When we think of pirates, we often associate them with rum, and for good reason. Pirates were notorious for their love of this Caribbean spirit. But what kind of rum did they have?
During the Golden Age of Piracy, which spanned the late 17th and early 18th centuries, rum was a common beverage in the Caribbean. The Caribbean islands, with their abundant sugarcane plantations, were the perfect place for rum production. Distilled from sugar cane, rum was cheap to produce and readily available.
There were different types of rum available during this time, each with its own distinct characteristics. One popular type was known as “kill-devil” rum. This was a rough and unrefined spirit, often made in small batches by individual plantations. It was not aged and had a strong, fiery flavor. Kill-devil rum was cheap and easily accessible, making it a favorite among sailors and pirates.
Another type of rum that pirates may have had access to was known as “navy rum” or “grog.” This rum was a blend of different spirits, usually a combination of aged and unaged rums. It was a staple on British naval ships and was often diluted with water to prevent drunkenness among the crew. Navy rum was typically smoother and less harsh than kill-devil rum, and it may have been preferred by some pirates for its milder taste.
In addition to these common types of rum, pirates may have also come across more specialized or higher-quality rums during their plundering. Some plantations in the Caribbean produced aged rums, which were matured in oak barrels for a period of time. These aged rums had a smoother and more complex flavor profile, with hints of caramel, vanilla, and spice. While these aged rums were not as readily available as the more common varieties, pirates who raided wealthy merchant ships or coastal towns may have had the opportunity to acquire them.
It’s important to note that not all pirates had access to the same types of rum. The availability and quality of rum varied depending on the location and circumstances of the pirate’s activities. Pirates who operated in the Caribbean, where rum production was widespread, would have had more opportunities to acquire different types of rum. On the other hand, pirates who ventured further afield, such as those in the Indian Ocean or the Atlantic, may have had limited access to rum and may have had to make do with other types of alcoholic beverages.
Pirates had access to a variety of rums, ranging from rough and unrefined kill-devil rum to smoother navy rum and even aged rums. The type of rum they encountered depended on their location and the ships they plundered. While kill-devil rum was likely the most common type, pirates who targeted wealthy ships or coastal towns may have had the chance to acquire more specialized or higher-quality rums.