Fermentation, distillation, and aging can all create unique and incredibly rich flavors that may be very compelling on their own or as complements to other flavors in food and drink.
Perhaps you haven't tried very many and haven't run into any you like, but they're sure out there. From a culinary perspective, it's no accident that wines and beers and spirits represent enormous industries around the world and have done so for centuries.
If it was all just about getting tipsy or drunk, you'd expect there to be just a few "winners" of the market rather than the incredible variety we seem to have instead.
I drink, probably too much, and feel like I enjoy the flavors of many different drinks. But I don't think that's evidence that it's not really just a chemical dependence. I certainly remember there was a time when I didn't enjoy the flavors I believe I do now.
Your point about variety is good but, again playing devil's advocate, maybe that's necessary to keep drinking socially acceptable and sustain the illusion that there's more to it than just addiction?
The most convincing argument though is that we do enjoy the flavors of fermented things that aren't intoxicating.
Perhaps you haven't tried very many and haven't run into any you like, but they're sure out there. From a culinary perspective, it's no accident that wines and beers and spirits represent enormous industries around the world and have done so for centuries.
If it was all just about getting tipsy or drunk, you'd expect there to be just a few "winners" of the market rather than the incredible variety we seem to have instead.