The Tour de France has a rich history, and one of its most fascinating aspects is the unique methods that cyclists used to stay hydrated during the race. In the 1950s and 60s, before the widespread use of support cars, riders would often stop at roadside bars and cafes to replenish their fluids.
However, the options for hydration were limited, and water from roadside wells was often unsanitary. As a result, cyclists began to rely on alcohol, such as wine, beer, and champagne, to help with pain and muscle relaxation during the tough climbs.
This practice, while unconventional, was a testament to the resourcefulness and adaptability of Tour de France cyclists. It also highlights the importance of staying hydrated during long and grueling races.
