The man who voices this one could fuck with people so hard if he decided to make the same videos hugbees does. Imagine 10+ years of educational videos then make shitposts before you retire.
A friend of mine used to make his own. Quite illegally of course. He is an engineer, so to make a still, the heater and thermometer set-up was a cinch for him. He explained it just as in the video. He started by saying "Gin is just vodka with aromatics added during the second distillation". He added "Its cheaper to make than wine", thus 80%+ of the price of a bottle of gin is taxes.
@@justayoutuber1906 You're starting with pure spirit Ethanol. It's then infused with the aromatics and re-distilled and diluted, so no Methanol involved, unlike distilling from scratch. It's really just fancy flavoured Vodka.
@@risvegliato To add to this, in the case of this gin, they only keep the heart cuts not for safety reasons, but because the best combination of aromatic compounds come through the distillation process.
@@justayoutuber1906 methanol has a lower boiling point than ethanol. The methanol comes out of the still first and the distiller usually discards it before taking heads, hearts and tails cuts of the distillate.
Pure alcohol is insanely cheap to make. From 8 kg of white sugar you buy from the shops, you can potentially make 4 litres of 95% spirits. This is why they tax and regulate it so much. It's so cheap.
Yeah, it's definitely not "tasteless". I've had Everclear and it tastes exactly like it smells. Feels like putting a blowtorch down your throat after swallowing some burning charcoal briquets. Nothing but pain.
Piger Henricus gin is named for the dark age alchemist's furnace; the term is Latin and translates as "Slow" or "Lazy Harry"... so presumably a term of endearment. The gin itself is in the traditional London dry style, suggesting a juniper-forward flavor for classic cocktails (especially the timeless Martini). The Subversive Distillers are located in Quebec, Canada founded by Pascal Gervais, Fernando Balthazar, Robert Paradis, and Stephen Roffo. The bottles retail for around $26USD, overseas in the UK, 40.
"Spring water" lol. They're pumping it from the public reservoir just like everyone else. They distill it down for purity, but it's the same water source as you get.
Kindof a weird assumption. It's neither difficult nor particularly expensive to get spring water delivered. Some breweries literally own their own wells too, which isn't exactly spring water but it's not a public source either. The cost of spring water is nothing compared to the cost of the other ingredients and distilling doesn't remove bad flavors from bad water so it's not that outlandish to use actual spring water. Especially when you sell it for nearly $60 a bottle...
Probably the most alcoholic drink i ever had (drinking a 350ml bottle at the moment) Brand: Ginebra / Proff 80% Cheap + Strong+ doesn't taste funky+ depression = perfect alcoholic Tea a man needs.
Contrary to what this guy says, high proof grain alcohol is NOT flavorless. Pick up some Everclear next time you're at the liquor store. It's like drinking battery acid.
you can't just show how they brew alcohol, you skipped the whole part where they harvested and processed the wheat! you can't just show how they harvested the wheat you skipped the whole part about how they made the harvester!
@@zyeborm yep, and don't forget to show wiping the bum of the baby that grows up to be the farmer. Probably wouldn't get away with showing how the baby is made though.
Thats not “london dry gin” as the speaker said. because they infused parsnips after the distillng. And the label on the bottle is right, it says only “gin”
I like how at the end they're like "this is how it would be made BEFORE big factory distilleries" when they actually explicitly say the spirits that they are re-distilling are from exactly that-a big factory distillery making tons of spirits lol
I'm sure this happens plenty, but where in this video did it say that they are buying their base spirit from big factory distilleries? Surely it's possible for a micro-distillery such as this to buy a base spirit from something more local and small-batch.
12 oz glass filled 1/4 with fresh ice 1 shot Hendricks Gin 1 shot Elderflower liquer 4 oz. (premium brand) tonic water 1/4 wedge of (seeded) of lemon or lime Stir gently 😎✨ Enjoy
1:18 to 1:28 is all you need to know. All the alchohol you buy is just flavoring for this standard ethyl base. Whether it's a 20 dollar bottle or a 20k bottle. Usually the more expensive ones might have an accelerated aging process but there really isn't to much difference. That's why distilling is illegal....cuz it's so easy a caveman could do it.
Yeah after stopping his crime spree and being off hard drugs we first were concealed of a convicted felon to work in an alcohol distillery, but he really seemed to have turned his life around.
"Fresh open wound" Are you talking about that tiny graze on his knuckle? Something that's not even in contact with the parsnips? He probably should have worn gloves for the sake of the camera, but like someone else mentioned, they're going into alcohol.
Wow! I never knew what spices, fruit, & vegetables went into Gin. It was very nice to see a small operation manufacturing process, as opposed to a large industrialized manufacturer!! Thanks👍🏼👏🏼
A friend of mine some years ago lost his job as an apprentice-served printer and found work at a spirits bottling place. He told me how that company made gin for a popular supermarket here in England. A chemical tanker arrived and pumped up a tank full of ethanol. A guy then tipped in a bucket of goo, like that hideous stuff they dilute to make cola. It then got mixed up and bottled. Instant gin.
I have mixed gin with many other soft drinks. I recommend that you try gin with ginger ale: gin and ginger. It will have good sales potential as G & G.
Juniper is a type of evergreen tree and Angelica is a type of natural sweetener. In fact dried Angelica stalks have been made into a candy by mountain folks many years ago. Don't know if the practice is still carried on though.
Couple things: 1) the maseration time, how long do they steep the juniper and other botanicals before distillation (?) This information is missing. 2) "this is called London Dry", oh well, not really. Since they add the parsnip infusion after the distillation. London Dry is once distilled, diluted to bottling strenght and bottled. The addition or enchanging flavors after the batch distillation makes this go to "contemporary gin" category.
He is the guy any alcohol company hires to make new recipes for new potential small company's who dont have the equipment to start selling there own brand bottle yet
question: is the initial base alcohol, the one before they add the juniper, basically vodka? i ask because people always say gin is just flavored vodka.
There is a way to make it with juniper from the very beginning but its more complicated so most gins are just flavored vodka. You could make some yourself with a bottle of Everclear
Or vodka is unflavored gin. Vodka is like the least interesting drink lol. It's just watered down alcohol. And a good vodka is supposed to be tasteless lol. Okay cool drink mate.
"Master, your people have followed you all the way up here. They are tired and thirsty..." "Well, how about that bottle of booze over there?" "Look! He has infused the alcohol with juniper berries!" "Of course it's infused with juniper berries. It's a bottle of GIN!" "A miracle! A miracle!"
The term London dry has no recognition outside of the EU anyways... You are right about flavorings not being allowed to be added to the distillate (and additionally there are several other conditions to label a European Gin as London (Dry) Gin
Nobody: The narrator: THIS LITTLE TEENY TINY DISTILLERY HAS TO DO IT ALL BY HAND HA! LOOK AT THEM FILL ONLY SIX BOTTLES AT A TIME, LAST WEEK WE HAD COCA-COLA ON HERE BUT THESE GUYS ARE PUSHING IN THEIR LITTLE CORKS AND LABELING ONE BOTTLE AT A TIME AWWWWW
@@malavoy1 put your old shoes and socks in the badtub, few bags of sugar. The fermentation starts by itself, after 3 days distill it. Flagrant taste afterwards
Gin, unlike other spirits like Whiskey, Brandy, Rum, or Tequila, can be made from any base. Anything from grains to fruit. I even recently discovered an Agave-based Gin produced in Oaxaca, Mexico. A region known for producing Mezcal.
![Kodak Black - Versatile 4 [Official Video]](http://i.ytimg.com/vi/VcP_1Ua__vY/mqdefault.jpg)
1:23 "It's completely tasteless but has an alcohol content of 95 percent." I've known people like that.
lmao
@Nicolae Ceaușescu that was unnecessarily mean
@Nicolae Ceaușescu or yours 🤷🏻♂️
@Nicolae Ceaușescu What's it like being so miserable?
I've known french kisses of that flavor
Their equipment is so clean it's beautiful.
Would you want to drink their product if their equipment didn't look nice and clean?
It gave me motivation to clean my house. But I agree. Never seen a factory so perfect.
@@AKAxeMan clearly you haven't seen other factories on this program
They probably clean using gin
It IS a solvent after all.
i absolutely love seeing small scale producers behind the scenes, and how they create their products
The guy slicing the parsnip looks like hes had enough
Lol yeah
Look at how many he has left to go through
Lol!
Can't really blame him.
Look how many parsnips left he had to slice..! (
LOL
Grunt work, but all the others get the praise.
I've been watching so much of ” how it's actually made” that it took me a second to realize this is an actual educational video
Same. I went too deep
The man who voices this one could fuck with people so hard if he decided to make the same videos hugbees does. Imagine 10+ years of educational videos then make shitposts before you retire.
Yeah... not everybody begs for money on YT.
Haven't watched his stuff in around a year, and I've known about How It's Made for over a decade, yet I still thought of his series instantly.
It's only an educational video if you're making gin
Otherwise it's just plain old procrastination
Guilty 🙌
A friend of mine used to make his own. Quite illegally of course. He is an engineer, so to make a still, the heater and thermometer set-up was a cinch for him. He explained it just as in the video. He started by saying "Gin is just vodka with aromatics added during the second distillation". He added "Its cheaper to make than wine", thus 80%+ of the price of a bottle of gin is taxes.
As long as you avoid accidentally creating a little methanol.
@@justayoutuber1906 You're starting with pure spirit Ethanol. It's then infused with the aromatics and re-distilled and diluted, so no Methanol involved, unlike distilling from scratch. It's really just fancy flavoured Vodka.
@@risvegliato To add to this, in the case of this gin, they only keep the heart cuts not for safety reasons, but because the best combination of aromatic compounds come through the distillation process.
@@justayoutuber1906 methanol has a lower boiling point than ethanol. The methanol comes out of the still first and the distiller usually discards it before taking heads, hearts and tails cuts of the distillate.
Pure alcohol is insanely cheap to make. From 8 kg of white sugar you buy from the shops, you can potentially make 4 litres of 95% spirits. This is why they tax and regulate it so much. It's so cheap.
So in the end what I've learned is that gin is nothing but a fancy alcoholic tea lol
The fanciest . ;)
I was kind of shocked to see that, yes, that's all... it's just alcohol with flavoring... which describes Gin pretty well...
Bollicks, gin is magic!
@@geoffbenoy2052 I prefer it still warm, straight from the cat's bladder!
That’s what a lot of alcohols are
Boss:what are you doing?
Me: I'm taking a sample for "quality control" testing
Boss: that's it, no quality control testing 2 hours after the last one.
SiR tHiS (burps) bAtCh Is GrEaT
Blacks out and dies of hypothermia
The end
You joke, but I work at a gin distillery and normally the boss wouldn’t even question it!
...a sample, or two, or three, maybe just a little more just to be sure...
Yeah, it's definitely not "tasteless". I've had Everclear and it tastes exactly like it smells. Feels like putting a blowtorch down your throat after swallowing some burning charcoal briquets. Nothing but pain.
alcohol burn isn't considered a 'flavour'
i dont think you're supposed to drink everclear straight
@@claptrapbot461 I'm pretty sure it's a fuel source
@@claptrapbot461 not suppose to isn't a reason not to try.
Thats not taste. It is literally burning you.
I'm so happy this series still going strong, I love How it's made, you always learn so much and in a fun way
I cant tell if the guy in the hoodie is 28 or 48
Looks like he wore his daughter’s shirt to work.
48 pretending to be 28
He just looks like an exceptionally healthy man in his 40s.
It's all that *quality control testing gin*.
Clearly 48 but discovered modern clothing
@@richardjones2811 Because a 48-year old man hasn't lived in the modern era.
I love how simple this place is. Feels better.
yeah! its nice to see something thats not super industrial
Ferda
1980: class votes steve ‘most likely to succeed’
2021: Steve slicing parsnips at Gin factory
😂
Yeah; but given your dates, Steve is 50 now, so ...
I mean it's still an accomplishment. Owning a gin factory sounds rad.
Sunny D sounds classy af too
This dude runs the whole factory by himself😂😂😂
Microdistillery
Guy, who’s name I can’t pronounce, is right.
And did wear any glove or mask..
@N O blood sweat and tears go into this mans work
He needs a raise
“This distillery does not have an automatic bottling line”.
Clearly it doesn’t have more than one human as well.
There's at least three of them.
@@HisVirusness The parsnip peeler is definitely on the bottom rung of the ladder.
@@deaddoll1361 Thing is, dude probably makes 25% of all bottles sold. Even if he's just peeling vegetables, he's still making tons of paper.
Yeah this was odd, it's like it's mechanical enough to not be "hand"-anything, yet inefficient enough to cost as much as any "handmade" whatever
Piger Henricus gin is named for the dark age alchemist's furnace; the term is Latin and translates as "Slow" or "Lazy Harry"... so presumably a term of endearment.
The gin itself is in the traditional London dry style, suggesting a juniper-forward flavor for classic cocktails (especially the timeless Martini).
The Subversive Distillers are located in Quebec, Canada founded by Pascal Gervais, Fernando Balthazar, Robert Paradis, and Stephen Roffo.
The bottles retail for around $26USD, overseas in the UK, 40.
Brexit tax?
So they do sell this gin in the states? Asking because I’ve never seen it but absolutely love gin.
Damn that is honestly a lot cheaper than what I would have expected coming from a microdistillery
@@SandraudigaVali pre brexit. Pre inflation, pre war.
You know that guy's hammered when he gets off work 😂
Lol fr 😆
quality control my a$$, sipping every batch
It's amazing how many taste tests are required in such a small production line huh?
@Pavan Kumar I don't know about that. Judging by his face, it looks like it gets old quick.
@@1.5golf98 allegedly! 😂
I like the Liquor episodes. They should make a "How it's Made" for everything vice.
I'm drinking gin in the midnight hours and thought I might as well watch a RUclips video about how it's made 😀
I’m insomniac my self I love gin late at night it’s so peaceful and relaxing also great pain reliever
London Dry gin = Made with traditional ingredients and contains no added sweetners and colouring.👍
This was the most lowkey ad I’ve seen in my life
*take my money*
Right the second time I watched i understood why they said micro brew n no added shit cuz it's a add
@@1hunglow582 Yup. Was definitely out-of-place.
Unless they invented a human shaped robot that’s doing all the work, that one guy in the factory is KILLIN IT!!
Gin is by far my fav spirit. A good GT never fails to succed
I agree. If I could only have one alcoholic drink the rest of my life, I’d choose gin and tonic.
"Spring water" lol. They're pumping it from the public reservoir just like everyone else. They distill it down for purity, but it's the same water source as you get.
Kindof a weird assumption. It's neither difficult nor particularly expensive to get spring water delivered. Some breweries literally own their own wells too, which isn't exactly spring water but it's not a public source either. The cost of spring water is nothing compared to the cost of the other ingredients and distilling doesn't remove bad flavors from bad water so it's not that outlandish to use actual spring water. Especially when you sell it for nearly $60 a bottle...
I like how the machines are kept clean and shining .
yeah the upfront costs for all that must have been a fortune, but i suppose it eventually pays off.
Or I bet they made everythink sparkle before knowing the TV crew is about to record inside.
Probably the most alcoholic drink i ever had (drinking a 350ml bottle at the moment)
Brand: Ginebra / Proff 80%
Cheap + Strong+ doesn't taste funky+ depression = perfect alcoholic Tea a man needs.
How many times has someone dropped that bucket into the still? Because I know I would. 😂
it would be a mistake you'd do only once
Contrary to what this guy says, high proof grain alcohol is NOT flavorless. Pick up some Everclear next time you're at the liquor store. It's like drinking battery acid.
1:08 that point when you are making a soup and realize you should have picked a bigger pot
My god they basically do everything by hand here and this distillery! I give them major props!
you look like a girl
And that's why that half-liter costs $50
@@nashvillain171 thank you
@@ffrr4886 😀👍
@@ffrr4886 That's rich coming from a meninist.
I wonder if Vilod still makes that mead with juniper berries mixed in.
Skyrim is my favorite game
The guy in the video (the taster) is a lucky person. I love Gin. Is there an opening for an 80-year-old American? lol
"a spirit distilled from fermented grain is already in the still"
fail, you can't just skip a whole process there.
Operations like this typically don't brew their own alcohol; they usually purchase something like Everclear by the pallet-load.
@@HisVirusness and if you want it any differently then the product would cost a lot more
They can and they did
you can't just show how they brew alcohol, you skipped the whole part where they harvested and processed the wheat!
you can't just show how they harvested the wheat you skipped the whole part about how they made the harvester!
@@zyeborm yep, and don't forget to show wiping the bum of the baby that grows up to be the farmer.
Probably wouldn't get away with showing how the baby is made though.
I'm more impressed with how clean that machine is.
Thats not “london dry gin” as the speaker said. because they infused parsnips after the distillng.
And the label on the bottle is right, it says only “gin”
Also to be London gin, the aromatics that were boiled in the liquor should be in a basket where only vapor touches them.
So *you* think it’s plymouth gin?
_”Gin and, tonic? Those mix?”_
I like how at the end they're like "this is how it would be made BEFORE big factory distilleries" when they actually explicitly say the spirits that they are re-distilling are from exactly that-a big factory distillery making tons of spirits lol
Buy from the big guys cheap, modify it slightly and resell at huge markup.
@@justayoutuber1906 Worked pretty well for Water Seer.
I'm sure this happens plenty, but where in this video did it say that they are buying their base spirit from big factory distilleries? Surely it's possible for a micro-distillery such as this to buy a base spirit from something more local and small-batch.
2:46 "ah yes, 8. That's perfect."
12 oz glass
filled 1/4 with fresh ice
1 shot Hendricks Gin
1 shot Elderflower liquer
4 oz. (premium brand) tonic water
1/4 wedge of (seeded) of lemon or lime
Stir gently
😎✨ Enjoy
Damn, I have all the ingredients except the tonic water (and instead of Hendricks I have Bombay). Will have to try it. Thanks!
2 oz Hendrick's Gin
1/2 oz fresh lime juice
1/2 oz Chartreuse
4 oz Fentimans gently sparkling elderflower tonic
@@SafetyLucas
Hmm. Chartreuse liqueur.
Interesting. I'll have to try it!
🍀👍
You have an interesting channel, I just sub'd.
@@kenbob1071
LOL and now I'll have to try it without the tonic water just to make sure you're not hurting yourself or something hehe 😉
Soo clean factory
Just realized that Gin is flavored with all the spices in your spice rack that you never touch.
I use coriander and cardamom and lemon all the time
1:18 to 1:28 is all you need to know. All the alchohol you buy is just flavoring for this standard ethyl base. Whether it's a 20 dollar bottle or a 20k bottle. Usually the more expensive ones might have an accelerated aging process but there really isn't to much difference. That's why distilling is illegal....cuz it's so easy a caveman could do it.
Distilling isn't illegal it is licenced, regulated and taxed. Because revenuers.
Bet you can't do it .
Parsnips are a sweetener, that's why they add them after distillation.
3:30 "Quality Control"
hahahah
In my office, we call that Friday
i love this show. i know its just a long nerdy advertisment for shit i dont need but its still the most 'science' thing on the science channel.
since you directly immerged the botanicals into the still pot,may I know what is the external gin basket used for?
“Has an alcoholic concentration of 95%”
“Completely tasteless”
Doubt
sensational... I guess?
It has no flavor to taste
Only pain
It is tasteless without the tonic
Tastes like you hit your tongue with a hammer
As a financial professional, this video driven me crazy. So many efficiencies to be implemented.
LMAO
we don't do that here!
Good to see the hamburgler doing so well.
😆
Yeah after stopping his crime spree and being off hard drugs we first were concealed of a convicted felon to work in an alcohol distillery, but he really seemed to have turned his life around.
@@theblackbaron4119 it’s all about compassion.
Did anyone else notice the guy cutting the parsnips not wearing gloves and he has a fresh open wound on his left hand?
That is tiger blood gin.
I don't think its a problem considering the alcohol levels involved.
"Fresh open wound"
Are you talking about that tiny graze on his knuckle? Something that's not even in contact with the parsnips? He probably should have worn gloves for the sake of the camera, but like someone else mentioned, they're going into alcohol.
Good thing the dude doing the taste test doesn't go home drunk everyday, or does he??? 🤣🤣🤣
Ikr. I thought he was gonna spit it out but he went nah... 😂
Wow! I never knew what spices, fruit, & vegetables went into Gin. It was very nice to see a small operation manufacturing process, as opposed to a large industrialized manufacturer!! Thanks👍🏼👏🏼
I've seen gin go into a fruit
Its 5 o clock somewhere
8:00 here
It's NOON somewhere
05:00 Frankfurt Gr
yes, but where?
I love it when the Netherlands comes with this. Jenever is bin around for centuries in the Netherlands.
A friend of mine some years ago lost his job as an apprentice-served printer and found work at a spirits bottling place.
He told me how that company made gin for a popular supermarket here in England.
A chemical tanker arrived and pumped up a tank full of ethanol. A guy then tipped in a bucket of goo, like that hideous stuff they dilute to make cola. It then got mixed up and bottled. Instant gin.
Eek! Nightmares await.
I have mixed gin with many other soft drinks. I recommend that you try gin with ginger ale: gin and ginger. It will have good sales potential as G & G.
1:30 I didn't even know you could get water from springs.
Most of mine are just covered in grease.
Juniper is a type of evergreen tree and Angelica is a type of natural sweetener. In fact dried Angelica stalks have been made into a candy by mountain folks many years ago. Don't know if the practice is still carried on though.
Adding sweet ingredients is a classic work around to no added sugar rules.
Can't tell you just how much I enjoy these videos.
Working there seems like fun. Not the first part but the last part. Where you can taste it
How to make alcohol.
1. Add ingredients to alcohol
Couple things:
1) the maseration time, how long do they steep the juniper and other botanicals before distillation (?) This information is missing.
2) "this is called London Dry", oh well, not really. Since they add the parsnip infusion after the distillation.
London Dry is once distilled, diluted to bottling strenght and bottled.
The addition or enchanging flavors after the batch distillation makes this go to "contemporary gin" category.
guys i am chinese and my name is believe it or not jin which sounds like gin
Hope you don't taste like Jin ? Sweet & spicy pengyou.
I LOVE parsnips! I'll have to get myself a bottle of Piger Henricus.
Kind of makes me feel like getting tanked.
Nothing beats the manual work and love invested in product.
He is the guy any alcohol company hires to make new recipes for new potential small company's who dont have the equipment to start selling there own brand bottle yet
I've always considered distilling. I currently brew my own beer. Partial mash. It's not hard to do. It's just having the time and place to brew.
Gin: Distilled for the eradication of seemingly incurable sadness.
I'm a Brand guy but I might reconsider my situation, so refreshing how everything is so traditional and hygienic
They squeeze Christmas trees really hard and the liquid is Gin.
The word Gin comes from the word jinn which mean demons,devils spirit etc hence why we call these drinks spirits
question: is the initial base alcohol, the one before they add the juniper, basically vodka? i ask because people always say gin is just flavored vodka.
There is a way to make it with juniper from the very beginning but its more complicated so most gins are just flavored vodka. You could make some yourself with a bottle of Everclear
Or vodka is unflavored gin.
Vodka is like the least interesting drink lol. It's just watered down alcohol. And a good vodka is supposed to be tasteless lol. Okay cool drink mate.
2:07 I like how you show overcomplicated apparatus for making alcohol and all you need is 1 cauldron 1 condensate pipe and a cooling barrel.
I was expecting the instrumental to "Gin & Juice" as background music.
The main ingredient of bottled gin isn't Juniper, it's water, followed by neutral grain spirit, and only then Juniper and other aromatics!
If i had my own brand it would be called ”Qui Gon Gin”
Unfortunately you can't trademark that.
Same
Wrong universe but i understood that reference
@@krish8269 shut up bot
@@angrypotyeto9656 its called promotion 😂😂
he is the mixer, supervisor, product testing, computer analyst
That guy was "tasting" water.
High alcohol levels make the liquid climb up the sides of the glass and it was not doing that.
With 2 college degrees, I'm a failure in life. But - I think I could do this job very well & make us all happy!
This makes you appreciate things more, I bet even though it’s made this way it’s not too expensive
State of the art delicate process control
It is always very difficult to do a looks- very-simple product
I can only imagine how much each bottle costs.
$45
$56 dollars a bottle
The most recent global average price we have for Piger Henricus Gin is $56 USD (June 2020)
@@RedLittleChicken It went up I guess.
1
Beautiful equipment'. Looks like a steampunk set.
FYI-not only does he make it by himself he drinks all himself too...
He doesn't leave the factory often.
Finally an episode on something I've used more than anything else on the show.
"Master, your people have followed you all the way up here. They are tired and thirsty..."
"Well, how about that bottle of booze over there?"
"Look! He has infused the alcohol with juniper berries!"
"Of course it's infused with juniper berries. It's a bottle of GIN!"
"A miracle! A miracle!"
Beefeater Gin suddenly transported me back to my teen years!
I’m sure it’s very delicious and high end. But the last thing I’m looking for on my liquor bottles is a carrot/parsnip 😂
UUuuD b SHUpRiShED iSH deeELisHisH
Doesn't "London Dry Gin" require all botanicals to be distilled and NO botanicals added AFTER the distillation process (e.g. parsnips)??
The term London dry has no recognition outside of the EU anyways... You are right about flavorings not being allowed to be added to the distillate (and additionally there are several other conditions to label a European Gin as London (Dry) Gin
Nobody:
The narrator: THIS LITTLE TEENY TINY DISTILLERY HAS TO DO IT ALL BY HAND HA! LOOK AT THEM FILL ONLY SIX BOTTLES AT A TIME, LAST WEEK WE HAD COCA-COLA ON HERE BUT THESE GUYS ARE PUSHING IN THEIR LITTLE CORKS AND LABELING ONE BOTTLE AT A TIME AWWWWW
Such medium scale bussiness never die. They give job for many peoples and keep the quality supper. 👌
@3:38 “sh1t I’m getting pretty drunk…”
“better note it in the spreadsheet…”
That would be fun to work at one of these facilities!
3:38 Dream job right there...
Everytime I try making gin, I never remember how it's made.
Then you're doing it right.
Omg same i always forget the dried Angelica plant root 😅
That's why real gin is made in badges, the result is never the same and the outcome always a surprise 😋
@@geoffbenoy2052 Real gin is made in a bathtub 😁
@@malavoy1 put your old shoes and socks in the badtub, few bags of sugar. The fermentation starts by itself, after 3 days distill it. Flagrant taste afterwards
Gin, unlike other spirits like Whiskey, Brandy, Rum, or Tequila, can be made from any base. Anything from grains to fruit. I even recently discovered an Agave-based Gin produced in Oaxaca, Mexico. A region known for producing Mezcal.
How did the first person ever figure out that if they mixed these ingredients they could get an alcoholic drink?
Mmmmh... maybe because the alcohol is part of the ingredients?
Probably messing around with stuff. That's how I assume most things were invented.
Probably trying to make shitty vodka taste better
How many generations before they started watering it down?
Necessity is the mother of invention. Maybe all they had were juniper berries.
To paraphrase WC Fields: If you took out the juniper berries and other spices, you’d have a hell of a drink.
3:50 filling machine or rinsing machine?
Looks like a rinsing machine to me, but it's hard to tell sometimes .
At 03:50 that's most definitely clean bottle being filled with gin.