Navy Rum

The story begins in the 17th century, when sailors in the Royal Navy were issued daily rations of alcohol. Originally it was beer, but when voyages lengthened and beer spoiled in the heat, they turned to rum—strong, stable, and abundant in the Caribbean. By 1655, after the British captured Jamaica, rum became the official naval drink.

Each sailor received a daily tot—a half-pint of rum—diluted with water and often mixed with lime juice (to prevent scurvy), creating the earliest “grog.” The ritual continued for over 300 years, until it was officially ended on Black Tot Day, July 31, 1970.

Navy rum isn’t a brand—it’s a style. Traditionally, it’s a blend of rums from British colonies like Jamaica, Guyana, Trinidad, and Barbados. It’s known for its dark, heavy body, with deep molasses notes, spice, and complexity. High proof was common—sometimes up to 57% ABV—strong enough to ignite gunpowder (literally, hence “proof”).