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Whiskey has a funny relationship with bacteria. On one hand, a strong enough alcohol concentration can absolutely ruin a bacterium’s day. That’s why alcohol is used in disinfectants and hand sanitizers. But before anyone starts pouring whiskey on every scrape like an old-timey cowboy doctor, most whiskey sits around 40% alcohol — good for cocktails, not exactly hospital-grade sterilization. So while whiskey might make some bacteria uncomfortable, it’s not marching into battle like a tiny microscopic action hero.

