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The addition of an equal measure of water was actually to reduce the potency- from the then-standard 160 proof down to 80 proof. In addition to killing anything unsavory in the water supply (an issue, with barreled water sitting in a Caribbean hull), the lime juice got the sailors a measure of vitamin C and stretched the rum rations.
The main point being: if you're using most aged rums today, it's already 80 proof. If your grog tastes watery, that's probably because it is.

Apr 26, 2010
mosermiller in Recipes