It's the taste.

Nothing beats a tannin-rich, oak barrel aged, heavy red wine.

Or a clean, crisp, dry, 100+ IBU beer packed as many tasty hop molecules they could possibly squeeze into the liquid.

Or a Japanese whiskey.... a long-aged masterpiece, with a 50/50 sherry and American oak marriage and notes of dark chocolate, dried fig, and Mizunara sandalwood.

I wish I could drink this stuff without the alcohol and get the same rich flavors..... but alcohol is the glue that brings the flavors together. What butter is to food, alcohol is to drink.