Native Americans and Alcohol: Understanding the Complex Relationship and Its Impact

Native Americans and Alcohol: Historical Background 

Before European contact, the relationship between Native Americans and alcohol use was dramatically different from what emerged after colonization. In Mesoamerica, indigenous peoples had developed over 40 different types of alcoholic beverages from various plants, including tejuino, pozol, and chicha. These drinks played specific ceremonial and religious roles within highly regulated social contexts. 

The earliest known alcoholic beverage in the Americas was a weak fermented cacao drink produced by the Olmec culture between 1100-900 BC. This beverage, like others that followed, was integrated into religious and ceremonial practices rather than casual social consumption. Likewise, pulque, made from agave plants, held particular significance in Aztec society. This ritual drink was subject to strict social regulations and was primarily consumed during religious festivals and by priests during ceremonies. The Aztec Empire had elaborate rules governing who could consume pulque and under what circumstances, demonstrating sophisticated cultural mechanisms for alcohol regulation. 

Most tribes within the continental United States, by contrast, had little to no tradition of alcoholic beverages. The few exceptions were mainly among Southwestern U.S. tribes, who produced weak fermented beverages for specific ceremonial purposes. For example, the Tohono O’odham people made cactus wine from the saguaro cactus, while some Creek and Cherokee communities produced drinks from berries, and certain Northwest tribes made elderberry juice. 

Regardless of region, these traditional alcoholic beverages shared several important characteristics: they were typically low in alcohol content, used primarily for ceremonial or religious purposes, and were governed by strict cultural protocols that prevented problematic consumption patterns. 

European Colonization and Alcohol Introduction 

The story of Native Americans and alcohol use as currently understood really begins with the arrival of the European settlers. Many tribes initially viewed the strong distilled spirits brought by Europeans with suspicion and distaste, recognizing their potentially destructive effects. 

However, European traders quickly discovered that alcohol could be an effective tool for trade negotiations. Distilled spirits were regularly exchanged for valuable animal skins and other resources that Europeans sought. This trade relationship created economic incentives that gradually normalized alcohol presence in native communities. 

By the mid-1800s, the impacts had become evident: increased violence, poverty, and destabilized social structures within tribes that had previously maintained stable communities for centuries. Traditional governance systems and social norms that had regulated behavior for generations proved inadequate to manage the effects of high-proof distilled alcohol. 

Early attempts at regulation proved largely ineffective. Despite Native leaders’ repeated petitions to ban alcohol sales to their communities, the economic interests of European traders often prevailed. The federal government struggled to enforce alcohol prohibitions across vast territories with limited administrative capacity. 

Genetic and Biological Considerations 

There is no single gene that causes alcoholism in any population, let alone one that applies uniformly across all Native American tribes. In fact, Native American communities are genetically diverse; there is no such thing as a monolithic “Native American genetic profile.” Even when researchers have identified genetic markers that might influence alcohol vulnerability, those findings differ significantly from tribe to tribe and often contradict each other. 

While some variations exist in alcohol metabolizing enzymes among different populations, these differences are minimal and don’t explain the significant disparities in alcohol-related problems. Studies of alcohol metabolism show that genetic factors may account for 50-60% of alcoholism risk in all populations, but genetic variation is actually greater within ethnic groups than between them.