I remember (but can no longer find) an article on the history of mince pies, which claimed that since foods were exempt from prohibition, people were making mince pies that were so soaked with brandy that they were around 14% ABV.
https://www.chicagoreader.com/chicago/mince-pie-the-real-ame...
Was unaware of that particular deception, but there were so many others... entire factories that reprocessed "industrial" alcohol to make it drinkable, pharmacies that dispensed whiskey, etc etc.