From drunken moose in Sweden to tipsy birds in North America, the natural world offers a surprising array of examples suggesting animals can, and do, get intoxicated. But is it true intoxication, or are we projecting human behaviours onto wildlife?
In Sweden, a moose was found with its head stuck in a tree after consuming fermented apples, apparently staggering beforehand. Similarly, elephants in Botswana are known to consume marula fruit, which can ferment naturally. Even domestic pets, like a rat knocking over and drinking home brew, have been observed behaving in ways that suggest intoxication.
Alcohol is more common in nature than one might think. Fermented fruits, nectar, and sap are readily available in many ecosystems. However, not all animals are affected equally. Species that consume fermented substances regularly tend to metabolise alcohol more efficiently and show fewer signs of drunkenness.
The pen-tailed shrew in Malaysia is a prime example. It thrives on the fermented nectar of the bertam palm, consuming the bodyweight equivalent of 10–12 glasses of wine per day without any visible signs of intoxication. Similarly, bats in Central and South America can ingest large quantities of fermented fruit and still fly with precision, despite blood alcohol levels exceeding three times the legal human limit.
However, not all animals are so lucky. Cedar waxwings in North America sometimes binge on the overripe berries of the Brazilian pepper tree. Unlike their better-adapted counterparts, these birds often suffer the consequences—failing to fly straight and frequently crashing into windows and fences. Post-mortem tests have shown blood alcohol content in the birds’ livers reaching up to 1,000 parts per million, levels that would severely intoxicate a human.
In conclusion, while many animals encounter alcohol in the wild, their ability to handle it varies greatly. Some have evolved remarkable tolerance, while others, like the cedar waxwing, are not so fortunate. The overarching lesson? In nature, as in human society, moderation and adaptation are key.
