The general pattern throughout human history is that when a culture has alcohol, the entire population will drink it. There are some exceptions such as the Aztecs where a commoner drinking alcohol could result in a death sentence, but generally those type of limitations were not the rule.

What would change based on class would be the type of alcohol that people drank. In the roman era wine was drank pretty much across the board but the quality of wine would vary singficantly. At the top you would have long-aged sweet wines and at the bottom you would have something that was basically watered down vinegar. In northern europe from the era of the roman invasions till the early modern period you would have a pattern where the elite would drink wine imported from the south and the lower classes would drink beer and ale. In some areas in northern Europe during the middle ages the elite would also enjoy mead as a special occasion drink.

In general, the closer you lived to a wine growing region the more likely lower classes would have access to wine. Otherwise they had to resort to beer/ale.

What about the peasants of Asia?

Was rice wine reserved for the peasants and rice liquor reserved for the wealthy?

Restricting myself to medieval Europe (1300-1500 CE) and England, Judith M. Bennett goes into some detail of alcohol (specifically, ale) in "A Medieval Life." She discusses that there were two kinds of ale: a kind for drinking as part of their diets (it was a weak ale, not designed for inebriation,) and a "church-ale," which was brewed and sold to raise money for the church or people in an economic struggle. The church-ale would have been similar to what we have in the modern day. In deeper discussion, Bennett notes "... Cecilia and other medieval peasants did also drink, as many people do today, for relaxation and inebriation. But they separated the weak ales of their daily diets from the strong ales they consumed for pleasure..." Though Bennett is discussing a particular region of space and time, similar experiences would have been seen in most of Europe at that time frame.

Bennett, Judith M. A Medieval Life. McGraw-Hill College: 1999. P 48, 95-96.

Every time I've seen references to historical drinking alcohol has been the standard drink of all classes for all occasions, with weak beer or sour wine generally being preferable to water which was usually of very poor quality.

My sources are primarily northern European, but when distilled grain spirits became cheap in the early 18th century there was an explosion in general alcohol consumption on all levels of society. Public drunkenness became a significant issue here on a level that is hard to comprehend. You might be familiar with the Royal Navy's rum ration which was around 1/4 liters of rum per day in the 18th century iirc. That might have been excessive even in the eyes of contemporaries and the Royal Navy decreased the rations in the following century, but paying servants or farmhands with spirits was both common and expected. I've seen a farmhand's meal schedule from the 19th century that specified one "dose" of spirits for breakfast and two "doses" for supper, with half that ration for maids.

This level of consumption is what started the temperance movements, and didn't really start to taper off until the post-WW2 era.