Why did sailors drink so much alcohol?
The image of drunken sailors is part of the collective imagination. Yet this massive consumption of alcohol on board was no mere guilty pleasure. Until the XIX? century, fresh water was very poorly preserved at sea. Stored in barrels, it quickly became foul and unhealthy. To avoid drinking infected water, crews turned to fermented beverages: beer, wine, cider and, later, rum and brandy.
In the 17? century, the Royal Navy and other European navies adopted alcohol rations. Wine and beer were issued to sailors in temperate seas, while rum or brandy became the norm in tropical climates, where beer did not keep well. Red wine, in particular, was favored in France, often from the finest Bordeaux vintages.
Based on a logbook from 1779, a ship leaving Boston carried 48,600 gallons of fresh water for... 79,400 gallons of rum ! At each stopover, he refilled his bunkers with wine and whisky, but the stagnant water remained virtually untouched.
Beer, nicknamed "liquid bread", was rich in B vitamins and calories, while rum also served as currency and a stimulant for the crew. In some cases, alcohol was even used as a sanitary aid. Mixed with water, it eliminated certain bacteria, limiting the risk of infectious disease.
Wine in the French Navy: a well-established ration
In the French navy, red wine was ubiquitous and considered essential to the health of crews, although it did not keep well at sea. Under Colbert, a royal decree of March 1970 regulated the quantities and quality of wine taken on board. On average, sailors received 70 centilitres of wine a day in those days, only the best vintages were taken on board: Bordeaux, Montferrand, Quercy and Chalosse. In those days, only the best vintages were taken on board: Bordeaux, Montferrand, Quercy and Chalosse.
This ration was not only used to keep sailors hydrated. It also played a moral, social and disciplinary role. Wine could be a reward for a job well done... or a punishment in the event of temporary withdrawal. In fact, a 1786 regulation forbade officers from depriving a sailor of his wine - proof of its importance on board for crew morale!
On the health front, naval physicians such as François-Vincent Palois and Jean-Baptiste Fonssagrives saw wine as a remedy for fatigue and scurvy. It was sometimes macerated with medicinal plants and used as a tonic for crews fatigued by long crossings. It helped sailors cope with life at sea, hot climates and harsh conditions.
Rum and the Royal Navy, the birth of the grog
While the French relied on wine, English sailors had their own tradition: rum. As early as 1655, after the conquest of Jamaica, the Royal Navy decided to include rum in the crews' daily ration, replacing beer.
Each sailor received a pint of pure rum (about 50 cl) a day, a quantity quickly judged excessive. In 1740, to prevent abuse, Admiral Edward Vernon ordered rum to be diluted with water. The toddy was born! This drink, often enhanced with lemon and sugar, became a must-have for British sailors, and was also intended to prevent scurvy and improve the taste of water.
But despite these attempts at moderation, drunkenness remained commonplace. It wasn't until July 31 1970, the day of the Black Tot Day to put an end to the distribution of rum on board the Royal Navy.
Pirates and alcohol, between myth and reality
The legend of the pirate with a bottle of rum in his hand is not entirely unfounded. This association has its roots in historical reality, where rum was a beverage commonly consumed by Caribbean pirates. Rum was indeed a staple aboard pirate ships, often plundered from merchant vessels, but its use was often more pragmatic than festive. It was used to purify water, prepare medicines and sometimes even preserve food. This practice, however, helped to forge the image of the rum-loving pirate.
However, pirate captains had to impose a certain discipline. A drunken crew was an uncontrollable crew, and some pirate brotherhoods severely punished excessive drunkenness. Rum was mainly used as currency and as an ingredient to improve the quality of drinking water, thanks to its antiseptic properties.
Alcohol at sea, from ally to danger
While alcohol has long had its uses on board, its dangers were very real. Drunkenness could lead to fights, accidents and even mutiny. Gradually, navies around the world began to restrict and then prohibit the consumption of alcohol at sea:
- 1824 first reduction in rum ration in the Royal Navy.
- 1850 further halving.
- 1893 french navy bans "boujaron" morning brandy.
- 1970 end of rum ration in the Royal Navy.
Today, professional sailors have to comply with strict rules when it comes to alcohol. On military vessels, all consumption is prohibited while on duty. In the merchant navy, alcohol is tolerated on land, but at sea, it is subject to strict quotas and safety rules.
Alcohol on pleasure boats, tolerated but regulated
Alcohol is always present on sailboats and pleasure craft, but is strongly discouraged when sailing. Drinking at anchor is a tradition, but on the water, vigilance is essential.
In France, the law prohibits piloting a boat with a blood alcohol level in excess of 0.5 g/L, equivalent to about two glasses of wine. Above that level, boaters are liable to penalties similar to those applied on the road.
In today's major ocean races, such as the Vendée Globe or the Route du Rhum, professional skippers observe a total abstinence from alcohol. However, this was not the case in the early races, when beer and other strong spirits were found in the supplies. Robin Knox-Johnston, for example, took plenty of cases of cognac and beer with him on his first solo round-the-world voyage. However, alcohol remains an integral part of nautical culture, particularly at post-regatta parties and events.
A changing tradition
Long seen as a sailor's ally, alcohol has shaped centuries of naval tradition. Although wine, beer and rum have always been indispensable beverages at sea, their consumption is now strictly regulated for reasons of safety and discipline.
Although alcohol and the sea have long gone hand in hand, modern navigation has set new rules. One thing's for sure: the legend of the sailor with a glass in his hand is still alive and well in maritime tales.
