Also called higher alcohols or fusel oils, these are alcohol molecules with more than two carbon atoms (e.g. isobutanol, isoamyl alcohol, propanol). Their presence is natural in fermented beverages, but concentration and balance matter. Scott Janish+2. They arise during yeast metabolism through amino acid catabolism (Ehrlich pathway):
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Amino acids → α-keto acids
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Decarboxylation → fusel aldehydes
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Reduction → fusel alcohols ASM Journals
Why They Matter
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At high concentration, fusel alcohols can produce a “solvent-like” or “hot boozy” sensation. knowledge.escarpmentlabs.com+1
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They often have lower perception thresholds, meaning small concentrations can still influence flavor. Scott Janish+1
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They contribute to the burn/heat that many describe as the “bite” in whiskey or harsh wine. knowledge.escarpmentlabs.com+2
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Some studies suggest a link between fusel content and intoxication symptoms, though effects may vary. PMC+1
How BOĆE Addresses Fusel Oils
BOĆE applies targeted energy to reduce the volatility and reactivity of fusel molecules. The treated molecules are less likely to engage in vapor-phase irritation (i.e. inhalative burn) but remain in the liquid matrix, preserving desired flavor compounds.
Because BOĆE doesn’t remove fusel alcohols, but rather modulates their behavior, the character of the drink (its base aroma, ethanol, esters) is retained — only the harsh edges are softened.
👉 In other words, BOĆE leans the chemistry in favor of pleasant aromatics and smoothness without diluting or masking.
