Why must brandy be warmed before it can be set a light?

Why must brandy be warmed before it can be set a light?

Brandy and other strong spirits contain at least 15% by volume of ethyl alcohol (ethanol). Ethanol is short - chain alcohol, which means that it is highly flammable. However, it is not the liquid alcohol itself that burns, but the mixture of air and alcohol floating above it, and even at room temperature some of the pure ethanol evaporates. However, in alcoholic drinks, the alcohol is diluted with water and other substances. The higher a drink's alcohol content, the easier it is for combustible vapour to from; and if the brandy is warmed, there will be even more ethanol molecules available to feed a flame. The opposite is true for chilled alcoholic drinks.

The evaporation of short- chain alcohol is familiar to motorists from their experience in petrol stations. Like alcohol, motor fuel also consists of hydrocarbons molecules. Petrol evaporates readily, which is why the vapour in a half - empty tank is highly inflammable. Diesel and heating oil, on the other hand, are made up of long - chain molecules which evaporates less easily. Even so, the higher the temperatures, the more these oil evaporate and mix with air.