Studies in the United States, Europe and Asia all agree extreme pressure, excessive hours, performance-driven culture and internal competitiveness turn alcohol into a socially accepted “pressure valve” within the legal sector.

A study by the American Bar Association and the Hazelden Betty Ford Foundation revealed that more than 20% of lawyers show risky or problematic alcohol consumption, a figure far higher than the national average. In Poland, another study found that 22.3% of surveyed lawyers had harmful or addictive consumption. In the US, 11% reported “excessive drinking”, compared to 10% in the general population.
The data is consistent: the legal profession is one in which alcohol appears far more frequently than in other sectors.

A professional culture that pushes… and normalizes, and that in a certain way helps to release tension and escape from problems while also helping to socialize, which means that in moderation it can have positive effects.
In many firms: internal celebrations include alcohol, networking events take place in bars and informal partner meetings end with drinks.

Alcohol thus becomes: a social lubricant, part of networking, a marker of belonging, an integration tool, and an emotional decompression mechanism.
This explains why the rate of problematic consumption is higher than in other university professions. And certainly, in recent years, due to media pressure, prevailing culture and a certain imposition regarding how life should be lived correctly, governments had succeeded in reducing these practices yet little by little normality has returned, and what may not be well seen in everyday life is precisely what professionals generally prefer.

A high-tension job with silent consequences

It is no coincidence. The work model in both large and small law firms creates a cocktail of emotional tension and psychological wear: marathon workdays, direct financial responsibility towards clients, constant exposure to conflict, competitive environments, billing pressure, fear of making mistakes, lack of sleep, and an internal culture that normalizes personal sacrifice as a sign of commitment.
This is why burnout is more common among lawyers than among other highly qualified professions.

The world’s major financial centers show it clearly. At 19:00, it is normal to see in London (Holborn, Canary Wharf), New York (Midtown, Wall Street), Madrid (La Castellana) or Hong Kong (Central) dozens of lawyers filling pubs, bars and cocktail lounges. Not only to celebrate deals: but to disconnect, release tension and, in many cases, anesthetize accumulated stress.

But what alcoholic drinks do lawyers around the world prefer?

Although every lawyer has their own taste, there are very strong cultural patterns. The preferences of the legal profession tend to match those of the urban elites but adapted to the ritual of the after-work.
Here is the global map of consumption within the legal profession:

United Kingdom: Ale in the pub and single-malt Scotch whisky among senior partners. The pub is practically an extension of the office.

United States: Manhattan, Old Fashioned and bourbon in financial-sector firms; craft beer and premium seltzers among younger lawyers.

Germany: Beer in all its varieties; Riesling wine in more formal meetings. Ordered and ritualized consumption.

France: Red, white or rosé wine; champagne for professional celebrations. Institutional elegance.

Italy: Wines such as Chianti or Barolo, and aperitifs like Aperol Spritz and Campari Negroni. The “legal aperitivo” is an institution.

Spain: Wine and “cañas” (draft beer). After-work gatherings in Madrid, Barcelona and Valencia are part of professional life.

Mexico: Cocktails with tequila or mezcal, Margaritas and Palomas. A social and relaxed environment.

Argentina: Fernet with Coke and Malbec wines. A deeply rooted tradition.

Chile: Pisco Sour and Carmenere or Cabernet wines. A blend of tradition and sophistication.

China: Baijiu at formal events and premium whisky for corporate lawyers. Essential to guanxi.

India: Whisky (India is one of the world’s largest consumers), rum and cocktails. Consumption varies by region and religion.

Singapore: Premium gin tonics, Japanese whisky and sophisticated cocktails around Marina Bay. One of the most cosmopolitan markets.

Japan: High-end Japanese whisky (Hibiki, Yamazaki), premium sake and highballs. The culture of nomikai is part of work life.

Russia: Vodka at social events and whisky or cognac among corporate lawyers in Moscow. More ceremonial than commonly assumed.

Brazil: Caipirinha, very cold beer, and cocktails with cachaça. A relaxed, highly social environment.

We are looking at a brilliant profession, but one with shadows that must be addressed. Alcohol works as a culturally accepted escape valve within the legal profession, but the data reveals a worrying pattern: lawyers drink more, more frequently and with more risk than other professionals.
The goal is not to moralize, but to understand the problem and act — yet also not to eliminate it entirely, as it is part of our culture and can have very positive effects when consumed in moderation.

Law firms must promote real wellbeing programs, reduce unmanageable working hours, eliminate toxic internal pressure practices, provide mental-health training,
and offer healthy alternatives alongside the traditional after-work.

The legal profession needs to acknowledge that stress is structural, and that excessive alcohol consumption is not an inevitable cultural trait but a symptom of a system that must evolve.

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