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me, Josh, and for this week's Select, I've chosen our December 2019 episode on gin. I don't take much of a tipple anymore, but I still find that I appreciate gin and this episode does justice to it in my opinion. It has history, distillation laws, junipers, everything you can imagine to make a well rounded floral forward Stuff youf Should Know episode. I hope you enjoy it very much.

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Welcome to Stuff youf Should Know, a production of iHeartradio.

Summary

Stuff You Should Know: Selects – Everything You Ever Wanted to Know About Gin

Podcast: Stuff You Should Know
Host(s): Josh Clark & Charles W. "Chuck" Bryant
Date: March 21, 2026 (Select from December 2019)
Main Theme: A comprehensive and entertaining exploration of gin—from its complex history and chemistry, to its cultural importance, distillation methods, varieties, and enduring popularity.

Episode Overview

Josh and Chuck take listeners on a “floral-forward” journey through the world of gin. With their signature blend of deep research, humor, and approachable conversation, they cover gin’s origins, how it’s made, its pivotal moments in history, types of gin, and its place in classic and modern drinking culture. The duo sprinkles in personal anecdotes, quirky facts, and “Stuff You Should Know” tangents throughout.

Key Discussion Points & Insights

1. Gin: A Personal and Cultural Favorite

Josh admits he no longer drinks much, but still appreciates gin and the story behind it.
“It has history, distillation laws, junipers—everything you can imagine to make a well-rounded, floral-forward Stuff You Should Know episode.” (01:44)
Chuck shares his affection for gin, revealing his seasonal drinking patterns and the joys of a good martini, especially when hanging with John Hodgman.
Their upbeat, joking banter sets the tone:
“We are wasted—wasted on excitement about talking about gin.” – Josh (02:25) “Not the worst band name, but not the best.” – Chuck (02:44)

2. What Actually Is Gin?

(05:33–06:24)

Unlike whiskey in the US, gin is loosely regulated—any neutral grain spirit (80 proof+) with added flavors can legally be called gin.
The defining ingredient is usually juniper, which gives gin its distinctive piney, citrusy, peppery note. “Once you’ve had a sip of gin, you’ll never mistake it for anything else for the rest of your life.” – Josh (09:16)

3. The Rise of Artisan Gins & Experimentation

(06:24–07:42)

Many craft gin makers now experiment with botanicals, sometimes using little or no juniper.
Chuck describes a “smoked gin and tonic” invented by his friend Ben Harrison, made by torch-smoking juniper berries under a glass—creating a unique flavor dimension.
Good tonic water makes a huge difference, with Chuck endorsing artisanal, cinchona bark-based tonics that evoke the original G&T experience.

4. Making Gin: The Basics

(08:38–15:47)

Start with a high-proof neutral spirit (wheat, rye, corn, barley, even milk whey!).
Redistill with selected botanicals (mainly juniper, but also roots, seeds, citrus peels, barks).
Bertha’s Revenge gin (Ireland) is made from whey, a cheesemaking byproduct. “You can use basically an old shoe... it’s going to taste virtually the same as neutral grain spirit.” – Josh (10:26)
Notable gin brands and botanicals: Bombay Sapphire, Hendrick’s, Tanqueray, Plymouth; botanicals include licorice, cubeb berries, cassia bark, angelica root, grains of paradise, etc.
Distillation methods:
- Steeping: Botanicals are boiled with the spirit, infusing flavor.
- Vapor Infusion: Botanicals are suspended, and spirit vapor passes through them (e.g., Bombay Sapphire).
- Some gins combine both techniques for complexity.

5. Types & Styles of Gin

(19:28–27:06)

London Dry Gin: Not sweet, heavily juniper-forward; classic names include Beefeater, Gordon’s, Tanqueray, Plymouth.
Old Tom Gin: Sweeter style popular in the 18th–19th centuries, revived recently; got its name from plaques shaped like a tomcat’s head.
“You could go down the street in England and drop a coin in the slot and get a shot of gin in your mouth.” – Chuck (22:53)
- Anecdote: Captain Bradstreet sold Old Tom through a cat’s paw slot to evade informants.
Navy Strength Gin: Much higher proof (57.1%+ ABV); so strong it could ignite gunpowder, thus the test for “navy strength.” “Have you ever had that? It will make you blind.” – Josh (24:17)
Genever: Dutch ancestor of gin, made from malt wine, half gin, half whiskey in style. “Geneva eventually got shortened to gin. That’s where we got the word gin from.” – Josh (28:44)

6. The Gin Craze & Social History

(30:17–34:46)

Imported to England via soldiers during the 16th–17th centuries; exploded in popularity among all classes—especially as cheap homemade gin (“bathtub gin”). “Was the gin craze a product of this poverty, or the cause of it?” – Chuck (33:22)
Gin craze compared to the modern “crack epidemic”—media moral panic centered on poverty, urbanization, and social decay (“parents selling children for gin,” etc.).
Gin Acts (eight over 22 years) tried to curb abuse: making production/sale hard except for major distillers; eventually gave rise to today’s big brands and, much later, the craft distilling revival (e.g., Sipsmiths lobbying for small-batch licenses).

7. Distillation Revolution & Modern Gin

(38:33–41:12)

1830: Continuous (or “Coffey”) still allows production of very pure alcohol, facilitating the rise of clean-tasting, “London Dry” gin.
Victorian era saw reduced sugar use and a focus on drier gin profiles.
The British Empire's global reach brought diverse botanicals into gin recipes. “It’s no coincidence England was at the height of its imperial colonial power... they could bring all these ingredients from all over the world to the distilleries in London.” – Josh (42:21)

8. Gin & Tonic: From Medicine to Iconic Cocktail

(43:16–45:37)

British sailors/colonists used tonic (quinine from cinchona bark) to fight malaria; gin was added to help the bitter taste and make the “medicine” palatable.
Gin & tonic, with a citrus wedge against scurvy, became an essential colonial drink.
Many historic cocktails (including gin and tonic, gin fizz, gimlet) were designed to mask badly made spirits.

9. Pop Culture, Personal Stories & The Modern Gin-aissance

(45:39–52:06)

The martini: “an embodiment of American history at its most diverse.” (46:25)
Glassware matters! The classic conical martini glass is a must.
Prohibition led to more rotgut “bathtub gin,” repeating earlier trends.
Gin’s popularity has surged anew since Bombay Sapphire (late 1990s) and Hendrick’s (2003) ignited the U.S. “Genesance.” “The Genesance is on still.” – Chuck (51:46)

Notable Quotes & Memorable Moments

“We are wasted—wasted on excitement about talking about gin.” – Josh (02:25)
“As long as you have a neutral grain spirit that is distilled at, I think, 80 proof or higher, you can add whatever flavor you want to it, and you can call it gin.” – Josh (05:36)
“A smoked gin and tonic...he gets a chef’s torch and smokes juniper berries. Hats off to Ben if he did invent that.” – Josh (07:33)
“Bathtub gin is not necessarily distilled in a bathtub; it’s topped off with water, because the bottles wouldn’t fit in a sink!” – Chuck (30:13)
“Judith Defore killed her own daughter so she could sell her clothes to buy more gin.” – Josh (32:14)
“Don was the first guy who introduced me to gin, and he introduced me, unsuccessfully, to the Dave Matthews Band.” – Chuck (49:40)
“If you’re not 21, you have to wait. Sorry.” – Josh (52:50)

Important Timestamps

01:44 – Josh introduces why he chose this classic episode
06:01 – Legal definition vs. real “gin”
08:38 – How gin is made and botanicals used
12:24 – Influence of brands like Bombay Sapphire, Hendrick’s
15:10 – Methods: Steeping and Vapor Infusion
21:16 – “London Dry” vs. “Old Tom” and gin categories explained
22:53 – Old Tom gin story: the “cat’s paw” slot
24:17 – Navy Strength Gin explained
27:06 – The Dutch origins: Genever
30:13 – Bathtub gin and the English gin craze
32:14 – Gin panic: social consequences
38:48 – The continuous still revolution
43:16 – British colonialism and the gin & tonic
46:25 – Martini as a blend of cultures
49:40 – Chuck’s first gin experience
51:46 – Gin’s modern comeback: “The Genesance is on still.”

Additional Fun + Tangents

The hosts riff on bread crusts, British indie bands, and go on good-natured tangents on glassware.
Listener Letter (53:03): Westwood Sutherland, a college sophomore and entrepreneurial jerky producer, thanks the podcast for inspiration and shares that his dad became a beekeeper after an episode.
Ongoing advice: “If you’re of legal age, drink responsibly...and don’t drive.”

Closing Thought

“Gin is great stuff... if you’re of legal age. Drink responsibly. Don’t drive. Take advantage of ride-hailing—there’s zero excuse these days.” – Chuck & Josh (52:19–52:35)

This episode is an effervescent, knowledge-packed toast to one of history’s most storied spirits—with enough detail and levity to satisfy both gin novices and aficionados alike.

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Selects: Everything You Ever Wanted to Know About Gin