I meet an Expert - The History of Gin, with Trish Brew (Fever Tree/Gin Palace)
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- เผยแพร่เมื่อ 1 ธ.ค. 2019
- Gin is a massive subject and one that I'm certainly keen to learn more about. Thankfully in this episode, Trish Brew - Fever Tree ambassador, 2018 TimeOut Melbourne Bartender of the Year, former manager at the Gin Palace and all round gin expert - joins me to dive deep into the wonderful world of gin.
This episode is 1 of 3 and looks into the history of gin, from ancient Egyptians with jaundice to Greeks wanting a leg up, Orange Kings to tom cats in gin vats, Trish and I look at how we got from the 1550s BC to the modern gins we have today.
With 2 more gin episodes coming up soon, make sure you subscribe and click the little bell so you're notified when the next episode arrives. - แนวปฏิบัติและการใช้ชีวิต
Everyone needs to find someone that stares at them like cara stares at trish!
Ahahaha I told her about this comment and she loves it!
@@BehindtheBar That speaks of some kind of Theatre training,. Excellent way to keep your viewers focused on the speaker.
Learning English while watching this:-)
Well done. As usual....great information, camera work, sound and editing. Two wonderful hosts topped this off nicely....Thanks again
Cool, a gin expert, nice to meet you Trish, didn't know gin has that much history, I am a rum drinker, will give it a try
Here in Cape Town, despite being a region with strong French viticultural heritage, the recent decade or so saw a blossoming of excellent craft breweries producing a variety of ales ranging from pale ales to stout, weisbier with wonderful citrus overtones and oddities such as pumpkin ale, but this has been surpassed even more recently by a plethora of fine craft gin producers, some borrowing from the natural flora unique to South Africa. One of my absolute favorites is Clemengold which has a wonderful but not overpowering, as many of them can have, citrus flavour. Tanquery’s version which I see on your bar is one which I found failed to have persistent appeal. Inverroche, a coastal town (Stillbay) distillery, produces excellent gin using botanicals unique to the Western Cape and conjures up gems every so often which lend themselves to wonderful desserts and cocktails. It’s of course sacriligous to mix these craft gins with mixers other than ice and a soupçon of water, which gives them immediate cocktail status. The fall back for a G&T would be a Tanquery or Bombay but there’s one from Hungary that I rather liked, but unfortunately no longer available. There are few things in life that garner continued enjoyment due to their intellectual appeal - coffee is one, wine another, but cocktails and gin probably top both! Thanks again for a great and informative video! I can imagine how much effort goes into producing these!
This line-up is epic. Plymouth, Hernö, Gin Mare, Santamanía...some real gems there!
😋
This was very well made .. Learned quite a bit .. thanks !!
Thanks Michael!
havent even started watching this yet but keen as a bean! need as much knowledge as I can heading into an Aussie summer
G&T weather has to happen soon!
Great fun video! Great information!!
Thank you!
Heavily relied upon by the Dutch East India company that also had the monopoly on quinine for a long time, delaying the establishment of the East India company in England (Britain started in 1707) because without a daily dose of the G & T (quinine), European colonials died in the tropics like flies (of malaria) as did many of the locals.
Absolutely! We have a few more videos coming, and have a bit more of a chat about tonic then 😊
Love it!!!!
Fantastic information on my fave spirit! And terrific humour!!
Haha well we think we’re pretty funny 😜
@@BehindtheBar :-)
I've tried the 47 monkeys as my first real gin as a gift, my god it's sooo goood. I'm totally into trying other gins :)
Hello from Montana USA
Patrons at an Italian American restaurant I waited tables at would be delighted when they ordered Gordon's and learned that it was our rail or well gin. The owner drank it at home, so that was that. 5:3 ration with dry vermouth garnished with a strip of roasted and brined red pepper. Known to my guests as the Dirty Doug since the red pepper strip contains a healthy amount of brine. There you have it, Dirty Dougs done dirt cheap.
Sounds yum!
Have you tried that with hot cherry peppers? Very Sicilian!
They were not just trying to mask the taste of methanol in Old Toms. Many distillers also spiked their stills with sulfuric acid. The resulting spirit would contain significant amounts of ether, and would appear to be stronger for a lower alcohol content.
Yup, definitely some dodgy distilling practices going on!
The stories are cool
I make my own gin. I like it. ;) Cheers!
Yet again an imformative and delightfull insight....
Ahhh GIN, can be an amazing thing to drink ! Best G&T I ever had was made with a wedge of lemon and a wedge of lime - Four Pillars Navy strength gin and some majic tonic (the brand I've never seen since!) It was a hot day and darn it was good! Beat all other G&T's Ive ever had hands down... Looking forward to more of your adventures!
Thanks
Steve
I’ve never seen majic either, I’ll have to keep my eyes peeled!
Gin is really blowing up. I'm not sure insects in the bottle is the next big thing or not, but it might work to keep flies out of the cocktail?
I served this gin to someone once, and they brought it back because ‘there’s an insect in it’ haha. I had to explain that was the point!
There'll be times
When my crimes
Will seem almost unforgivable
I give in to GIN
Because you have to make this life livable
Nice to see that the first gin shown is actually Swedish Hernö Gin :-)
It’s delicious!
@@BehindtheBar All of their variations are stunning :-)
Nordic countries have such pure water and fantastic evergreens that they should honestly be leading the Gin industry, but I assume aquavit producers would fight against that.
Funny how Genever (or Jenever in dutch) sort of became Gin. I always knew the two were somehow 'connected' but not like this. And being dutch, Trish's pronounciation of Jenever isn't that bad. The soft J is a good start, I guess it'd be something along the lines of Juh-Nay-ver, with the emphasis on the "Nay" part.
There are actually a few dutch versions of classic Gin cocktails where they replace the Gin with Genever, like a Negroni. Out of those I've tasted I prefer the Gin versions, which might be odd since I do quite like Whiskey (since Genever is considered a mix between Gin and Whiskey). But in comparison I both prefer the Negroni and the Boulevardier over the Genever version, maybe it's just too much of an in-between niche for it to become really popular globally.
I’ll let her know she did ok! Haha. I definitely think you need to change the proportions when substituting Genever for gin, but I also like to use it as it’s own thing and build cocktails around because as you say, it’s so unique!
Have you ever heard of the red snapper and its popularity preceding the bloody Mary?
I sure have, I love a Red Snapper! Good name too...
Is Trish Brew single by any chance?
I am in the other botanicals area.
idk if it's more difficult for her to talk or for me to listen to her.
but I love gin so, here we goooo
Fuck, I love these videos.
Niceee.
Gin is my favourite spirit. But I have to admit, I'm not a fan of Hendricks. I find it is too mild. I like being able to taste and smell the botanicals, but with Hendricks I can't even tell its in the drink
Tried Edinburgh Gin yet?
@@afcgeo882 I have not.
Give me a Beefeater any day
It’s a great staple!
Any excuse to booze it up, eh? 👌
😇
She an expert or just reading off a screen?
I usually use an auto cue (from scripts I write myself) because it’s way easier to edit if you don’t say things slightly differently every take even if you’re relating the same info, but the meet the experts series we keep more free flowing and there’s no script, just general questions to work from.
An interesting topic poorly presented 😒🙄