As an expert sommelier and brewer, I can tell you that when you put baking soda in alcohol, the result is not very pleasant. Baking soda, also known as sodium bicarbonate, is a basic compound. It has a pH of around 8.3, which means it is alkaline rather than acidic. Alcohol, on the other hand, typically has a pH close to neutral, around 7.
When you mix baking soda with alcohol, the taste is likely to be quite horrible. Baking soda has a distinct and somewhat unpleasant taste, and it can overpower the flavors of the alcohol. The combination of the alkaline baking soda and the alcohol creates a strange and unpalatable flavor profile.
Furthermore, the reaction between baking soda and alcohol may cause you to burp or even throw up. The effervescence and the release of gas that occurs when baking soda reacts with acidic substances can be quite uncomfortable when combined with alcohol. It can lead to excessive burping or even induce nausea and vomiting.
It's important to note that the alcohol itself will not be altered chemically by the addition of baking soda. Alcohol is a separate compound and its chemical properties remain the same. The pH of the alcohol may be slightly affected by any acidity present in the liquor, but this would come from other compounds in the drink rather than the baking soda itself.
In terms of the physical reaction, the addition of baking soda to alcohol may cause some foaming or fizzing. Baking soda is known for its ability to react with acids, releasing carbon dioxide gas. However, the reaction between baking soda and alcohol is not as vigorous as it would be with a strong acid. Therefore, any foaming or fizzing that occurs when mixing baking soda with alcohol is likely to be minimal.
In my experience, I have never come across a situation where adding baking soda to alcohol was desirable or enjoyable. It is generally best to avoid mixing the two, as the taste and potential discomfort outweigh any potential benefits. If you are looking to alter the flavor or acidity of a drink, it is advisable to explore other options that are more suited for the purpose, such as using citrus fruits or other appropriate ingredients.
To sum it up, putting baking soda in alcohol will result in a drink with a horrible taste, the potential for burping or vomiting, and no significant chemical changes to the alcohol itself. The acidity of the liquor may contribute to any foaming or fizzing, but the reaction with baking soda will be minimal. It is best to avoid this combination and explore other methods to achieve desired flavor profiles in alcoholic beverages.