1 00:00:01,120 --> 00:00:03,400 Speaker 1: Welcome to Stuff. You should know a production of I 2 00:00:03,600 --> 00:00:12,400 Speaker 1: Heart Radios How Stuff Works. Hey, and welcome to the podcast. 3 00:00:12,480 --> 00:00:15,200 Speaker 1: I'm Josh Clark, and there's Charles w Chuck Brian, there's 4 00:00:15,320 --> 00:00:21,600 Speaker 1: Jerry over there, and we are wasted wasted on excitement 5 00:00:21,640 --> 00:00:27,520 Speaker 1: about talking about Gin. Wasted on excitement? Huh like that 6 00:00:27,840 --> 00:00:31,120 Speaker 1: that's a great motto. Yeah, and not a not the 7 00:00:31,160 --> 00:00:34,519 Speaker 1: worst band name, but not the best. It's not the 8 00:00:34,560 --> 00:00:37,520 Speaker 1: best at all. Take an album title more like, oh, yeah, 9 00:00:37,520 --> 00:00:40,280 Speaker 1: it's a good album title. Maybe it's um Jungle x 10 00:00:40,360 --> 00:00:43,839 Speaker 1: Rays second album wasted on excitement? Yeah? Or Bathtub Gin 11 00:00:44,240 --> 00:00:48,559 Speaker 1: wasted on excitement? Bathtub Jin's a fish song? Oh it is? 12 00:00:50,960 --> 00:00:53,600 Speaker 1: It's funny. I was. I was walking into the neighborhood 13 00:00:53,640 --> 00:00:57,320 Speaker 1: yesterday and I saw a a car that was clearly 14 00:00:57,400 --> 00:01:00,520 Speaker 1: like the child home for for Thanksgiving. It was like 15 00:01:00,560 --> 00:01:03,920 Speaker 1: this kind of beat up jeep from Florida, and it 16 00:01:04,000 --> 00:01:06,200 Speaker 1: had a fish sticker and a grateful dead sticker and 17 00:01:06,240 --> 00:01:09,520 Speaker 1: like one other thing college and this really nice thing. 18 00:01:09,560 --> 00:01:12,039 Speaker 1: And I was like, oh, man, I bet uh, I 19 00:01:12,080 --> 00:01:17,319 Speaker 1: wonder how much weed is hidden in that thing's welcome 20 00:01:17,360 --> 00:01:23,800 Speaker 1: home son? What's that smell? Um? Right? Oh? Were you 21 00:01:23,880 --> 00:01:26,160 Speaker 1: being the Sun where we act play acting. No, it 22 00:01:26,319 --> 00:01:29,440 Speaker 1: just it was that that Civiccas took went down the 23 00:01:29,480 --> 00:01:32,280 Speaker 1: wrong wrong pipe and wrong pipe. Man, what is up 24 00:01:32,280 --> 00:01:38,120 Speaker 1: with those faulty flaps? I don't know, man. Probably I 25 00:01:38,160 --> 00:01:43,000 Speaker 1: love Gin and I love reading about it and researching it, 26 00:01:44,040 --> 00:01:47,200 Speaker 1: and uh I might have a martini tonight as a result. 27 00:01:47,480 --> 00:01:49,520 Speaker 1: I don't think there's any way you could not have 28 00:01:49,560 --> 00:01:52,240 Speaker 1: a martini after reading about Gin for hours and hours 29 00:01:52,240 --> 00:01:54,480 Speaker 1: and hours. Yeah, because Gin and Tonic season is over 30 00:01:54,520 --> 00:01:57,920 Speaker 1: for me, sadly, and I'm into wine season. But wine 31 00:01:57,920 --> 00:02:00,560 Speaker 1: season in martini season. There's some come more aidity there. 32 00:02:00,840 --> 00:02:04,960 Speaker 1: Martini seasons year round, not for me. I mean, I 33 00:02:05,000 --> 00:02:07,000 Speaker 1: don't drink that many martiniz it's a mood thing. Or 34 00:02:07,040 --> 00:02:10,480 Speaker 1: if I'm with Hodgeman, we found them. Sure you can't 35 00:02:10,480 --> 00:02:14,040 Speaker 1: not drink martinis when hodgments around? Yeah, of course, yeah, 36 00:02:14,720 --> 00:02:21,000 Speaker 1: no comment, okay, but correct. So we're talking Gin because 37 00:02:21,080 --> 00:02:24,520 Speaker 1: Gin is great and we love gin um and it 38 00:02:24,560 --> 00:02:27,240 Speaker 1: turns out Jin's got a pretty pretty interesting history to 39 00:02:27,320 --> 00:02:30,600 Speaker 1: it too. And we did an episode not too long 40 00:02:30,600 --> 00:02:35,040 Speaker 1: ago on a short stuff actually on the difference between 41 00:02:35,240 --> 00:02:37,959 Speaker 1: bourbon and whiskey. Right, has that been out yet? Even 42 00:02:38,040 --> 00:02:40,200 Speaker 1: with the way our schedule works on any Wait, it's 43 00:02:40,240 --> 00:02:43,120 Speaker 1: coming out tomorrow now about it? Yeah, yeah, tomorrow is 44 00:02:43,120 --> 00:02:45,680 Speaker 1: in today, or tomorrow is in after this is released. 45 00:02:45,919 --> 00:02:48,760 Speaker 1: Tomorrow is in the people who are listening to this 46 00:02:49,000 --> 00:02:52,040 Speaker 1: the day it comes out tomorrow to them, the very 47 00:02:52,080 --> 00:02:54,400 Speaker 1: select group of humans as far as the dimension of 48 00:02:54,440 --> 00:03:00,440 Speaker 1: time goes, So um, tomorrow, everybody. You'll hear or stuff 49 00:03:00,440 --> 00:03:02,519 Speaker 1: about the difference between whiskey and bourbon, and one of 50 00:03:02,560 --> 00:03:04,840 Speaker 1: the things that really stands out is there are a 51 00:03:05,000 --> 00:03:09,600 Speaker 1: lot of laws surrounding whiskey, especially in the United States. 52 00:03:09,840 --> 00:03:12,880 Speaker 1: What makes whiskey whiskey, what you can call a specific 53 00:03:13,000 --> 00:03:15,280 Speaker 1: kind of whiskey, what you can put on the label 54 00:03:15,320 --> 00:03:18,239 Speaker 1: of some kinds of whiskey. Lots and lots of um 55 00:03:18,440 --> 00:03:23,560 Speaker 1: laws exist. Don't forget that one. The spirit of America, 56 00:03:24,480 --> 00:03:29,000 Speaker 1: the native spirit of America, That's what it was. But 57 00:03:29,080 --> 00:03:31,799 Speaker 1: with gin, it's quite the opposite. Basically, as long as 58 00:03:31,840 --> 00:03:36,280 Speaker 1: you have a neutral grain spirit that is distilled that 59 00:03:36,400 --> 00:03:42,680 Speaker 1: I think eighty proof or higher, you can add whatever 60 00:03:42,760 --> 00:03:44,800 Speaker 1: flavor you want to it, and that you can call 61 00:03:44,840 --> 00:03:50,120 Speaker 1: it gin okay, which is not whatever you're if you 62 00:03:50,280 --> 00:03:54,800 Speaker 1: buy that thing that I just described. Although it's technically 63 00:03:54,880 --> 00:03:58,240 Speaker 1: legally gin, it's not really gin. A lot of people 64 00:03:58,320 --> 00:04:02,760 Speaker 1: call it flavored vodkas. But gin, you there are specific 65 00:04:02,800 --> 00:04:04,840 Speaker 1: steps you want to follow, their specific things you want 66 00:04:04,880 --> 00:04:07,400 Speaker 1: to do, and more than anything, there's probably going to 67 00:04:07,480 --> 00:04:11,480 Speaker 1: be a taste of juniper to it. Yeah, that is 68 00:04:11,600 --> 00:04:15,280 Speaker 1: that used to be very much the case now, and 69 00:04:15,320 --> 00:04:17,680 Speaker 1: we've talked a little bit about this on other episodes. 70 00:04:17,760 --> 00:04:21,039 Speaker 1: Just uh Tangentially, I think is that there are many 71 00:04:21,160 --> 00:04:24,080 Speaker 1: artisan gin makers now that are doing all kinds of 72 00:04:24,120 --> 00:04:30,400 Speaker 1: crazy gen's and some many issuing the juniper altogether, that 73 00:04:30,480 --> 00:04:35,000 Speaker 1: beautiful little evergreen shrub and those little cones that have 74 00:04:35,200 --> 00:04:42,159 Speaker 1: that piny uh citrusy peppery taste that we love so much. Yeah, 75 00:04:42,200 --> 00:04:44,320 Speaker 1: by the way, I should say, our our buddy Ben 76 00:04:44,360 --> 00:04:49,279 Speaker 1: Harrison of the Greatest Generation and Friendly Fire, he I've 77 00:04:49,279 --> 00:04:51,479 Speaker 1: seen this online elsewhere, but as far as he knows, 78 00:04:51,480 --> 00:04:55,599 Speaker 1: he invented it a smoked gin and tonic where he 79 00:04:55,720 --> 00:05:00,440 Speaker 1: gets a little uh like a chef's torch and smokes 80 00:05:00,560 --> 00:05:04,560 Speaker 1: juniper berries and then throws the glass on top of 81 00:05:04,600 --> 00:05:08,320 Speaker 1: it upside down and let's it just smoke up, and 82 00:05:08,360 --> 00:05:11,040 Speaker 1: then turns it over and adds the ice and the 83 00:05:11,560 --> 00:05:13,719 Speaker 1: and the rest of the mixings there. I would like 84 00:05:13,800 --> 00:05:16,520 Speaker 1: to try that. I've had like smoked Manhattans and smoked 85 00:05:16,520 --> 00:05:19,919 Speaker 1: whiskey drinks, would smoked kind and did they do the 86 00:05:19,960 --> 00:05:23,520 Speaker 1: same thing, Yeah, same same process. But I've never ever 87 00:05:23,560 --> 00:05:26,800 Speaker 1: heard of a smoked chin and tonic, So hats off 88 00:05:26,839 --> 00:05:29,400 Speaker 1: to Ben if he did invent that. Yeah, it was good. Uh. 89 00:05:29,440 --> 00:05:31,359 Speaker 1: And I also want to and I know shouted it 90 00:05:31,400 --> 00:05:35,400 Speaker 1: up before, but I get this local tonic now, that's delicious. 91 00:05:36,040 --> 00:05:40,919 Speaker 1: That is the real deal, you know, the Chinchona bark um. 92 00:05:40,960 --> 00:05:44,640 Speaker 1: And it's very different than if you're used to traditional 93 00:05:44,720 --> 00:05:49,279 Speaker 1: like schwepts tonic. Doesn't taste anything like that. It's you 94 00:05:49,360 --> 00:05:52,960 Speaker 1: cut it with soda water and it's a very very 95 00:05:53,000 --> 00:05:57,160 Speaker 1: lovely taste. Oh yeah, it's like good tonic waters, just 96 00:05:57,400 --> 00:06:00,360 Speaker 1: amazingly good. Yeah. And that's you know, if you're talking 97 00:06:00,360 --> 00:06:04,320 Speaker 1: about like fever tree will buzz market um, that is 98 00:06:04,320 --> 00:06:06,480 Speaker 1: still a little more of a traditional tonic. This stuff 99 00:06:06,520 --> 00:06:10,240 Speaker 1: is brown, uh and syrupy, and then you you you 100 00:06:10,320 --> 00:06:13,200 Speaker 1: mix it with the soda and it's it becomes sort 101 00:06:13,200 --> 00:06:15,839 Speaker 1: of a real version of that stuff. So it's probably 102 00:06:15,920 --> 00:06:18,279 Speaker 1: very similar to stuff they're drinking in India in the 103 00:06:18,360 --> 00:06:21,240 Speaker 1: nineteenth century, I think, so, so we'll go we'll get 104 00:06:21,279 --> 00:06:23,720 Speaker 1: all we'll get to all that. Let's go back to gin, 105 00:06:24,120 --> 00:06:26,400 Speaker 1: all right, So you start off if you want to 106 00:06:26,400 --> 00:06:28,880 Speaker 1: make gin. And I have a gin making kit from 107 00:06:28,960 --> 00:06:31,280 Speaker 1: last Christmas I still haven't used. And I'm this has 108 00:06:31,320 --> 00:06:33,520 Speaker 1: inspired me to go home today and actually make my 109 00:06:33,560 --> 00:06:37,680 Speaker 1: own gin and then pound it. I'll bring some in. 110 00:06:37,720 --> 00:06:42,039 Speaker 1: We can all take a sip, just a sip. But 111 00:06:42,200 --> 00:06:47,040 Speaker 1: you start with that base spirit um ethyl alcohol. That's 112 00:06:47,400 --> 00:06:50,960 Speaker 1: a BV that you can power a car on. And 113 00:06:51,000 --> 00:06:53,640 Speaker 1: then you read distill gin and that is one of 114 00:06:53,640 --> 00:06:58,080 Speaker 1: the keys here, a real real gin. You redistill that 115 00:06:58,200 --> 00:07:02,200 Speaker 1: spirit with whatever, but handicles you end up choosing, right. 116 00:07:02,240 --> 00:07:05,440 Speaker 1: But typically the main botanical that's used in the main 117 00:07:05,560 --> 00:07:09,600 Speaker 1: flavor profile of gin, aside from alcohol you can power 118 00:07:09,600 --> 00:07:14,360 Speaker 1: your car on is that juniper berry. That's that kind 119 00:07:14,400 --> 00:07:18,960 Speaker 1: of piny evergreeny um. Some people call it like drinking 120 00:07:18,960 --> 00:07:23,040 Speaker 1: a Christmas tree. What makes gin gin? Once you've had 121 00:07:23,040 --> 00:07:26,000 Speaker 1: a sup of gin, you will never mistake for anything 122 00:07:26,000 --> 00:07:28,400 Speaker 1: else for the rest of your life. That's right. And 123 00:07:28,400 --> 00:07:32,120 Speaker 1: that bass spirit can be um also, And you should 124 00:07:32,160 --> 00:07:35,680 Speaker 1: also wait until you're twenty one to have that of course. Uh. 125 00:07:35,720 --> 00:07:38,320 Speaker 1: That base spirit can be wheat, it can be rye, 126 00:07:38,360 --> 00:07:41,080 Speaker 1: can be corn, it can be barley, but it can 127 00:07:41,120 --> 00:07:45,720 Speaker 1: be really anything. There you can make potato gin or 128 00:07:45,760 --> 00:07:48,640 Speaker 1: apple gin. I saw this company in Ireland. There was 129 00:07:48,680 --> 00:07:53,600 Speaker 1: an article on Vice by Elizabeth Rusche Um Ireland's best 130 00:07:53,640 --> 00:07:56,920 Speaker 1: gin is made out of milk. Yeah, that Bertha's gin. 131 00:07:57,720 --> 00:08:00,560 Speaker 1: They make it. Uh, And this is produced full in Ireland, 132 00:08:00,560 --> 00:08:02,480 Speaker 1: which is a great thing because it's a byproduct of 133 00:08:02,880 --> 00:08:09,840 Speaker 1: cheesemaking that way um sweet way. They they they use 134 00:08:09,920 --> 00:08:13,360 Speaker 1: that to make gin. It's crazy. Yeah, They ferment the 135 00:08:13,440 --> 00:08:17,640 Speaker 1: way and then use that they distill that fermented beer basically, 136 00:08:18,440 --> 00:08:21,040 Speaker 1: and then you distill that further in the process of 137 00:08:21,440 --> 00:08:23,920 Speaker 1: or the presence of botanicals, and then you have gin. 138 00:08:24,360 --> 00:08:26,880 Speaker 1: It's just this multi step process. But because you're step 139 00:08:27,000 --> 00:08:31,600 Speaker 1: you're starting out with such a ridiculously high proof um 140 00:08:31,640 --> 00:08:36,320 Speaker 1: alcohol like neutral alcohol. You can use basically an old 141 00:08:36,360 --> 00:08:39,640 Speaker 1: shoe to make that that neutral grain spirit. It's gonna 142 00:08:39,679 --> 00:08:43,760 Speaker 1: taste virtually the same as neutral grain spirit made from 143 00:08:43,760 --> 00:08:47,440 Speaker 1: a neutral spirit made from barley or from way, or 144 00:08:47,480 --> 00:08:51,679 Speaker 1: from potatoes or grapes. It just is the the alcoholic 145 00:08:51,840 --> 00:08:55,280 Speaker 1: essence of those things. Yeah, and apparently that fermented way 146 00:08:55,480 --> 00:08:59,280 Speaker 1: is what makes Bailey's as well, which I didn't know 147 00:08:59,760 --> 00:09:04,400 Speaker 1: bay Lilie's Irish whiskey. I did not know that either. 148 00:09:04,720 --> 00:09:06,400 Speaker 1: And this I gotta try this stuff though it's called 149 00:09:06,440 --> 00:09:09,959 Speaker 1: Birth is Revenge or Bailey's Irish Cream. I'm sorry. Yeah, 150 00:09:10,000 --> 00:09:12,200 Speaker 1: would you say Irish whiskey? Yeah, no, No, it's the 151 00:09:12,400 --> 00:09:15,600 Speaker 1: it's the coffee additive. That's that Connor McGregor stuff for 152 00:09:15,640 --> 00:09:18,800 Speaker 1: grandma Um. Birth is revengel. It looks delicious and it 153 00:09:18,920 --> 00:09:23,439 Speaker 1: is uh fully made in Ireland. And Bertha apparently it 154 00:09:23,520 --> 00:09:28,440 Speaker 1: is a cow. Yeah. She she died at like age 155 00:09:28,440 --> 00:09:31,320 Speaker 1: forty nine after giving birth to thirty something calves over 156 00:09:31,360 --> 00:09:35,240 Speaker 1: her life. Yeah, she was a very prolific milk cow 157 00:09:36,000 --> 00:09:39,200 Speaker 1: in many ways. Yeah, but they they're not the only 158 00:09:39,240 --> 00:09:42,640 Speaker 1: game in town making way based chin. There are others 159 00:09:42,679 --> 00:09:46,120 Speaker 1: as well, but supposedly again it's it's they say that 160 00:09:46,160 --> 00:09:49,320 Speaker 1: there's something in the way that even once it's distilled 161 00:09:49,360 --> 00:09:53,800 Speaker 1: into its spirit, um, there's some there's some mouth feel 162 00:09:53,880 --> 00:09:56,760 Speaker 1: to it or some flavored profile. But a lot of 163 00:09:56,800 --> 00:09:58,920 Speaker 1: people argue that that's just not the case. That no 164 00:09:58,960 --> 00:10:00,720 Speaker 1: matter what you make it from You're going to arrive 165 00:10:00,760 --> 00:10:06,160 Speaker 1: at basically the same base neutral spirit. Okay, Okay, we'll 166 00:10:06,160 --> 00:10:08,800 Speaker 1: find out. I'll just let me have something. I'll try 167 00:10:09,880 --> 00:10:13,880 Speaker 1: Bombay sapphire, which will learn later on. Um, perhaps kick 168 00:10:13,960 --> 00:10:16,520 Speaker 1: started the resurgence of gin. Yeah. Did you know that 169 00:10:16,600 --> 00:10:18,839 Speaker 1: in the United States? No, but it makes it a 170 00:10:18,880 --> 00:10:21,200 Speaker 1: little bit of sense now that I see the dates 171 00:10:21,480 --> 00:10:24,240 Speaker 1: in the timelines when it came over. But uh, they 172 00:10:24,440 --> 00:10:28,920 Speaker 1: very proudly display their ten different botanicals on the bottle licorice, 173 00:10:29,040 --> 00:10:36,400 Speaker 1: juniper of course, uh, kubab berries, angelica, root almonds, coriander, cassia, 174 00:10:36,480 --> 00:10:41,040 Speaker 1: bark iris, root lemon, peel, and grains of paradise. Very nice. 175 00:10:41,360 --> 00:10:44,559 Speaker 1: And I like a Bombay sapphire martini. That's a that's 176 00:10:44,559 --> 00:10:46,719 Speaker 1: a good fallback for me, although I'm a plymouth man 177 00:10:46,800 --> 00:10:49,760 Speaker 1: through and through when it comes to martiniz and I 178 00:10:49,840 --> 00:10:54,040 Speaker 1: like generally I like the Hendrix uh. And I like Tankaray, 179 00:10:54,040 --> 00:10:56,400 Speaker 1: good old fashioned Tankaray for the tonics. I'll get a 180 00:10:56,520 --> 00:11:00,120 Speaker 1: Hendricks martini when I'm out and about, But if if 181 00:11:00,120 --> 00:11:02,640 Speaker 1: I'm like making it myself, I used to like the 182 00:11:02,720 --> 00:11:06,320 Speaker 1: more boring, straightforward London dry Jin's right. This is the 183 00:11:06,360 --> 00:11:09,920 Speaker 1: traditional ones for the martini. And then I realized, like, no, man, 184 00:11:10,200 --> 00:11:11,920 Speaker 1: you want to go the exact opposite of that. You 185 00:11:11,960 --> 00:11:15,680 Speaker 1: want like the most botanical gin you can find for 186 00:11:15,800 --> 00:11:19,640 Speaker 1: a jin martini because I mean it's basically gin with 187 00:11:19,679 --> 00:11:22,120 Speaker 1: a little bit of vermouth, right, So you want to 188 00:11:22,160 --> 00:11:26,520 Speaker 1: taste your gin. So I've kind of gravitated towards stuff 189 00:11:26,559 --> 00:11:30,720 Speaker 1: like um the botanist Um or St. George's botaniv Oore. 190 00:11:31,320 --> 00:11:35,959 Speaker 1: Those are two really really like I guess botanicals. The 191 00:11:36,000 --> 00:11:38,080 Speaker 1: best way to put it. Gin's that are out there 192 00:11:38,080 --> 00:11:41,720 Speaker 1: that are really really tasty is that George that tastes 193 00:11:41,760 --> 00:11:46,480 Speaker 1: like feet. So no, that is their aged like Ray 194 00:11:46,520 --> 00:11:50,040 Speaker 1: Posado gin that I didn't love that where they made 195 00:11:50,040 --> 00:11:53,480 Speaker 1: it like it was like kind of a mescal or 196 00:11:53,679 --> 00:11:57,440 Speaker 1: or aged tequila style gin where it was gin, but 197 00:11:57,480 --> 00:12:01,520 Speaker 1: it had like some quality of like really like long 198 00:12:01,600 --> 00:12:05,680 Speaker 1: aged tequila. I think you weren't prepared for it. I 199 00:12:05,720 --> 00:12:07,680 Speaker 1: wonder if you'd like it now knowing like what it 200 00:12:07,840 --> 00:12:10,280 Speaker 1: was going into it. Maybe. I mean, I'm always hip 201 00:12:10,320 --> 00:12:13,360 Speaker 1: to try something, but I'd love a good high quality 202 00:12:13,440 --> 00:12:16,320 Speaker 1: London Druy gin. That's my jam. Sure, I mean, I'm 203 00:12:16,320 --> 00:12:18,680 Speaker 1: with you. I just like the more botanical ones these 204 00:12:18,760 --> 00:12:23,080 Speaker 1: days than I used to the Britannical, the puritanical ones, 205 00:12:23,160 --> 00:12:25,559 Speaker 1: the ones that don't have any alcohol at all. So 206 00:12:26,280 --> 00:12:28,199 Speaker 1: I think we should quickly talk about before we take 207 00:12:28,200 --> 00:12:30,800 Speaker 1: our first break, about just how you distill it, because 208 00:12:30,800 --> 00:12:34,079 Speaker 1: there's a couple of ways, um, and then we'll take 209 00:12:34,120 --> 00:12:37,680 Speaker 1: our break. But the first way is steeping, and that 210 00:12:37,840 --> 00:12:40,600 Speaker 1: is you know, you steep tea, and it's the same thing. Basically, 211 00:12:40,600 --> 00:12:44,040 Speaker 1: you have your base spirit heating up and it simmers, 212 00:12:44,600 --> 00:12:47,120 Speaker 1: and then you have those botanicals right in there and 213 00:12:47,160 --> 00:12:50,200 Speaker 1: the oils are releasing and it's just infusing through the 214 00:12:50,200 --> 00:12:53,120 Speaker 1: whole thing the other way. And you know, Emily has 215 00:12:53,120 --> 00:12:54,880 Speaker 1: a still. Now, I would love to maybe get in 216 00:12:54,880 --> 00:12:56,880 Speaker 1: there and try some of this for real. I did 217 00:12:57,000 --> 00:13:00,280 Speaker 1: not know that. Does she like carry a Tommy gun round? 218 00:13:00,280 --> 00:13:02,880 Speaker 1: And where flooral link for coat? Now she's got a 219 00:13:02,880 --> 00:13:05,600 Speaker 1: copper still. She's uh. She goes to Athens, Georgia once 220 00:13:05,640 --> 00:13:09,520 Speaker 1: a week to harvest herbs and then distills herbs for 221 00:13:11,080 --> 00:13:13,199 Speaker 1: I did know that. Yeah, it's very cool. That is 222 00:13:13,240 --> 00:13:14,720 Speaker 1: super cool. It's a lot of fun to see her 223 00:13:14,720 --> 00:13:17,240 Speaker 1: out there doing that stuff. Yeah, that's neat. Uh. And 224 00:13:17,280 --> 00:13:20,520 Speaker 1: then the other way is vapor infusion, and that is 225 00:13:20,559 --> 00:13:22,600 Speaker 1: what Bombay sapphire does, and that is when you have 226 00:13:22,679 --> 00:13:27,520 Speaker 1: the botanicals in a basket hanging above the boiling spirit 227 00:13:27,600 --> 00:13:30,480 Speaker 1: and that that vapor rises and it does it more 228 00:13:30,520 --> 00:13:34,280 Speaker 1: through like that steam. I guess right. So, or you 229 00:13:34,320 --> 00:13:36,880 Speaker 1: can combine the two, which is what another kind of 230 00:13:36,880 --> 00:13:41,160 Speaker 1: Saint George Gin Tara wir Um does where they use 231 00:13:41,320 --> 00:13:44,480 Speaker 1: the steeping method for most of the botanicals and then 232 00:13:44,480 --> 00:13:47,400 Speaker 1: they use the vapor method for I think like Douglas 233 00:13:47,440 --> 00:13:51,480 Speaker 1: fur and bay Laurel leaves. So it's it's got like 234 00:13:51,559 --> 00:13:54,640 Speaker 1: kind of the tea of botanicals brewing and then's just 235 00:13:54,840 --> 00:13:58,880 Speaker 1: vaporizing through those other those last two. It is pretty 236 00:13:58,920 --> 00:14:02,000 Speaker 1: cool actually, all right now we'll take a break and 237 00:14:02,040 --> 00:14:04,480 Speaker 1: we'll come back and talk a little bit about the 238 00:14:04,559 --> 00:14:32,840 Speaker 1: types of gin, which also entails some history right after this. Okay, 239 00:14:32,880 --> 00:14:35,239 Speaker 1: we've taken our break, we had our little half sandwiches. 240 00:14:36,120 --> 00:14:37,960 Speaker 1: We're ready to talk about. So I can't believe you 241 00:14:38,040 --> 00:14:40,560 Speaker 1: still cut the crust off. It's very interesting for a car. Well, 242 00:14:40,760 --> 00:14:42,800 Speaker 1: I just think it's a little I always has like 243 00:14:42,800 --> 00:14:45,600 Speaker 1: as that crusty taste to it. Then I'm not fine. 244 00:14:46,040 --> 00:14:48,320 Speaker 1: They've always maintained if they didn't call it crust, kids 245 00:14:48,400 --> 00:14:51,920 Speaker 1: might eat it. Do you think. Yeah, I think if 246 00:14:51,960 --> 00:14:54,400 Speaker 1: you said, you know, the do you want the magic 247 00:14:54,480 --> 00:14:57,080 Speaker 1: ring left on your bread? I think kids would probably 248 00:14:57,120 --> 00:14:59,080 Speaker 1: have a whole different view. But if you say, do 249 00:14:59,120 --> 00:15:03,200 Speaker 1: you want the crust? I disagree. I think that magic 250 00:15:03,360 --> 00:15:07,480 Speaker 1: ring would be a gross term. Now look at that 251 00:15:07,600 --> 00:15:11,480 Speaker 1: magic ringy, old guy, he keeps staring at us. We'll 252 00:15:11,560 --> 00:15:17,880 Speaker 1: just insert Josh Clark's magic word of choice magic ringy. Yeah, 253 00:15:17,920 --> 00:15:19,520 Speaker 1: I mean it doesn't even have to use the word magic. 254 00:15:19,520 --> 00:15:21,320 Speaker 1: But what would you call krusts? That sounds better to 255 00:15:21,360 --> 00:15:24,520 Speaker 1: a kid. I'm saying, no, matter what you called it, 256 00:15:24,560 --> 00:15:27,960 Speaker 1: I think it would become synonymous with something gross. I know, 257 00:15:28,040 --> 00:15:30,520 Speaker 1: but I'm asking you to yes. And fine, let's see 258 00:15:31,120 --> 00:15:33,880 Speaker 1: yes and is not my strong suit. I failed out 259 00:15:33,880 --> 00:15:37,200 Speaker 1: of improv yours is more. No but a right, no, 260 00:15:38,040 --> 00:15:44,960 Speaker 1: there's no butt it's no. Uh. The rainbow ring? Okay, great, 261 00:15:45,320 --> 00:15:48,720 Speaker 1: the rainbow circle love. I don't like it. I'll go 262 00:15:48,760 --> 00:15:51,320 Speaker 1: back and edit this part out. All right, So let's 263 00:15:51,320 --> 00:15:54,880 Speaker 1: talk about gen um. We already talked about the fact 264 00:15:54,960 --> 00:15:57,560 Speaker 1: that it has to be if you ask me, really 265 00:15:57,640 --> 00:16:03,120 Speaker 1: distilled with these botanicals to real gin, otherwise flavored vodka. 266 00:16:03,200 --> 00:16:07,200 Speaker 1: That name as can come up and that's a dirty word, yes, 267 00:16:07,240 --> 00:16:11,920 Speaker 1: But distilled London dry gin. Uh. Some of the big 268 00:16:11,960 --> 00:16:15,120 Speaker 1: big cats beef Eater and Gordon's and tank a Ray 269 00:16:16,360 --> 00:16:18,920 Speaker 1: are some of those those big daddy London drys. Like 270 00:16:18,960 --> 00:16:21,320 Speaker 1: I said, I'm a Plymouth guy. I like Plymouth too, 271 00:16:22,800 --> 00:16:26,880 Speaker 1: But these are not sweet. That's why they're called dry gin's. Right. 272 00:16:27,040 --> 00:16:30,680 Speaker 1: Sweet gin's are um have a long history and they 273 00:16:30,680 --> 00:16:35,440 Speaker 1: actually predate gin for for by many many years. But 274 00:16:35,760 --> 00:16:38,120 Speaker 1: the London dry gin is what most people think of 275 00:16:38,120 --> 00:16:41,000 Speaker 1: when they when they think of gin, and a London 276 00:16:41,080 --> 00:16:44,960 Speaker 1: dry gin is actually a subcategory of a larger category, 277 00:16:45,040 --> 00:16:47,760 Speaker 1: which is distilled gin. You got gin, which is basically 278 00:16:47,760 --> 00:16:51,280 Speaker 1: flavored vodkas which you could literally put any flavor into 279 00:16:51,320 --> 00:16:55,360 Speaker 1: this neutral spirit and call it gin. Distill gin means 280 00:16:55,600 --> 00:16:58,160 Speaker 1: it went through that process like we described before the break, 281 00:16:58,600 --> 00:17:01,840 Speaker 1: and London dry as one of the us. That's right, right, 282 00:17:02,840 --> 00:17:05,159 Speaker 1: is that basically what you just said. I mean, I 283 00:17:05,200 --> 00:17:08,760 Speaker 1: was listening and following it, but it just seemed off interesting. Well, 284 00:17:08,760 --> 00:17:11,160 Speaker 1: I'm glad you cleared that up. I'm sorry, that's all right, 285 00:17:11,800 --> 00:17:13,960 Speaker 1: then we get to Old Tom Jin and this has 286 00:17:14,000 --> 00:17:17,560 Speaker 1: an interesting history of his etymology. Um and I got 287 00:17:17,560 --> 00:17:21,600 Speaker 1: this from Mark vir Thaller at Tales of the Cocktail 288 00:17:21,680 --> 00:17:25,920 Speaker 1: dot com. Apparently the name Old Tom comes from uh 289 00:17:25,920 --> 00:17:31,119 Speaker 1: these plaques that hung outside of pubs that looked like 290 00:17:31,240 --> 00:17:33,840 Speaker 1: they're there. It was like the shape of an old 291 00:17:33,840 --> 00:17:37,680 Speaker 1: Tom cat's head. And get this, and this is amazing. 292 00:17:38,240 --> 00:17:42,479 Speaker 1: Apparently in London, if you had this sign hanging up 293 00:17:42,520 --> 00:17:45,840 Speaker 1: in the window, underneath the cat's paw was a slot 294 00:17:45,880 --> 00:17:48,600 Speaker 1: and a lead pipe and a touched to a funnel, 295 00:17:49,160 --> 00:17:51,840 Speaker 1: and you could go down the street in England and 296 00:17:51,920 --> 00:17:54,160 Speaker 1: drop a coin in the slot and get a shot 297 00:17:54,200 --> 00:17:57,600 Speaker 1: of gin in your mouth. Yeah, from under the cat's paw. Amazing. 298 00:17:57,920 --> 00:18:00,359 Speaker 1: I saw that too. I saw that it originated Chuck 299 00:18:00,400 --> 00:18:03,760 Speaker 1: with this guy named Captain Dudley brad Street. And the 300 00:18:03,800 --> 00:18:06,199 Speaker 1: whole reason he started doing this was because there was 301 00:18:06,320 --> 00:18:10,040 Speaker 1: a law that said that the informant had to know 302 00:18:10,119 --> 00:18:13,400 Speaker 1: the name of the person who was selling the illegal 303 00:18:13,520 --> 00:18:16,320 Speaker 1: gin for the cops to have probable cause to raid 304 00:18:16,359 --> 00:18:20,040 Speaker 1: a place. So he hold himself up in this house 305 00:18:20,080 --> 00:18:23,960 Speaker 1: on this one alley, Blue Anchor Alley and started selling 306 00:18:24,040 --> 00:18:26,960 Speaker 1: gin that way anonymously, and because no one knew who 307 00:18:27,000 --> 00:18:29,600 Speaker 1: was selling it, the cops could never raid the place. 308 00:18:30,960 --> 00:18:34,040 Speaker 1: But yeah, it was under the paw of old like 309 00:18:34,119 --> 00:18:36,880 Speaker 1: a like a statue or sign or something of an 310 00:18:36,880 --> 00:18:41,639 Speaker 1: old paw urn Old Tom cat Old Tom went away. 311 00:18:42,040 --> 00:18:43,800 Speaker 1: It was very much sweeter. That was when they were 312 00:18:43,880 --> 00:18:47,800 Speaker 1: using sugar and a lot of botanicals, because the bass 313 00:18:47,840 --> 00:18:50,840 Speaker 1: spirit wasn't that great taste wise, so they loaded it 314 00:18:50,920 --> 00:18:55,080 Speaker 1: up with sugar and this other stuff, and prohibition basically 315 00:18:55,200 --> 00:18:58,280 Speaker 1: killed Old Tom jin for a long time. By the 316 00:18:58,320 --> 00:19:02,200 Speaker 1: time people's started, you know, prohibition was over, they didn't 317 00:19:02,240 --> 00:19:04,560 Speaker 1: really have a taste for it anymore. And it is 318 00:19:04,640 --> 00:19:06,560 Speaker 1: it is made a come back in recent years, though, 319 00:19:06,640 --> 00:19:09,560 Speaker 1: a bit of a comeback. You if you are interested 320 00:19:09,560 --> 00:19:12,800 Speaker 1: in trying, and you should start with ransoms Old Tom gin. Ye, 321 00:19:13,240 --> 00:19:18,840 Speaker 1: it's just beautiful. What about navy strength gin? I love 322 00:19:18,880 --> 00:19:21,359 Speaker 1: that stuff. Have you ever had that? I don't know 323 00:19:21,400 --> 00:19:23,680 Speaker 1: if I have or not. Actually, it will make you blind, 324 00:19:24,320 --> 00:19:29,399 Speaker 1: Like your hangover is noticeably worse the next day for 325 00:19:29,480 --> 00:19:34,600 Speaker 1: the same amount of booze. It's just stronger stuff. I 326 00:19:34,640 --> 00:19:38,360 Speaker 1: think anchor. I believe anchor makes a navy's strength. Gin 327 00:19:38,440 --> 00:19:42,440 Speaker 1: That make sense. Um, I'm almost positive that's who's I've had. 328 00:19:42,800 --> 00:19:45,720 Speaker 1: But it's it's just like this higher proof. I think, 329 00:19:45,760 --> 00:19:48,240 Speaker 1: like gin can be as low as like thirty seven 330 00:19:48,280 --> 00:19:52,160 Speaker 1: and a half percent, and navy's strength is at least 331 00:19:52,160 --> 00:19:57,000 Speaker 1: fifty and there's just a noticeable difference in it, and 332 00:19:57,040 --> 00:20:00,240 Speaker 1: the taste is it's you know, it's not tear doably 333 00:20:00,359 --> 00:20:02,880 Speaker 1: much different. It's just the potency of it. But it's 334 00:20:03,480 --> 00:20:05,600 Speaker 1: it got its name from a pretty great little legend 335 00:20:05,680 --> 00:20:09,399 Speaker 1: from what I understand. Yeah, that's um in the Navy. 336 00:20:09,160 --> 00:20:11,320 Speaker 1: They loved them some gin in the Navy, and they 337 00:20:11,320 --> 00:20:14,480 Speaker 1: actually got gin rations and so sailors would test it 338 00:20:14,560 --> 00:20:17,920 Speaker 1: out to see if it was you know, up to 339 00:20:18,000 --> 00:20:20,880 Speaker 1: snuff or if it was watered down, and they would 340 00:20:20,960 --> 00:20:23,520 Speaker 1: drizzle it over a little pinch of gunpowder and then 341 00:20:23,600 --> 00:20:26,800 Speaker 1: light it, and if it lit, then it was navy strength. Yeah. 342 00:20:27,000 --> 00:20:30,000 Speaker 1: I love it. And it's not like a legal classification 343 00:20:30,119 --> 00:20:32,159 Speaker 1: or anything, is it. It's just kind of like a 344 00:20:32,600 --> 00:20:35,159 Speaker 1: well it says it says navy strength gin is at 345 00:20:35,240 --> 00:20:38,639 Speaker 1: least fifty seven point one per cent, So at least 346 00:20:38,680 --> 00:20:40,560 Speaker 1: I don't know if there's a law in the EU 347 00:20:40,880 --> 00:20:43,600 Speaker 1: or if that's just a sort of a standard. But 348 00:20:43,680 --> 00:20:46,639 Speaker 1: that's that's where the name came from at least. Yeah, yeah, 349 00:20:46,760 --> 00:20:51,840 Speaker 1: and it's potent stuff. What about Geneva? Uh so that 350 00:20:52,000 --> 00:20:54,520 Speaker 1: is basically like the predecessor of Gin, right, I mean 351 00:20:54,640 --> 00:20:57,520 Speaker 1: that this Dutch drink that was first drunk too for 352 00:20:57,560 --> 00:21:00,359 Speaker 1: people to get drunk off of. Yeah, that's aid more 353 00:21:00,400 --> 00:21:05,360 Speaker 1: out of a malt wine. I think fifteen to malt wine. Um, 354 00:21:05,400 --> 00:21:07,200 Speaker 1: and so it you know, it can kind of it's 355 00:21:07,280 --> 00:21:09,560 Speaker 1: sort of like the maltiness of a whiskey, but the 356 00:21:09,600 --> 00:21:12,960 Speaker 1: botanicals of a gin. I think I've always heard that 357 00:21:13,000 --> 00:21:16,720 Speaker 1: Old Tom and Geneva are a lot alike. Yeah, they 358 00:21:16,720 --> 00:21:21,560 Speaker 1: bear a resemblance. Interesting, but um so, Geneva is like 359 00:21:21,640 --> 00:21:23,560 Speaker 1: a pretty good place to start as far as this 360 00:21:23,720 --> 00:21:27,160 Speaker 1: history of Jin goes, because it was, like I was saying, 361 00:21:27,200 --> 00:21:30,000 Speaker 1: like a a proto Gin, like one of the first 362 00:21:30,920 --> 00:21:33,720 Speaker 1: I guess, the direct predecessor of gin as we understand 363 00:21:33,720 --> 00:21:37,760 Speaker 1: it today. But even further back than that, that essential 364 00:21:37,800 --> 00:21:42,120 Speaker 1: component of Jin, the juniper berry, has been used at 365 00:21:42,200 --> 00:21:46,639 Speaker 1: least since the seventies and now the nineteen seventies, I 366 00:21:46,640 --> 00:21:49,680 Speaker 1: mean just the straight up seventies. There's a recipe from 367 00:21:49,680 --> 00:21:54,160 Speaker 1: Pliny the Elder from seventies six or seventies seven CE 368 00:21:54,680 --> 00:21:58,119 Speaker 1: um that used juniper berries and you just were supposed 369 00:21:58,119 --> 00:22:00,879 Speaker 1: to boil some white wine with junipers and then drink 370 00:22:00,920 --> 00:22:03,800 Speaker 1: it and it was a curative um and probably got 371 00:22:03,840 --> 00:22:06,760 Speaker 1: you pretty drunk. And then I thought about this. This 372 00:22:06,840 --> 00:22:09,920 Speaker 1: was like two years before he died, and at um 373 00:22:10,000 --> 00:22:13,880 Speaker 1: the eruption of Vesuvius interesting that weird kind of chilling. Well, 374 00:22:13,920 --> 00:22:15,439 Speaker 1: we see had a nice couple of years there at 375 00:22:15,480 --> 00:22:18,840 Speaker 1: the end. He definitely did. The word Geneva g e 376 00:22:19,080 --> 00:22:22,720 Speaker 1: n E d r is actually Dutch for juniper uh, 377 00:22:22,760 --> 00:22:26,080 Speaker 1: and it is it does come hail from Holland. Uh. 378 00:22:26,119 --> 00:22:29,879 Speaker 1: And apparently in the thirteenth and fourteen centuries these and 379 00:22:29,960 --> 00:22:33,560 Speaker 1: this was when people were using herbs as medicine. Uh. 380 00:22:33,600 --> 00:22:35,439 Speaker 1: They you know, obviously still do that today. That's what 381 00:22:35,480 --> 00:22:39,439 Speaker 1: Emily is doing. But um apothecaries there were experimenting with 382 00:22:39,480 --> 00:22:43,080 Speaker 1: all kinds of curative herbs and medical tonics and stuff 383 00:22:43,119 --> 00:22:46,600 Speaker 1: like that, and juniper was definitely in that category. But 384 00:22:46,640 --> 00:22:50,960 Speaker 1: where Geneva took a right turn was they said, wow, 385 00:22:51,080 --> 00:22:54,000 Speaker 1: let's just get drunk and like it's not so much 386 00:22:54,040 --> 00:22:58,720 Speaker 1: a cure all. But I mean, maybe maybe it cures 387 00:22:58,760 --> 00:23:01,080 Speaker 1: some things, but it was a It was a drink 388 00:23:01,119 --> 00:23:03,600 Speaker 1: that you drank to get drunk. It was like, yeah, 389 00:23:03,640 --> 00:23:06,360 Speaker 1: the first spirit out of I believe, out of Europe 390 00:23:06,440 --> 00:23:08,159 Speaker 1: for that people drank. I mean they have beer and 391 00:23:08,200 --> 00:23:11,240 Speaker 1: wine and everything before, but Geneva was like this. That 392 00:23:11,480 --> 00:23:15,080 Speaker 1: like the first hard blicker. I think that people really drank. 393 00:23:15,119 --> 00:23:18,520 Speaker 1: And like you said, it was a malted wine, right, yeah, 394 00:23:18,560 --> 00:23:20,639 Speaker 1: that's the base, which sounds like something you buy in 395 00:23:20,640 --> 00:23:24,439 Speaker 1: a convenience store, drink out a paper bag, like malted wine. 396 00:23:24,960 --> 00:23:27,800 Speaker 1: But um, they would add like sugar to it. And 397 00:23:27,880 --> 00:23:30,160 Speaker 1: it had juniper, which is why a lot of people 398 00:23:30,200 --> 00:23:33,199 Speaker 1: say this is the direct predecessor Gin. And it was 399 00:23:33,240 --> 00:23:38,160 Speaker 1: how the UK was introduced to Um Gin was Geneva 400 00:23:38,560 --> 00:23:43,040 Speaker 1: because I think in the um fifteenth century maybe something 401 00:23:43,080 --> 00:23:46,840 Speaker 1: like that. The sixteenth century, Queen Elizabeth the First sent 402 00:23:47,000 --> 00:23:50,399 Speaker 1: some of her royal soldiers to the Netherlands to fight 403 00:23:50,680 --> 00:23:54,480 Speaker 1: alongside the Dutch when they were fighting for independence, and um, 404 00:23:54,520 --> 00:23:57,080 Speaker 1: the Dutch said, hey, man, take a couple of shots 405 00:23:57,080 --> 00:23:59,520 Speaker 1: of this Geneva and you'll you'll fight anybody, you won't 406 00:23:59,520 --> 00:24:02,359 Speaker 1: be scared of all. And um the English like that 407 00:24:02,440 --> 00:24:05,080 Speaker 1: a lot, and so they brought Geneva back with them 408 00:24:05,440 --> 00:24:08,480 Speaker 1: or it tastes for it at least, and Geneva eventually 409 00:24:08,800 --> 00:24:11,439 Speaker 1: UM got shortened to Gin. That's where we got the 410 00:24:11,440 --> 00:24:14,440 Speaker 1: word gin from. That's right. And about close to a 411 00:24:14,520 --> 00:24:17,680 Speaker 1: hundred years later, UM, the end of the Anglo Dutch 412 00:24:17,680 --> 00:24:20,840 Speaker 1: warrimant you could actually import it legally by the barrel 413 00:24:21,520 --> 00:24:24,520 Speaker 1: and uh they were called strong water shops was what 414 00:24:24,560 --> 00:24:26,800 Speaker 1: the early liquor stores in London were called. I love that. 415 00:24:27,359 --> 00:24:29,679 Speaker 1: I'm sure there are places in America where they have 416 00:24:30,400 --> 00:24:32,960 Speaker 1: gang to that title. Oh yeah, and they also wear 417 00:24:33,040 --> 00:24:36,159 Speaker 1: armed guards probably, so I'm so glad you taught me 418 00:24:36,240 --> 00:24:37,960 Speaker 1: that word because I've always just called it, you know, 419 00:24:38,040 --> 00:24:41,919 Speaker 1: those like tiny arm bands and never had quite the 420 00:24:41,960 --> 00:24:48,120 Speaker 1: punch arm guards. UM. The first gin distillery in Britain 421 00:24:49,000 --> 00:24:54,840 Speaker 1: UM in Plymouth, right, Okay, I'm I had a lot 422 00:24:54,880 --> 00:24:57,359 Speaker 1: of trouble figuring this one out. I saw that in 423 00:24:57,520 --> 00:25:03,320 Speaker 1: eighteen forty Booths was the really gin distiller, okay, but 424 00:25:03,920 --> 00:25:07,199 Speaker 1: and that the Plymouth one was Oh wait, maybe that 425 00:25:07,280 --> 00:25:10,680 Speaker 1: was like the seventeen hundreds. I'm not sure. There there 426 00:25:10,800 --> 00:25:15,320 Speaker 1: was a big rush to um to establishing gin distilleries 427 00:25:15,359 --> 00:25:18,199 Speaker 1: in this period that we're talking about. All right, well 428 00:25:18,240 --> 00:25:20,119 Speaker 1: I don't I don't have a date for the Plymouth one. Actually, 429 00:25:20,280 --> 00:25:22,760 Speaker 1: let me look it up while you're talking. All right, well, 430 00:25:22,840 --> 00:25:25,600 Speaker 1: let's flash forward then to the gin craze, because jin, 431 00:25:26,520 --> 00:25:31,119 Speaker 1: depending on who you're asking, was the crack of the 432 00:25:31,160 --> 00:25:35,360 Speaker 1: sixteen hundreds in England. Um William of Orange, Protestant King 433 00:25:35,480 --> 00:25:39,119 Speaker 1: of the Netherlands uh went to assume the throne and 434 00:25:39,280 --> 00:25:43,880 Speaker 1: of Great Britain during the Glorious Revolution, and they were 435 00:25:43,960 --> 00:25:47,840 Speaker 1: drinking that geneva uh, and they loved it as his royalty. 436 00:25:47,920 --> 00:25:51,520 Speaker 1: But the working class could not afford this stuff, so 437 00:25:51,560 --> 00:25:54,560 Speaker 1: they started making their own rot gut like bathtub gin. 438 00:25:55,400 --> 00:25:58,879 Speaker 1: And apparently bathtub gin is uh. It is not brewed 439 00:25:59,040 --> 00:26:01,879 Speaker 1: or not brewed. It's not distilled in a bathtub. It 440 00:26:01,960 --> 00:26:05,080 Speaker 1: can be mixed with botanicals in a bathtub. But from 441 00:26:05,119 --> 00:26:07,239 Speaker 1: what I saw, the main reason it's called bathtub gin 442 00:26:07,359 --> 00:26:09,720 Speaker 1: is because to water it down and top it off 443 00:26:09,720 --> 00:26:12,040 Speaker 1: with water, you couldn't fit it in these bottles in 444 00:26:12,040 --> 00:26:15,480 Speaker 1: a sink, so you had to do that in a bathtub. Okay, 445 00:26:15,800 --> 00:26:18,240 Speaker 1: but I think they were mixing up botanicals and stuff too. 446 00:26:18,280 --> 00:26:21,680 Speaker 1: But Um, at any rate, this rot gut gin in 447 00:26:21,960 --> 00:26:25,480 Speaker 1: seventeen in the early seventeen hundreds, and by the mid 448 00:26:25,520 --> 00:26:29,800 Speaker 1: seventeen hundreds that was a full on gin problem in 449 00:26:29,960 --> 00:26:33,560 Speaker 1: the UK. Yeah, it was called the gin craze. And 450 00:26:34,440 --> 00:26:37,560 Speaker 1: like especially if you read like kind of the the 451 00:26:37,600 --> 00:26:41,199 Speaker 1: tracks railing against the time and newspaper editorials and and 452 00:26:41,400 --> 00:26:44,560 Speaker 1: stories about just the depravity that was going on because 453 00:26:44,600 --> 00:26:48,120 Speaker 1: of gin, Like the whole country was just totally off 454 00:26:48,119 --> 00:26:51,480 Speaker 1: its rocker on gin, and not even like good gin 455 00:26:51,680 --> 00:26:55,280 Speaker 1: or even Geneva. This this bathtub rock cut stuff that 456 00:26:55,320 --> 00:26:58,240 Speaker 1: you were talking about, where they would add things like 457 00:26:58,680 --> 00:27:02,560 Speaker 1: turpentine to um give it a piny flavor because they 458 00:27:02,560 --> 00:27:05,879 Speaker 1: didn't have juniper berries. They would add sulfuric acid to 459 00:27:05,960 --> 00:27:08,399 Speaker 1: give it a hot after taste, like it was supposed 460 00:27:08,440 --> 00:27:11,440 Speaker 1: to have just really really bad stuff and it was 461 00:27:11,520 --> 00:27:14,639 Speaker 1: making people crazy. And there were there were stories about 462 00:27:14,760 --> 00:27:19,320 Speaker 1: mothers who there's a woman named um Judith Defour who 463 00:27:19,359 --> 00:27:21,639 Speaker 1: killed her own daughter so that she could sell her 464 00:27:21,680 --> 00:27:24,800 Speaker 1: clothes to buy more gin, or parents like selling their 465 00:27:24,840 --> 00:27:28,119 Speaker 1: kids into slavery to buy more gin. Um. You know, 466 00:27:28,240 --> 00:27:32,000 Speaker 1: people turning into sex workers just to get gin money. Um. 467 00:27:32,040 --> 00:27:34,280 Speaker 1: And just supposedly it was like you said, it was 468 00:27:34,359 --> 00:27:37,280 Speaker 1: just like like the crack epidemic and the same kind 469 00:27:37,320 --> 00:27:40,240 Speaker 1: of response to it as well here in the United States. 470 00:27:40,280 --> 00:27:44,040 Speaker 1: But this is gin back in the early eighteenth century. Yeah, 471 00:27:44,119 --> 00:27:47,440 Speaker 1: and and for sure there was a gin problem. Um. 472 00:27:47,560 --> 00:27:50,280 Speaker 1: Now historians look back a little bit and they're like, 473 00:27:50,320 --> 00:27:53,479 Speaker 1: you know what, these articles were written, and these uh 474 00:27:53,600 --> 00:27:56,080 Speaker 1: op eds were written by the upper class in Britain 475 00:27:56,600 --> 00:28:00,719 Speaker 1: and they had basically an obsession with the the English 476 00:28:00,840 --> 00:28:04,040 Speaker 1: character being degraded and dragged through the mud by these 477 00:28:04,119 --> 00:28:07,359 Speaker 1: gin drunks. Um, So take it with a grain of salt. 478 00:28:07,840 --> 00:28:10,760 Speaker 1: There for sure was a gin problem. But they're basically like, 479 00:28:10,960 --> 00:28:13,280 Speaker 1: was is a chicken or an egg thing going on? 480 00:28:13,800 --> 00:28:17,040 Speaker 1: Because they're like, urbanization is going rampant in London at 481 00:28:17,040 --> 00:28:19,959 Speaker 1: the time, and was the gin craze a product of 482 00:28:20,000 --> 00:28:24,000 Speaker 1: this poverty or the cause of it? And by all 483 00:28:24,040 --> 00:28:25,919 Speaker 1: accounts these days it looks like it was sort of 484 00:28:25,960 --> 00:28:28,119 Speaker 1: a product of it. I saw that there were at 485 00:28:28,240 --> 00:28:34,040 Speaker 1: least two documented cases of spontaneous human combustion from drinking 486 00:28:34,080 --> 00:28:40,479 Speaker 1: this gin. Isn't that crazy? Yeah, it's a hardcore chin geez. 487 00:28:40,880 --> 00:28:45,560 Speaker 1: There were eight different gin x from Parliament over about 488 00:28:45,600 --> 00:28:50,560 Speaker 1: a twenty two year period. Basically, I mean they said 489 00:28:50,560 --> 00:28:52,920 Speaker 1: different things, but one of the big ones was, hey, 490 00:28:53,080 --> 00:28:56,320 Speaker 1: you can't put these You can't put sulfuric acid in 491 00:28:56,360 --> 00:28:59,200 Speaker 1: this stuff and sell it anymore. Right, And little by little, 492 00:28:59,240 --> 00:29:02,560 Speaker 1: these incremental laws over these eight acts, like made it 493 00:29:02,640 --> 00:29:05,960 Speaker 1: really expensive to have a license to selgon, really expensive 494 00:29:06,000 --> 00:29:10,280 Speaker 1: to import neutral spirits um, and just basically made it 495 00:29:10,280 --> 00:29:14,000 Speaker 1: so that unless you owned a large distillery and an 496 00:29:14,160 --> 00:29:19,400 Speaker 1: established like tavern, you could not legally um engage in 497 00:29:19,400 --> 00:29:24,640 Speaker 1: in selling or producing gen Yeah. I think that's what 498 00:29:24,720 --> 00:29:28,160 Speaker 1: it said in the act. In a genery, yes that'll shout, 499 00:29:28,200 --> 00:29:31,960 Speaker 1: not partake in genery of any kind, right, Okay, So 500 00:29:32,480 --> 00:29:38,400 Speaker 1: especially if your name is Mike Cocaine, you finally did it? 501 00:29:38,400 --> 00:29:40,520 Speaker 1: Did I do it? If I did, it was accidental, 502 00:29:41,040 --> 00:29:43,600 Speaker 1: didn't Okay? So um. But over the course of these 503 00:29:43,640 --> 00:29:47,360 Speaker 1: acts that left just like these handful of huge distilleries 504 00:29:47,360 --> 00:29:49,920 Speaker 1: like Booths Plymouth. Plymouth, by the way, was the first, 505 00:29:49,920 --> 00:29:54,040 Speaker 1: that was in the late eighteenth century, um uh, and 506 00:29:55,080 --> 00:29:57,240 Speaker 1: a couple others. I think Bootles might have been around 507 00:29:57,240 --> 00:30:00,400 Speaker 1: by then, but um all the small distiller the reason 508 00:30:00,480 --> 00:30:03,640 Speaker 1: went away just by law. And so when this artisanal 509 00:30:03,680 --> 00:30:07,080 Speaker 1: revolution that we're currently going in. That's going on now 510 00:30:08,080 --> 00:30:12,320 Speaker 1: swept over to England. Um this this company called sip 511 00:30:12,360 --> 00:30:15,040 Speaker 1: Smith's when to go start their own and they found 512 00:30:15,040 --> 00:30:17,200 Speaker 1: out that they couldn't buy law that was two hundred 513 00:30:17,280 --> 00:30:19,520 Speaker 1: years old, so they had to lobby and they were 514 00:30:19,520 --> 00:30:22,400 Speaker 1: the first company in two hundred years to get a 515 00:30:22,480 --> 00:30:27,400 Speaker 1: license to bruce or distill small batch gin in England. 516 00:30:27,600 --> 00:30:31,360 Speaker 1: Amazing because of those gen acts. That's pretty great, I 517 00:30:31,360 --> 00:30:33,800 Speaker 1: think so too. All right, well let's take another little 518 00:30:33,840 --> 00:30:37,520 Speaker 1: break here and uh, we'll talk more about gin right 519 00:30:37,560 --> 00:31:06,680 Speaker 1: after this. All right, so jen is going strong in 520 00:31:06,720 --> 00:31:10,200 Speaker 1: the seventeen hundreds, so I might say it's a problem. 521 00:31:10,400 --> 00:31:14,920 Speaker 1: Flash forward to the eighteen hundreds eighteen thirty and the 522 00:31:14,960 --> 00:31:18,680 Speaker 1: invention of the continuous still came about. That's pretty big. 523 00:31:18,760 --> 00:31:20,560 Speaker 1: If you come over to my house, you see Emily 524 00:31:20,600 --> 00:31:23,040 Speaker 1: down there. She doesn't have it. She has a traditional 525 00:31:23,080 --> 00:31:26,520 Speaker 1: copper pot still, which means that you you can do 526 00:31:26,560 --> 00:31:29,120 Speaker 1: one thing at a time. Basically, you boil your mash 527 00:31:30,080 --> 00:31:33,920 Speaker 1: uh and the alcohol boil that off. You collect that 528 00:31:34,120 --> 00:31:37,280 Speaker 1: distilled spirit in the end, but then you gotta start 529 00:31:37,320 --> 00:31:40,880 Speaker 1: all over again. The continuous still was a very and 530 00:31:40,960 --> 00:31:42,920 Speaker 1: the other bad part about that is is your a 531 00:31:42,960 --> 00:31:45,560 Speaker 1: b V is going to be pretty low. If you're 532 00:31:45,600 --> 00:31:48,920 Speaker 1: doing the single pot, that's your alcohol BI volume. That's right, 533 00:31:49,240 --> 00:31:53,640 Speaker 1: because the longer it was a distilled, the pure and 534 00:31:53,720 --> 00:31:56,880 Speaker 1: more alcoholic, the ultimate spirit you captured would be right. 535 00:31:57,040 --> 00:31:59,440 Speaker 1: That's right. Okay, So if you have a continuous still, 536 00:31:59,480 --> 00:32:03,080 Speaker 1: which was was invented in eighteen thirty, that means you 537 00:32:03,080 --> 00:32:05,200 Speaker 1: can just keep going, man, You just keep throwing that 538 00:32:05,240 --> 00:32:08,080 Speaker 1: mash in there, and you keep that process going, and 539 00:32:08,120 --> 00:32:11,160 Speaker 1: you get more and more pure as you go, and 540 00:32:11,200 --> 00:32:15,560 Speaker 1: you're gonna get that beautiful clear grain alcohol around in 541 00:32:15,600 --> 00:32:18,800 Speaker 1: the end. And that really really changed the game. Yeah, 542 00:32:18,840 --> 00:32:22,520 Speaker 1: because so like these continuous skills or coffee stills after 543 00:32:22,600 --> 00:32:26,480 Speaker 1: the man who invented them, it's like the spirit rises 544 00:32:26,640 --> 00:32:32,760 Speaker 1: through increasingly higher up stages and it's reheated and heated 545 00:32:32,760 --> 00:32:35,280 Speaker 1: and heated, and so it becomes pure and pure the 546 00:32:35,320 --> 00:32:37,360 Speaker 1: higher up it goes. And then eventually it gets tapped 547 00:32:37,400 --> 00:32:40,720 Speaker 1: off and then you have that high test alcohol. And 548 00:32:40,720 --> 00:32:45,440 Speaker 1: and because you could get pure alcohol um to use 549 00:32:45,480 --> 00:32:48,440 Speaker 1: as the base spirit for gin, you had less of 550 00:32:48,480 --> 00:32:51,520 Speaker 1: a funky, foul, nasty taste that you needed to cover 551 00:32:51,720 --> 00:32:57,520 Speaker 1: up with stuff like um. Botanicals or sugar or turpentine um, 552 00:32:57,600 --> 00:33:01,680 Speaker 1: which meant that you could produce chin with a much 553 00:33:01,760 --> 00:33:05,680 Speaker 1: purer gin. That eventually evolved into London dry gin. Yeah, 554 00:33:05,720 --> 00:33:08,280 Speaker 1: and London dry gin. Again with the dry that means 555 00:33:08,280 --> 00:33:12,760 Speaker 1: it's not a sugary. Apparently, Victorians, uh in the upper 556 00:33:12,800 --> 00:33:17,760 Speaker 1: class at one point decided to um basically lower their 557 00:33:17,760 --> 00:33:20,520 Speaker 1: sugar intake. I don't know if that was just a 558 00:33:20,600 --> 00:33:23,440 Speaker 1: major health kick going on. It sounds like John Harvey 559 00:33:23,520 --> 00:33:26,600 Speaker 1: Kellogg's work here. Oh maybe so. But that's when they 560 00:33:26,640 --> 00:33:28,760 Speaker 1: started getting rid of the sugar and that's why you 561 00:33:28,800 --> 00:33:31,400 Speaker 1: get this dryer version which became the London dry gin. 562 00:33:32,400 --> 00:33:37,160 Speaker 1: And um, the rest is history. Uh, they started producing 563 00:33:37,680 --> 00:33:41,640 Speaker 1: some really high quality gens in England at the time. Yeah, 564 00:33:41,640 --> 00:33:43,680 Speaker 1: they did. I think that's when the like Booths and 565 00:33:44,040 --> 00:33:47,440 Speaker 1: Bootles and all those guys started fe be feater um. 566 00:33:47,640 --> 00:33:50,320 Speaker 1: And that was great. That was fine for the while, 567 00:33:50,560 --> 00:33:53,480 Speaker 1: Like like you said, the the Navy was getting their 568 00:33:53,600 --> 00:33:55,800 Speaker 1: rations and then going out to see with their gin 569 00:33:55,880 --> 00:33:58,400 Speaker 1: and testing it on gunpowder and all of that. But 570 00:33:58,880 --> 00:34:00,680 Speaker 1: one of the things that you'll you'll look at it, 571 00:34:00,800 --> 00:34:04,120 Speaker 1: especially with the London dry gin, is while there's no sugar. 572 00:34:04,200 --> 00:34:07,880 Speaker 1: There's like a really interesting combination of those botanicals and 573 00:34:07,880 --> 00:34:10,239 Speaker 1: a botanical we didn't really say, but I think it's 574 00:34:10,280 --> 00:34:18,120 Speaker 1: kind of self evident. It's any kind of like root, plant, seed, leaf, stem, bark, 575 00:34:18,400 --> 00:34:23,320 Speaker 1: whatever um that's used to add a particular flavor profile 576 00:34:23,440 --> 00:34:27,160 Speaker 1: to gin. Typically juniper is like the chief botanical in 577 00:34:27,200 --> 00:34:29,720 Speaker 1: a gin. But if you look at like these lists 578 00:34:29,719 --> 00:34:32,879 Speaker 1: of botanicals that are frequently used in London dry gin, 579 00:34:33,160 --> 00:34:35,560 Speaker 1: they come from all over the world. And it's no 580 00:34:35,680 --> 00:34:39,520 Speaker 1: coincidence that England was at the height of its imperial 581 00:34:39,640 --> 00:34:44,280 Speaker 1: colonial power um at a time when London dry gin developed, 582 00:34:44,280 --> 00:34:46,600 Speaker 1: because it was in a position to bring all these 583 00:34:46,760 --> 00:34:49,360 Speaker 1: ingredients from all over the world to the distilleries that 584 00:34:49,400 --> 00:34:51,480 Speaker 1: had set up shop in London. Yeah. I mean, I 585 00:34:51,520 --> 00:34:55,359 Speaker 1: think even the Bombay Sapphire has each country listed behind 586 00:34:55,400 --> 00:34:57,960 Speaker 1: the botanical and it's that you know, they're all from 587 00:34:58,000 --> 00:35:01,479 Speaker 1: ten different places or or eleven different places. Yeah, pretty cool. 588 00:35:01,680 --> 00:35:05,000 Speaker 1: It is pretty cool. So, uh, the seafaring of the 589 00:35:05,040 --> 00:35:08,440 Speaker 1: Brits British Sea Power. Have you ever heard of that band? Yeah, 590 00:35:08,520 --> 00:35:11,719 Speaker 1: they're good. I used to love those guys. They were 591 00:35:11,760 --> 00:35:14,319 Speaker 1: like early two thousand's right, Yeah, that was a big 592 00:35:14,440 --> 00:35:16,719 Speaker 1: l A band for me. Okay, I didn't know where 593 00:35:16,719 --> 00:35:18,680 Speaker 1: they're from, No, no, no no, that when I lived in 594 00:35:18,800 --> 00:35:21,520 Speaker 1: l a. Oh. I see they're British. I always think 595 00:35:21,560 --> 00:35:23,560 Speaker 1: so they were from like the era of like of 596 00:35:23,600 --> 00:35:27,440 Speaker 1: Montreal and Someone Still Loves You, Boris Yeltsen and all 597 00:35:27,440 --> 00:35:30,680 Speaker 1: those kind of indie bands at the same time. Right, yeah, yeah, 598 00:35:30,719 --> 00:35:32,960 Speaker 1: I think so. I love those guys. British Sea Power, 599 00:35:33,040 --> 00:35:35,160 Speaker 1: But the that had a lot to do with Gin 600 00:35:35,280 --> 00:35:38,520 Speaker 1: because the Brits in their navy were very strong and 601 00:35:38,560 --> 00:35:41,000 Speaker 1: they sailed a lot and traveled all over the world 602 00:35:41,040 --> 00:35:44,800 Speaker 1: obviously because they had certain interests like conquering your country 603 00:35:44,840 --> 00:35:47,319 Speaker 1: and making it their own and getting their hands on 604 00:35:47,360 --> 00:35:51,760 Speaker 1: your botanicals, that's right, and also um getting there until 605 00:35:51,800 --> 00:35:55,000 Speaker 1: like let's say the tropics and saying like, wow, I've 606 00:35:55,000 --> 00:35:57,880 Speaker 1: never been here before. What what are these things that 607 00:35:57,920 --> 00:36:01,239 Speaker 1: we can eat and drink? And what is this disease? Malaria? 608 00:36:02,239 --> 00:36:04,440 Speaker 1: I don't want to get that. And so they looked 609 00:36:04,480 --> 00:36:07,600 Speaker 1: at the you know, the people from there obviously to 610 00:36:07,680 --> 00:36:10,719 Speaker 1: get their clue on like they're fine, how can we 611 00:36:10,800 --> 00:36:14,720 Speaker 1: be like them? And the natives of South America chewed 612 00:36:14,760 --> 00:36:19,160 Speaker 1: on that chinchona tree, and that bark to combat malaria, 613 00:36:19,360 --> 00:36:22,479 Speaker 1: and chinchona is pretty wondrous. That bark has a natural 614 00:36:22,560 --> 00:36:25,520 Speaker 1: chemical and that is the quinine that you hear. You know, 615 00:36:25,560 --> 00:36:28,640 Speaker 1: if you look at a tonic bottle, it's contains quinine 616 00:36:29,600 --> 00:36:31,760 Speaker 1: and it calms your you know, it makes you feel 617 00:36:31,760 --> 00:36:34,759 Speaker 1: better if you have malaria. But it also disrupts the 618 00:36:34,760 --> 00:36:38,319 Speaker 1: metabolism of the parasite and kills it. So it's a 619 00:36:38,320 --> 00:36:42,279 Speaker 1: medicament as well as a help you feel better type thing. 620 00:36:42,480 --> 00:36:48,560 Speaker 1: O allah, what medicament? I'm in a predicament because my 621 00:36:48,640 --> 00:36:54,000 Speaker 1: heart's all the flood. Something just happened to me. But 622 00:36:54,080 --> 00:36:57,200 Speaker 1: these doctors were like, hey, yeah, you British soldier, you 623 00:36:57,200 --> 00:37:00,239 Speaker 1: should uh. They started prescribing this stuff, this cinchona park 624 00:37:01,000 --> 00:37:04,719 Speaker 1: h and colonists in India and South America, and they 625 00:37:04,719 --> 00:37:08,680 Speaker 1: were eating a ton of it, seven hundred tons actually 626 00:37:08,880 --> 00:37:13,319 Speaker 1: in the forties, seven hundred tons of cinchona bark a year. 627 00:37:13,320 --> 00:37:16,880 Speaker 1: We're being eaten by British soldiers and settlers. And so 628 00:37:17,000 --> 00:37:20,560 Speaker 1: they figured out how to I guess distill quinine um 629 00:37:20,600 --> 00:37:25,400 Speaker 1: probably using a coffee still, and started putting it into tonic, 630 00:37:25,600 --> 00:37:28,080 Speaker 1: like making this tonic water. But basically, I'm sure what 631 00:37:28,080 --> 00:37:34,279 Speaker 1: what you're buying is just distilled quinine from the cinchona bark. Um, 632 00:37:34,320 --> 00:37:36,160 Speaker 1: it's got to be right. I mean, that's I'm going 633 00:37:36,200 --> 00:37:38,200 Speaker 1: to look at the other stuff in there and uh, 634 00:37:38,239 --> 00:37:40,880 Speaker 1: maybe I'll follow up with some ingredients. Okay, dude, and 635 00:37:40,920 --> 00:37:44,320 Speaker 1: bring me something to please. Okay. Um, But so with quinine, 636 00:37:44,400 --> 00:37:46,600 Speaker 1: like you were, you were basically taking a dose of 637 00:37:46,680 --> 00:37:50,440 Speaker 1: quinine in a shot of tonic water. And so, because 638 00:37:50,480 --> 00:37:54,319 Speaker 1: everybody was sailing around the world on British ships with 639 00:37:54,960 --> 00:37:57,799 Speaker 1: gin in one hand and tonic water in the other hand, 640 00:37:58,000 --> 00:37:59,840 Speaker 1: they eventually put the two together and came up with 641 00:37:59,840 --> 00:38:02,479 Speaker 1: the gin and tonic. Throw a lemon or a lime 642 00:38:02,560 --> 00:38:05,840 Speaker 1: slice in there to combat scurvy, and you have a 643 00:38:05,840 --> 00:38:10,080 Speaker 1: complete drink. That's amazing. And apparently a lot of these 644 00:38:10,120 --> 00:38:14,560 Speaker 1: gin cocktails were born out of the nasty taste of 645 00:38:14,600 --> 00:38:18,560 Speaker 1: the original alcohol. So they you know, we were talking 646 00:38:18,560 --> 00:38:21,279 Speaker 1: about that rotgut gin. What do you do. You're gonna 647 00:38:21,320 --> 00:38:22,840 Speaker 1: mix it with a lot of stuff to try and 648 00:38:22,880 --> 00:38:26,600 Speaker 1: make it more drinkable. Um, that is not the martini. However, 649 00:38:26,680 --> 00:38:29,600 Speaker 1: this is a pretty neat story. In the eighteen seventies 650 00:38:29,600 --> 00:38:33,600 Speaker 1: and eighties is when Martinis were born. And this is 651 00:38:33,640 --> 00:38:36,800 Speaker 1: from a gentleman named Richard Barnett. And this makes so 652 00:38:36,880 --> 00:38:39,319 Speaker 1: much sense. It's very cool, he said to Martini. Is 653 00:38:39,320 --> 00:38:43,480 Speaker 1: an embodiment of American history at its most diverse. Dutch 654 00:38:43,560 --> 00:38:48,240 Speaker 1: in English gin mixed with French vermouth, served with Mediterranean olives, 655 00:38:48,680 --> 00:38:54,200 Speaker 1: German Jewish pickled onions, or Caribbean lemons. And that glass, which, 656 00:38:54,239 --> 00:38:58,080 Speaker 1: by the way, one of my more annoyances in life, 657 00:38:58,400 --> 00:39:00,400 Speaker 1: biggest annoyances is when you get a mark any these 658 00:39:00,480 --> 00:39:05,000 Speaker 1: days it's a weird glass. Yeah, just get a Martini glass. 659 00:39:05,440 --> 00:39:08,520 Speaker 1: But do you like the big honkin nineties Karen from 660 00:39:08,520 --> 00:39:11,960 Speaker 1: Will and Grace style Martini glasses, or like the classic 661 00:39:12,680 --> 00:39:17,840 Speaker 1: sixties you know Madman Martini glass? Well, okay, more compact version. 662 00:39:17,920 --> 00:39:20,759 Speaker 1: I like them both. I'll take a I'll take either one, 663 00:39:20,800 --> 00:39:24,080 Speaker 1: but just give me that conical glass. Don't give me 664 00:39:24,760 --> 00:39:28,080 Speaker 1: like a tulip glass. I've not seen a Martini in 665 00:39:28,080 --> 00:39:30,719 Speaker 1: a tulip class. I have there are places around town 666 00:39:30,719 --> 00:39:34,000 Speaker 1: that serve him in these little tulip classes. And just 667 00:39:34,160 --> 00:39:36,839 Speaker 1: do it right. Yeah, do it right. I mean it's 668 00:39:36,840 --> 00:39:40,040 Speaker 1: a it's literally called the Martini glass. It's the glass 669 00:39:40,080 --> 00:39:42,440 Speaker 1: meant for it. Yeah, that's just like serving a margarita 670 00:39:42,480 --> 00:39:44,920 Speaker 1: in a well. You can serve a margarite and a 671 00:39:44,960 --> 00:39:47,200 Speaker 1: lot of different things. I guess sure. You can just 672 00:39:47,200 --> 00:39:49,439 Speaker 1: cut your hands and drink a margarite out of there, 673 00:39:49,800 --> 00:39:54,359 Speaker 1: and people have, including me, that's true. Um, you can. 674 00:39:54,640 --> 00:39:57,120 Speaker 1: You can get the margarita ingredients poured down your throat. 675 00:39:57,239 --> 00:39:59,960 Speaker 1: You don't even need to use your hands it see 676 00:40:00,080 --> 00:40:04,360 Speaker 1: your frogs um. The nineteen twenties, uh, is when the 677 00:40:04,440 --> 00:40:08,440 Speaker 1: jin craze kind of was re kick started again because 678 00:40:08,440 --> 00:40:12,080 Speaker 1: of prohibition, and they even went back to putting like 679 00:40:12,239 --> 00:40:15,840 Speaker 1: disgusting ingredients in there. Yeah, I mean, like not the 680 00:40:15,920 --> 00:40:18,720 Speaker 1: gin craze, Like, oh, everybody likes jin, like the gin craze, 681 00:40:18,760 --> 00:40:21,600 Speaker 1: Like everybody's going bonkers because of the terrible gin they're 682 00:40:21,640 --> 00:40:25,600 Speaker 1: drinking right, well, and everyone's drinking gin because it was 683 00:40:26,880 --> 00:40:29,560 Speaker 1: it wasn't just straight up ethel alcohol from a moonshine 684 00:40:29,640 --> 00:40:33,319 Speaker 1: or like, hey, at least let's though some um quote 685 00:40:33,360 --> 00:40:37,359 Speaker 1: unquote ingredients in here. Oh yeah, turpentine again. Yeah, they 686 00:40:37,480 --> 00:40:39,360 Speaker 1: used the same stuff that they used in the original 687 00:40:39,440 --> 00:40:47,200 Speaker 1: gin craze, sulfuric acid in turpentine. Gross, it's a classic recipe. Yeah, gross, dude, 688 00:40:48,000 --> 00:40:51,640 Speaker 1: what else was made? The Manhattan, the gin Fizz, the gimlet. Yea, 689 00:40:51,960 --> 00:40:55,360 Speaker 1: these are all born out of that sort of nineteen 690 00:40:55,760 --> 00:40:59,640 Speaker 1: thirties post prohibition cocktail movement. Yeah, we talked a lot 691 00:40:59,719 --> 00:41:01,480 Speaker 1: about the origin of some of those drinks in that 692 00:41:01,680 --> 00:41:06,239 Speaker 1: How Bars Work Live episode of arm correctly, But it's 693 00:41:06,239 --> 00:41:09,439 Speaker 1: funny to think, like some of our favorite cocktails were 694 00:41:09,560 --> 00:41:15,160 Speaker 1: built to combat the tastes of nasty gin, which is 695 00:41:15,160 --> 00:41:16,759 Speaker 1: why people are like, oh, yeah, I don't don't use 696 00:41:16,800 --> 00:41:19,000 Speaker 1: the good stuff to mix, Like the whole reason for 697 00:41:19,080 --> 00:41:23,520 Speaker 1: mixing is to cover up the nasty stuff. Yeah, just 698 00:41:23,600 --> 00:41:26,279 Speaker 1: drink the good stuff straight, although I cannot imagine just 699 00:41:26,360 --> 00:41:30,080 Speaker 1: drinking like like a neat room temperature gin. That does 700 00:41:30,120 --> 00:41:31,839 Speaker 1: not sound good to me. Well, let me tell you 701 00:41:31,920 --> 00:41:36,200 Speaker 1: the story of my first gin experience. Uh in Athens 702 00:41:36,200 --> 00:41:40,040 Speaker 1: in college um and and Dave Rus put this article 703 00:41:40,080 --> 00:41:42,200 Speaker 1: together for us, and he very astutely points out that 704 00:41:42,760 --> 00:41:44,640 Speaker 1: if you're a child of the seventies and eighties, he 705 00:41:44,680 --> 00:41:47,040 Speaker 1: probably didn't drink like a gin and tonic early on, 706 00:41:47,719 --> 00:41:49,640 Speaker 1: Like this is something you may have picked up on later. 707 00:41:50,239 --> 00:41:52,440 Speaker 1: And that was the case for me. It was late College, 708 00:41:52,719 --> 00:41:55,520 Speaker 1: and there was a fellow waiter at Mexicali Grill that 709 00:41:55,600 --> 00:41:57,680 Speaker 1: was there for just a brief period named Don. I 710 00:41:57,680 --> 00:42:00,080 Speaker 1: can't remember the guy's last name, it doesn't matter. And 711 00:42:00,160 --> 00:42:03,960 Speaker 1: Don and I ended up out on the river late 712 00:42:04,080 --> 00:42:08,840 Speaker 1: night at Oconey Springs Park with a half gallon of 713 00:42:08,880 --> 00:42:13,880 Speaker 1: Seagram's Gin. Just took it too far and we're drinking 714 00:42:13,880 --> 00:42:16,040 Speaker 1: it right out of the bottle and wading out into 715 00:42:16,040 --> 00:42:19,840 Speaker 1: the river and not being very safe quite frankly. But 716 00:42:20,360 --> 00:42:22,799 Speaker 1: I'll always remember Don for that. He introduced me to gin, 717 00:42:23,080 --> 00:42:28,640 Speaker 1: and he introduced me unsuccessfully to the Dave Matthews band. 718 00:42:29,320 --> 00:42:31,000 Speaker 1: I don't know why those always stick out to me, 719 00:42:31,040 --> 00:42:32,520 Speaker 1: but Don was the first guy. He's like, man, this 720 00:42:32,600 --> 00:42:35,800 Speaker 1: band was playing across the street, and like it's crazy. 721 00:42:35,840 --> 00:42:38,680 Speaker 1: It's kind of jazzy and they're multiracial, and it's like 722 00:42:38,880 --> 00:42:40,920 Speaker 1: you never heard anything like it. And that was Dave 723 00:42:40,960 --> 00:42:44,440 Speaker 1: Matthews band. Yeah, he was right about that. He was 724 00:42:44,440 --> 00:42:49,680 Speaker 1: factually correct about two things. It's jazzy and multi racial. Man, 725 00:42:49,840 --> 00:42:52,759 Speaker 1: Seagram's right out of the handle. Boy, it was bad, 726 00:42:52,880 --> 00:42:56,040 Speaker 1: But I remember very distinctly like tasting that piney gin 727 00:42:57,040 --> 00:42:59,680 Speaker 1: and thinking like, oh, this isn't a good thing to 728 00:42:59,760 --> 00:43:02,160 Speaker 1: drink like this. No, it took me many years to 729 00:43:02,200 --> 00:43:05,400 Speaker 1: finally come around to gin and be like, okay, I 730 00:43:05,480 --> 00:43:08,040 Speaker 1: liked vodka martinis for that was one of my first 731 00:43:08,120 --> 00:43:13,040 Speaker 1: drinks ever was vodka martiniz And um, yeah, pretty much 732 00:43:13,760 --> 00:43:17,200 Speaker 1: in my treehouse was smoking cigarettes and drinking vodka martini 733 00:43:18,280 --> 00:43:22,319 Speaker 1: the summer before ninth grade. But um, like I so 734 00:43:22,400 --> 00:43:24,560 Speaker 1: I would drink vodka Martins. It wasn't like I just 735 00:43:24,600 --> 00:43:27,120 Speaker 1: couldn't take the taste of like straight up alcohol. But 736 00:43:27,400 --> 00:43:29,880 Speaker 1: for some reason I did not like gin. And then 737 00:43:29,880 --> 00:43:31,600 Speaker 1: I finally gave it a chance. I was like, actually, 738 00:43:31,640 --> 00:43:34,120 Speaker 1: this is way better than vodka. I never been a 739 00:43:34,200 --> 00:43:37,120 Speaker 1: vodka guy, unless you're talking about that delightful birthday cake 740 00:43:37,160 --> 00:43:43,600 Speaker 1: flavored vodka. Is that a thing? Yeah, yeah, Hey, we 741 00:43:43,680 --> 00:43:46,320 Speaker 1: don't judge, man, if that's what you know. Of course, 742 00:43:47,080 --> 00:43:49,160 Speaker 1: um Jen is making a big comeback now though, like 743 00:43:49,200 --> 00:43:52,160 Speaker 1: we said, uh, it may have started in the late 744 00:43:52,239 --> 00:43:56,120 Speaker 1: nineties when Bombay Sapphire first came to the US. Apparently 745 00:43:56,120 --> 00:43:58,520 Speaker 1: it was a pretty big hit. Then Hendrix came along 746 00:43:58,520 --> 00:44:01,799 Speaker 1: in the US in two thousand three. Yeah, I love 747 00:44:01,840 --> 00:44:04,279 Speaker 1: that Hendrix. We're saying, as many brands as possible, So 748 00:44:04,760 --> 00:44:07,799 Speaker 1: in the hopes that they'll send us pretty stuff. We 749 00:44:07,800 --> 00:44:10,560 Speaker 1: get a lot of whiskey. We never get gin Yeah. No, no, 750 00:44:10,800 --> 00:44:12,960 Speaker 1: every once in a while we've gotten gim but um 751 00:44:13,200 --> 00:44:16,680 Speaker 1: not ever. No, not really. But the genossence is on 752 00:44:16,960 --> 00:44:20,160 Speaker 1: still nice. Did you just coin that I did? That 753 00:44:20,280 --> 00:44:26,799 Speaker 1: was really good, JENNI genossence and medicant, medicament even better. 754 00:44:26,920 --> 00:44:28,480 Speaker 1: That's a real word, though. I didn't make that up, 755 00:44:29,200 --> 00:44:32,080 Speaker 1: I know, but you just pull it out of ether. 756 00:44:33,400 --> 00:44:39,719 Speaker 1: It's great, fantastic. No, I thought you were still going 757 00:44:39,719 --> 00:44:41,720 Speaker 1: and I had interrupted you, and you're gonna pick up again. 758 00:44:42,200 --> 00:44:44,360 Speaker 1: Do you think after like twelve years of doing this 759 00:44:44,480 --> 00:44:46,760 Speaker 1: we would have had that figured out by now. Oh, 760 00:44:46,800 --> 00:44:49,640 Speaker 1: I got nothing else. I don't have anything else either, 761 00:44:49,680 --> 00:44:53,239 Speaker 1: except that gin is great. It is great stuff. If 762 00:44:53,280 --> 00:44:59,440 Speaker 1: you're of legal age, drink responsibly. Ye. Don't drive, certainly, No. 763 00:45:00,000 --> 00:45:03,120 Speaker 1: Make it really easy on you to not drive these days. Yeah, man, 764 00:45:03,160 --> 00:45:06,680 Speaker 1: advantage of it, ride hailing apps, you have zero excuse 765 00:45:06,760 --> 00:45:10,120 Speaker 1: these tried. Well. If you want to know more about 766 00:45:10,200 --> 00:45:14,040 Speaker 1: gin um, well again, I guess if you're twenty one, 767 00:45:14,120 --> 00:45:16,440 Speaker 1: give it a try, see what happens. But like Chuck said, 768 00:45:16,520 --> 00:45:18,920 Speaker 1: drink responsibly. If you're not twenty one, you gonna have 769 00:45:18,960 --> 00:45:21,640 Speaker 1: to wait. Sorry. And since I said you're gonna have 770 00:45:21,719 --> 00:45:26,160 Speaker 1: to wait, sorry, it's time for listener mail. All rights 771 00:45:26,160 --> 00:45:29,239 Speaker 1: a listener mail. This one is uh, let me see here. 772 00:45:29,640 --> 00:45:33,080 Speaker 1: Oh this is a hand type letter. Look at this thing. Nice, 773 00:45:33,640 --> 00:45:37,400 Speaker 1: not an email. It's a printed email. It's also not 774 00:45:37,600 --> 00:45:42,839 Speaker 1: written in the cutout magazine letters either. So uh, this 775 00:45:42,960 --> 00:45:47,160 Speaker 1: is from Westwood Sutherland and he's a guy who sent 776 00:45:47,200 --> 00:45:50,200 Speaker 1: us that beef turkey. Oh yeah, thanks west Hey, guys, 777 00:45:50,239 --> 00:45:53,520 Speaker 1: my name is Westwood Sutherland, currently a college sophomore and 778 00:45:53,600 --> 00:45:59,279 Speaker 1: environmental engineering at University of Colorado, Boulder, sco buffs. He says, sure. 779 00:46:00,200 --> 00:46:01,840 Speaker 1: I'd like to say I'm your biggest fan, but I 780 00:46:01,880 --> 00:46:04,920 Speaker 1: can't compete with my dad, who introduced me to your podcast. 781 00:46:04,960 --> 00:46:07,520 Speaker 1: He's been listening for years and even acts on some 782 00:46:07,600 --> 00:46:12,759 Speaker 1: of your information. After hearing your podcast about bees, the 783 00:46:12,800 --> 00:46:16,799 Speaker 1: first one not not the beekeeping, he became a beekeeper. 784 00:46:17,520 --> 00:46:20,640 Speaker 1: Has reaped the rewards for years now in increased production 785 00:46:21,160 --> 00:46:23,400 Speaker 1: from our fruit trees, as well as getting some honey 786 00:46:24,360 --> 00:46:27,480 Speaker 1: that he has to deal with the bear. Uh, he's 787 00:46:27,480 --> 00:46:29,560 Speaker 1: sent in that picture of the bear that the that's 788 00:46:29,600 --> 00:46:31,839 Speaker 1: the local cop that hassles him all the time. Now 789 00:46:31,840 --> 00:46:33,560 Speaker 1: it's a bear go after his honey. And he named 790 00:46:33,560 --> 00:46:39,280 Speaker 1: the bear Jerry. How great is that he also invested 791 00:46:39,320 --> 00:46:42,880 Speaker 1: money into a stock I'm sorry, into any stock that 792 00:46:42,960 --> 00:46:47,480 Speaker 1: worked with Crisper. Oh, smart guy and after hearing your 793 00:46:47,480 --> 00:46:50,280 Speaker 1: gene editing podcast, and he is very happy with the results. 794 00:46:50,440 --> 00:46:54,399 Speaker 1: Wak wak. I didn't I should have. Yeah, we didn't 795 00:46:54,400 --> 00:46:57,200 Speaker 1: even take her own advice. What's my problem? Anyway? The 796 00:46:57,239 --> 00:46:59,080 Speaker 1: reason I got into your podcast has started a beef 797 00:46:59,120 --> 00:47:01,720 Speaker 1: jerky company when I was fourteen. I love that stuff 798 00:47:02,120 --> 00:47:04,239 Speaker 1: and I was selling enough that I spent lots of 799 00:47:04,239 --> 00:47:08,000 Speaker 1: hours cutting, marinating, laying meat, and bagging jerky. During those 800 00:47:08,040 --> 00:47:10,200 Speaker 1: long hours, my dad would help, I mean, listen to 801 00:47:10,200 --> 00:47:12,560 Speaker 1: stuff you should know, one after the other and made 802 00:47:12,600 --> 00:47:14,759 Speaker 1: time go by very quickly. I just want to say 803 00:47:14,760 --> 00:47:17,920 Speaker 1: thank you for your wisdom, comedy, insight and making my 804 00:47:18,000 --> 00:47:20,840 Speaker 1: days of jerky production a bit easier. I've included some 805 00:47:20,880 --> 00:47:24,640 Speaker 1: samples of my jerky as a thank you, and that 806 00:47:24,760 --> 00:47:27,720 Speaker 1: is Westwood Sutherland and you can find his beef jerkey 807 00:47:27,760 --> 00:47:32,560 Speaker 1: at west side jerky dot com. I believe Westwood comes 808 00:47:32,560 --> 00:47:35,120 Speaker 1: from a pretty amazing family and you know what, let 809 00:47:35,120 --> 00:47:37,600 Speaker 1: me correct that too. He does coming from an amazing family. 810 00:47:37,920 --> 00:47:42,479 Speaker 1: It is West's side as in Westwood so W E 811 00:47:42,680 --> 00:47:47,399 Speaker 1: S T S S I D E Jerky dot com. 812 00:47:47,480 --> 00:47:52,319 Speaker 1: The extra S stands for super small batch, flank steak, beef, jerkey, 813 00:47:52,920 --> 00:47:57,600 Speaker 1: gluten free and a not vegan. That's what he says 814 00:47:57,640 --> 00:48:00,239 Speaker 1: on his card. Thanks Westward, that was pretty cool and 815 00:48:00,320 --> 00:48:02,359 Speaker 1: hats off to your dad too for being so cool 816 00:48:02,400 --> 00:48:05,760 Speaker 1: as well. We need to do administrative details soon because 817 00:48:05,760 --> 00:48:08,880 Speaker 1: I came across the list. We've got stuff that was 818 00:48:08,920 --> 00:48:13,319 Speaker 1: given to us a year ago at like shows in October. Yeah, 819 00:48:13,320 --> 00:48:16,040 Speaker 1: so we need to do it soon. Okay, okay, Well, 820 00:48:16,080 --> 00:48:17,759 Speaker 1: if you want to get in touch of this, like 821 00:48:17,840 --> 00:48:20,320 Speaker 1: Westwood did, you can go onto our social links start 822 00:48:20,400 --> 00:48:22,839 Speaker 1: at stuff you should Know dot com and you can 823 00:48:22,920 --> 00:48:25,279 Speaker 1: also send us an email where you can send us 824 00:48:25,280 --> 00:48:27,640 Speaker 1: a typewritten letter, but try an email too. You can 825 00:48:27,680 --> 00:48:33,640 Speaker 1: send it off to stuff podcast at iHeart radio dot com. 826 00:48:33,719 --> 00:48:35,880 Speaker 1: Stuff you Should Know is a production of iHeart Radios. 827 00:48:35,880 --> 00:48:38,439 Speaker 1: How stuff works for more podcasts for my heart Radio 828 00:48:38,480 --> 00:48:40,960 Speaker 1: because at the iHeart Radio app, Apple Podcasts or where 829 00:48:40,960 --> 00:48:42,400 Speaker 1: ever you listen to your favorite shows,