What were they drinking? A preliminary study of alcohol metabolites in Andean mummy hair

Consumption of alcoholic beverages has occurred for millennia. Sugar is common in most natural fruit juices and our ancestors likely discovered the fermentation process accidentally. Many indigenous populations developed their own fermented drink, which varied depending on local ingredients. In the Andean region, a cloudy beer called Chicha was the favored fermented beverage. Very little direct evidence is known concerning the pre-Hispanic pattern of use. When alcohol was introduced in this society in a widespread manner is also unknown. A direct alcohol marker would enhance our understanding of ancient use as it has with other drugs. Fatty acid ethyl esters (FAEE’s) have been identified as metabolic products of ethyl alcohol in modern hair and recently tests have become available for their detection. This preliminary study was undertaken to determine if FAEE’s could be found in mummy hair to serve as markers of alcohol exposure.