Alcohol's historical role in helping humans find fermented fruit, which contained low levels of alcohol that aided consumption, is analogous to modern highly concentrated alcoholic beverages.

“in the past alcohol um our our sort of proclivity as humans for alcohol is probably because alcohol used to help us find food so when you think about uh you know we're searching the land for for fruit fruit would fall from trees it would ripen on the ground it would begin to ferment and it would put off this sort of funky smell from the alcohol that would help us find the food when we actually got the fruit um that low level of alcohol in the fruit would help us eat more of it it's the Apper TF effect right so now though we have you know last night at my hotel and Austin they've got this like big super long bar and you can see all the bottles and how many of them have the same amount of alcohol that fermented fruit would have pretty much zero we're talking like Bourbons that are you know 120 proof or whatever”