Back in 1655, British Naval liquor rationing made the switch from French brandy to Caribbean rum. By the 1740s, Admiral Edward Vernon of the British Navy put into practice diluting this rum acquired from Jamaica and Barbados to the proportion of half a pint to one quart of water. That was, however, after sailors proved its original strength pre-dilution by dousing gunpowder with the rum, …
Four Navy Strength Rums