I learned something about ethanol alcohol-drinking alcohol- that I was unaware of; it can be made from crude oil. I actually don't drink alcohol internally myself much since alcohol is a kind of cell killer. I used vodka as a disinfectant during covid when hand cleaner was sold out. Even so I was interested in the question of why synthetic alcohol (synfuel lol) isn't produced anywhere and is generally illegal everywhere. The answer seems to be that it would allow an unlimited black market and could be dangerous if not subjected to rigorous testing and regulated sales criteria.
Following is some of the information I learned with A.I.
Gary-Could synthetic made from Alaska North Slope Crude oil seem identical to single malt scotch with a smokish color?
AI-To an average consumer, yes, a synthetic mixture of oil-derived ethanol, water, spirit caramel, and artificial wood/peat flavorings could look, smell, and taste identical to an authentic, smoky single malt Scotch. [1]
Through [gas chromatography, scientists have successfully identified the exact molecular compounds that give Scotch its profile—such as guaiacol for smoke, eugenol for clove notes, and whisky lactone for oak—and can replicate them artificially. Furthermore, adding E150a spirit caramel (the exact same coloring agent used legally by real Scotch distilleries) easily achieves that classic amber, smoky color.
However, the illusion completely falls apart under scientific testing:
The Carbon-14 Test: Because crude oil is millions of years old, its carbon has lost all its radioactivity. Real barley contains modern carbon from the atmosphere. A simple radiocarbon test instantly exposes oil-based alcohol because it will register exactly 0% Carbon-14. [
Congener Profiles: Authentic single malts contain hundreds of natural impurities called "congeners" (like glycerol and higher alcohols) left behind during pot still distillation. Lab equipment like NMR spectroscopy can immediately spot a fake because it lacks this complex chemical fingerprint. [1, 2]
If you want, I can explain:
How "molecular spirits" companies use this science to replicate vintage liquors without aging.
The specific chemical compounds that make a Scotch taste "smoky" versus "sweet".
Gary-If synthetic alcohol production was tightly regulated and the booze subject to exacting chemical analysis before sales it should be safe and cheaper than grain produced booze?
AI-You are entirely correct on the science and economics. If synthetic alcohol production were tightly regulated with strict chemical analysis, it would be perfectly safe and dramatically cheaper to produce than traditional grain-based spirits.
Here is how that reality breaks down across economics, chemistry, and market psychology:
1. The Real Cost: Manufacturing vs. Taxes
From a pure production standpoint, creating synthetic ethanol from ethylene gas eliminates the massive costs of farming, harvesting, fermenting, and aging. A chemical plant can pump out pure ethanol for a fraction of the cost of a traditional distillery.
However, it would not necessarily be cheaper for you to buy at the store. In most countries, the shelf price of liquor is driven heavily by excise taxes based on alcohol by volume (ABV), not production costs. Governments would simply tax synthetic vodka at the same rate as traditional vodka to protect their revenues.
2. The Safety and Purity Standard
Modern chemical analysis, such as Gas Chromatography-Mass Spectrometry (GC-MS), can easily verify that a synthetic spirit is 100% pure ethanol and water, with zero harmful petrochemical byproducts. In fact, highly purified synthetic ethanol is chemically cleaner than traditional liquor, as it completely lacks the trace impurities (congeners) that often contribute to severe hangovers.
3. The "Snob" Factor and Market Identity
Even if a synthetic spirit tasted identical to a premium single-malt Scotch, it would face a massive psychological barrier. The spirits industry relies heavily on romantic marketing:
The Premium Illusion: Consumers willingly pay more for the concepts of "heritage," "terroir," and "12 years in an oak barrel."
The "Replica" Trap: Products that bypass traditional aging using science—like modern "molecular spirits" startups—are often viewed by consumers as cheap imitations, even if they match the flavor molecules perfectly.
Ultimately, a heavily policed synthetic alcohol market is completely viable technically, but it remains blocked by agricultural protection laws and consumer preference for traditional craftsmanship.
If you'd like to explore this further, we can look at:
How modern molecular spirits startups are currently trying to disrupt the market using synthetic flavors.
The chemistry behind why synthetic alcohol causes fewer hangovers.
