Scientists analyzed the ethanol content of fruit eaten by spider monkeys in Panama, and found that the fruit regularly contained alcohol: between 1% and 2%. The researchers also collected urine samples, most of which contained secondary metabolites of ethanol. The results provide further evidence that our primate ancestors preferentially sought out fermented, alcohol-containing fruit likely for its greater nutritional value, and that humans may have inherited this proclivity for ethanol.

https://www.sciencedaily.com/releases/2022/04/220401141345.htm