Where did alcohol come from?

In the depths of time, a curious chimpanzee stumbles upon a bounty of overripe plums. Their alluring scent beckons him, as many of these plums have burst open, revealing their sweet, fermented flesh. As he indulges in this unexpected windfall, the unsuspecting primate begins to undergo some curious effects. Unbeknownst to him, he has stumbled upon a natural process that humans would later harness to create a diverse array of alcoholic beverages, from beer to wine and beyond. This serendipitous encounter between chimp and plums marks the inception of fermentation, an intricate phenomenon that shapes the history of human drink.

This primal interaction finds its roots in the behavior of microscopic organisms known as yeasts. These single-celled entities are drawn to the sugars present in overripe fruit, initiating a transformative process. As they consume these sugars, they give rise to ethanol, a form of alcohol that becomes a defining element in various alcoholic beverages. This process, aptly termed fermentation, forms the crux of a journey that spans thousands of years.

The exact point in history when humans first embarked on the journey of creating fermented beverages remains shrouded in mystery. The earliest traces of such endeavors can be traced back to ancient China around 7,000 BCE. Here, the remnants found in clay pots serve as testament to the creation of alcoholic beverages from fermented rice, millet, grapes, and honey. In the span of a few millennia, cultures spanning the globe began to craft their own fermented libations.

In the ancient lands of Mesopotamia and Egypt, beer took center stage. Crafted from stored cereal grains, beer transcended social hierarchies, offered to workers in their daily rations. Wine, though also present, occupied a rarer and more extravagant niche due to the less favorable grape-growing conditions. In Greece and Rome, where vineyards flourished, wine flowed as readily as beer did in other parts of the ancient world.

This narrative of fermentation's proliferation finds its essence in the diverse array of ingredients used to create these ancient alcoholic drinks. Each region capitalized on its local crops and plants to produce beverages reflective of their unique ecosystems and cultural predilections. South America birthed chicha from grains, occasionally incorporating hallucinogenic herbs. In the territories of present-day Mexico, pulque, derived from cactus sap, was the drink of choice. East Africans honed the art of banana and palm beer, while the region that now encompasses Japan gave birth to sake, an homage to rice.

Alcohol's integration into everyday life yielded varied responses from authorities and societies. Greek physicians extolled the health virtues of wine, while philosophers championed temperance. Early Jewish and Christian writers intertwined wine with rituals but cautioned against excessive indulgence. Islamic regions gradually implemented a ban on alcohol due to concerns of its misuse.

It's essential to note that the alcohol content of ancient fermented beverages was relatively low. The byproducts of wild yeast fermentation turn toxic at around 13% alcohol, leading to their demise and the cessation of fermentation. This natural cap on alcohol content was shattered with the advent of distillation, a process outlined in 9th-century Arabic writings. By vaporizing alcohol through boiling, the concentrated liquid alcohol left behind was much more potent than any fermented beverage. Initially employed for medicinal purposes, these potent spirits soon became valuable trade commodities due to their resistance to spoiling.

Rum, distilled from sugar harvested in Caribbean European colonies, found its way to the seas, becoming a staple for sailors and a key trade item. Brandy and gin, introduced to Africa, became currencies for trade. During the Age of Exploration, spirits played an instrumental role in lengthy sea voyages. Adding a dose of brandy to water barrels prolonged the freshness of water by virtue of alcohol's preservative properties.

As time marched on, the role of alcohol in human society grew more intricate. No longer a mere source of intoxication, alcohol fueled global trade and exploration, entwined with the consequences and complexities of these pursuits. The unwitting chimpanzee's encounter with overripe plums set in motion an intricate chain of events that transformed a natural process into a cornerstone of human culture, trade, and the intricate web of human history.