How Charles Joughin Survived the Titanic Sinking by Drinking Whisky
On the fateful night of April 14, 1912, the RMS Titanic struck an iceberg and began its tragic descent into the icy waters of the North Atlantic. Amidst the chaos and panic, one man defied the odds and emerged as an unlikely survivor: Charles Joughin, the chief baker aboard the ill-fated ship.
The Calm Baker Who Stepped Off the Titanic
Charles Joughin’s survival story is nothing short of remarkable. As the Titanic listed and plunged into the frigid sea, Joughin calmly stepped off the stern of the sinking liner. While 1,500 souls screamed and struggled in the icy water, he paddled around with an almost eerie composure until dawn. Miraculously, he was eventually rescued by a lifeboat and returned to work within days.
The Role of Whisky in His Survival
The British Titanic inquiry delved into the details of Joughin’s survival. One might assume that alcohol consumption would hasten his demise, as it tends to lower body temperature and impair the body’s ability to stay warm. However, Joughin’s case was different.
Liquid Courage and Vasodilation
Joughin’s secret weapon was whisky—industrial amounts of it. While alcohol typically dilates blood vessels, making a person more susceptible to hypothermia, the extreme cold of the North Atlantic (-2°C) had a different effect. The frigid water rapidly tightened Joughin’s blood vessels, negating any potential harm from the alcohol. His relaxed state upon stepping off the Titanic likely played a crucial role in his survival.
The Unsinkable Baker
Charles Joughin’s story stands as a testament to human resilience and the unexpected ways in which survival can unfold. As the Titanic sank, he clung to liquid courage, defying the odds and emerging from the icy abyss. His tale reminds us that sometimes, even in the face of disaster, a well-timed drink can make all the difference.