By Andrew Curry, Writer 
From our modern point of view, ethanol has one very compelling property: It makes us feel good. Ethanol helps release serotonin, dopamine, and endorphins in the brain, chemicals that make us happy and less anxious.
To our fruit-eating primate ancestors swinging through the trees, however, the ethanol in rotting fruit would have had three other appealing characteristics:
- It has a strong distinctive smell that makes the fruit easy to locate.
- It’s easier to digest, allowing animals to get more of a commodity that was precious back then: calories.
- It’s antiseptic qualities repel microbes that might sicken a primate.
Millions of years ago one of them developed a taste for fruit that had fallen from the tree. Accord to Nathaniel Dominy, a biological anthropologist at Dartmouth College:
Our ape ancestors started eating fermented fruits on the forest floor, and that made all the difference. We’re preadapted for consuming alcohol.
 National Geographic, Feb 2017, p. 39