Everyone needs to find someone that stares at them like cara stares at trish!

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

This line-up is epic. Plymouth, Hernö, Gin Mare, Santamanía...some real gems there!

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!

havent even started watching this yet but keen as a bean! need as much knowledge as I can heading into an Aussie summer

This was very well made .. Learned quite a bit .. thanks !!

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.

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.

Great fun video! Great information!!

Fantastic information on my fave spirit! And terrific humour!!

Love it!!!!

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.

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 :)

Nice to see that the first gin shown is actually Swedish Hernö Gin :-)

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

Hello from Montana USA

The stories are cool

I make my own gin. I like it. ;) Cheers!

There'll be times When my crimes Will seem almost unforgivable I give in to GIN Because you have to make this life livable

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?

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.

Have you ever heard of the red snapper and its popularity preceding the bloody Mary?

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.

I am in the other botanicals area.

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

Is Trish Brew single by any chance?

Give me a Beefeater any day

Any excuse to booze it up, eh? 👌

She an expert or just reading off a screen?

An interesting topic poorly presented 😒🙄