I recently presented a revised version of the rum history at Three of Strong Distillery. It incorporated parts of the previously-published posts about the rum riot and John Neal. Here’s part four of the original:
Our town center in ruins, many merchants fled, the vulnerable coastline undefended, the district unsupported by Massachusetts, and the British Navy a threat to trade, Falmouth during the war was a lonely and bereft place. Still, at the lowest ebb of the entire Revolution, Washington’s Army at Valley Forge had their spirits lifted by a delivery of Maine rum, according to one account.
When the war ended, the Loyalist Thomas Robison returned to Falmouth. Among his other operations, he imported molasses, and distilled rum. In the first four months of 1783 his distillery produced five thousand gallons of rum. Robison’s operations were located here, on a parcel of land stretching from Congress (then Back) Street to his wharf below York Street. He bisected the property with Ann Street. Today it’s known as Park Street.
Robison’s workers, and all others in the distilleries, tanneries, ropewalks, cooper shops, shipyards and warehouses of Falmouth -- Portland after it was renamed in 1786 -- were often paid partially in rum. They also partook in a company-supplied tot. Twice a day a bell was rung, and workers put down their tools to “take some sustenance.” Sustenance consisted of salt fish, crackers, and rum. Yes, let’s have a cup of rum, then go back to our sawing, hammering, and heavy lifting. What could go wrong?
The rum they drank would have still been far stronger than modern rum, but no one could really say how strong since the Sikes hydrometer for measuring the percentage of alcohol wasn’t invented until 1816.