WEBVTT - Selects: Everything You Ever Wanted to Know About Gin 0:00:00.720 --> 0:00:03.279 Hey guys, it's me Josh, and for this week's select, 0:00:03.320 --> 0:00:08.600 I've chosen our December twenty nineteen episode on Gin. I 0:00:08.640 --> 0:00:10.840 don't take much of a tipple anymore, but I still 0:00:10.880 --> 0:00:14.360 find that I appreciate Gin, and this episode does justice 0:00:14.400 --> 0:00:19.520 to it in my opinion. It has history, distillation, laws, junipers, 0:00:19.760 --> 0:00:23.200 everything you can imagine to make a well rounded, floral 0:00:23.280 --> 0:00:26.319 forward Stuff you Should Know episode. I hope you enjoy 0:00:26.360 --> 0:00:27.080 it very much. 0:00:32.320 --> 0:00:38.600 Welcome to Stuff you Should Know, a production of iHeartRadio. 0:00:41.800 --> 0:00:44.440 Hey, and welcome to the podcast. I'm Josh Clark, and 0:00:44.440 --> 0:00:47.480 there's Charles w Chuck Brian, there's Jerry over there, and 0:00:47.520 --> 0:00:53.960 we are wasted waste it on excitement about talking about Gin. 0:00:55.920 --> 0:00:56.959 Waste it on excitement? 0:00:57.160 --> 0:00:57.800 Uh huh. 0:00:57.880 --> 0:00:58.360 I like that. 0:00:58.720 --> 0:01:02.040 That's a great motto. Yeah, and not a not the 0:01:02.040 --> 0:01:04.119 worst band name, but not the best. 0:01:04.760 --> 0:01:05.920 It's not the best at all. 0:01:06.160 --> 0:01:08.679 Like an album title, more like, oh yeah, it's. 0:01:08.600 --> 0:01:11.880 A good album title. Maybe it's Jungle x Ray's second 0:01:11.880 --> 0:01:13.280 album wasted on excitement? 0:01:13.440 --> 0:01:16.760 Yeah, or Bathtub Gin wasted on excitement. 0:01:16.680 --> 0:01:18.280 Bathtub Jin's of fish song. 0:01:19.000 --> 0:01:22.399 Oh it is it's funny. 0:01:22.440 --> 0:01:24.960 I was I was walking in the neighborhood yesterday and 0:01:25.000 --> 0:01:29.559 I saw a car that was clearly like the child 0:01:29.600 --> 0:01:32.800 home for Thanksgiving. It was like this kind of beat 0:01:32.880 --> 0:01:35.760 up jeep from Florida, and it had a fish sticker 0:01:35.800 --> 0:01:39.560 and a grateful dead sticker and like one other thing college. 0:01:39.319 --> 0:01:40.440 And this really nice thing. 0:01:40.440 --> 0:01:43.280 And I was like, oh, man, I bet I wonder 0:01:43.280 --> 0:01:44.840 how much weed is hidden in that thing. 0:01:47.160 --> 0:01:47.840 That's funny. 0:01:47.840 --> 0:01:49.800 Welcome home, son. What's that smell? 0:01:53.880 --> 0:01:54.080 Right? 0:01:54.320 --> 0:01:56.480 Oh? Were you being the sun where we play acting? 0:01:56.800 --> 0:01:59.480 No, it just it was that that sip of coffee. 0:01:59.480 --> 0:02:01.640 It's took one down the wrong pipe. 0:02:01.640 --> 0:02:04.680 The wrong pipe, man, What is up with those faulty flaps? 0:02:05.040 --> 0:02:07.720 I don't know, man, Probably too much gin. 0:02:08.919 --> 0:02:12.880 I love Gin, and I love reading about it and 0:02:13.120 --> 0:02:17.639 researching it, and I might have a martini tonight as 0:02:17.639 --> 0:02:18.080 a result. 0:02:18.360 --> 0:02:20.400 I don't think there's any way you could not have 0:02:20.440 --> 0:02:23.160 a martini after reading about Gin for hours and hours 0:02:23.160 --> 0:02:23.600 and hours. 0:02:23.680 --> 0:02:26.080 Yeah, because Gin and Tonic season is over for me, sadly. 0:02:26.760 --> 0:02:29.160 Oh yeah, and I'm into wine season. But wine season 0:02:29.160 --> 0:02:31.520 and martini season there's some comorbidity there. 0:02:31.720 --> 0:02:33.120 Martini seasons year round. 0:02:34.280 --> 0:02:34.720 Not for me. 0:02:34.840 --> 0:02:37.320 I mean, I don't drink that many martinis. It's a 0:02:37.320 --> 0:02:39.680 mood thing or if I'm with Hodgmen, we pound them. 0:02:39.880 --> 0:02:43.600 Sure you can't not drink martinis when Hodgman's around. 0:02:43.400 --> 0:02:48.600 Yeah, of course, yeah, no comment, okay, but correct. 0:02:49.440 --> 0:02:53.600 So we're talking Gin because Gin is great. We love Gin, 0:02:55.200 --> 0:02:57.560 and it turns out Jin's got a pretty pretty interesting 0:02:57.680 --> 0:02:58.360 history to it. 0:02:58.440 --> 0:02:59.119 I think so too. 0:02:59.480 --> 0:03:02.400 And we did an episode not too long ago on 0:03:03.080 --> 0:03:07.280 a short stuff actually on the difference between bourbon and whiskey. 0:03:07.400 --> 0:03:09.280 Right, has that been out yet, even with the way 0:03:09.280 --> 0:03:09.959 our schedule works. 0:03:10.360 --> 0:03:12.840 Oh wait, it's coming out tomorrow. Nok about it? 0:03:12.919 --> 0:03:15.480 Yeah, yeah, tomorrow is in today, or tomorrow is in 0:03:15.520 --> 0:03:16.600 after this is released. 0:03:16.840 --> 0:03:19.640 Tomorrow is in the people who are listening to this 0:03:19.919 --> 0:03:22.919 the day it comes out tomorrow, to them, that very 0:03:23.000 --> 0:03:25.280 select group of humans as far as the dimension of 0:03:25.360 --> 0:03:25.880 time goes. 0:03:25.960 --> 0:03:26.280 That's right. 0:03:27.000 --> 0:03:31.960 So tomorrow, everybody, you'll hear short stuff about the difference 0:03:32.040 --> 0:03:33.800 between whiskey and bourbon. And one of the things that 0:03:33.840 --> 0:03:37.320 really stands out is there are a lot of laws 0:03:37.360 --> 0:03:42.080 surrounding whiskey, especially in the United States. What makes whiskey whiskey, 0:03:42.320 --> 0:03:45.080 what you can call a specific kind of whiskey, what 0:03:45.200 --> 0:03:47.360 you can put on the label of some kinds of whiskey, 0:03:47.640 --> 0:03:50.680 lots and lots of laws exists. 0:03:50.200 --> 0:03:52.760 A lot of the country. Don't forget that one. 0:03:53.160 --> 0:03:57.720 The spirit of America, the native spirit of America. That's 0:03:57.760 --> 0:04:02.040 what it was, Okay, Gin, It's quite the opposite. Basically, 0:04:02.120 --> 0:04:06.120 as long as you have a neutral, grained spirit that 0:04:06.400 --> 0:04:12.440 is distilled a I think eighty proof or higher, you 0:04:12.480 --> 0:04:14.960 can add whatever flavor you want to it, and that 0:04:15.200 --> 0:04:20.239 you can call it gin, okay, which is not whatever 0:04:20.320 --> 0:04:23.920 you're if you buy that thing that I just described, 0:04:24.600 --> 0:04:28.560 Although it's technically legally gin, it's not really gin. A 0:04:28.640 --> 0:04:31.880 lot of people call it flavored vodkas. But for gin, 0:04:32.839 --> 0:04:35.240 there are specific steps you want to follow. There's specific 0:04:35.320 --> 0:04:37.480 things you want to do, and more than anything, there's 0:04:37.520 --> 0:04:40.280 probably going to be a taste of juniper to it. 0:04:41.320 --> 0:04:46.039 Yeah, that used to be very much the case now, 0:04:46.080 --> 0:04:48.600 and we've talked a little bit about this on other episodes. 0:04:48.720 --> 0:04:52.360 Just tangentially, I think is that there are many artists 0:04:52.360 --> 0:04:54.920 and gin makers now that are doing all kinds of 0:04:55.000 --> 0:05:01.320 crazy gins, and some many issueing the juniper altogether, that 0:05:01.360 --> 0:05:05.960 beautiful little evergreen shrub and those little cones that have 0:05:06.080 --> 0:05:12.320 that piny, citrusy peppery taste that we love so much. Yeah, 0:05:13.080 --> 0:05:15.720 by the way, I should say our buddy Ben Harrison 0:05:16.560 --> 0:05:20.400 of the Greatest Generation and Friendly Fire, he I've seen 0:05:20.400 --> 0:05:22.479 this online elsewhere, but as far as he knows, he 0:05:22.520 --> 0:05:26.880 invented it. A smoked gin and tonic where he gets 0:05:26.880 --> 0:05:32.320 a little like a chef's torch and smokes juniper berries 0:05:33.160 --> 0:05:36.080 and then throws the glass on top of it upside 0:05:36.080 --> 0:05:39.960 down and let's it just smoke up, and then turns 0:05:40.000 --> 0:05:42.640 it over and adds the ice and the and the 0:05:42.960 --> 0:05:44.080 rest of the mixings there. 0:05:44.160 --> 0:05:46.200 I would like to try that. I've had like smoked 0:05:46.240 --> 0:05:50.200 Manhattans and smoked whiskey drinks, oh yeah, wood smoked kine. 0:05:50.080 --> 0:05:51.240 And did they do the same thing. 0:05:51.960 --> 0:05:55.120 Yeah, same process. But I've never ever heard of a 0:05:55.360 --> 0:05:58.160 smoked gin and tonic. So hats off to Ben if 0:05:58.200 --> 0:05:58.960 he did invent that. 0:05:59.120 --> 0:05:59.840 Yeah, it was good. 0:06:00.360 --> 0:06:02.800 And I also want to know shouted it out before. 0:06:03.360 --> 0:06:07.000 But I get this local tonic, now, that's delicious. That 0:06:07.160 --> 0:06:11.960 is the real deal, you know, the chinchona bark. And 0:06:12.000 --> 0:06:16.280 it's very different than if you're used to traditional like schweps. 0:06:16.320 --> 0:06:18.440 Tonic. Doesn't taste anything like that. 0:06:18.839 --> 0:06:23.160 No, it's you cut it with soda water and it's 0:06:23.200 --> 0:06:25.560 a very very lovely taste. 0:06:25.760 --> 0:06:29.359 Oh yeah, like good tonic water is just amazingly good. 0:06:29.800 --> 0:06:31.440 Yeah, and that's you know, if you're talking about like 0:06:31.480 --> 0:06:35.560 fever tree will buzz market. Sure that is still a 0:06:35.600 --> 0:06:38.120 little more of a traditional tonic. This stuff is brown, 0:06:38.760 --> 0:06:41.800 right and syrupy, and then you mix it with the 0:06:42.000 --> 0:06:45.080 soda and it becomes sort of a real version of 0:06:45.120 --> 0:06:45.640 that stuff. 0:06:45.920 --> 0:06:48.360 So it's probably very similar to stuff they're drinking in 0:06:48.360 --> 0:06:52.000 India in the nineteenth century, I think. So, so we'll 0:06:52.000 --> 0:06:53.039 get all we'll get to all that. 0:06:53.720 --> 0:06:56.279 Let's go back to gin, all right, So you start 0:06:56.279 --> 0:06:58.640 off if you want to make gin, and I have 0:06:58.680 --> 0:07:01.360 a gin making kit from last Christmas I still haven't used. 0:07:01.400 --> 0:07:03.800 And this has inspired me to go home today and 0:07:03.839 --> 0:07:05.080 actually make my own gin. 0:07:05.360 --> 0:07:06.200 And then pound it. 0:07:07.960 --> 0:07:09.200 I'll bring some in. We can all take a. 0:07:09.200 --> 0:07:13.640 Sip, all right, just a sip. But you start with 0:07:13.680 --> 0:07:18.560 that base spirit ethyl alcohol that's ninety six percent. 0:07:18.320 --> 0:07:20.680 ABV that you can power a car on. 0:07:21.040 --> 0:07:24.280 Yeah, and then you read distill gin, and that is 0:07:24.320 --> 0:07:28.040 one of the keys here, a real real gin. You 0:07:28.160 --> 0:07:32.720 redistill that spirit with whatever botanicals you end up choosing. 0:07:32.920 --> 0:07:36.120 Right, But typically, the main botanical that's used in the 0:07:36.160 --> 0:07:40.040 main flavor profile of gin, aside from alcohol that you 0:07:40.080 --> 0:07:43.480 can power your car on is that juniper berry. That's 0:07:43.520 --> 0:07:49.160 that tradition juniper and a piny evergreeny. Some people call 0:07:49.200 --> 0:07:53.280 it like drinking a Christmas tree. What makes gin gin? 0:07:53.400 --> 0:07:55.440 Once you've had a sip of gin, you will never 0:07:55.520 --> 0:07:58.360 mistake it for anything else for the rest of your life. 0:07:58.640 --> 0:08:00.560 That's right. And that base spirit it can. 0:08:00.400 --> 0:08:04.000 Be also, and you should also wait until you're twenty 0:08:04.080 --> 0:08:04.800 one to have that sure. 0:08:04.840 --> 0:08:08.240 So of course that base spirit can be wheat, it 0:08:08.320 --> 0:08:10.560 can be a rye, can be corn, it can be barley, 0:08:11.120 --> 0:08:14.840 but it can be really anything. You can make potato 0:08:16.000 --> 0:08:19.360 gin or apple gin. I saw this company in Ireland. 0:08:19.360 --> 0:08:24.280 There was an article on Vice by Elizabeth Rousche. Ireland's 0:08:24.280 --> 0:08:25.680 best gin is made out of milk. 0:08:25.960 --> 0:08:27.840 Yeah, I saw that too, Bertha's Gin. 0:08:28.600 --> 0:08:31.440 They make it and this is produced fully in Ireland, 0:08:31.440 --> 0:08:33.400 which is a great thing because it's a byproduct of 0:08:33.760 --> 0:08:41.280 cheese making that way sweet way they use that to 0:08:41.360 --> 0:08:42.960 make gin. It's crazy. 0:08:43.320 --> 0:08:45.880 Yeah, They ferment the way and then use that they 0:08:45.960 --> 0:08:50.640 distill that fermented beer basically, and then you distill that 0:08:50.720 --> 0:08:54.040 further in the process of the presence of botanicals, and 0:08:54.080 --> 0:08:56.800 then you have gin. It's just this multi step process. 0:08:56.840 --> 0:09:01.400 But because you're starting out with such adiculously high proof 0:09:02.600 --> 0:09:07.240 alcohol like neutral alcohol, you can use basically an old 0:09:07.280 --> 0:09:10.400 shoe to make that neutral grain spirit and it's going 0:09:10.480 --> 0:09:14.440 to taste virtually the same as neutral grain spirit made 0:09:14.480 --> 0:09:18.040 from her neutral spirit made from barley, or from whay, 0:09:18.280 --> 0:09:21.760 or from potatoes or grapes. It just is the the 0:09:21.920 --> 0:09:23.920 alcoholic essence of those things. 0:09:24.160 --> 0:09:27.680 Yeah, and apparently that fermented way is what makes Bailey's 0:09:27.679 --> 0:09:30.359 as well, which I didn't. 0:09:30.080 --> 0:09:32.560 Know Bailey's Irish whiskey. 0:09:32.760 --> 0:09:34.080 Yeah, fermented way cool. 0:09:34.240 --> 0:09:35.240 I did not know that either. 0:09:35.600 --> 0:09:37.320 In this I gotta try this stuff though. It's called 0:09:37.320 --> 0:09:38.640 Bertha's Revenge. 0:09:38.520 --> 0:09:39.679 For Bailey's Irish Cream. 0:09:39.720 --> 0:09:41.960 I'm sorry, Yeah, what'd you say Irish whiskey? 0:09:42.160 --> 0:09:44.640 Yeah, no, no, it's the it's the coffee additive. 0:09:44.920 --> 0:09:48.720 That's that Connor McGregor stuff for grandma birth is revenge. 0:09:48.720 --> 0:09:53.320 I looks delicious and it is fully made in Ireland. 0:09:53.400 --> 0:09:56.920 And Bertha apparently is a cow they heard after. 0:09:57.440 --> 0:10:00.520 Yeah, she died at like age forty nine after giving 0:10:00.520 --> 0:10:04.000 birth to thirty something calves over her life. Yeah, Yeah, 0:10:04.040 --> 0:10:06.160 she was a very prolific milk. 0:10:05.880 --> 0:10:07.800 Cow in many ways. 0:10:08.120 --> 0:10:10.720 Yeah, but they they're not the only game in talent 0:10:10.800 --> 0:10:14.120 making way based gin. There are others as well, but 0:10:14.559 --> 0:10:17.960 supposedly again it's they say that there's something in the 0:10:18.000 --> 0:10:23.560 way that even once it's distilled into its spirit, some 0:10:23.679 --> 0:10:27.440 there's some mouthfield to it or some flavor profile. A 0:10:27.440 --> 0:10:29.360 lot of people argue that that's just not the case, 0:10:29.480 --> 0:10:31.199 that no matter what you make it from, you're going 0:10:31.240 --> 0:10:36.680 to arrive at basically the same base neutral spirit. Okay, okay, 0:10:36.840 --> 0:10:39.439 we'll find out. I'll just let me have some. I'll 0:10:39.480 --> 0:10:39.840 try it. 0:10:40.800 --> 0:10:45.320 Bombay sapphire, which we'll learn later on perhaps kickstarted the 0:10:45.440 --> 0:10:46.400 resurgence of gin. 0:10:46.720 --> 0:10:46.920 Yeah. 0:10:46.920 --> 0:10:48.360 Did you know that in the United States? 0:10:48.440 --> 0:10:50.480 No, But it makes it a little bit of sense 0:10:51.080 --> 0:10:53.120 now that I see the dates in the timelines of 0:10:53.120 --> 0:10:56.559 when it came over. But they very proudly display their 0:10:56.559 --> 0:11:04.880 ten different botanicals on the bottle licorice of course, kubeb berries, angelica, 0:11:04.960 --> 0:11:09.719 root almonds, coriander, cassia, bark iris, root lemon, peel, and 0:11:09.880 --> 0:11:14.120 grains of paradise. Very nice, And I like a bombasedapphire martini. 0:11:14.240 --> 0:11:17.440 That's a good fallback for me, although I'm a plymouth 0:11:17.480 --> 0:11:20.520 man through and through when it comes to martini's, and 0:11:20.559 --> 0:11:24.880 I like generally I like the Hendrix and I like Tankerrey, 0:11:24.880 --> 0:11:26.520 good old fashioned Tankerrey for the Tonics. 0:11:26.840 --> 0:11:29.720 I'll get a Hendrix martini when I'm out and about, 0:11:30.280 --> 0:11:33.240 but if I'm like making it myself, I used to 0:11:33.320 --> 0:11:37.240 like the more boring, straightforward London dried gins, right, the 0:11:37.280 --> 0:11:40.800 traditional ones for the martini. And then I realized, like, no, man, 0:11:41.080 --> 0:11:42.800 you want to go the exact opposite of that. You 0:11:42.840 --> 0:11:46.520 want like the most botanical gin you can find for 0:11:46.679 --> 0:11:50.480 a gin martini, because I mean it's basically gin with 0:11:50.559 --> 0:11:53.040 a little bit of vermouth, right, so you want to 0:11:53.080 --> 0:11:57.400 taste your gin. So I've kind of gravitated toward stuff 0:11:57.480 --> 0:12:02.719 like the Botanist or Saint George's Batanavar. Those are two 0:12:02.920 --> 0:12:07.360 really really like I guess botanicals. The best way to 0:12:07.360 --> 0:12:09.720 put it. Gin's that are out there that are really 0:12:10.440 --> 0:12:11.560 really tasty. 0:12:11.360 --> 0:12:13.040 Is that the Saint George that tastes like feet. 0:12:13.600 --> 0:12:18.240 Yeah, so no, that is their aged like Raye Posato gin. 0:12:18.440 --> 0:12:20.640 Yeah that I didn't love that where. 0:12:20.520 --> 0:12:22.840 They made it like it was like kind of a 0:12:22.880 --> 0:12:28.160 mescal or age tequila style gin where it was gin, 0:12:28.240 --> 0:12:31.840 but it had like some quality of like really like 0:12:32.120 --> 0:12:36.120 long aged tequila. I think you weren't prepared for it. 0:12:36.520 --> 0:12:38.439 I wonder if you'd like it now, knowing like what 0:12:38.480 --> 0:12:39.600 it was going into it. 0:12:39.840 --> 0:12:40.200 Maybe. 0:12:40.280 --> 0:12:42.600 I mean, I'm always hip to try something, but I'd 0:12:42.600 --> 0:12:45.079 love a good, high quality London dry gin. 0:12:45.160 --> 0:12:45.960 That's my jam. 0:12:46.000 --> 0:12:48.120 Sure, I mean, I'm with you. I just like the 0:12:48.120 --> 0:12:51.400 more botanical ones these days than I used to, the Britannical, 0:12:52.840 --> 0:12:55.560 the puritanical ones, the ones that don't have any alcohol 0:12:55.559 --> 0:12:55.840 at all. 0:12:56.160 --> 0:12:58.920 So I think we should quickly talk about before we 0:12:58.960 --> 0:13:01.439 take our first break, about just how you distill it, 0:13:01.480 --> 0:13:05.000 because there's a couple of ways, and then we'll take 0:13:05.000 --> 0:13:08.840 our break. But the first way is steeping, and that is, 0:13:08.960 --> 0:13:11.480 you know, you steep tea, and it's the same thing. Basically, 0:13:11.520 --> 0:13:14.960 you have your base spirit heating up and its simmers, 0:13:15.480 --> 0:13:18.000 and then you have those botanicals right in there and 0:13:18.040 --> 0:13:21.080 the oils are releasing and it's just infusing through the 0:13:21.080 --> 0:13:23.800 whole thing exactly the other way. And you know, Emily 0:13:23.880 --> 0:13:25.760 has a still now, I'd love to maybe get in 0:13:25.800 --> 0:13:27.000 there and try some of this for real. 0:13:27.280 --> 0:13:30.280 I did not know that. Does she like carry a 0:13:30.320 --> 0:13:32.559 Tommy gun around and wear it flooraling for coat? 0:13:33.080 --> 0:13:34.360 No, she's got a copper still. 0:13:34.440 --> 0:13:37.800 She goes to Athens, Georgia once a week to harvest 0:13:37.840 --> 0:13:40.559 herbs and then distills herbs. 0:13:40.360 --> 0:13:42.679 For Oh, that's right, I did know that. 0:13:42.760 --> 0:13:43.640 Yeah, it's very cool. 0:13:43.800 --> 0:13:44.600 That is super cool. 0:13:44.640 --> 0:13:45.960 It's a lot of fun to see her out there 0:13:46.000 --> 0:13:46.720 doing that stuff. 0:13:46.800 --> 0:13:47.560 Yeah, that's neat. 0:13:48.080 --> 0:13:51.240 And then the other way is vapor infusion, and that 0:13:51.360 --> 0:13:53.400 is what Bombay sapphire does, and that is when you 0:13:53.440 --> 0:13:57.960 have the botanicals in a basket hanging above the boiling 0:13:58.000 --> 0:14:01.360 spirit and that vapor rises and it does it more 0:14:01.440 --> 0:14:03.880 through like that steam, I guess right. 0:14:04.040 --> 0:14:06.640 So, or you can combine the two, which is what 0:14:06.920 --> 0:14:11.800 another kind of saint, George jin Terroar does where they 0:14:11.920 --> 0:14:15.200 use the steeping method for most of the botanicals and 0:14:15.240 --> 0:14:17.680 then they use the vapor method for I think like 0:14:17.800 --> 0:14:22.280 Douglas fir and bay Laurel leaves. So it's it's got 0:14:22.280 --> 0:14:25.280 like kind of the tea of botanicals brewing and then 0:14:25.280 --> 0:14:28.880 it's just vaporizing through those other those last two so cool, 0:14:29.120 --> 0:14:30.080 it is pretty cool. 0:14:30.320 --> 0:14:33.160 Actually, all right, now we'll take a break, and we'll 0:14:33.160 --> 0:14:35.760 come back and talk a little bit about the types 0:14:35.800 --> 0:14:38.920 of gin, which also entails some history right after this. 0:15:03.480 --> 0:15:06.160 Okay, we've taken our break, we had our little half sandwiches, 0:15:07.040 --> 0:15:08.200 were ready to talk about you. 0:15:08.240 --> 0:15:09.840 So I can't believe you still cut the crust off. 0:15:09.840 --> 0:15:11.160 That's very interesting for a garner. 0:15:11.240 --> 0:15:13.560 Well, I just think it's a little I always has 0:15:13.600 --> 0:15:16.520 like a crusty taste to it. Then I'm not fond. 0:15:16.960 --> 0:15:19.240 I've always maintained if they didn't call it crust, kids 0:15:19.280 --> 0:15:22.840 might eat it, do you think. Yeah, I think if 0:15:22.880 --> 0:15:25.280 you said, you know, the do you want the magic 0:15:25.360 --> 0:15:28.040 ring left on your bread? The kids would probably have 0:15:28.040 --> 0:15:30.080 a whole different view. But if you say do you 0:15:30.120 --> 0:15:30.880 want the crust? 0:15:32.280 --> 0:15:35.160 I disagree. I think that magic ring would be a 0:15:35.280 --> 0:15:39.840 gross term. Now you look at that magic ringy, old guy, 0:15:39.880 --> 0:15:41.120 he keeps staring at us. 0:15:42.200 --> 0:15:48.800 We'll just insert Josh Clark's magic word of choice, magic ringy. Yeah, 0:15:48.800 --> 0:15:50.400 I mean it doesn't even have to use the word magic. 0:15:50.400 --> 0:15:52.200 But what would you call crust? That sounds better to 0:15:52.240 --> 0:15:52.640 a kid. 0:15:53.600 --> 0:15:55.760 I'm saying, no matter what you called it, I think 0:15:55.800 --> 0:15:58.600 it would become synonymous with something gross. 0:15:58.640 --> 0:16:01.680 I know, but I'm asking you to yes, and let's see. 0:16:02.000 --> 0:16:04.760 Yes and is not my strong suit. I failed out 0:16:04.800 --> 0:16:05.920 of improv. 0:16:05.960 --> 0:16:07.240 Yours is more. No butt? 0:16:07.760 --> 0:16:15.880 Right, No, there's no butt. It's no The rainbow ring. Okay, great, 0:16:16.200 --> 0:16:17.200 the rainbow circle. 0:16:17.320 --> 0:16:17.760 I love it. 0:16:18.280 --> 0:16:20.640 I don't like it. I'll go back and edit this party. 0:16:21.240 --> 0:16:23.040 All right. So let's talk about gin. 0:16:24.600 --> 0:16:26.600 We already talked about the fact that it has to 0:16:26.640 --> 0:16:30.680 be if you asked me, really distilled with these botanicals 0:16:30.720 --> 0:16:34.880 to be real gin. Otherwise flavored vodka that name is 0:16:35.280 --> 0:16:39.920 can come up and that's a dirty word, yes, But distilled. 0:16:39.480 --> 0:16:40.440 London dry gin. 0:16:41.920 --> 0:16:45.440 Some of the big big cats Beefeeder and Gordon's and 0:16:45.520 --> 0:16:49.480 Tanker Ray are some of those those big daddy London dryes. 0:16:49.720 --> 0:16:52.600 Like I said, I'm a plymouth guy. I like yeah, 0:16:53.680 --> 0:16:57.760 but these are not sweet. That's why they're called dry gins, right. 0:16:57.960 --> 0:17:01.960 Sweet gins are have a long history and they actually 0:17:02.000 --> 0:17:06.720 pre date gin for by many, many years. But the 0:17:06.840 --> 0:17:09.600 London dry gin is what most people think of when 0:17:09.640 --> 0:17:12.639 they think of gin, and a London dry gin is 0:17:12.640 --> 0:17:17.000 actually a subcategory of a larger category, which is distilled gin. 0:17:17.160 --> 0:17:20.119 You got gin, which is basically flavor vodkas, which you 0:17:20.119 --> 0:17:24.239 could literally put any flavor into this neutral spirit and 0:17:24.400 --> 0:17:27.119 call it gin distill Gin means it went through that 0:17:27.160 --> 0:17:30.320 process like we described before the break and London dry 0:17:30.400 --> 0:17:31.040 is one of those. 0:17:31.680 --> 0:17:33.600 That's right, right, Huh? 0:17:33.720 --> 0:17:35.920 Is that basically what you just said? Yeah, I mean 0:17:35.960 --> 0:17:38.480 I was listening and following it, but it just seemed off. 0:17:38.800 --> 0:17:40.600 Oh interesting, Well, I'm glad you cleared that up. 0:17:40.640 --> 0:17:41.080 I'm sorry. 0:17:41.359 --> 0:17:42.080 That's all right. 0:17:42.680 --> 0:17:44.840 Then we get to Old Tom gin and this has 0:17:44.880 --> 0:17:48.960 an interesting history of etymology. And I got this from 0:17:49.480 --> 0:17:54.720 Mark Vierthaler at talesothococktail dot com. Apparently the name Old 0:17:54.720 --> 0:18:00.800 Tom comes from these plaques that hung outside of pubs 0:18:01.359 --> 0:18:04.479 that looked like there was like the shape of an 0:18:04.480 --> 0:18:05.680 old tomcat's head. 0:18:06.800 --> 0:18:08.560 And get this, and this is amazing. 0:18:09.200 --> 0:18:13.200 Apparently in London, if you had this sign hanging up 0:18:13.400 --> 0:18:16.719 in the window, underneath the cat's paw was a slot 0:18:16.800 --> 0:18:20.159 and a lead pipe and attached to a funnel, and 0:18:20.200 --> 0:18:23.040 you could go down the street in England and drop 0:18:23.080 --> 0:18:25.159 a coin in the slot and get a shot of 0:18:25.200 --> 0:18:26.000 gin in your mouth. 0:18:26.440 --> 0:18:27.800 Yeah, from under the cat's paw. 0:18:28.040 --> 0:18:28.480 Amazing. 0:18:28.800 --> 0:18:31.240 I saw that too. I saw that it originated Chuck 0:18:31.280 --> 0:18:35.000 with this guy named Captain Dudley Bradstreet. And the whole 0:18:35.000 --> 0:18:37.320 reason he started doing this was because there was a 0:18:37.480 --> 0:18:41.119 law that said that the informant had to know the 0:18:41.280 --> 0:18:44.640 name of the person who was selling the illegal gin 0:18:45.119 --> 0:18:47.679 for the cops to have probable cause to raid a place. 0:18:47.920 --> 0:18:50.919 Oh interesting, So he holed himself up in this house 0:18:51.000 --> 0:18:54.879 on this one alley, Blue Anchor Alley, and started selling 0:18:54.960 --> 0:18:57.800 gin that way anonymously, and because no one knew who 0:18:57.880 --> 0:19:00.480 was selling it, the cops could never raid the place. 0:19:01.119 --> 0:19:01.560 Wow. 0:19:01.840 --> 0:19:04.520 But yeah, it was under the paw of an old 0:19:04.840 --> 0:19:07.720 like like a statue or sign or something of an 0:19:07.760 --> 0:19:09.720 old paw or an old Tom Kat. 0:19:10.000 --> 0:19:13.159 I love it too, Old Tom went away. It was 0:19:13.280 --> 0:19:13.960 very much sweeter. 0:19:14.040 --> 0:19:16.360 That was when they were using sugar and a lot 0:19:16.400 --> 0:19:20.399 of botanicals because the base spirit wasn't that great taste wise, 0:19:21.040 --> 0:19:23.199 so they loaded it up with sugar and this other stuff, 0:19:23.280 --> 0:19:28.080 and prohibition basically killed Old Tom gin for a long time. 0:19:28.880 --> 0:19:32.440 By the time people started, you know, prohibition was over. 0:19:32.760 --> 0:19:35.120 They didn't really have a taste for it anymore. And 0:19:35.200 --> 0:19:37.639 it has made a comeback in recent years, though a 0:19:37.680 --> 0:19:38.520 bit of a comeback. 0:19:38.920 --> 0:19:41.480 You if you are interested in trying you should start 0:19:41.520 --> 0:19:45.600 with ransoms old Tom gin. Yeah, it's just beautiful. Is 0:19:45.600 --> 0:19:45.880 it good? 0:19:47.119 --> 0:19:48.520 What about Navy strength gin? 0:19:49.359 --> 0:19:50.840 I love that stuff. Have you ever had that? 0:19:51.280 --> 0:19:52.919 Nah? I don't know if I have or not. 0:19:53.000 --> 0:19:56.760 Actually, it will make you blind. Really, your hangover is 0:19:57.640 --> 0:20:01.879 noticeably worse the next day for the same amount of booze. 0:20:02.359 --> 0:20:06.159 It's just what's a brand and stronger stuff? I think Anchor. 0:20:07.119 --> 0:20:09.240 I believe Anchor makes a Navy strength gin. 0:20:09.320 --> 0:20:10.080 That would make sense. 0:20:11.560 --> 0:20:14.360 I'm almost positive that's who's I've had. But it's it's 0:20:14.480 --> 0:20:17.280 just like this higher proof. I think, like gin can 0:20:17.320 --> 0:20:20.880 be as low as like thirty seven and a half percent, 0:20:21.480 --> 0:20:25.439 and Navy's strength is at least fifty percent, okay, And 0:20:25.520 --> 0:20:28.399 there's just a noticeable difference in it. And the taste 0:20:28.520 --> 0:20:32.080 is it's you know, it's not terribly much different. It's 0:20:32.160 --> 0:20:33.359 just the potency of it. 0:20:33.440 --> 0:20:34.119 But it's gotcha. 0:20:34.359 --> 0:20:36.560 It got its name from a pretty great little legend 0:20:36.560 --> 0:20:37.560 from what I understand. 0:20:38.080 --> 0:20:41.440