In Cape Verde, the word grogue (grogu or grog, in creole) is used to describe simple sugarcane liquors like rum. Grog, as well as brandy, was an important part of ship life during the complex intercontinental crossings. Since it was impossible to keep fresh water on board ships, and wine was a rare commodity in the New World, sailors depended on grog to stave off thirst and the cold. It also helped the sailors keep their spirits high. Once it was diluted with water, sugar and limes were added, which helped to prevent scurvy. In Brazil, sugarcane liquor is called cachaça. Grog