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Human fascination with alcohol is a tale as old as time. It’s been one of the few constants of culture and it’s been through many iterations to get where we are today from fermented fruit and honey in 7000 BCE to the dainty craft cocktail you shell out thousands for today. Another fundamental part of human nature is the need for exploration and discovery, natural curiosity has led people to journey far and wide and along the way, these two facets of human history coincided.
As civilisations grew and prospered, what lay beyond the sea’s horizon became a point of fascination. With the age of exploration for Britain (15th-18th century) naval technology advanced, and sea voyages grew longer in both distance and time. One of the most fundamental issues that had to be taken into account during these voyages was how to ensure a constant supply of fresh water to keep crews sustained.
This challenge using fell to a ship’s quartermaster who was charged with accruing and allocating rations for the voyage. Since purifying sea water was beyond their capabilities fresh water was usually stocked in bulk in wooden casks. These quickly grew algae, becoming slimy and unpalatable. And here is where the alcohol came to the rescue. Stagnant water was often tempered with beer, brandy or wine to make it more drinkable but this meant carrying even more casks of alcohol aboard with even more chances of spoilage. The British Royal Navy would typically provide each sailor with a ration of one gallon a day of combined alcohol and water which got progressively sourer with every day at sea.
It was in 1655 during the Anglo-Spanish war when Vice-Admiral William Penn conquered Jamaica during Oliver Cromwell’s West Indies campaign that the wretched sailors finally got a reprieve from their ghastly water situation. As they restocked supplies for the return journey, they discovered Rum in ample supply and decided to replace the beer and water with a blend of rum and water instead.
So while the rest of the world remained on their staple of beer and water, the British Navy ships on the Caribbean route slowly replaced all their onboard liquor with rum. But naturally, the potent sugarcane liquor was far more pleasant a drink without the addition of slimy water, and sailors began to take their ration of rum neat leading to decks that looked more like the 2AM aftermath at the pub than a working Navy vessel.
Enter Vice Admiral Edward ‘Old Grog’ Vernon.
The officer was much loved and revered among his crew for being a fair and compassionate leader who always fought for the betterment of their conditions. His nickname, ‘Old Grog’ came from the stiff cloak he used to don which was made from Grogram cloth, a gum-treated coarse fabric made of silk and often combined with mohair or wool. In order to bring some order to his drunken crew he issued a new rule that allowed them access to half a pint of rum twice daily only if it was mixed with a quart of water. This mix was to be handed out on the deck in the presence of the Lieutenant of the Watch to make sure nobody was double dipping into their ration. They could also opt to trade in part of their salt and bread rations for some sugar and limes in order to make the drink even more appealing. And soon, this ad-hoc cocktail was named after its creator, Grog.
This move to drink rum with lime and sugar may have done more than just create a delicious drink, it may have saved hundreds of lives. One of the most prevalent causes of disease and death on board Navy vessels of this era was scurvy, brought on by a deficiency of Vitamin C, that ended in bleeding gums and gradual debilitating infection. By adding lime to their daily grog, soldiers were unknowingly upping their Vitamin C intake and dodging the scurvy scourge.
Grog became a beloved institution among the British Navy and the term ‘limey’ became a common nickname for British sailors. The daily draught was so popular that it's sometimes believed that it was another contributing factor to the famous mutiny on board the Royal Navy vessel HMS Bounty in 1789. When crewmen who had suffered under cruel conditions, vicious punishments and also denied their grog rations were led by acting-Lieutenant Fletcher Christian, in a revolt against their captain, Lieutenant William Bligh.
The practice of drinking grog on board (although perhaps in more pleasant and algae-free ratios) lasted well into the 1900s. It was on July 30, 1970, that the British Parliament realised that twice daily consumption of liquor while steering large ships might not be a formula for success, and banned the practice. This day became known as “Black Tot Day” and although the drink is still honoured in the casual use of the word ‘grog’ to refer to any and all alcohol, the long and royal tradition of grog on board naval vessels has officially become a part of history.
