Is it safe to drink canned wine or cocktails regularly?

What's actually in it

Every aluminum drink can has a thin plastic liner on the inside. Without it, the drink would taste like metal within hours. The liner used to be a BPA epoxy. Most brands have switched to BPA-free alternatives, but the replacements are often BPS, BPF, or acrylic resins that behave similarly in the body.

Alcohol is the catch. Ethanol is a better solvent than water or soda, so it pulls more out of the liner. The higher the proof, the more leaches. Long shelf storage makes it worse. A canned spirit sitting on a store shelf for six months ends up with measurable bisphenol content by the time you open it.

What the research says

A 2026 study in Food Addit Contam ran the first systematic testing of systemic insecticides in Japanese sake. The chemicals came from the rice, from the equipment, and from packaging materials contacting the drink. The same migration logic applies to beer, wine, and canned cocktails. Alcohol extracts whatever the packaging has to offer. The study flagged regular drinkers as the high-exposure group, which makes sense: the dose is small per serving and adds up with frequency.

Glass bottles solve most of the liner problem. They're also easier to recycle cleanly. For outdoor events where glass isn't practical, stainless steel tumblers with a pour of wine from a full-size bottle beat a single-serve can. Keep canned drinks for occasional use rather than a nightly habit.