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Speaker 1: Hey guys, it's me Josh, and for this week's select,

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Speaker 1: I've chosen our December twenty nineteen episode on Gin. I

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Speaker 1: don't take much of a tipple anymore, but I still

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Speaker 1: find that I appreciate Gin, and this episode does justice

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Speaker 1: to it in my opinion. It has history, distillation, laws, junipers,

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Speaker 1: everything you can imagine to make a well rounded, floral

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Speaker 1: forward Stuff you Should Know episode. I hope you enjoy

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Speaker 1: it very much.

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Speaker 2: Welcome to Stuff you Should Know, a production of iHeartRadio.

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Speaker 1: Hey, and welcome to the podcast. I'm Josh Clark, and

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Speaker 1: there's Charles w Chuck Brian, there's Jerry over there, and

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Speaker 1: we are wasted waste it on excitement about talking about Gin.

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Speaker 2: Waste it on excitement?

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Speaker 1: Uh huh.

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Speaker 2: I like that.

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Speaker 3: That's a great motto. Yeah, and not a not the

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Speaker 3: worst band name, but not the best.

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Speaker 1: It's not the best at all.

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Speaker 2: Like an album title, more like, oh yeah, it's.

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Speaker 1: A good album title. Maybe it's Jungle x Ray's second

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Speaker 1: album wasted on excitement?

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Speaker 2: Yeah, or Bathtub Gin wasted on excitement.

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Speaker 1: Bathtub Jin's of fish song.

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Speaker 2: Oh it is it's funny.

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Speaker 3: I was I was walking in the neighborhood yesterday and

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Speaker 3: I saw a car that was clearly like the child

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Speaker 3: home for Thanksgiving. It was like this kind of beat

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Speaker 3: up jeep from Florida, and it had a fish sticker

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Speaker 3: and a grateful dead sticker and like one other thing college.

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Speaker 2: And this really nice thing.

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Speaker 3: And I was like, oh, man, I bet I wonder

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Speaker 3: how much weed is hidden in that thing.

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Speaker 1: That's funny.

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Speaker 2: Welcome home, son. What's that smell?

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Speaker 1: Right?

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Speaker 2: Oh? Were you being the sun where we play acting?

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Speaker 1: No, it just it was that that sip of coffee.

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Speaker 1: It's took one down the wrong pipe.

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Speaker 2: The wrong pipe, man, What is up with those faulty flaps?

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Speaker 1: I don't know, man, Probably too much gin.

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Speaker 3: I love Gin, and I love reading about it and

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Speaker 3: researching it, and I might have a martini tonight as

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Speaker 3: a result.

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Speaker 1: I don't think there's any way you could not have

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Speaker 1: a martini after reading about Gin for hours and hours

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Speaker 1: and hours.

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Speaker 3: Yeah, because Gin and Tonic season is over for me, sadly.

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Speaker 3: Oh yeah, and I'm into wine season. But wine season

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Speaker 3: and martini season there's some comorbidity there.

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Speaker 1: Martini seasons year round.

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Speaker 2: Not for me.

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Speaker 3: I mean, I don't drink that many martinis. It's a

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Speaker 3: mood thing or if I'm with Hodgmen, we pound them.

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Speaker 1: Sure you can't not drink martinis when Hodgman's around.

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Speaker 3: Yeah, of course, yeah, no comment, okay, but correct.

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Speaker 1: So we're talking Gin because Gin is great. We love Gin,

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Speaker 1: and it turns out Jin's got a pretty pretty interesting

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Speaker 1: history to it.

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Speaker 2: I think so too.

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Speaker 1: And we did an episode not too long ago on

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Speaker 1: a short stuff actually on the difference between bourbon and whiskey.

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Speaker 2: Right, has that been out yet, even with the way

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Speaker 2: our schedule works.

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Speaker 1: Oh wait, it's coming out tomorrow. Nok about it?

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Speaker 3: Yeah, yeah, tomorrow is in today, or tomorrow is in

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Speaker 3: after this is released.

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Speaker 1: Tomorrow is in the people who are listening to this

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Speaker 1: the day it comes out tomorrow, to them, that very

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Speaker 1: select group of humans as far as the dimension of

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Speaker 1: time goes.

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Speaker 2: That's right.

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Speaker 1: So tomorrow, everybody, you'll hear short stuff about the difference

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Speaker 1: between whiskey and bourbon. And one of the things that

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Speaker 1: really stands out is there are a lot of laws

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Speaker 1: surrounding whiskey, especially in the United States. What makes whiskey whiskey,

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Speaker 1: what you can call a specific kind of whiskey, what

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Speaker 1: you can put on the label of some kinds of whiskey,

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Speaker 1: lots and lots of laws exists.

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Speaker 2: A lot of the country. Don't forget that one.

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Speaker 1: The spirit of America, the native spirit of America. That's

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Speaker 1: what it was, Okay, Gin, It's quite the opposite. Basically,

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Speaker 1: as long as you have a neutral, grained spirit that

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Speaker 1: is distilled a I think eighty proof or higher, you

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Speaker 1: can add whatever flavor you want to it, and that

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Speaker 1: you can call it gin, okay, which is not whatever

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Speaker 1: you're if you buy that thing that I just described,

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Speaker 1: Although it's technically legally gin, it's not really gin. A

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Speaker 1: lot of people call it flavored vodkas. But for gin,

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Speaker 1: there are specific steps you want to follow. There's specific

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Speaker 1: things you want to do, and more than anything, there's

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Speaker 1: probably going to be a taste of juniper to it.

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Speaker 3: Yeah, that used to be very much the case now,

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Speaker 3: and we've talked a little bit about this on other episodes.

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Speaker 3: Just tangentially, I think is that there are many artists

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Speaker 3: and gin makers now that are doing all kinds of

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Speaker 3: crazy gins, and some many issueing the juniper altogether, that

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Speaker 3: beautiful little evergreen shrub and those little cones that have

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Speaker 3: that piny, citrusy peppery taste that we love so much. Yeah,

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Speaker 3: by the way, I should say our buddy Ben Harrison

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Speaker 3: of the Greatest Generation and Friendly Fire, he I've seen

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Speaker 3: this online elsewhere, but as far as he knows, he

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Speaker 3: invented it. A smoked gin and tonic where he gets

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Speaker 3: a little like a chef's torch and smokes juniper berries

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Speaker 3: and then throws the glass on top of it upside

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Speaker 3: down and let's it just smoke up, and then turns

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Speaker 3: it over and adds the ice and the and the

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Speaker 3: rest of the mixings there.

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Speaker 1: I would like to try that. I've had like smoked

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Speaker 1: Manhattans and smoked whiskey drinks, oh yeah, wood smoked kine.

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Speaker 2: And did they do the same thing.

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Speaker 1: Yeah, same process. But I've never ever heard of a

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Speaker 1: smoked gin and tonic. So hats off to Ben if

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Speaker 1: he did invent that.

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Speaker 2: Yeah, it was good.

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Speaker 3: And I also want to know shouted it out before.

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Speaker 3: But I get this local tonic, now, that's delicious. That

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Speaker 3: is the real deal, you know, the chinchona bark. And

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Speaker 3: it's very different than if you're used to traditional like schweps.

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Speaker 2: Tonic. Doesn't taste anything like that.

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Speaker 3: No, it's you cut it with soda water and it's

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Speaker 3: a very very lovely taste.

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Speaker 1: Oh yeah, like good tonic water is just amazingly good.

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Speaker 3: Yeah, and that's you know, if you're talking about like

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Speaker 3: fever tree will buzz market. Sure that is still a

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Speaker 3: little more of a traditional tonic. This stuff is brown,

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Speaker 3: right and syrupy, and then you mix it with the

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Speaker 3: soda and it becomes sort of a real version of

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Speaker 3: that stuff.

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Speaker 1: So it's probably very similar to stuff they're drinking in

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Speaker 1: India in the nineteenth century, I think. So, so we'll

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Speaker 1: get all we'll get to all that.

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Speaker 3: Let's go back to gin, all right, So you start

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Speaker 3: off if you want to make gin, and I have

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Speaker 3: a gin making kit from last Christmas I still haven't used.

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Speaker 3: And this has inspired me to go home today and

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Speaker 3: actually make my own gin.

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Speaker 1: And then pound it.

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Speaker 2: I'll bring some in. We can all take a.

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Speaker 3: Sip, all right, just a sip. But you start with

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Speaker 3: that base spirit ethyl alcohol that's ninety six percent.

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Speaker 1: ABV that you can power a car on.

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Speaker 3: Yeah, and then you read distill gin, and that is

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Speaker 3: one of the keys here, a real real gin. You

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Speaker 3: redistill that spirit with whatever botanicals you end up choosing.

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Speaker 1: Right, But typically, the main botanical that's used in the

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Speaker 1: main flavor profile of gin, aside from alcohol that you

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Speaker 1: can power your car on is that juniper berry. That's

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Speaker 1: that tradition juniper and a piny evergreeny. Some people call

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Speaker 1: it like drinking a Christmas tree. What makes gin gin?

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Speaker 1: Once you've had a sip of gin, you will never

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Speaker 1: mistake it for anything else for the rest of your life.

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Speaker 2: That's right. And that base spirit it can.

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Speaker 1: Be also, and you should also wait until you're twenty

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Speaker 1: one to have that sure.

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Speaker 3: So of course that base spirit can be wheat, it

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Speaker 3: can be a rye, can be corn, it can be barley,

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Speaker 3: but it can be really anything. You can make potato

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Speaker 3: gin or apple gin. I saw this company in Ireland.

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Speaker 3: There was an article on Vice by Elizabeth Rousche. Ireland's

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Speaker 3: best gin is made out of milk.

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Speaker 1: Yeah, I saw that too, Bertha's Gin.

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Speaker 3: They make it and this is produced fully in Ireland,

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Speaker 3: which is a great thing because it's a byproduct of

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Speaker 3: cheese making that way sweet way they use that to

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Speaker 3: make gin. It's crazy.

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Speaker 1: Yeah, They ferment the way and then use that they

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Speaker 1: distill that fermented beer basically, and then you distill that

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Speaker 1: further in the process of the presence of botanicals, and

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Speaker 1: then you have gin. It's just this multi step process.

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Speaker 1: But because you're starting out with such adiculously high proof

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Speaker 1: alcohol like neutral alcohol, you can use basically an old

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Speaker 1: shoe to make that neutral grain spirit and it's going

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Speaker 1: to taste virtually the same as neutral grain spirit made

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Speaker 1: from her neutral spirit made from barley, or from whay,

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Speaker 1: or from potatoes or grapes. It just is the the

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Speaker 1: alcoholic essence of those things.

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Speaker 3: Yeah, and apparently that fermented way is what makes Bailey's

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Speaker 3: as well, which I didn't.

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Speaker 1: Know Bailey's Irish whiskey.

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Speaker 2: Yeah, fermented way cool.

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Speaker 1: I did not know that either.

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Speaker 3: In this I gotta try this stuff though. It's called

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Speaker 3: Bertha's Revenge.

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Speaker 1: For Bailey's Irish Cream.

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Speaker 2: I'm sorry, Yeah, what'd you say Irish whiskey?

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Speaker 3: Yeah, no, no, it's the it's the coffee additive.

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Speaker 1: That's that Connor McGregor stuff for grandma birth is revenge.

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Speaker 3: I looks delicious and it is fully made in Ireland.

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Speaker 2: And Bertha apparently is a cow they heard after.

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Speaker 1: Yeah, she died at like age forty nine after giving

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Speaker 1: birth to thirty something calves over her life. Yeah, Yeah,

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Speaker 1: she was a very prolific milk.

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Speaker 2: Cow in many ways.

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Speaker 1: Yeah, but they they're not the only game in talent

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Speaker 1: making way based gin. There are others as well, but

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Speaker 1: supposedly again it's they say that there's something in the

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Speaker 1: way that even once it's distilled into its spirit, some

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Speaker 1: there's some mouthfield to it or some flavor profile. A

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Speaker 1: lot of people argue that that's just not the case,

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Speaker 1: that no matter what you make it from, you're going

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Speaker 1: to arrive at basically the same base neutral spirit. Okay, okay,

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Speaker 1: we'll find out. I'll just let me have some. I'll

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Speaker 1: try it.

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Speaker 3: Bombay sapphire, which we'll learn later on perhaps kickstarted the

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Speaker 3: resurgence of gin.

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Speaker 1: Yeah.

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Speaker 2: Did you know that in the United States?

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Speaker 3: No, But it makes it a little bit of sense

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Speaker 3: now that I see the dates in the timelines of

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Speaker 3: when it came over. But they very proudly display their

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Speaker 3: ten different botanicals on the bottle licorice of course, kubeb berries, angelica,

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Speaker 3: root almonds, coriander, cassia, bark iris, root lemon, peel, and

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Speaker 3: grains of paradise. Very nice, And I like a bombasedapphire martini.

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Speaker 3: That's a good fallback for me, although I'm a plymouth

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Speaker 3: man through and through when it comes to martini's, and

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Speaker 3: I like generally I like the Hendrix and I like Tankerrey,

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Speaker 3: good old fashioned Tankerrey for the Tonics.

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Speaker 1: I'll get a Hendrix martini when I'm out and about,

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Speaker 1: but if I'm like making it myself, I used to

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Speaker 1: like the more boring, straightforward London dried gins, right, the

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Speaker 1: traditional ones for the martini. And then I realized, like, no, man,

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Speaker 1: you want to go the exact opposite of that. You

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Speaker 1: want like the most botanical gin you can find for

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Speaker 1: a gin martini, because I mean it's basically gin with

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Speaker 1: a little bit of vermouth, right, so you want to

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Speaker 1: taste your gin. So I've kind of gravitated toward stuff

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Speaker 1: like the Botanist or Saint George's Batanavar. Those are two

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Speaker 1: really really like I guess botanicals. The best way to

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Speaker 1: put it. Gin's that are out there that are really

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Speaker 1: really tasty.

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Speaker 2: Is that the Saint George that tastes like feet.

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Speaker 1: Yeah, so no, that is their aged like Raye Posato gin.

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Speaker 2: Yeah that I didn't love that where.

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Speaker 1: They made it like it was like kind of a

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Speaker 1: mescal or age tequila style gin where it was gin,

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Speaker 1: but it had like some quality of like really like

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Speaker 1: long aged tequila. I think you weren't prepared for it.

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Speaker 1: I wonder if you'd like it now, knowing like what

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Speaker 1: it was going into it.

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Speaker 2: Maybe.

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Speaker 3: I mean, I'm always hip to try something, but I'd

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Speaker 3: love a good, high quality London dry gin.

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Speaker 2: That's my jam.

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Speaker 1: Sure, I mean, I'm with you. I just like the

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Speaker 1: more botanical ones these days than I used to, the Britannical,

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Speaker 1: the puritanical ones, the ones that don't have any alcohol

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Speaker 1: at all.

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Speaker 3: So I think we should quickly talk about before we

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Speaker 3: take our first break, about just how you distill it,

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Speaker 3: because there's a couple of ways, and then we'll take

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Speaker 3: our break. But the first way is steeping, and that is,

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Speaker 3: you know, you steep tea, and it's the same thing. Basically,

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Speaker 3: you have your base spirit heating up and its simmers,

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Speaker 3: and then you have those botanicals right in there and

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Speaker 3: the oils are releasing and it's just infusing through the

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Speaker 3: whole thing exactly the other way. And you know, Emily

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Speaker 3: has a still now, I'd love to maybe get in

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Speaker 3: there and try some of this for real.

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Speaker 1: I did not know that. Does she like carry a

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Speaker 1: Tommy gun around and wear it flooraling for coat?

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Speaker 2: No, she's got a copper still.

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Speaker 3: She goes to Athens, Georgia once a week to harvest

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Speaker 3: herbs and then distills herbs.

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Speaker 1: For Oh, that's right, I did know that.

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Speaker 2: Yeah, it's very cool.

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Speaker 1: That is super cool.

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Speaker 2: It's a lot of fun to see her out there

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Speaker 2: doing that stuff.

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Speaker 1: Yeah, that's neat.

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Speaker 3: And then the other way is vapor infusion, and that

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Speaker 3: is what Bombay sapphire does, and that is when you

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Speaker 3: have the botanicals in a basket hanging above the boiling

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Speaker 3: spirit and that vapor rises and it does it more

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Speaker 3: through like that steam, I guess right.

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Speaker 1: So, or you can combine the two, which is what

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Speaker 1: another kind of saint, George jin Terroar does where they

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Speaker 1: use the steeping method for most of the botanicals and

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Speaker 1: then they use the vapor method for I think like

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Speaker 1: Douglas fir and bay Laurel leaves. So it's it's got

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Speaker 1: like kind of the tea of botanicals brewing and then

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Speaker 1: it's just vaporizing through those other those last two so cool,

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Speaker 1: it is pretty cool.

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Speaker 3: Actually, all right, now we'll take a break, and we'll

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Speaker 3: come back and talk a little bit about the types

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Speaker 3: of gin, which also entails some history right after this.

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Speaker 1: Okay, we've taken our break, we had our little half sandwiches,

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Speaker 1: were ready to talk about you.

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Speaker 2: So I can't believe you still cut the crust off.

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Speaker 2: That's very interesting for a garner.

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Speaker 1: Well, I just think it's a little I always has

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Speaker 1: like a crusty taste to it. Then I'm not fond.

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Speaker 3: I've always maintained if they didn't call it crust, kids

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Speaker 3: might eat it, do you think. Yeah, I think if

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Speaker 3: you said, you know, the do you want the magic

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Speaker 3: ring left on your bread? The kids would probably have

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Speaker 3: a whole different view. But if you say do you

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Speaker 3: want the crust?

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Speaker 1: I disagree. I think that magic ring would be a

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Speaker 1: gross term. Now you look at that magic ringy, old guy,

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Speaker 1: he keeps staring at us.

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Speaker 3: We'll just insert Josh Clark's magic word of choice, magic ringy. Yeah,

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Speaker 3: I mean it doesn't even have to use the word magic.

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Speaker 3: But what would you call crust? That sounds better to

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Speaker 3: a kid.

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Speaker 1: I'm saying, no matter what you called it, I think

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Speaker 1: it would become synonymous with something gross.

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Speaker 2: I know, but I'm asking you to yes, and let's see.

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Speaker 1: Yes and is not my strong suit. I failed out

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Speaker 1: of improv.

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Speaker 2: Yours is more. No butt?

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Speaker 1: Right, No, there's no butt. It's no The rainbow ring. Okay, great,

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Speaker 1: the rainbow circle.

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Speaker 2: I love it.

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Speaker 1: I don't like it. I'll go back and edit this party.

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Speaker 2: All right. So let's talk about gin.

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Speaker 3: We already talked about the fact that it has to

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Speaker 3: be if you asked me, really distilled with these botanicals

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Speaker 3: to be real gin. Otherwise flavored vodka that name is

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Speaker 3: can come up and that's a dirty word, yes, But distilled.

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Speaker 2: London dry gin.

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Speaker 3: Some of the big big cats Beefeeder and Gordon's and

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Speaker 3: Tanker Ray are some of those those big daddy London dryes.

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Speaker 3: Like I said, I'm a plymouth guy. I like yeah,

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Speaker 3: but these are not sweet. That's why they're called dry gins, right.

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Speaker 1: Sweet gins are have a long history and they actually

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Speaker 1: pre date gin for by many, many years. But the

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Speaker 1: London dry gin is what most people think of when

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Speaker 1: they think of gin, and a London dry gin is

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Speaker 1: actually a subcategory of a larger category, which is distilled gin.

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Speaker 1: You got gin, which is basically flavor vodkas, which you

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Speaker 1: could literally put any flavor into this neutral spirit and

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Speaker 1: call it gin distill Gin means it went through that

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Speaker 1: process like we described before the break and London dry

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Speaker 1: is one of those.

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Speaker 2: That's right, right, Huh?

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Speaker 1: Is that basically what you just said? Yeah, I mean

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00:17:35,960 --> 00:17:38,480
Speaker 1: I was listening and following it, but it just seemed off.

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Speaker 2: Oh interesting, Well, I'm glad you cleared that up.

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Speaker 1: I'm sorry.

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Speaker 2: That's all right.

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Speaker 3: Then we get to Old Tom gin and this has

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Speaker 3: an interesting history of etymology. And I got this from

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Speaker 3: Mark Vierthaler at talesothococktail dot com. Apparently the name Old

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Speaker 3: Tom comes from these plaques that hung outside of pubs

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Speaker 3: that looked like there was like the shape of an

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Speaker 3: old tomcat's head.

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Speaker 2: And get this, and this is amazing.

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00:18:09,200 --> 00:18:13,200
Speaker 3: Apparently in London, if you had this sign hanging up

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Speaker 3: in the window, underneath the cat's paw was a slot

350
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Speaker 3: and a lead pipe and attached to a funnel, and

351
00:18:20,200 --> 00:18:23,040
Speaker 3: you could go down the street in England and drop

352
00:18:23,080 --> 00:18:25,159
Speaker 3: a coin in the slot and get a shot of

353
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Speaker 3: gin in your mouth.

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Speaker 1: Yeah, from under the cat's paw.

355
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Speaker 2: Amazing.

356
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Speaker 1: I saw that too. I saw that it originated Chuck

357
00:18:31,280 --> 00:18:35,000
Speaker 1: with this guy named Captain Dudley Bradstreet. And the whole

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00:18:35,000 --> 00:18:37,320
Speaker 1: reason he started doing this was because there was a

359
00:18:37,480 --> 00:18:41,119
Speaker 1: law that said that the informant had to know the

360
00:18:41,280 --> 00:18:44,640
Speaker 1: name of the person who was selling the illegal gin

361
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Speaker 1: for the cops to have probable cause to raid a place.

362
00:18:47,920 --> 00:18:50,919
Speaker 1: Oh interesting, So he holed himself up in this house

363
00:18:51,000 --> 00:18:54,879
Speaker 1: on this one alley, Blue Anchor Alley, and started selling

364
00:18:54,960 --> 00:18:57,800
Speaker 1: gin that way anonymously, and because no one knew who

365
00:18:57,880 --> 00:19:00,480
Speaker 1: was selling it, the cops could never raid the place.

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Speaker 2: Wow.

367
00:19:01,840 --> 00:19:04,520
Speaker 1: But yeah, it was under the paw of an old

368
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Speaker 1: like like a statue or sign or something of an

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Speaker 1: old paw or an old Tom Kat.

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Speaker 2: I love it too, Old Tom went away. It was

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00:19:13,280 --> 00:19:13,960
Speaker 2: very much sweeter.

372
00:19:14,040 --> 00:19:16,360
Speaker 3: That was when they were using sugar and a lot

373
00:19:16,400 --> 00:19:20,399
Speaker 3: of botanicals because the base spirit wasn't that great taste wise,

374
00:19:21,040 --> 00:19:23,199
Speaker 3: so they loaded it up with sugar and this other stuff,

375
00:19:23,280 --> 00:19:28,080
Speaker 3: and prohibition basically killed Old Tom gin for a long time.

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Speaker 3: By the time people started, you know, prohibition was over.

377
00:19:32,760 --> 00:19:35,120
Speaker 3: They didn't really have a taste for it anymore. And

378
00:19:35,200 --> 00:19:37,639
Speaker 3: it has made a comeback in recent years, though a

379
00:19:37,680 --> 00:19:38,520
Speaker 3: bit of a comeback.

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00:19:38,920 --> 00:19:41,480
Speaker 1: You if you are interested in trying you should start

381
00:19:41,520 --> 00:19:45,600
Speaker 1: with ransoms old Tom gin. Yeah, it's just beautiful. Is

382
00:19:45,600 --> 00:19:45,880
Speaker 1: it good?

383
00:19:47,119 --> 00:19:48,520
Speaker 2: What about Navy strength gin?

384
00:19:49,359 --> 00:19:50,840
Speaker 1: I love that stuff. Have you ever had that?

385
00:19:51,280 --> 00:19:52,919
Speaker 2: Nah? I don't know if I have or not.

386
00:19:53,000 --> 00:19:56,760
Speaker 1: Actually, it will make you blind. Really, your hangover is

387
00:19:57,640 --> 00:20:01,879
Speaker 1: noticeably worse the next day for the same amount of booze.

388
00:20:02,359 --> 00:20:06,159
Speaker 1: It's just what's a brand and stronger stuff? I think Anchor.

389
00:20:07,119 --> 00:20:09,240
Speaker 1: I believe Anchor makes a Navy strength gin.

390
00:20:09,320 --> 00:20:10,080
Speaker 2: That would make sense.

391
00:20:11,560 --> 00:20:14,360
Speaker 1: I'm almost positive that's who's I've had. But it's it's

392
00:20:14,480 --> 00:20:17,280
Speaker 1: just like this higher proof. I think, like gin can

393
00:20:17,320 --> 00:20:20,880
Speaker 1: be as low as like thirty seven and a half percent,

394
00:20:21,480 --> 00:20:25,439
Speaker 1: and Navy's strength is at least fifty percent, okay, And

395
00:20:25,520 --> 00:20:28,399
Speaker 1: there's just a noticeable difference in it. And the taste

396
00:20:28,520 --> 00:20:32,080
Speaker 1: is it's you know, it's not terribly much different. It's

397
00:20:32,160 --> 00:20:33,359
Speaker 1: just the potency of it.

398
00:20:33,440 --> 00:20:34,119
Speaker 2: But it's gotcha.

399
00:20:34,359 --> 00:20:36,560
Speaker 1: It got its name from a pretty great little legend

400
00:20:36,560 --> 00:20:37,560
Speaker 1: from what I understand.

401
00:20:38,080 --> 00:20:41,440
Speaker 3: Yeah, that's in the Navy. They loved them some gin

402
00:20:41,480 --> 00:20:44,040
Speaker 3: in the Navy, and they actually got gin rations, and

403
00:20:44,119 --> 00:20:47,199
Speaker 3: so sailors would test it out to see if it was,

404
00:20:47,400 --> 00:20:50,639
Speaker 3: you know, up to snuff or if it was watered

405
00:20:50,680 --> 00:20:53,040
Speaker 3: down and they would drizzle it over a little pinch

406
00:20:53,080 --> 00:20:55,960
Speaker 3: of gunpowder and then light it and if it lit,

407
00:20:56,040 --> 00:20:57,159
Speaker 3: then it was navy strength.

408
00:20:57,480 --> 00:20:57,880
Speaker 1: Yeah.

409
00:20:57,920 --> 00:20:58,400
Speaker 2: I love it.

410
00:20:58,680 --> 00:21:02,119
Speaker 1: And it's not like a Lee classification or anything, is it.

411
00:21:02,119 --> 00:21:03,160
Speaker 1: It's just kind of like a.

412
00:21:03,520 --> 00:21:06,040
Speaker 3: Well it says it says navy strength gen is at

413
00:21:06,119 --> 00:21:09,600
Speaker 3: least fifty seven point one percent. So at least I

414
00:21:09,640 --> 00:21:11,879
Speaker 3: don't know if there's a law in the EU or

415
00:21:12,240 --> 00:21:14,560
Speaker 3: if that's just a sort of a standard.

416
00:21:14,400 --> 00:21:16,600
Speaker 1: But that's that's where the name came from at least.

417
00:21:16,760 --> 00:21:17,000
Speaker 2: Yeah.

418
00:21:17,280 --> 00:21:18,960
Speaker 1: Yeah, and it's potent stuff.

419
00:21:19,359 --> 00:21:23,040
Speaker 2: What about Geneva, So that is.

420
00:21:23,000 --> 00:21:25,880
Speaker 1: Basically like the predecessor of gin, right, I mean this

421
00:21:26,000 --> 00:21:28,959
Speaker 1: Dutch drink that was first drunk for people to get

422
00:21:29,040 --> 00:21:29,679
Speaker 1: drunk off of.

423
00:21:30,200 --> 00:21:32,359
Speaker 3: Yeah, that's made more out of a malt wine. I

424
00:21:32,359 --> 00:21:36,760
Speaker 3: think fifteen to fifty percent malt wine, and so it

425
00:21:36,840 --> 00:21:38,639
Speaker 3: you know, it can kind of it's sort of like

426
00:21:38,800 --> 00:21:41,560
Speaker 3: the maltiness of a whiskey, but the botanicals of a gin.

427
00:21:42,600 --> 00:21:45,200
Speaker 1: I think I've always heard that Old Tom and Geneva

428
00:21:45,240 --> 00:21:49,400
Speaker 1: are a lot alike. Oh really, yeah, they bear a resemblance. Interesting,

429
00:21:49,920 --> 00:21:53,480
Speaker 1: but so Geneva is like a pretty good place to

430
00:21:53,480 --> 00:21:56,840
Speaker 1: start as far as this history of gin goes, because

431
00:21:56,880 --> 00:21:59,800
Speaker 1: it was, like I was saying, like a proto gin,

432
00:22:00,080 --> 00:22:03,320
Speaker 1: like one of the first I guess, the direct predecessor

433
00:22:03,359 --> 00:22:06,800
Speaker 1: of gin as we understand it today. But even further

434
00:22:06,840 --> 00:22:10,879
Speaker 1: back than that, that essential component of gin, the juniper berry,

435
00:22:11,560 --> 00:22:16,520
Speaker 1: has been used at least since the seventies and now

436
00:22:16,600 --> 00:22:18,920
Speaker 1: the nineteen seventies, I mean just the straight up seventies.

437
00:22:18,920 --> 00:22:22,920
Speaker 1: There's a recipe from Pliny the Elder from seventy six

438
00:22:23,119 --> 00:22:28,199
Speaker 1: or seventy seven CE that used juniper berries and you

439
00:22:28,320 --> 00:22:30,760
Speaker 1: just were supposed to boil some white wine with juniper

440
00:22:30,800 --> 00:22:33,080
Speaker 1: berries and then drink it, and it was a curative

441
00:22:34,080 --> 00:22:36,880
Speaker 1: and probably got you pretty drunk. And then I thought

442
00:22:36,880 --> 00:22:39,320
Speaker 1: about this. This was like two years before he died,

443
00:22:40,880 --> 00:22:44,679
Speaker 1: the eruption of Vesuvius. Oh, interesting, that weird kind of chilling. Well,

444
00:22:44,720 --> 00:22:46,199
Speaker 1: at least he had a nice couple of years there

445
00:22:46,240 --> 00:22:47,680
Speaker 1: at the end. He definitely did.

446
00:22:48,320 --> 00:22:50,880
Speaker 3: The word Genever, g e n e v e r

447
00:22:51,000 --> 00:22:54,840
Speaker 3: is actually Dutch for juniper, and it is it does

448
00:22:54,880 --> 00:22:58,399
Speaker 3: come hail from Holland, and apparently in the thirteenth and

449
00:22:58,480 --> 00:23:02,680
Speaker 3: fourteenth centuries these and this was when people were using

450
00:23:02,680 --> 00:23:06,040
Speaker 3: herbs as medicine. They you know, obviously still do that today,

451
00:23:06,080 --> 00:23:10,359
Speaker 3: that's what Emily's doing. But apothecaries there were experimenting with

452
00:23:10,400 --> 00:23:14,000
Speaker 3: all kinds of curative herbs and medical tonics and stuff

453
00:23:14,040 --> 00:23:17,520
Speaker 3: like that, and juniper was definitely in that category. But

454
00:23:17,520 --> 00:23:21,840
Speaker 3: where Geneva took a right turn was they said, wow,

455
00:23:21,960 --> 00:23:24,880
Speaker 3: let's just get drunk and like, it's not so much

456
00:23:24,920 --> 00:23:29,560
Speaker 3: a cure all but I mean maybe maybe it cures

457
00:23:29,640 --> 00:23:32,600
Speaker 3: some things. But it was a drink that you drank

458
00:23:32,640 --> 00:23:33,280
Speaker 3: to get drunk.

459
00:23:33,760 --> 00:23:36,560
Speaker 1: It was like, yeah, the first spirit out of I believe,

460
00:23:36,560 --> 00:23:38,600
Speaker 1: out of Europe for that people drank. I mean they

461
00:23:38,600 --> 00:23:40,840
Speaker 1: had beer and wine and everything before, but Geneva was

462
00:23:40,880 --> 00:23:45,040
Speaker 1: like this, like the first hard blicker. I think that

463
00:23:45,080 --> 00:23:46,879
Speaker 1: people really drank. And like you said, it was a

464
00:23:46,920 --> 00:23:50,919
Speaker 1: malted wine, right, yeah, that's the base, which sounds like

465
00:23:50,920 --> 00:23:53,760
Speaker 1: something you buy in a convenience store, drink out a

466
00:23:53,760 --> 00:23:57,639
Speaker 1: paper bag, like malted wine, but they would add like

467
00:23:57,720 --> 00:24:00,440
Speaker 1: sugar to it, and it had juniper, which is why

468
00:24:00,440 --> 00:24:02,600
Speaker 1: a lot of people say this is the direct predecessor

469
00:24:02,600 --> 00:24:06,159
Speaker 1: of Gin, and it was how the UK was introduced

470
00:24:06,600 --> 00:24:12,760
Speaker 1: to Gin was Geneva. Because I think in the fifteenth

471
00:24:12,840 --> 00:24:16,720
Speaker 1: century maybe something like that. Sixteenth the sixteenth century, Queen

472
00:24:16,720 --> 00:24:19,720
Speaker 1: Elizabeth the First sent some of her royal soldiers to

473
00:24:20,160 --> 00:24:22,919
Speaker 1: the Netherlands to fight alongside the Dutch when they were

474
00:24:22,920 --> 00:24:27,160
Speaker 1: fighting for independence, and the Dutch said, hey, man, take

475
00:24:27,200 --> 00:24:30,080
Speaker 1: a couple of shots of this Geneva and you'll fight anybody.

476
00:24:30,080 --> 00:24:33,119
Speaker 1: You won't be scared at all. And the English like

477
00:24:33,160 --> 00:24:35,960
Speaker 1: that a lot, and so they brought Geneva back with them,

478
00:24:36,359 --> 00:24:39,359
Speaker 1: or it tastes for it at least, and Geneva eventually

479
00:24:40,160 --> 00:24:42,560
Speaker 1: got shortened to Gin. That's where we got the word

480
00:24:42,600 --> 00:24:43,440
Speaker 1: gin from.

481
00:24:43,359 --> 00:24:46,280
Speaker 3: That's right, And about close to one hundred years later,

482
00:24:47,400 --> 00:24:49,360
Speaker 3: the end of the Anglo Dutch War meant you could

483
00:24:49,359 --> 00:24:53,719
Speaker 3: actually import it legally by the barrel, and they were

484
00:24:53,760 --> 00:24:56,480
Speaker 3: called strong water shops was what the early liquor stores

485
00:24:56,520 --> 00:24:57,200
Speaker 3: in London were called.

486
00:24:57,240 --> 00:25:00,000
Speaker 2: I love that. I'm sure there are places in America

487
00:25:00,160 --> 00:25:02,240
Speaker 2: where they have ganged that title.

488
00:25:02,640 --> 00:25:05,480
Speaker 1: Oh yeah, and they also wear arm guards probably, so

489
00:25:06,000 --> 00:25:07,960
Speaker 1: I'm so glad you taught me that word because I've

490
00:25:07,960 --> 00:25:09,640
Speaker 1: always just called it, you know, those like our old

491
00:25:09,720 --> 00:25:13,240
Speaker 1: timey arm bands, and it never had quite the punch.

492
00:25:13,400 --> 00:25:14,440
Speaker 2: Yeah, arm guards.

493
00:25:15,720 --> 00:25:22,359
Speaker 3: The first Gin distillery in Britain in Plymouth.

494
00:25:23,160 --> 00:25:26,679
Speaker 1: Right, Okay, I had a lot of trouble figuring this

495
00:25:26,720 --> 00:25:30,520
Speaker 1: one out. I saw that in eighteen forty Booths was

496
00:25:30,560 --> 00:25:35,239
Speaker 1: the first really gin distiller Okay, but and that the

497
00:25:35,240 --> 00:25:38,560
Speaker 1: Plymouth one was Oh wait, maybe that was like the

498
00:25:38,600 --> 00:25:44,080
Speaker 1: seventeen hundreds. I'm not sure there was a big rush

499
00:25:43,320 --> 00:25:48,479
Speaker 1: to establishing gin distilleries in this period that we're talking about.

500
00:25:48,680 --> 00:25:50,080
Speaker 2: All right, well, I don't have a date for the

501
00:25:50,119 --> 00:25:50,639
Speaker 2: Plymouth one.

502
00:25:50,640 --> 00:25:52,520
Speaker 1: Actually, let me look it up while you're talking.

503
00:25:52,680 --> 00:25:55,960
Speaker 3: All right, well, let's flash forward then to the gen craze,

504
00:25:55,960 --> 00:26:00,240
Speaker 3: because gin, depending on who you're asking, was the the

505
00:26:00,320 --> 00:26:05,360
Speaker 3: crack of the sixteen hundreds in England. William of Orange,

506
00:26:05,480 --> 00:26:09,919
Speaker 3: Protestant King of the Netherlands, went to assume the throne

507
00:26:10,160 --> 00:26:14,760
Speaker 3: of Great Britain during the Glorious Revolution, and they were

508
00:26:14,840 --> 00:26:18,720
Speaker 3: drinking that Geneva and they loved it as the royalty.

509
00:26:18,800 --> 00:26:22,359
Speaker 3: But the working class could not afford this stuff, so

510
00:26:22,480 --> 00:26:25,480
Speaker 3: they started making their own rot gut like bathtub gin.

511
00:26:26,280 --> 00:26:30,040
Speaker 3: And apparently bathtub gin is it is not brewed or

512
00:26:30,080 --> 00:26:32,959
Speaker 3: not brewed. It's not distilled in a bathtub. It can

513
00:26:33,040 --> 00:26:36,080
Speaker 3: be mixed with botanicals in a bathtub. But from what

514
00:26:36,160 --> 00:26:38,320
Speaker 3: I saw. The main reason it's called bathtub gin is

515
00:26:38,320 --> 00:26:41,000
Speaker 3: because to water it down and top it off with water,

516
00:26:41,080 --> 00:26:43,359
Speaker 3: you couldn't fit it in these bottles in a sink,

517
00:26:43,800 --> 00:26:45,400
Speaker 3: so you had to do that in a bathtub.

518
00:26:45,800 --> 00:26:47,000
Speaker 1: Oh okay, but I.

519
00:26:46,920 --> 00:26:49,199
Speaker 3: Think they were mixing up botanicals and stuff too. But

520
00:26:50,160 --> 00:26:54,000
Speaker 3: at any rate, this rot gut gin in the early

521
00:26:54,040 --> 00:26:57,639
Speaker 3: seventeen hundreds, and by the mid seventeen hundreds that was

522
00:26:57,680 --> 00:27:01,320
Speaker 3: a full on gin in the UK.

523
00:27:01,920 --> 00:27:06,160
Speaker 1: Yeah, it was called the Gin craze, and like especially

524
00:27:06,240 --> 00:27:09,639
Speaker 1: if you read like kind of the tracks railing against

525
00:27:09,640 --> 00:27:13,080
Speaker 1: it at the time, and newspaper editorials and stories about

526
00:27:13,200 --> 00:27:15,880
Speaker 1: just the depravity that was going on because of gin,

527
00:27:16,480 --> 00:27:19,560
Speaker 1: Like the whole country was just totally off its rocker

528
00:27:19,600 --> 00:27:23,440
Speaker 1: on gin, and not even like good gin or even Geneva.

529
00:27:24,080 --> 00:27:27,720
Speaker 1: This bathtub rockcut stuff that you were talking about, where

530
00:27:27,760 --> 00:27:32,040
Speaker 1: they would add things like turpentine to give it a

531
00:27:32,080 --> 00:27:35,320
Speaker 1: piny flavor because they didn't have juniper berries. They would

532
00:27:35,320 --> 00:27:38,720
Speaker 1: add sulfuric acid to give it a hot aftertaste, like

533
00:27:38,760 --> 00:27:41,760
Speaker 1: it was supposed to have, just really really bad stuff

534
00:27:42,000 --> 00:27:45,240
Speaker 1: and it was making people crazy, and there were stories

535
00:27:45,240 --> 00:27:50,159
Speaker 1: about mothers who there's a woman named Judith Defour who

536
00:27:50,280 --> 00:27:52,520
Speaker 1: killed her own daughter so that she could sell her

537
00:27:52,560 --> 00:27:55,679
Speaker 1: clothes to buy more gin, or parents like selling their

538
00:27:55,760 --> 00:27:59,439
Speaker 1: kids into slavery to buy more gin. You know, people

539
00:27:59,520 --> 00:28:02,320
Speaker 1: turning in to sex workers just to get gin money.

540
00:28:02,960 --> 00:28:05,199
Speaker 1: And just supposedly it was, like you said, it was

541
00:28:05,280 --> 00:28:08,280
Speaker 1: just like the crack epidemic and the same kind of

542
00:28:08,320 --> 00:28:11,159
Speaker 1: response to it as well here in the United States.

543
00:28:11,160 --> 00:28:14,200
Speaker 1: But this is gin back in the early eighteenth century.

544
00:28:14,680 --> 00:28:17,639
Speaker 2: Yeah, and for sure there was a gin problem.

545
00:28:18,480 --> 00:28:21,159
Speaker 3: Now historians look back a little bit and they're like,

546
00:28:21,200 --> 00:28:24,760
Speaker 3: you know what, these articles were written, and these op

547
00:28:24,920 --> 00:28:27,600
Speaker 3: eds were written by the upper class in Britain, and

548
00:28:27,640 --> 00:28:33,040
Speaker 3: they had basically an obsession with the English character being

549
00:28:33,119 --> 00:28:35,720
Speaker 3: degraded and dragged through the mud by these Gin drunks.

550
00:28:36,800 --> 00:28:39,120
Speaker 3: So take it with a grain of salt. There for

551
00:28:39,160 --> 00:28:42,560
Speaker 3: sure was a gin problem. But they're basically like, is

552
00:28:42,600 --> 00:28:45,520
Speaker 3: a chicken or an egg thing going on? Because they're like,

553
00:28:45,840 --> 00:28:48,880
Speaker 3: urbanization is going rampant in London at the time, and

554
00:28:49,080 --> 00:28:52,880
Speaker 3: was the gin craze a product of this poverty or

555
00:28:52,920 --> 00:28:55,760
Speaker 3: the cause of it? And by all accounts these days,

556
00:28:55,800 --> 00:28:57,640
Speaker 3: it looks like it was sort of a product of it.

557
00:28:58,160 --> 00:29:01,040
Speaker 1: I saw that there were at least two who documented

558
00:29:01,080 --> 00:29:06,120
Speaker 1: cases of spontaneous human combustion really from drinking this gin. Wow,

559
00:29:06,440 --> 00:29:07,240
Speaker 1: isn't that crazy?

560
00:29:07,680 --> 00:29:12,760
Speaker 3: Yeah, it's some hardcore chin geez. There were eight different

561
00:29:12,840 --> 00:29:20,680
Speaker 3: gen Acts from Parliament over about a twenty two year period. Basically,

562
00:29:20,720 --> 00:29:22,400
Speaker 3: I mean they said different things, but one of the

563
00:29:22,400 --> 00:29:26,040
Speaker 3: big ones was, hey, you can't put these you can't

564
00:29:26,040 --> 00:29:28,560
Speaker 3: put sulfuric acid in this stuff and sell it anymore.

565
00:29:28,800 --> 00:29:31,840
Speaker 1: Right, And little by little, these incremental laws over these

566
00:29:31,880 --> 00:29:34,680
Speaker 1: eight acts, like made it really expensive to have a

567
00:29:34,720 --> 00:29:38,760
Speaker 1: license to sell gin, really expensive to import neutral spirits,

568
00:29:40,120 --> 00:29:42,800
Speaker 1: and just basically made it so that unless you owned

569
00:29:42,920 --> 00:29:47,440
Speaker 1: a large distillery and an established like tavern, you could

570
00:29:47,440 --> 00:29:52,320
Speaker 1: not legally engage in selling or producing gin.

571
00:29:52,480 --> 00:29:55,960
Speaker 2: And generally, yeah, I think that's what it said in

572
00:29:56,000 --> 00:29:56,720
Speaker 2: the act.

573
00:29:57,720 --> 00:30:01,720
Speaker 3: Genery, yes, that'll shout not pat engenery of any kind.

574
00:30:01,840 --> 00:30:05,320
Speaker 1: Right, okay, So especially if your name is my cocaine.

575
00:30:06,320 --> 00:30:09,280
Speaker 2: Oh you finally did it?

576
00:30:09,320 --> 00:30:11,480
Speaker 1: Did I do it? If I did it was accidental,

577
00:30:11,600 --> 00:30:14,320
Speaker 1: no you didn't, okay. So but over the course of

578
00:30:14,360 --> 00:30:16,959
Speaker 1: these acts that left just like these handful of huge

579
00:30:17,560 --> 00:30:20,720
Speaker 1: distilleries like Booths Plymouth, Plymouth, by the way, was the first.

580
00:30:20,800 --> 00:30:24,840
Speaker 1: It was in the late eighteenth century, oh nice, and

581
00:30:25,960 --> 00:30:28,120
Speaker 1: a couple others. I think boodles might have been around

582
00:30:28,120 --> 00:30:32,080
Speaker 1: by then, but all the small distilleries went away just

583
00:30:32,120 --> 00:30:35,440
Speaker 1: by law. And so when this artisanal revolution that we're

584
00:30:35,480 --> 00:30:40,120
Speaker 1: currently going in that's going on now swept over to England,

585
00:30:41,040 --> 00:30:45,120
Speaker 1: this company called Sipsmiths when to go start their own

586
00:30:45,440 --> 00:30:47,520
Speaker 1: and they found out that they couldn't buy law that

587
00:30:47,560 --> 00:30:50,000
Speaker 1: was two hundred years old, so they had to lobby

588
00:30:50,040 --> 00:30:52,320
Speaker 1: and they were the first company in two hundred years

589
00:30:52,680 --> 00:30:57,040
Speaker 1: to get a license to bruce or distill small batch

590
00:30:57,160 --> 00:31:01,920
Speaker 1: gin in England. Amazing because of those gin. That's pretty great,

591
00:31:02,160 --> 00:31:02,880
Speaker 1: I think so too.

592
00:31:03,160 --> 00:31:06,280
Speaker 3: All Right, well let's take another little break here and

593
00:31:06,680 --> 00:31:08,800
Speaker 3: we'll talk more about jin right after this.

594
00:31:33,800 --> 00:31:34,680
Speaker 2: All right, So.

595
00:31:36,200 --> 00:31:39,520
Speaker 3: Jin is going strong in the seventeen hundreds, some might

596
00:31:39,560 --> 00:31:43,680
Speaker 3: say it's a problem. Flash forward to the eighteen hundreds, okay,

597
00:31:43,760 --> 00:31:48,480
Speaker 3: eighteen thirty, and the invention of the continuous still came about.

598
00:31:48,880 --> 00:31:49,600
Speaker 1: That's pretty big.

599
00:31:49,640 --> 00:31:51,480
Speaker 2: If you come over to my house, you see Emily

600
00:31:51,520 --> 00:31:52,560
Speaker 2: down there. She doesn't have it.

601
00:31:52,600 --> 00:31:56,160
Speaker 3: She has a traditional copper pot still, which means that

602
00:31:56,240 --> 00:31:59,200
Speaker 3: you can do one thing at a time. Basically, you

603
00:31:59,200 --> 00:32:04,200
Speaker 3: boil your mash and the alcohol boil that off. You

604
00:32:04,240 --> 00:32:07,640
Speaker 3: collect that distilled spirit in the end, but then you

605
00:32:07,680 --> 00:32:11,200
Speaker 3: got to start all over again. The continuous still was

606
00:32:11,240 --> 00:32:13,320
Speaker 3: a very and the other bad part about that is

607
00:32:13,320 --> 00:32:16,240
Speaker 3: is your ABV is going to be pretty low if

608
00:32:16,240 --> 00:32:17,680
Speaker 3: you're doing the single pot.

609
00:32:17,920 --> 00:32:21,840
Speaker 1: That's your alcohol by volume. That's right, because the longer

610
00:32:22,040 --> 00:32:25,640
Speaker 1: it was, say distilled, the pure and more alcoholic, the

611
00:32:25,720 --> 00:32:28,320
Speaker 1: ultimate spirit you captured would be right, that's right.

612
00:32:28,480 --> 00:32:30,760
Speaker 3: Okay, So if you have a continuous still, which was

613
00:32:30,800 --> 00:32:34,120
Speaker 3: what was invented in eighteen thirty, that means you can

614
00:32:34,160 --> 00:32:36,440
Speaker 3: just keep going, man, You just keep throwing that mash

615
00:32:36,440 --> 00:32:39,080
Speaker 3: in there, and you keep that process going, and you

616
00:32:39,160 --> 00:32:42,239
Speaker 3: get more and more pure as you go, and you're

617
00:32:42,280 --> 00:32:45,720
Speaker 3: going to get that beautiful clear grain alcohol around ninety

618
00:32:45,720 --> 00:32:48,440
Speaker 3: six percent in the end. And that really really changed

619
00:32:48,440 --> 00:32:48,800
Speaker 3: the game.

620
00:32:49,440 --> 00:32:53,160
Speaker 1: Yeah, because so like these continuous stills are coffee stills

621
00:32:53,200 --> 00:32:56,600
Speaker 1: after the man who invented them. It's like the spirit

622
00:32:56,800 --> 00:33:03,240
Speaker 1: rises through increasingly high up stages and it's reheated and

623
00:33:03,320 --> 00:33:06,040
Speaker 1: heated and heated, and so it becomes pure and pure

624
00:33:06,080 --> 00:33:07,880
Speaker 1: the higher up it goes, and then eventually it gets

625
00:33:07,920 --> 00:33:10,960
Speaker 1: tapped off and then you have that high test alcohol.

626
00:33:11,320 --> 00:33:16,479
Speaker 1: And because you could get pure alcohol to use as

627
00:33:16,520 --> 00:33:20,479
Speaker 1: the base spirit for gin, you had less of a funky, foul,

628
00:33:20,640 --> 00:33:23,280
Speaker 1: nasty taste that you needed to cover up with stuff

629
00:33:23,360 --> 00:33:29,400
Speaker 1: like botanicals or sugar or turpentine, which meant that you

630
00:33:29,480 --> 00:33:33,920
Speaker 1: could produce gin with a much pure gin that eventually

631
00:33:34,040 --> 00:33:35,760
Speaker 1: evolved into London dry gin.

632
00:33:36,320 --> 00:33:38,840
Speaker 3: Yeah, and London dry gen again with the dry that

633
00:33:38,920 --> 00:33:43,680
Speaker 3: means it's not a sugary. Apparently Victorians in the upper

634
00:33:43,680 --> 00:33:49,400
Speaker 3: class at one point decided to basically lower their sugar intake.

635
00:33:50,400 --> 00:33:52,000
Speaker 3: I don't know if that was just a major health

636
00:33:52,080 --> 00:33:52,800
Speaker 3: kick going on.

637
00:33:52,960 --> 00:33:55,360
Speaker 1: It sounds like John Harvey Kellogg's work here.

638
00:33:55,520 --> 00:33:56,200
Speaker 2: Oh maybe so.

639
00:33:56,800 --> 00:33:58,760
Speaker 3: But that's when they started getting rid of the sugar

640
00:33:59,120 --> 00:34:01,280
Speaker 3: and that's why you get this dryer version which became

641
00:34:01,320 --> 00:34:05,840
Speaker 3: the London dry gin, and.

642
00:34:04,640 --> 00:34:05,600
Speaker 2: The rest is history.

643
00:34:07,040 --> 00:34:10,640
Speaker 3: They started producing some really high quality gens in England

644
00:34:10,680 --> 00:34:11,120
Speaker 3: at the time.

645
00:34:12,280 --> 00:34:14,560
Speaker 1: Yeah, they did. I think that's when the Booths and

646
00:34:14,920 --> 00:34:19,360
Speaker 1: Boodles and all those guys started beef feeder and that

647
00:34:19,520 --> 00:34:22,239
Speaker 1: was great. That was fine for a while. Like you said,

648
00:34:22,280 --> 00:34:25,839
Speaker 1: the Navy was getting their rations and then going out

649
00:34:25,840 --> 00:34:28,200
Speaker 1: to see with their gin and testing it on gunpowder

650
00:34:28,239 --> 00:34:30,799
Speaker 1: and all that. But one of the things that you'll

651
00:34:31,160 --> 00:34:34,279
Speaker 1: look at, especially with the London dried gin, is while

652
00:34:34,280 --> 00:34:37,400
Speaker 1: there's no sugar, there's like a really interesting combination of

653
00:34:37,480 --> 00:34:40,640
Speaker 1: those botanicals and a botanical. We didn't really say, but

654
00:34:40,719 --> 00:34:43,640
Speaker 1: I think it's kind of self evident. It's any kind

655
00:34:43,680 --> 00:34:50,799
Speaker 1: of like root, plant, seed, leaf, stem, bark, whatever that's

656
00:34:50,960 --> 00:34:55,800
Speaker 1: used to add a particular flavor profile to gin. Typically

657
00:34:55,920 --> 00:34:59,120
Speaker 1: juniper is like the chief botanical in a gin. But

658
00:34:59,200 --> 00:35:01,560
Speaker 1: if you look at like these lists of botanicals that

659
00:35:01,920 --> 00:35:04,680
Speaker 1: are frequently used in London dry gin, they come from

660
00:35:04,719 --> 00:35:08,640
Speaker 1: all over the world. And it's no coincidence that England

661
00:35:08,760 --> 00:35:13,319
Speaker 1: was at the height of its imperial colonial power at

662
00:35:13,360 --> 00:35:15,799
Speaker 1: a time when London dried gin developed, because it was

663
00:35:15,840 --> 00:35:18,440
Speaker 1: in a position to bring all these ingredients from all

664
00:35:18,480 --> 00:35:20,799
Speaker 1: over the world to the distilleries that had set up

665
00:35:20,840 --> 00:35:21,560
Speaker 1: shop in London.

666
00:35:21,800 --> 00:35:22,000
Speaker 2: Yeah.

667
00:35:22,040 --> 00:35:24,719
Speaker 3: I mean, I think even the Bombay Sapphire has each

668
00:35:24,760 --> 00:35:28,520
Speaker 3: country listed behind the botanical and it's you know, they're

669
00:35:28,560 --> 00:35:31,320
Speaker 3: all from ten different places or eleven different places.

670
00:35:31,480 --> 00:35:33,359
Speaker 1: Yeah, pretty cool, It is pretty cool.

671
00:35:33,520 --> 00:35:37,880
Speaker 3: So the seafaring of the Brits, British sea power have

672
00:35:37,920 --> 00:35:38,840
Speaker 3: you ever heard of that band?

673
00:35:39,040 --> 00:35:39,879
Speaker 1: Yeah, we're good.

674
00:35:39,960 --> 00:35:41,560
Speaker 2: I used to love those guys.

675
00:35:41,880 --> 00:35:44,240
Speaker 1: They were like early two thousands.

676
00:35:43,880 --> 00:35:46,040
Speaker 2: Right, yeah, that was a big La band for me.

677
00:35:46,520 --> 00:35:48,120
Speaker 1: Oh okay, I didn't know where they were from.

678
00:35:48,280 --> 00:35:50,160
Speaker 2: No, no, no, when I lived in La.

679
00:35:50,239 --> 00:35:50,439
Speaker 1: Oh.

680
00:35:50,480 --> 00:35:51,520
Speaker 2: I see they're British.

681
00:35:51,880 --> 00:35:53,799
Speaker 1: I always think so. They were from like the era

682
00:35:53,840 --> 00:35:57,480
Speaker 1: of like of Montreal and Someone Still Loves You, Boris

683
00:35:57,560 --> 00:35:59,640
Speaker 1: Yeltsin and all those kind of indie bands at the

684
00:35:59,640 --> 00:36:00,200
Speaker 1: same time.

685
00:36:00,280 --> 00:36:02,839
Speaker 2: Right, yeah, yeah, I think so love those guys.

686
00:36:03,040 --> 00:36:05,800
Speaker 3: British Power, But that had a lot to do with

687
00:36:05,880 --> 00:36:09,320
Speaker 3: Gin because the Brits in their navy were very strong

688
00:36:09,360 --> 00:36:11,560
Speaker 3: and they sailed a lot and traveled all over the

689
00:36:11,560 --> 00:36:15,279
Speaker 3: world obviously because they had certain interests like conquering your

690
00:36:15,320 --> 00:36:16,960
Speaker 3: country and making it their own.

691
00:36:17,120 --> 00:36:20,000
Speaker 1: And getting their hands on your botanicals.

692
00:36:19,400 --> 00:36:23,239
Speaker 3: That's right, and also getting there until like let's say

693
00:36:23,280 --> 00:36:27,560
Speaker 3: the tropics and saying like, wow, I've never been here before.

694
00:36:27,280 --> 00:36:29,840
Speaker 3: What are these things that we can eat and drink?

695
00:36:29,880 --> 00:36:33,600
Speaker 3: And what is this disease? Malaria? I don't want to

696
00:36:33,640 --> 00:36:36,759
Speaker 3: get that. And so they looked at the you know,

697
00:36:36,840 --> 00:36:40,080
Speaker 3: the people from there obviously to get their clue on like.

698
00:36:40,000 --> 00:36:42,279
Speaker 2: They're fine, how can we be like them?

699
00:36:42,880 --> 00:36:47,200
Speaker 3: And the natives of South America chewed on that chinchona

700
00:36:47,239 --> 00:36:51,719
Speaker 3: tree and that bark to combat malaria, and chinchona is

701
00:36:51,760 --> 00:36:54,360
Speaker 3: pretty wondrous. That bark has a natural chemical and that

702
00:36:54,480 --> 00:36:56,680
Speaker 3: is the quinine that you hear. You know, if you

703
00:36:56,760 --> 00:37:00,960
Speaker 3: look at a tonic bottle, it contains quinine and it

704
00:37:01,040 --> 00:37:02,120
Speaker 3: calms your you know, it.

705
00:37:02,040 --> 00:37:03,960
Speaker 2: Makes you feel better if you have malaria.

706
00:37:04,360 --> 00:37:07,680
Speaker 3: But it also disrupts the metabolism of the parasite and

707
00:37:07,800 --> 00:37:10,920
Speaker 3: kills it. So it's a medicament as well as a

708
00:37:11,840 --> 00:37:13,160
Speaker 3: help you feel better type thing.

709
00:37:13,360 --> 00:37:19,480
Speaker 1: Oh allah, what medicament? I'm in a predicament because my

710
00:37:19,520 --> 00:37:24,560
Speaker 1: heart's all the flooded. Uh, something just happened to me.

711
00:37:24,800 --> 00:37:27,560
Speaker 3: But these doctors were like, hey, yeah, you British soldier,

712
00:37:27,960 --> 00:37:31,120
Speaker 3: you should. They started prescribing this stuff, this tinchona bark

713
00:37:32,000 --> 00:37:35,799
Speaker 3: and colonists in India and South America, and they were

714
00:37:35,840 --> 00:37:39,840
Speaker 3: eating a ton of it, seven hundred tons actually in

715
00:37:39,880 --> 00:37:44,000
Speaker 3: the eighteen forties, seven hundred tons of chinchona bark a

716
00:37:44,040 --> 00:37:46,959
Speaker 3: year were being eaten by British soldiers and settlers yep.

717
00:37:47,400 --> 00:37:50,680
Speaker 1: And so they figured out how to I guess distill quinine,

718
00:37:51,520 --> 00:37:55,720
Speaker 1: probably using a coffee still and started putting it into

719
00:37:55,920 --> 00:37:58,719
Speaker 1: tonic like making this tonic water. But basically, I'm sure

720
00:37:58,719 --> 00:38:03,320
Speaker 1: what you're buying is just distilled quinine from the chincono bark.

721
00:38:05,200 --> 00:38:06,719
Speaker 1: It's gotta be right, I mean, that's the.

722
00:38:06,960 --> 00:38:08,600
Speaker 3: Kind of look at the other stuff in there, and

723
00:38:09,160 --> 00:38:11,240
Speaker 3: maybe I'll follow up with some ingredients.

724
00:38:10,920 --> 00:38:12,799
Speaker 1: Okay, do and bring me something to please.

725
00:38:12,880 --> 00:38:13,200
Speaker 2: Okay.

726
00:38:13,880 --> 00:38:16,640
Speaker 1: But so with quinine like you were, you were basically

727
00:38:16,719 --> 00:38:20,080
Speaker 1: taking a dose of quinine in a shot of tonic water.

728
00:38:20,440 --> 00:38:23,920
Speaker 1: And so, because everybody was sailing around the world on

729
00:38:24,000 --> 00:38:28,040
Speaker 1: British ships with gin in one hand and tonic water

730
00:38:28,080 --> 00:38:30,160
Speaker 1: in the other hand, they eventually put the two together

731
00:38:30,200 --> 00:38:32,279
Speaker 1: and came up with the gin and tonic. Throw a

732
00:38:32,360 --> 00:38:35,800
Speaker 1: lemon or a lime slice in there to combat scurvy,

733
00:38:36,200 --> 00:38:37,480
Speaker 1: and you have a complete drink.

734
00:38:37,800 --> 00:38:38,600
Speaker 2: That's amazing.

735
00:38:39,040 --> 00:38:39,399
Speaker 1: It is.

736
00:38:39,880 --> 00:38:43,320
Speaker 3: And apparently a lot of these gin cocktails were born

737
00:38:43,560 --> 00:38:47,120
Speaker 3: out of the nasty taste of the original alcohol.

738
00:38:48,000 --> 00:38:50,520
Speaker 2: So they you know, we were talking about that rotgut gin.

739
00:38:51,239 --> 00:38:51,719
Speaker 2: What do you do.

740
00:38:51,800 --> 00:38:53,440
Speaker 3: You're gonna mix it with a lot of stuff to

741
00:38:53,480 --> 00:38:57,480
Speaker 3: try and make it more drinkable. That is not the martini, however,

742
00:38:57,600 --> 00:39:00,520
Speaker 3: this is a pretty neat story. And the eighteen seventies

743
00:39:00,520 --> 00:39:04,480
Speaker 3: and eighties is when Martini's were born. And this is

744
00:39:04,520 --> 00:39:07,719
Speaker 3: from a gentleman named Richard Barnett. And this makes so

745
00:39:07,800 --> 00:39:10,200
Speaker 3: much sense. It's very cool, he said. The Martini is

746
00:39:10,200 --> 00:39:14,360
Speaker 3: an embodiment of American history at its most diverse. Dutch

747
00:39:14,440 --> 00:39:19,120
Speaker 3: in English gin mixed with French vermouth, served with Mediterranean olives,

748
00:39:19,600 --> 00:39:22,520
Speaker 3: German Jewish pickled onions or Caribbean lemons.

749
00:39:22,760 --> 00:39:22,960
Speaker 1: Yep.

750
00:39:23,560 --> 00:39:26,480
Speaker 3: And that glass, which, by the way, one of my

751
00:39:26,560 --> 00:39:30,480
Speaker 3: more annoyances in life. The biggest annoyances is when you

752
00:39:30,480 --> 00:39:34,080
Speaker 3: get a Martini these days it's a weird glass. Yeah,

753
00:39:34,400 --> 00:39:35,920
Speaker 3: just get a Martini glass.

754
00:39:36,320 --> 00:39:39,359
Speaker 1: But do you like the big honkin nineties Karen from

755
00:39:39,440 --> 00:39:44,200
Speaker 1: Will and Grace style Martini glasses? Like the classic sixties

756
00:39:44,520 --> 00:39:48,720
Speaker 1: you know, Madman Martini glass? Well, okay, more compact version.

757
00:39:48,840 --> 00:39:49,440
Speaker 2: I like them both.

758
00:39:49,719 --> 00:39:52,160
Speaker 3: I'll take a I'll take either one, but just give

759
00:39:52,200 --> 00:39:56,960
Speaker 3: me that conical glass. Don't give me like a tulip glass.

760
00:39:57,719 --> 00:40:00,000
Speaker 1: I've not seen a Martini in a tulip class.

761
00:40:00,160 --> 00:40:00,440
Speaker 2: I have.

762
00:40:00,520 --> 00:40:02,319
Speaker 3: There are places around town that serve them in these

763
00:40:02,360 --> 00:40:03,400
Speaker 3: little tulo classes.

764
00:40:03,400 --> 00:40:07,360
Speaker 1: And just do it right, Yeah, do it right. I

765
00:40:07,400 --> 00:40:10,920
Speaker 1: mean it's literally called a martini glass. It's the glass

766
00:40:11,000 --> 00:40:11,480
Speaker 1: meant for it.

767
00:40:11,600 --> 00:40:14,840
Speaker 3: Yeah, it's just like serving a margarita in a well,

768
00:40:14,840 --> 00:40:16,520
Speaker 3: you can serve a margarita and a lot of different things.

769
00:40:16,520 --> 00:40:16,960
Speaker 2: I guess.

770
00:40:17,239 --> 00:40:19,759
Speaker 1: Sure. You can just cut your hands and drink margarita

771
00:40:19,800 --> 00:40:22,239
Speaker 1: out of there, and people have, including me.

772
00:40:22,840 --> 00:40:24,680
Speaker 2: That's true.

773
00:40:24,920 --> 00:40:27,520
Speaker 1: You can. You can get the margarita ingredients poured down

774
00:40:27,560 --> 00:40:29,800
Speaker 1: your throat. You don't even need to use your hands,

775
00:40:29,840 --> 00:40:31,640
Speaker 1: that's true. It's Senor Frogs.

776
00:40:32,880 --> 00:40:36,319
Speaker 3: The nineteen twenties is when the gin craze kind of

777
00:40:36,440 --> 00:40:41,879
Speaker 3: was rekickstarted again because of prohibition, and they even went

778
00:40:41,920 --> 00:40:44,600
Speaker 3: back to putting like disgusting ingredients in there.

779
00:40:44,960 --> 00:40:47,879
Speaker 1: Yeah, you mean, like not the gin craze, Like, oh,

780
00:40:47,920 --> 00:40:50,399
Speaker 1: everybody likes chin, like the gin craze, Like everybody's going

781
00:40:50,440 --> 00:40:53,160
Speaker 1: bonkers because of the terrible gin they're drinking.

782
00:40:52,920 --> 00:40:57,880
Speaker 3: Right, well, and everyone's drinking gin because it was it

783
00:40:57,960 --> 00:41:01,239
Speaker 3: wasn't just straight up ethyl alcohol from ain or like, hey,

784
00:41:01,239 --> 00:41:05,640
Speaker 3: at least let's throw some quote unquote ingredients in here.

785
00:41:05,880 --> 00:41:09,160
Speaker 1: Oh yeah, turpentine again. Yeah, they use the same stuff

786
00:41:09,200 --> 00:41:11,680
Speaker 1: that they used in the original gin craze, sulfuric acid

787
00:41:11,719 --> 00:41:18,520
Speaker 1: in turpentine. I know, gross, it's a classic recipe. Yeah, gross, dude.

788
00:41:18,880 --> 00:41:22,640
Speaker 3: What else was made? The Manhattan the gin Fizz, the gimlet. Yep,

789
00:41:22,840 --> 00:41:26,200
Speaker 3: these are all born out of that sort of nineteen

790
00:41:26,640 --> 00:41:29,360
Speaker 3: thirties post prohibition cocktail movement.

791
00:41:29,680 --> 00:41:31,560
Speaker 1: Yeah. We talked a lot about the origin of some

792
00:41:31,560 --> 00:41:34,160
Speaker 1: of those drinks in that How Bars Work Live episode

793
00:41:34,200 --> 00:41:36,839
Speaker 1: of Farm. Yeah, correctly, those are good for shows. But

794
00:41:36,960 --> 00:41:39,600
Speaker 1: it's funny to think, like some of our favorite cocktails

795
00:41:40,080 --> 00:41:45,680
Speaker 1: were built to combat the tastes of nasty gin. Yeah,

796
00:41:45,719 --> 00:41:47,440
Speaker 1: which is why people are like, oh, yeah, don't don't

797
00:41:47,520 --> 00:41:49,760
Speaker 1: use the good stuff to mix, Like the whole reason

798
00:41:49,800 --> 00:41:54,000
Speaker 1: for mixing is to cover up the nasty stuff. Yeah,

799
00:41:54,320 --> 00:41:57,080
Speaker 1: just drink the good stuff straight, although I cannot imagine

800
00:41:57,080 --> 00:42:00,920
Speaker 1: just drinking like like a neat room temperature. That does

801
00:42:01,040 --> 00:42:01,840
Speaker 1: not sound good to me.

802
00:42:02,000 --> 00:42:03,959
Speaker 3: Well, let me tell you the story of my first

803
00:42:04,000 --> 00:42:10,440
Speaker 3: gin experience in Athens and College. And Dave Bruce put

804
00:42:10,480 --> 00:42:12,680
Speaker 3: this article together for us, and he very astutely points

805
00:42:12,719 --> 00:42:15,440
Speaker 3: out that if you're a child of the seventies and eighties,

806
00:42:15,480 --> 00:42:17,920
Speaker 3: he probably didn't drink like a gin and tonic early on,

807
00:42:18,640 --> 00:42:20,200
Speaker 3: Like this is something you may have picked up on

808
00:42:20,280 --> 00:42:22,400
Speaker 3: later and that was the case for me. It was

809
00:42:22,480 --> 00:42:25,759
Speaker 3: late college and there was a fellow waiter at Mexicali

810
00:42:25,800 --> 00:42:28,280
Speaker 3: Grill that was there for just a brief period named Don.

811
00:42:28,560 --> 00:42:31,719
Speaker 3: Can't remember the guy's last name, and Don and I

812
00:42:31,840 --> 00:42:36,960
Speaker 3: ended up out on the river late night at Oconey

813
00:42:37,000 --> 00:42:40,600
Speaker 3: Springs Park with a half gallon of Seagram's Gin.

814
00:42:41,000 --> 00:42:43,960
Speaker 1: Oh my god, just took it too.

815
00:42:43,800 --> 00:42:45,880
Speaker 3: Far and we're drinking it right out of the bottle

816
00:42:45,920 --> 00:42:48,600
Speaker 3: and wading out into the river and not being very safe.

817
00:42:48,680 --> 00:42:52,359
Speaker 3: Quite frankly, it doesn't tell, but I'll always remember Don

818
00:42:52,400 --> 00:42:55,480
Speaker 3: for that. He introduced me to gin, and he introduced

819
00:42:55,480 --> 00:42:58,319
Speaker 3: me unsuccessfully to the Dave Matthews band.

820
00:42:59,239 --> 00:42:59,959
Speaker 1: It didn't stick.

821
00:43:00,239 --> 00:43:01,880
Speaker 2: I don't know why those always stick out to me.

822
00:43:01,920 --> 00:43:03,440
Speaker 3: But Don was the first guy who's like, man, this

823
00:43:03,520 --> 00:43:06,720
Speaker 3: band was playing across the street and like it's crazy

824
00:43:06,719 --> 00:43:09,560
Speaker 3: as kind of jazzy, and they're multiracial, and it's like

825
00:43:09,760 --> 00:43:10,960
Speaker 3: you never heard anything like it.

826
00:43:11,239 --> 00:43:12,520
Speaker 2: And that was Dave Matthew's band.

827
00:43:12,719 --> 00:43:14,040
Speaker 1: Yeah, he was right about that.

828
00:43:14,200 --> 00:43:19,839
Speaker 2: He was actually correct about two things. It's jazzy and multiracial.

829
00:43:20,320 --> 00:43:22,400
Speaker 1: Man Seagrum's right out of the handle.

830
00:43:22,480 --> 00:43:25,200
Speaker 3: Oh boy, it was bad, but I remember very distinctly

831
00:43:25,360 --> 00:43:29,839
Speaker 3: like tasting that piny gin and thinking like, ooh, this

832
00:43:29,880 --> 00:43:31,279
Speaker 3: isn't a good thing to drink like this.

833
00:43:31,640 --> 00:43:33,960
Speaker 1: No, it took me many years to finally come around

834
00:43:33,960 --> 00:43:37,680
Speaker 1: to gin and be like, Okay, I liked vodka Martini's

835
00:43:37,800 --> 00:43:39,640
Speaker 1: for that was one of my first drinks ever, was

836
00:43:39,680 --> 00:43:41,920
Speaker 1: vode Camartini's.

837
00:43:41,640 --> 00:43:42,960
Speaker 2: When you were thirteen.

838
00:43:43,160 --> 00:43:46,560
Speaker 1: Yeah, pretty much in my treehouse was smoking cigarettes and

839
00:43:46,640 --> 00:43:51,239
Speaker 1: drenching vlog of Martinis the summer before ninth grade. But

840
00:43:52,640 --> 00:43:55,200
Speaker 1: like so, I would drink vod Mamartinez. It wasn't like

841
00:43:55,200 --> 00:43:57,880
Speaker 1: I just couldn't take the taste of like straight up alcohol.

842
00:43:57,920 --> 00:44:00,080
Speaker 1: But for some reason I did not like gin. And

843
00:44:00,640 --> 00:44:02,480
Speaker 1: then I finally gave it a chance. I was like, actually,

844
00:44:02,520 --> 00:44:05,040
Speaker 1: this is way better than vodka. I never been a

845
00:44:05,080 --> 00:44:08,040
Speaker 1: vodka guy, unless you're talking about that delightful birthday cake

846
00:44:08,080 --> 00:44:08,920
Speaker 1: flavored vodka.

847
00:44:10,120 --> 00:44:11,520
Speaker 2: Oh is that a thing?

848
00:44:12,200 --> 00:44:15,640
Speaker 1: Yeah? Yeah, hey, we don't judge, man, if that's what

849
00:44:15,680 --> 00:44:15,840
Speaker 1: you know.

850
00:44:15,960 --> 00:44:19,920
Speaker 3: Oh, sure, of course Jen is making a big comeback now, though,

851
00:44:19,960 --> 00:44:23,040
Speaker 3: like we said, it may have started in the late

852
00:44:23,120 --> 00:44:27,000
Speaker 3: nineties when Bombay Sapphire first came to the US. Apparently

853
00:44:27,040 --> 00:44:29,399
Speaker 3: it was a pretty big hit. Then Hendrix came along

854
00:44:29,440 --> 00:44:30,839
Speaker 3: in the US in two thousand and three.

855
00:44:31,280 --> 00:44:34,280
Speaker 2: Yeah, I love that. Hendrix were saying as many brands

856
00:44:34,320 --> 00:44:35,400
Speaker 2: as possible, so.

857
00:44:35,640 --> 00:44:37,560
Speaker 1: In the hopes that they'll send us pretty stuff.

858
00:44:38,600 --> 00:44:40,200
Speaker 2: We get a lot of whiskey. We never get gin.

859
00:44:40,600 --> 00:44:43,319
Speaker 1: Yeah. No, no, every once in a while we've gotten gin,

860
00:44:43,400 --> 00:44:45,760
Speaker 1: but not ever. No, not really.

861
00:44:46,080 --> 00:44:47,560
Speaker 2: But the genisance is on.

862
00:44:47,880 --> 00:44:51,000
Speaker 1: Still nice. Did you just coin that I did? That

863
00:44:51,160 --> 00:44:57,719
Speaker 1: was really good? Thanks Genissance and medicant medicament. Oh, even better.

864
00:44:57,840 --> 00:44:59,359
Speaker 2: That's a real word though. I didn't make that up,

865
00:45:00,200 --> 00:45:00,560
Speaker 2: I know.

866
00:45:00,520 --> 00:45:02,960
Speaker 1: But you just pull it out of the ether.

867
00:45:04,280 --> 00:45:07,400
Speaker 2: It's great, fantastic.

868
00:45:09,520 --> 00:45:11,480
Speaker 1: No, I thought you were still going and I'd interrupted you,

869
00:45:11,520 --> 00:45:14,160
Speaker 1: and you're gonna pick up again. You'd think after like

870
00:45:14,239 --> 00:45:16,080
Speaker 1: twelve years of doing this, we would have had that

871
00:45:16,120 --> 00:45:17,040
Speaker 1: figured out by now.

872
00:45:17,239 --> 00:45:18,520
Speaker 2: Oh, I got nothing else.

873
00:45:19,280 --> 00:45:21,720
Speaker 1: I don't have anything else either except the gin is great.

874
00:45:22,880 --> 00:45:24,239
Speaker 1: It is great if.

875
00:45:24,160 --> 00:45:30,600
Speaker 3: You're of legal age, ye, drink responsibly, yep. Don't drive certainly, Nope.

876
00:45:30,840 --> 00:45:34,000
Speaker 3: Make it really easy on you to not drive these days, yeah, man,

877
00:45:34,040 --> 00:45:34,719
Speaker 3: advantage of.

878
00:45:34,680 --> 00:45:39,320
Speaker 1: It, ride hailing apps, you have zero excuse these things. Well,

879
00:45:39,400 --> 00:45:43,160
Speaker 1: if you want to know more about Gin, well again,

880
00:45:43,800 --> 00:45:45,680
Speaker 1: I guess if you're twenty one, give it a try,

881
00:45:45,800 --> 00:45:48,440
Speaker 1: see what happens. But like Chuck said, drink responsibly. If

882
00:45:48,440 --> 00:45:50,720
Speaker 1: you're not twenty one, you're gonna have to wait. Sorry.

883
00:45:51,400 --> 00:45:53,360
Speaker 1: And since I said you're gonna have to wait, sorry,

884
00:45:53,360 --> 00:45:56,839
Speaker 1: it's time for listener mail, all.

885
00:45:56,800 --> 00:46:00,000
Speaker 3: Right, So listener mail. This one is let me see here.

886
00:46:00,560 --> 00:46:04,040
Speaker 3: Oh this is a hand type letter. Look at this thing. Nice,

887
00:46:04,520 --> 00:46:06,880
Speaker 3: not an email. It's a printed email.

888
00:46:07,600 --> 00:46:10,839
Speaker 1: It's also not written in the cutout magazine letters either,

889
00:46:10,960 --> 00:46:12,280
Speaker 1: so no thanks written.

890
00:46:12,719 --> 00:46:17,680
Speaker 3: So this is from Westwood Sutherland and he's the guy

891
00:46:17,680 --> 00:46:18,960
Speaker 3: who sent us that beef turkey.

892
00:46:19,239 --> 00:46:21,000
Speaker 1: Oh yeah, thanks west Hey.

893
00:46:20,840 --> 00:46:24,320
Speaker 3: Guys, my name is Westwood Sutherland, currently a college sophomore

894
00:46:24,320 --> 00:46:27,400
Speaker 3: and environmental engineering at University of Colorado, Boulder.

895
00:46:28,120 --> 00:46:30,280
Speaker 2: Sco buffs, He says, sure.

896
00:46:31,120 --> 00:46:32,759
Speaker 3: I'd like to say I'm your biggest fan, but I

897
00:46:32,760 --> 00:46:35,760
Speaker 3: can't compete with my dad, who introduced me to your podcast.

898
00:46:35,840 --> 00:46:38,440
Speaker 3: He's been listening for years and even acts on some

899
00:46:38,480 --> 00:46:43,640
Speaker 3: of your information. After hearing your podcast about bees, the

900
00:46:43,680 --> 00:46:47,719
Speaker 3: first one, not the beekeeping, he became a beekeeper.

901
00:46:48,440 --> 00:46:50,320
Speaker 2: Has reaped the rewards for years.

902
00:46:50,080 --> 00:46:53,319
Speaker 3: Now in increased production from our fruit trees as well

903
00:46:53,360 --> 00:46:55,759
Speaker 3: as getting some honey. That's awesome, though he has to

904
00:46:55,760 --> 00:46:59,160
Speaker 3: deal with the bear. He'd sent in that picture of

905
00:46:59,160 --> 00:46:59,520
Speaker 3: the bear.

906
00:47:00,080 --> 00:47:02,480
Speaker 1: That's the local cop that hassles them all the time.

907
00:47:02,600 --> 00:47:04,160
Speaker 2: No, it's a bear go after his honey. And he

908
00:47:04,239 --> 00:47:07,520
Speaker 2: named the bear Jerry. How great is that?

909
00:47:07,520 --> 00:47:08,920
Speaker 1: That's great? Give me so.

910
00:47:09,320 --> 00:47:12,880
Speaker 3: He also invested money into a stock I'm sorry, into

911
00:47:12,920 --> 00:47:13,919
Speaker 3: any stock that.

912
00:47:13,840 --> 00:47:14,800
Speaker 2: Worked with Crisper.

913
00:47:15,920 --> 00:47:17,240
Speaker 1: Oh, smart guy.

914
00:47:17,600 --> 00:47:19,759
Speaker 3: And after hearing your gene editing podcast, and he is

915
00:47:19,880 --> 00:47:21,120
Speaker 3: very happy with the results.

916
00:47:21,320 --> 00:47:22,040
Speaker 2: Wank, pink cool.

917
00:47:22,239 --> 00:47:22,960
Speaker 1: That's nice.

918
00:47:23,160 --> 00:47:24,279
Speaker 2: I didn't I should have.

919
00:47:24,600 --> 00:47:26,160
Speaker 1: Yeah, we didn't even take our own advice.

920
00:47:26,200 --> 00:47:28,040
Speaker 2: What's my problem? Anyway?

921
00:47:28,040 --> 00:47:29,799
Speaker 3: The reason I got into your podcast I started a

922
00:47:29,800 --> 00:47:31,480
Speaker 3: beef jerkey company when I was fourteen.

923
00:47:31,760 --> 00:47:33,200
Speaker 2: I love that stuff, and.

924
00:47:33,160 --> 00:47:36,240
Speaker 3: I was selling enough that I spent lots of hours cutting, marinating,

925
00:47:36,280 --> 00:47:37,880
Speaker 3: laying meat, and bagging jerky.

926
00:47:38,480 --> 00:47:39,920
Speaker 2: During those long hours, my dad.

927
00:47:39,800 --> 00:47:41,799
Speaker 3: Would help let me listen to stuff you should know,

928
00:47:41,880 --> 00:47:44,680
Speaker 3: one after the other and made time go by very quickly.

929
00:47:44,920 --> 00:47:47,560
Speaker 3: I just wanted to say thank you for your wisdom, comedy, insight,

930
00:47:48,160 --> 00:47:50,800
Speaker 3: and making my days of jerky production a bit easier.

931
00:47:51,000 --> 00:47:53,839
Speaker 3: I've included some samples of my jerky as a thank

932
00:47:53,960 --> 00:47:56,560
Speaker 3: you that is so cool, and that is Westwood Sutherland

933
00:47:56,640 --> 00:48:01,760
Speaker 3: and you can find his beef jerky at westside dot com.

934
00:48:02,160 --> 00:48:05,120
Speaker 1: I believe Westwood comes from a pretty amazing family.

935
00:48:05,320 --> 00:48:06,880
Speaker 3: And you know what, let me correct that too. He

936
00:48:06,920 --> 00:48:10,440
Speaker 3: does come from an amazing family. It is West's side

937
00:48:11,360 --> 00:48:16,200
Speaker 3: as in Westwood so w E s T s sid

938
00:48:16,360 --> 00:48:18,120
Speaker 3: e Jerky dot com.

939
00:48:18,360 --> 00:48:19,799
Speaker 1: The extra S stands for.

940
00:48:19,840 --> 00:48:24,600
Speaker 3: Super small batch flank steak, beef jerkey, gluten free and

941
00:48:24,680 --> 00:48:28,040
Speaker 3: one hundred percent not vegan. That's all right, that's what

942
00:48:28,160 --> 00:48:29,080
Speaker 3: he says on his card.

943
00:48:29,360 --> 00:48:31,719
Speaker 1: Thanks Westwood, that was pretty cool, and hats off to

944
00:48:31,800 --> 00:48:33,760
Speaker 1: your dad too for being so cool as well.

945
00:48:33,800 --> 00:48:34,160
Speaker 2: That's right.

946
00:48:34,360 --> 00:48:37,000
Speaker 1: We need to do administrative details soon because I came

947
00:48:37,040 --> 00:48:40,200
Speaker 1: across the list. We've got stuff that was given to

948
00:48:40,320 --> 00:48:44,160
Speaker 1: us a year ago at like shows in October. Oh wow, yeah,

949
00:48:44,200 --> 00:48:46,919
Speaker 1: so we need to do it soon. Okay, totally, Okay. Well,

950
00:48:46,960 --> 00:48:48,640
Speaker 1: if you want to get in touch with us, like

951
00:48:48,719 --> 00:48:51,200
Speaker 1: Westwood did, you can go onto our social links start

952
00:48:51,280 --> 00:48:54,640
Speaker 1: at stuffishould know dot com and you can also send

953
00:48:54,719 --> 00:48:57,000
Speaker 1: us an email where you can send us a typewritten letter,

954
00:48:57,040 --> 00:48:59,000
Speaker 1: but try an email too. You can send it off

955
00:48:59,040 --> 00:49:04,319
Speaker 1: to stuff Podcasts said iHeartRadio dot com.

956
00:49:04,480 --> 00:49:07,360
Speaker 2: Stuff you Should Know is a production of iHeartRadio. For

957
00:49:07,440 --> 00:49:11,640
Speaker 2: more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts,

958
00:49:11,760 --> 00:49:13,560
Speaker 2: or wherever you listen to your favorite shows.