be straining out some of the fruit, herbs, or other flavor-boosters that lend complexity to the finished product. “You must weigh that when deciding if you are going to enjoy your drink,” says Bourgeois.

As long as your drink doesn’t smell overly sour or like vinegar, and it doesn’t appear to be discolored or contain any apparent signs of spoilage (which can occur with drinks that include real fruit or dairy), you should be okay to dive in.

So next time you see any particles floating in or lining the bottom of a properly sealed bottle of alcohol, as long as everything smells okay, it’s probably not a big deal. “Live a little,” says Cieslak. “It’s just sediment.”