
Admiral Vernon, “Old Grog”
Recently there have been multiple articles in the press and across the Internet citing a recent study published in the Danish Journal of Archaeology (Dec. 23, 2013) which claims that grog was consumed in Norway as far back as 1,500 BC. (The article is available on-line, though not for free. I chose not to spend the $172 to purchase the issue of the journal, so I am relying in the various reports of their findings.) Physics.org is fairly typical: “The new biomolecular archaeological evidence provides concrete evidence for an early, widespread, and long-lived Nordic grog tradition, one with distinctive flavors and probable medicinal purposes…” Science 2.0 is similar with the addition of a pinch of snark: “Like most things, somewhere along the way the British navy has tried to take credit for it, so you often see it called a rum drink. Instead of being rum-based, ancient grog was a hybrid beverage made from whatever local ingredients they could turn into alcohol, including honey, bog cranberry, lingonberry, bog myrtle, yarrow, juniper, birch tree resin, wheat, barley rye — and sometimes even from grape wine imported from southern or central Europe.”
My only response to this is to say — no, no no. I have no doubt, whatsoever, that ancient peoples found ways to get plastered with various concoctions which may have included fruit. Nevertheless, grog has a specific history and origin which dates back only to the 1740s.
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