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This essentially falls under a branch of chemistry called crystallography and fractional freezing. Another way to think about it is you are trying to grow water crystals out of a solution, not unlike rock candy, except instead of the crystals you are wanting to keep the solution. The higher quality those crystals, the better the separation. Right now you are getting a slush because it's freezing faster than the water molecules can line up into nice orderly crystals. You need a way of controlling the temperature so that it can grow those ice crystals slowly, over hours or possibly days. As the solution becomes depleted of water it will require colder temperatures to squeeze more of it out, but I don't think you can rush it, it will need to be done gradually. A quick search says it's theoretically possible to reach over 180 proof, but requires a temp of -123°c.

Fun fact! I used to work for the TSA and people would always try and get around the liquid limit of 3.4 oz by asking if they could freeze their alcohol like a frozen water bottle, which os no longer a liquid, so the liquid volume limits didn't apply. My answer was always "if you're able to successfully freeze your alcohol, you're not freezing alcohol" 🤣

This series might be a good NileRed collab.

Oh yes, the whiskey slush is real. My dad showed me the phenomenon and I was never able to find his new spot after that. 😂

This week on "voiding the company health insurance".... 🤣

I love seeing a dude that thinks him being aware of the danger is protecting him from the danger. "Those fumes wouldn't dare. They know better. This super cold chemical reaction isn't gonna give me frostbite due to my high goofball levels"

You need to track the temperature and get the whiskey to a temperature below the freezing point of water and above the freezing point of ethanol. Then you want to seed that solution with a small piece of ice to act as a point for water molecules to crystalize onto. Right now you're getting the temperature too low, well below the freezing point of both water and ethanol, and then when it randomly finds a nucleation point, it's freezing both water and ethanol is essentially the same proportion of the starting solution. It's not allowing for water to freeze out first.

In Russia we simply leave it outside the winter wrapped in blankets. The blankets slow the temp drop to the outside air of -50. And the ice crystals form. Thanks for reminding me of my 12 year old self's science project.

The freezing point of vodka at 40% is -23C(-9F), Your dry ice ethanol bath is about -78C(-108F). Youre freezing the entire mixture. You need to get below the freezing point of water 0C(32F) without reaching the freezing point of the both. Colder than your normal residential freezer but not below -23C

" Don't touch it!"  proceeds to aggressively touch it to be a contrarian.

Put the dry ice into a large test tube (look for borosilicate glass). Gently swirl the end of test tube in a bath of whiskey.  The water should condensate on the outside of the test tube.   Kind of like how bullet ice cube machines work. Wipe off the test tube repeatedly to remove the ice.  Repeat until you reach desired proof.

Clear ice method.
The whiskey would be in an insulated container open to the air of a second insulated container that holds a very thermally conductive container of dry ice and isopropyl. The exterior insulated container keeps ambient temperature out. You could have a fan to circulate the air inside the exterior insulated container. You also probably want a temperature probe to maintain a certain temperature with the fan and adding more dry ice as needed.
The CO2 would vent out of the top because the insulation is airtight to the thermally conductive container.
At the right temperature you would slowly get ice forming at the top while pushing concentrated whiskey down to hopefully remain liquid.

You are forming your ice crystals too quickly.  If you want to concentrate your liquid you need to form ice crystals slowly so that it does not freeze your entire solution but freezes only the water.   If you haven't already tried it, look at a simple RO unit.

I would recommend looking up the techniques used for freezing clear ice, usually done in an insulated container with an open top so the ice directionally freezes slowly downward and pushes any 'contaminates' aka air/booze to the bottom of the container, and I recommend to do it in a vessel with a spigot or removable base/bottom to ease the removal of the concentrated liquids.

You're supercooling your whiskey. You can avoid this by adding a seed crystal to get the crystallization process started. A seed crystal is just a sample of the material in the same phase as the product you want to form (i.e. normal ice, called ice I). The seed serves both as a nucleation site and guide for crystal development. A single snowflake would be large enough to serve as a seed, but it would be difficult to handle. Since you're not trying to grow a single, massive ice crystal, chipping off small pieces of an ordinary ice cube will do.

1) Chill your whiskey jar significantly below 32°F (0°C) in the freezer to prevent the seed crystals from melting.
2) Add the chips of ice to the jar
3) Stick the jar of whiskey in the dry ice bath.
4) Make sure to wipe off the frost regularly so you can see how far the crystallization has progressed. Dry ice is very cold -- Wait too long and the alcohol will freeze too!
5) Take the jar out when you think enough water has frozen.

This is a step towards the whiskey popsicles we all dreamed about as children. Great video, as always.

This is an episode you'd want to collab with NileRed for sure

Two thoughts, 1- You should put the whisky in the freezer so it is cold, then put a small ice cube in, the cube will act as a seed, this gives nucleation points  for the water molecules to freeze around. You could add something else to serve as nucleation points but I don't know what would work best and it's too much trouble to look up. B- You should cool the mixture more slowly, this gives the water more chance to freeze out before you reach the freezing point of the solution and the whole thing freezes.

A couple other thoughts- You are giving the whiskey to long in the cold and super cooling it, it can't freeze because there aren't and nucleation points so it actually drops below the freezing point. When you open it and disturb it you give it nucleation points and that's why it keeps refreezing. It also can't drop the water that way.

New Protocol- Put the bottle in the freezer overnight. Put the whisky in the container you were using before and put a small ice cube/crushed ice piece in it. Then put the contain in bigger tub, do NOT put the lid on, if you are scared of the mist for some reason set the lid on but don't screw it on. Put some, but not alot, of dry ice in the tub, add the isopropyl or whatever it was you were using, but only only fill it half way up the whisky container. Keep an eye on it, the ice should grow, periodically pull the ice out with a tweezer and drop a new seed cube in. If it doesn't seem to be working stir it a little, monitor the temp with your fancy thermometer by reading the top of the whisky or seed ice cube. If it's too warm add more dry ice until you get it right.

When this works and you are thinking of how to reward me, keep in mind I like heavily peat Islay.

You could try freezing it solid, then set it up with the strainer in your regular refrigerator. The water wouldn't get warm enough to melt but the alcohol will melt out.