Spider monkeys habitually fed on fruit that contained 1 to 2 percent alcohol in recent research published in the Royal Society Open Science. It was likely that the monkeys ate the fruit not to get tipsy, but because the ethanol-containing fruit was more calorically dense. This could be another reason why primates, who would later evolve into modern humans, started metabolizing fermented fruits, says Christina Campbell, a primatologist at California State University, Northridge.
https://www.discovermagazine.com/health/why-do-humans-have-a-taste-for-alcohol
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