Douglas Haig


Douglas Haig (June 19, 1861 - January 28, 1928) was a British soldier and
senior commander during World War I. He had independent wealth: his family
manufactured Haig & Haig whisky.

Born in Edinburgh, Haig studied at Brasenose College, Oxford and from 1884
at the Royal Military Academy Sandhurst. He took a commission in the 7th
Queen's Own Hussars and saw service in India, in the Omdurman campaign in
the Sudan and during the Boer War. Haig returned to India in 1903 as a
Colonel and inspector of general cavalry. He was promoted to Major General
before returning to England to a post in the War Office in 1906.

Haig helped found the British Expeditionary Force and in 1914 he was
promoted to Lieutenant General and placed in command of the 1st Army Corps.
Following relative successes at Mons and Ypres (1st Battle of Ypres), Haig
was promoted to full General and made second-in-command of the British
forces in France under Sir John French. In December 1915 Haig became
Commander-in-Chief of the British forces, with French returning to Britain
to head the Home forces. He directed several British campaigns, including
the disastrous British offensive at the Somme, in which his side lost over
400,000 casualties while ultimately taking only few kilometers of ground,
and the campaign at Passchendaele (3rd Battle of Ypres). Despite the
failures, in 1917 Haig was made a Field Marshal. In 1918 following the final
German assault Haig's forces had much success.

Post-war Haig became an Earl in 1919 and Baron Haig of Bemersyde in 1921. He
was commander-in-chief of home forces until his retirement in 1921. He was
criticised post-war for the excessive slaughter of troops under his command
which earned him the nickname "Butcher" Haig.