Drinking in Colonial America - Part 1

 In the early years of European settlement in the New World, alcohol wasn't just a beverage of choice - it was intricately woven into the very fabric of colonial American society. From morning drams to evening toddies, drinking permeated every aspect of daily life for the English, Dutch, French and Spanish colonists.

The roots of this thirsty cultural necessity can be traced back across the Atlantic. Europeans had imbibed alcoholic drinks for centuries, with beer, wine, and spirits like gin flowing freely. This drinking heritage was packed into the trunks of the first settlers who viewed alcohol as a wise ration based on its caloric value and perceived health benefits.

Upon their arrival in America, the colonists wasted no time in establishing breweries, distilleries and taverns to recreate their favorite potent potables. Local ingredients like corn, molasses and fruit were quickly tapped to produce beer, cider, wine and spirits satisfying those cravings from the old country. By the 1700s, rum production had become a massive colonial industry, fueled by the infamous Triangle Trade.

Alcohol consumption wasn't just for quenching thirst - it was deeply ingrained into colonial culture at every level. A typical day started with a dram of rum or whiskey for breakfast, while hard cider frequently accompanied other meals. Breaks for "grog" were built into the working schedules on farms, construction sites and trades like printing and blacksmithing.

When the English raised their mugs for a toast, ale and porter were the patriotic brews of choice. The fashionable among Boston's elite sipped Madeira wine imported from Portugal. Down south, fruity peach brandy was the spirit that stirred Virginia's gentility. Regional pride flowed from colonial taps and stills.

Taverns, those boozy ancestors of the modern bar, were the throbbing social hubs of city and rural life. The odd characters, raucous melees, and smoke-filled accommodations romanticized by authors like Washington Irving made these spaces the original nightlife scene. Politics were hashed out over ale mugs, cards were played for rum and lodgers slept three bunkmates across.

Mount Vernon Whiskey Still

Some of the most iconic drinks enjoyed by modern Americans trace their origins back to early colonial days. Sippable, creamy flips were the decadent coffee house beverages of the 1700s. The syllabub, a fizzy blend of cider and frothy eggs, was an exotic English import adapted with local fruits and wines. Even the boozy punch that became the calling card of colonial hospitality traces its roots to the Sanskrit word "panch" meaning five ingredients - spirits, citrus, sugar, water and spice.

Of course, overconsumption was widespread, with public drunkenness and alcoholism prevalent realities of colonial life. Ministers like the famous doctor Benjamin Rush railed against the dangers of excessive tippling. But for the most part, alcohol was an accepted daily indulgence, governing both cultural identity and social norms.

 So while the flame of independence may have been fueled by fiery revolutionary rhetoric, it likely had a few spirited drinks to fan its initial spark. Colonial drinking traditions not only reveal the very character of America's founding ancestors, but also their perseverance in crafting a new society carved from the woods and fields of an uncharted continent. Their tavern mugs brimmed with more than just ale - they embodied the pioneering spirit that shaped a nation.

See Part 2 - Drinkingin Colonial America (Part 2): The Potent Potables

All proceeds from the sale of the "House of the Messenger" support the Joseph Greer Chapter and the Tennessee Society, Sons of the American Revolution. The funds will be allocated to historical and educational programs dedicated to the founding principles of the republic and the Constitution of the United States.