The History of Alcohol timeline.

13,000 BCE

13,000 BCE: To intentionally make fermented beverages, one needs a container where they may be stored during the process, and the first pottery was invented in China at least 15,000 years ago.
10,000 BCE

10,000 BCE: Grape pips attest to possible wine consumption at Franchthi Cave in Greece.
7000 BCE

7000 BCE: The earliest evidence of wine production comes from jars at the Neolithic site of Jiahu in China, where residue analysis has identified a fermented concoction of rice, honey and fruit.
5400 BCE

5400–5000 BCE: Based on the recovery of tartaric acid in ceramic vessels, people produced resinated wine, such as that on a fairly large scale at Hajji Firuz Tepe, Iran.
4400 BCE

4400–4000 BCE: Grape pips, empty grape skins, and two-handled cups at the Greek site of Dikili Tash are the earliest evidence for wine production in the Aegean Sea region.
4000 BCE

4000 BCE: A platform for crushing grapes and a process to move crushed grapes to storage jars are evidence of wine production at the Armenian site of Areni-1.
3400 BCE

3400–2500 BCE: The predynastic community of Hierankopolis in Egypt had a large number of barley- and wheat-based brewery installations.
3300 BCE

3300–1200 BCE: Wine consumption is in evidence, used in ritual and elite contexts in Early Bronze Age sites in Greece, including both Minoan and Mycenaean cultures.
3150 BCE

3150 BCE: One of the rooms of the tomb of Scorpion I, the earliest of the dynastic kings of Egypt, was stuffed with 700 jars believed to have been made and filled with wine in the Levant and shipped to the king for his consumption.
2000 BCE

2000–1400 BCE: Textual evidence demonstrates that barley and rice beers, and others made from a variety of grasses, fruits and other substances, were produced in the Indian subcontinent at least as long ago as the Vedic period.
1600 BCE

1600–722 BCE: Cereal based alcohol are stored in sealed bronze vessels of Shang (ca. 1600-1046 BCE), and Western Zhou (ca. 1046-722 BCE) dynasties in China.
900 BCE

9th century BCE: Chicha beer, made from a combination of maize and fruit, is a significant part of feasting and status differentiation throughout South America.
800 BCE

8th–5th centuries BCE: The Etruscans produce the first wines in Italy; according to Pliny the Elder, they practice wine blending and create a muscatel type beverage.
600 BCE

600 BCE: Marseilles is founded by the Greeks who brought wines and vines to the great port city in France.
530 BCE

530–400 BCE: Grain beers and mead produced in central Europe, such as barley beer at Iron Age Hochdorf in what is today Germany.
425 BCE

425–400 BCE: Wine production at the Mediterranean port of Lattara in southern France marks the beginning of the wine industry in France.
400 BCE

4th century BCE: The Roman colony and competitor of Carthage in North Africa has an extensive trade network of wine (and other goods) all over the Mediterranean region, including a sweet wine made from sun-dried grapes.
150 BCE

150 BCE–350 CE: Distillation of alcohol is a common practice in northwest Pakistan.
100 BCE

1st–2nd centuries BCE: The Mediterranean wine trade explodes, bolstered by the Roman empire.
92

92 CE: Domitian forbids the planting of new vineyards in the provinces because the competition is killing the Italian market.
200

2nd century CE: Romans begin cultivating grapes and producing wine in Mosel valley of Germany and France becomes a major wine-producing region.
400

4th century CE: The process of distillation is (possibly re-)developed in Egypt and Arabia.

13,000 BCE: To intentionally make fermented beverages, one needs a container where they may be stored during the process, and the first pottery was invented in China at least 15,000 years ago.

10,000 BCE: Grape pips attest to possible wine consumption at Franchthi Cave in Greece.

7000 BCE: The earliest evidence of wine production comes from jars at the Neolithic site of Jiahu in China, where residue analysis has identified a fermented concoction of rice, honey and fruit.

5400–5000 BCE: Based on the recovery of tartaric acid in ceramic vessels, people produced resinated wine, such as that on a fairly large scale at Hajji Firuz Tepe, Iran.

4400–4000 BCE: Grape pips, empty grape skins, and two-handled cups at the Greek site of Dikili Tash are the earliest evidence for wine production in the Aegean Sea region.

4000 BCE: A platform for crushing grapes and a process to move crushed grapes to storage jars are evidence of wine production at the Armenian site of Areni-1.

3400–2500 BCE: The predynastic community of Hierankopolis in Egypt had a large number of barley- and wheat-based brewery installations.

3300–1200 BCE: Wine consumption is in evidence, used in ritual and elite contexts in Early Bronze Age sites in Greece, including both Minoan and ​Mycenaean cultures.

3150 BCE: One of the rooms of the tomb of Scorpion I, the earliest of the dynastic kings of Egypt, was stuffed with 700 jars believed to have been made and filled with wine in the Levant and shipped to the king for his consumption.

2000–1400 BCE: Textual evidence demonstrates that barley and rice beers, and others made from a variety of grasses, fruits and other substances, were produced in the Indian subcontinent at least as long ago as the Vedic period.

1600–722 BCE: Cereal based alcohol are stored in sealed bronze vessels of Shang (ca. 1600-1046 BCE), and Western Zhou (ca. 1046-722 BCE) dynasties in China.

9th century BCE: Chicha beer, made from a combination of maize and fruit, is a significant part of feasting and status differentiation throughout South America.

8th–5th centuries BCE: The Etruscans produce the first wines in Italy; according to Pliny the Elder, they practice wine blending and create a muscatel type beverage.

600 BCE: Marseilles is founded by the Greeks who brought wines and vines to the great port city in France.

530–400 BCE: Grain beers and mead produced in central Europe, such as barley beer at Iron Age Hochdorf in what is today Germany.

425–400 BCE: Wine production at the Mediterranean port of Lattara in southern France marks the beginning of the wine industry in France.

4th century BCE: The Roman colony and competitor of Carthage in North Africa has an extensive trade network of wine (and other goods) all over the Mediterranean region, including a sweet wine made from sun-dried grapes.

150 BCE–350 CE: Distillation of alcohol is a common practice in northwest Pakistan.

1st–2nd centuries BCE: The Mediterranean wine trade explodes, bolstered by the Roman empire.

92 CE: Domitian forbids the planting of new vineyards in the provinces because the competition is killing the Italian market.

2nd century CE: Romans begin cultivating grapes and producing wine in Mosel valley of Germany and France becomes a major wine-producing region.

4th century CE: The process of distillation is (possibly re-)developed in Egypt and Arabia.

3300–1200 BCE: Wine consumption is in evidence, used in ritual and elite contexts in Early Bronze Age sites in Greece, including both Minoan and Mycenaean cultures.