1 00:00:01,311 --> 00:00:03,037 MY NAME IS JOSH OZERSKY. 2 00:00:02,000 --> 00:00:07,000 Downloaded from YTS.MX 3 00:00:03,072 --> 00:00:06,868 I LOVE TO LOVE THINGS. 4 00:00:06,903 --> 00:00:08,491 YEAH, BABY. 5 00:00:08,000 --> 00:00:13,000 Official YIFY movies site: YTS.MX 6 00:00:08,525 --> 00:00:10,044 I'M A FOOD WRITER... 7 00:00:10,079 --> 00:00:11,459 THAT'S SUPERB. 8 00:00:11,494 --> 00:00:14,669 BUT I HAVE A NEW ASSIGNMENT THAT IS DRIVING ME TO DRINK. 9 00:00:14,704 --> 00:00:16,637 OH, THAT'S GOOD, THAT'S LIKE EASY GOING DOWN. 10 00:00:16,671 --> 00:00:19,985 I'M GOING TO HAMMER IT CLOSED WITH MY HAMMER OF THOR. 11 00:00:22,091 --> 00:00:23,264 AH! 12 00:00:23,299 --> 00:00:24,507 THERE YOU GO. 13 00:00:24,541 --> 00:00:26,371 I'M ON A JOURNEY TO EXPLORE THE SCIENCE, 14 00:00:26,405 --> 00:00:29,270 ANTHROPOLOGY, AND HISTORY OF ALCOHOL. 15 00:00:29,305 --> 00:00:30,340 WHOA! 16 00:00:30,375 --> 00:00:31,893 HOW LONG DO I HAVE TO DO THIS FOR? 17 00:00:31,928 --> 00:00:33,447 AND WHERE OUR DRINKS COME FROM. 18 00:00:33,481 --> 00:00:37,244 THAT IS THE HEART OF THE GIN RIGHT THERE. 19 00:00:37,278 --> 00:00:39,073 IT'S TIME TO MEET THE MAKERS 20 00:00:39,108 --> 00:00:40,868 AND SAMPLE THEIR WARES. 21 00:00:40,902 --> 00:00:42,180 LESS TALK, MORE BEER. 22 00:00:42,214 --> 00:00:43,457 CHEERS. 23 00:00:43,491 --> 00:00:46,770 AS I GET SCHOOLED... IN AMERICAN DRINKING. 24 00:00:55,641 --> 00:01:01,371 MANY CULTURES ENJOY ALCOHOL... AND ALWAYS HAVE. 25 00:01:01,406 --> 00:01:04,443 BUT THAT DOESN'T MEAN WE ALL LIKE TO DRINK THE SAME THING. 26 00:01:06,549 --> 00:01:08,033 SO I'M GOING TO ASK YOU SOME QUESTIONS, 27 00:01:08,068 --> 00:01:10,035 AND I WANT YOU TO GIVE IT TO ME STRAIGHT. 28 00:01:10,070 --> 00:01:12,210 START OFF BY TELLING ME WHAT IS YOUR DRINK? 29 00:01:12,244 --> 00:01:15,627 THERE'S SOMETHING ABOUT SPIRITS, LIKE MOONSHINE 30 00:01:15,661 --> 00:01:18,008 AND THAT CLEAR WHITE LIGHTNING. 31 00:01:18,043 --> 00:01:19,079 LIKE... 32 00:01:19,113 --> 00:01:21,529 OH, WHOA, WHAT A HARD QUESTION! 33 00:01:21,564 --> 00:01:22,944 BEER MOSTLY. 34 00:01:22,979 --> 00:01:24,946 I TRIED TO TRANSITION TO WINE, BUT I COULDN'T. 35 00:01:24,981 --> 00:01:25,913 YOU'RE A BEER MAN. 36 00:01:25,947 --> 00:01:27,190 EXACTLY. 37 00:01:27,225 --> 00:01:28,364 WHO AM I WITH? AM I WITH A BUNCH OF GIRLS? 38 00:01:28,398 --> 00:01:29,365 MAN. 39 00:01:29,399 --> 00:01:30,538 - OH, A MAN? - YEAH. 40 00:01:30,573 --> 00:01:32,782 DO I WANT TO GET LUCKY OR NOT? 41 00:01:32,816 --> 00:01:34,784 NO ONE WANTS TO GET UNLUCKY. 42 00:01:34,818 --> 00:01:36,786 A LITTLE GRAPE JUICE, CALL IT PURPLE JESUS. 43 00:01:36,820 --> 00:01:38,098 YEAH. 44 00:01:38,132 --> 00:01:40,376 YEAH, A LITTLE PJ, YOU CAN'T GO WRONG. 45 00:01:40,410 --> 00:01:44,000 DRINKING IS A HUGE PART OF AMERICAN LIFE... 46 00:01:44,034 --> 00:01:47,486 NOT JUST WHAT WE DRINK, BUT HOW WE CRAFT DRINKS 47 00:01:47,521 --> 00:01:51,145 AND HOW WE DISTILL THEM. 48 00:01:51,180 --> 00:01:54,976 HUMAN HISTORY AND DRINKING GO HAND IN HAND. 49 00:01:55,011 --> 00:01:57,669 SOME ANTHROPOLOGISTS BELIEVE AGRICULTURE WAS INVENTED 50 00:01:57,703 --> 00:02:01,017 10,000 YEARS AGO IN ORDER TO GROW GRAINS 51 00:02:01,051 --> 00:02:05,366 NOT FOR BREAD, BUT TO MAKE BEER! 52 00:02:05,401 --> 00:02:08,990 THE PYRAMID BUILDERS, THEY WERE DRINKING BEER. 53 00:02:09,025 --> 00:02:12,994 THE ANCIENT GREEKS LOVED WINE. 54 00:02:13,029 --> 00:02:14,410 WHAT A CIVILIZATION DRINKS 55 00:02:14,444 --> 00:02:17,861 CAN REVEAL A LOT ABOUT THEIR ECONOMY AND TECHNOLOGY... 56 00:02:17,896 --> 00:02:21,693 AND WE ARE NO EXCEPTION. 57 00:02:21,727 --> 00:02:26,422 I'M ON THE HUNT FOR THE QUINTESSENTIAL AMERICAN DRINK. 58 00:02:26,456 --> 00:02:30,702 I'M IN RURAL VIRGINIA, LOOKING FOR MOONSHINE. 59 00:02:30,736 --> 00:02:33,394 I'VE HEARD THERE WAS A GUY WITH A TRUCK UP HERE. 60 00:02:33,429 --> 00:02:34,809 I'M GONNA FIND HIM. 61 00:02:34,844 --> 00:02:36,949 IT'S WHITE WHISKEY TIME. 62 00:02:36,984 --> 00:02:38,158 HEY! 63 00:02:43,577 --> 00:02:45,234 HOW YOU DOING? 64 00:02:45,268 --> 00:02:47,374 - JOSH. - SCOTT SCHUMACHER. 65 00:02:47,408 --> 00:02:50,446 SO, UH, I WOULD LIKE TO FIND SOME WHITE WHISKEY, 66 00:02:50,480 --> 00:02:53,587 AND I WANT YOU TO TAKE ME WHERE I CAN GET IT, 67 00:02:53,621 --> 00:02:54,726 'CAUSE I'M READY TO DRINK. 68 00:02:54,760 --> 00:02:55,796 IT'S NINE IN THE MORNING. 69 00:02:55,830 --> 00:02:57,177 WE CAN DO THAT. 70 00:02:57,211 --> 00:02:58,178 ALRIGHT, GOOD. 71 00:02:58,212 --> 00:02:59,006 NOT A PROBLEM. 72 00:02:59,040 --> 00:03:00,663 DONE. 73 00:03:00,697 --> 00:03:03,528 I'M OFF TO GET SOME MOONSHINE, WHITE DOG, 74 00:03:03,562 --> 00:03:07,117 THE MOST ICONIC OF ALL AMERICAN SPIRITS. 75 00:03:07,152 --> 00:03:10,707 THERE'S A KIND OF AN ILLICIT ROMANCE AND MYTHOLOGY 76 00:03:10,742 --> 00:03:11,881 TO MOONSHINE. 77 00:03:11,915 --> 00:03:14,608 YOU KNOW, YOU THINK ABOUT, LIKE, EVERYTHING 78 00:03:14,642 --> 00:03:18,612 FROM DUKES OF HAZZARD TO JUNIOR JOHNSON, 79 00:03:18,646 --> 00:03:21,822 YOU KNOW, IN HIS MERCURY '49. 80 00:03:21,856 --> 00:03:24,445 AND EVEN OLD GRANDPA JONES, YOU KNOW, THAT OLD MOUNTAIN DEW. 81 00:03:24,480 --> 00:03:27,241 I MEAN, IT'S SOMETHING THAT'S TOTALLY ALIEN TO ME. 82 00:03:27,276 --> 00:03:29,174 THESE ARE THE GRAINS THAT WE'RE GONNA GRIND UP TODAY. 83 00:03:29,209 --> 00:03:30,900 ALRIGHT, SO THIS IS WHAT? WE GOT CORN... 84 00:03:30,934 --> 00:03:35,525 WE'VE GOT CORN AND SOME MALTED BARLEY. 85 00:03:35,560 --> 00:03:39,805 NOW, HERE'S THE BARLEY, AND IF YOU SMELL THAT BARLEY, 86 00:03:39,840 --> 00:03:41,462 YOU'LL SMELL IT BETTER AFTER WE GRIND IT, 87 00:03:41,497 --> 00:03:43,809 IT WILL HAVE THAT MALT, LIKE A MALTED SHAKE. 88 00:03:43,844 --> 00:03:45,984 YEAH, THIS ALSO SMELLS LIKE IT HAS A MALTY... 89 00:03:46,018 --> 00:03:46,985 YEAH. 90 00:03:47,019 --> 00:03:48,849 MALT SMELLS SWEET. 91 00:03:48,883 --> 00:03:51,438 TURNS OUT THAT'S AN IMPORTANT CLUE ABOUT ITS ROLE. 92 00:03:51,472 --> 00:03:54,372 SO, SCOTT, WHAT IS MOONSHINE MADE FROM? 93 00:03:54,406 --> 00:03:55,407 THE TRADITIONAL MOONSHINE... 94 00:03:55,442 --> 00:03:56,615 YEAH, REGULAR MOONSHINE. 95 00:03:56,650 --> 00:03:57,927 TRADITIONAL APPALACHIAN MOONSHINE 96 00:03:57,961 --> 00:03:59,308 IS MADE FROM CORN. 97 00:03:59,342 --> 00:04:02,414 THIS IS WHAT THEY MADE OVER THE LAST 200 YEARS, 98 00:04:02,449 --> 00:04:03,933 THIS PARTICULAR RECIPE. 99 00:04:03,967 --> 00:04:05,348 THERE'S NO SECRET TO IT. 100 00:04:05,383 --> 00:04:08,178 UP IN THE MOUNTAINS, GUYS LIKE SCOTT MAKE MOONSHINE 101 00:04:08,213 --> 00:04:10,180 FROM WHATEVER'S GROWN LOCALLY. 102 00:04:10,215 --> 00:04:12,286 SO THIS IS JUST REGULAR CORN? LIKE THAT WOULD... 103 00:04:12,321 --> 00:04:13,736 EXACTLY. 104 00:04:13,770 --> 00:04:17,567 WE'RE GONNA GRIND THAT MALT UP WITH THIS CORN TODAY. 105 00:04:17,602 --> 00:04:18,810 THEY'RE HARD. 106 00:04:18,844 --> 00:04:20,674 YEAH, WELL, THAT'S A HARD GRAIN. 107 00:04:20,708 --> 00:04:23,332 IT'S RAW, IT'S DRIED-OUT CORN, SO YEAH. 108 00:04:23,366 --> 00:04:25,403 WE'RE GONNA PUT THIS IN THIS OLD HAMMER MILL. 109 00:04:27,025 --> 00:04:31,305 4 PARTS CORN TO 1 PART MALTED BARLEY. 110 00:04:31,340 --> 00:04:33,928 AND THIS HAMMER MILL IS GOING TO GRIND IT UP. 111 00:04:38,416 --> 00:04:39,727 THIS IS GOING UP HERE? 112 00:04:39,762 --> 00:04:41,833 YEAH, IT'S GOING TO FOLLOW THAT TUBE, 113 00:04:41,867 --> 00:04:45,319 GONNA GO INTO THE HOPPER, 114 00:04:45,354 --> 00:04:50,462 AND THEN INTO OUR CONTAINER. 115 00:04:50,497 --> 00:04:53,189 THIS IS WHAT GIVES VIRGINIA SWEETWATER THE SWEET. 116 00:04:53,223 --> 00:04:54,294 I WANT TO SEE HOW YOU MAKE IT. 117 00:04:54,328 --> 00:04:56,399 - OK, LET'S GO IN. - ALRIGHT. 118 00:04:58,815 --> 00:05:01,680 SWEETNESS IS THE KEY TO CREATING ALCOHOL, 119 00:05:01,715 --> 00:05:03,303 AND IT COMES FROM SUGAR COMPOUNDS 120 00:05:03,337 --> 00:05:05,477 IN THE BARLEY AND CORN. 121 00:05:05,512 --> 00:05:08,238 BUT CORN IS VERY STARCHY. 122 00:05:08,273 --> 00:05:10,206 THAT'S WHY SCOTT ADDS THE MALTED BARLEY. 123 00:05:10,240 --> 00:05:14,072 IT HAS THE ENZYMES THAT WILL CONVERT THESE STUBBORN STARCHES 124 00:05:14,106 --> 00:05:17,420 AND KICKSTART SUGAR PRODUCTION IN THE MASH. 125 00:05:17,455 --> 00:05:19,353 THE NEXT STEP ON THE WAY TO ALCOHOL 126 00:05:19,388 --> 00:05:23,840 RELIES ON A MICROSCOPIC CREATURE CALLED YEAST. 127 00:05:23,875 --> 00:05:25,670 JOSH, HERE'S THE BIOLOGY AND THE SCIENCE 128 00:05:25,704 --> 00:05:27,154 OF ALCOHOL PRODUCTION. 129 00:05:27,188 --> 00:05:29,121 THE YEAST ARE GONNA CONSUME THE SUGARS. 130 00:05:29,156 --> 00:05:32,815 THEY'RE LITTLE ANIMALS, AND THEY GIVE OFF GAS, WHICH IS CO2. 131 00:05:32,849 --> 00:05:33,816 THEY'RE FARTING. 132 00:05:33,850 --> 00:05:34,955 THEY ARE. 133 00:05:34,989 --> 00:05:37,302 AND THE EXCREMENT IS ACTUALLY ALCOHOL, 134 00:05:37,337 --> 00:05:39,235 AND THAT'S THE STUFF THAT WE WANT. 135 00:05:39,269 --> 00:05:40,823 - YO. - THE NUMBER TWO. 136 00:05:40,857 --> 00:05:43,066 ALRIGHT. THAT'S SO FOUL. 137 00:05:43,101 --> 00:05:47,139 YEAST ARE A TYPE OF FUNGUS, BUT THEY PERFORM AN AMAZING FEAT. 138 00:05:47,174 --> 00:05:51,316 THEY CONSUME SUGAR AND EMIT CARBON DIOXIDE AND ALCOHOL 139 00:05:51,351 --> 00:05:54,043 IN A PROCESS CALLED FERMENTATION. 140 00:05:54,077 --> 00:05:55,769 THE STRAIN OF YEAST THAT SCOTT USES 141 00:05:55,803 --> 00:05:57,978 WILL CONVERT ABOUT 10% OF THE VOLUME 142 00:05:58,012 --> 00:06:01,257 OF HIS MASH FERMENTERS INTO ALCOHOL. 143 00:06:01,291 --> 00:06:03,293 OK, JOSH, CLIMB ON UP. 144 00:06:03,328 --> 00:06:05,986 THIS IS WHERE THE YEAST DO THEIR MAGIC. 145 00:06:06,020 --> 00:06:07,574 IT SMELLS LIKE BEER. 146 00:06:07,608 --> 00:06:09,196 WELL, THAT'S EXACTLY WHAT IT IS. 147 00:06:09,230 --> 00:06:12,475 YEAH, PUT YOUR FINGER IN. 148 00:06:12,510 --> 00:06:14,408 THE BUBBLES MEAN THAT THE YEAST 149 00:06:14,443 --> 00:06:15,892 IS EATING ON THAT SUGAR THAT'S IN THERE, 150 00:06:15,927 --> 00:06:17,411 SO IT'S STILL FERMENTING. 151 00:06:17,446 --> 00:06:20,380 I KNOW, THIS IS LIKE POSITIVELY MEDIEVAL. 152 00:06:20,414 --> 00:06:21,173 IT IS. 153 00:06:21,208 --> 00:06:22,347 YOU KNOW? 154 00:06:22,382 --> 00:06:24,245 AT JUST 10% ALCOHOL, 155 00:06:24,280 --> 00:06:27,145 THIS STUFF IS STILL A FAR CRY FROM MOONSHINE. 156 00:06:27,179 --> 00:06:29,112 I COULD DRINK IT AS BEER. 157 00:06:29,147 --> 00:06:30,251 SOME GUYS DO. 158 00:06:30,286 --> 00:06:31,287 WOULD YOU EVER DRINK IT AS BEER? 159 00:06:31,321 --> 00:06:32,840 I HAVE. 160 00:06:32,875 --> 00:06:35,947 YOU'RE PROBABLY GONNA AS SOON AS I LEAVE. 161 00:06:35,981 --> 00:06:37,880 THE PART OF THE APPALACHIANS WHERE SCOTT LIVES 162 00:06:37,914 --> 00:06:39,813 HAS BEEN HOME FOR HUNDREDS OF YEARS 163 00:06:39,847 --> 00:06:42,988 TO GUYS WHO LIKE TO MAKE THEIR OWN WHISKEY. 164 00:06:44,714 --> 00:06:47,993 THE PROBLEM IS THAT MAKING WHISKEY IS ILLEGAL 165 00:06:48,028 --> 00:06:50,168 AND HAS BEEN SINCE 1791, 166 00:06:50,202 --> 00:06:52,998 PRACTICALLY AT THE BIRTH OF THE REPUBLIC. 167 00:06:53,033 --> 00:06:56,933 ILLEGAL, THAT IS, UNLESS YOU PAY THE GOVERNMENT. 168 00:06:56,968 --> 00:06:59,004 UNCLE SAM REQUIRES SCOTT TO PAY A TAX 169 00:06:59,039 --> 00:07:04,527 ON EVERY SINGLE OUNCE OF ALCOHOL HE DISTILLS. 170 00:07:04,562 --> 00:07:06,356 OF COURSE, THERE ARE A LOT OF OTHER GUYS 171 00:07:06,391 --> 00:07:08,289 WHO DON'T WANT TO PAY TAXES, 172 00:07:08,324 --> 00:07:11,776 AND SO THEY MAKE THEIR ALCOHOL BY THE LIGHT OF THE MOON. 173 00:07:15,158 --> 00:07:18,299 OKAY, JOSH, THIS IS OUR 200-GALLON POT STILL. 174 00:07:18,334 --> 00:07:19,266 WE CALL IT MISS DANA. 175 00:07:19,300 --> 00:07:21,061 YEAH, IT'S REAL HOT. 176 00:07:21,095 --> 00:07:23,408 WHAT'S THIS THING CALLED AGAIN? 177 00:07:23,443 --> 00:07:24,961 WE CALL IT MISS DANA. 178 00:07:24,996 --> 00:07:28,551 MISS DANA IS A LOT LIKE MY WIFE... 179 00:07:28,586 --> 00:07:31,968 IT'S BEAUTIFUL, IT'S BIG, AND IT'S ROUND, 180 00:07:32,003 --> 00:07:34,074 AND VERY SOFT EDGES. 181 00:07:34,108 --> 00:07:36,214 NOW YOU REALLY KILLED YOURSELF, BOY. 182 00:07:36,248 --> 00:07:39,010 SCOTT MAY GIVE THIS MACHINE A SIMPLE NAME, 183 00:07:39,044 --> 00:07:41,702 BUT A MODERN STILL IS A COMPLEX INSTRUMENT, 184 00:07:41,737 --> 00:07:44,394 WITH ITS OWN LIST OF TECHNICAL TERMS. 185 00:07:44,429 --> 00:07:46,362 WE HAVE THE COLUMN. 186 00:07:46,396 --> 00:07:47,777 THIS IS A WHISKEY HEAD. 187 00:07:47,812 --> 00:07:50,504 IT GOES UP TO A SMALL DEPHLEGMATOR 188 00:07:50,539 --> 00:07:53,645 TO THE LINE ARM INTO THE CONDENSER. 189 00:07:53,680 --> 00:07:56,993 AND THE CONDENSER IS A COLD WATER JACKET, 190 00:07:57,028 --> 00:08:00,100 AND THE COLD WATER CIRCULATES AROUND THOSE TUBES 191 00:08:00,134 --> 00:08:02,792 AND TURNS THAT VAPOR BACK TO A LIQUID, 192 00:08:02,827 --> 00:08:06,658 COMES OUT MOONSHINE OR CORN WHISKEY. 193 00:08:06,693 --> 00:08:09,868 IT SOUNDS ELABORATE, BUT THE SCIENCE IS SIMPLE: 194 00:08:09,903 --> 00:08:13,838 THIS STILL WILL TURN CORN BEER, AT 10% ALCOHOL, 195 00:08:13,872 --> 00:08:18,912 INTO WHITE LIGHTNING, AT ABOUT 70% ALCOHOL. 196 00:08:18,946 --> 00:08:21,673 WATER AND ALCOHOL HAVE DIFFERENT BOILING POINTS, 197 00:08:21,708 --> 00:08:26,298 AND THIS FACT OF CHEMISTRY IS WHAT DISTILLATION EXPLOITS. 198 00:08:26,333 --> 00:08:30,648 AS THE LIQUID MASH HEATS UP, ALCOHOL BEGINS TO BOIL. 199 00:08:30,682 --> 00:08:33,340 AROUND 172 DEGREES FAHRENHEIT, 200 00:08:33,374 --> 00:08:37,551 IT VAPORIZES AND RISES INTO THE NECK OF THE STILL, 201 00:08:37,586 --> 00:08:39,622 WHERE IT COOLS AND CONDENSES, 202 00:08:39,657 --> 00:08:43,453 EMERGING AS A COLORLESS LIQUID. 203 00:08:43,488 --> 00:08:44,558 IT'S LIKE A FOUNTAIN. 204 00:08:44,593 --> 00:08:45,697 THIS IS MOONSHINE. 205 00:08:45,732 --> 00:08:46,802 OH, THIS IS THE MOONSHINE? 206 00:08:46,836 --> 00:08:49,287 THAT IS MOONSHINE. 207 00:08:53,533 --> 00:08:55,569 IT'S GOOD. 208 00:08:55,604 --> 00:08:57,191 SEE, THIS IS AN EPIC RUN. 209 00:08:57,226 --> 00:08:58,261 WOW. 210 00:08:58,296 --> 00:08:59,608 IT'S A 13-GALLON CONTAINER. 211 00:08:59,642 --> 00:09:04,371 SO WE'VE GOT AT LEAST 12 1/2, 12 GALLONS IN THERE NOW. 212 00:09:04,405 --> 00:09:07,098 SO WHAT IS KEEPING ME FROM GOING AND GETTING, 213 00:09:07,132 --> 00:09:09,652 LIKE, A SIX-PACK OF MILLER OR WHATEVER 214 00:09:09,687 --> 00:09:11,965 AND BOILING IT AND MAKING WHISKEY? 215 00:09:11,999 --> 00:09:13,311 - YOU COULD DO THAT. - OH, YOU COULD DO THAT? 216 00:09:13,345 --> 00:09:14,692 - YEAH. - REALLY? 217 00:09:14,726 --> 00:09:18,419 YEAH. IT'D BE EXPENSIVE, BUT YOU COULD DO IT. 218 00:09:18,454 --> 00:09:21,077 IF MOONSHINE IS REALLY JUST DISTILLED BEER, 219 00:09:21,112 --> 00:09:22,941 THEN ANYBODY CAN BECOME A MOONSHINER. 220 00:09:22,976 --> 00:09:24,287 ALRIGHT, LET'S GO. 221 00:09:24,322 --> 00:09:26,220 BUT IT'S A LITTLE MORE COMPLICATED THAN THAT, 222 00:09:26,255 --> 00:09:28,878 AND IT'S ILLEGAL. 223 00:09:28,913 --> 00:09:33,400 MOONSHINE IS THE BASE FOR SO MANY AMERICAN LIQUORS. 224 00:09:33,434 --> 00:09:37,266 AGE IT IN A WOODEN BARREL, AND IT BECOMES WHISKEY OR BOURBON. 225 00:09:37,300 --> 00:09:40,683 TWEAK THE GRAIN FORMULA A LITTLE BIT, AND YOU GET RYE. 226 00:09:40,718 --> 00:09:41,960 I WANT TO TRY. 227 00:09:41,995 --> 00:09:46,240 DISTILL IT MORE FINELY, AND YOU HAVE VODKA. 228 00:09:46,275 --> 00:09:47,690 YEAH, THAT'S GOOD WHISKEY. 229 00:09:47,725 --> 00:09:48,967 SOUND THE WAR HORNS. 230 00:09:49,002 --> 00:09:51,245 YEAH, BABY. 231 00:09:51,280 --> 00:09:53,144 THAT WAS PRETTY GOOD. 232 00:09:53,178 --> 00:09:55,698 MOUNTAIN MEN AND MOONSHINE ARE INSEPARABLE, 233 00:09:55,733 --> 00:09:57,976 AND THERE'S A GOOD REASON WHY. 234 00:09:58,011 --> 00:09:59,529 IN THE ERA BEFORE GOOD ROADS, 235 00:09:59,564 --> 00:10:01,324 HAULING A CROP OF CORN OUT OF THE MOUNTAINS 236 00:10:01,359 --> 00:10:06,675 WAS A LOT MORE DIFFICULT THAN CONVERTING IT TO ALCOHOL. 237 00:10:06,709 --> 00:10:09,332 ONCE IT WAS TRANSFORMED INTO "MOUNTAIN DEW," 238 00:10:09,367 --> 00:10:11,990 CORN WAS A COMMODITY THAT WOULDN'T SPOIL 239 00:10:12,025 --> 00:10:15,028 AND COULD BE TRADED FOR VIRTUALLY ANYTHING. 240 00:10:15,062 --> 00:10:18,687 IT COULD EVEN BECOME MORE VALUABLE AS IT AGED. 241 00:10:18,721 --> 00:10:21,034 FROM DAY 1, FROM THE FIRST MINUTE YOU DID IT, 242 00:10:21,068 --> 00:10:24,934 IT'S ALWAYS BEEN COMPLETELY ABOVE BOARD, 243 00:10:24,969 --> 00:10:28,006 REGISTERED, LICENSED? 244 00:10:28,041 --> 00:10:29,594 NO, NOT REALLY. 245 00:10:29,629 --> 00:10:31,320 NO, THERE'S... I AM... 246 00:10:31,354 --> 00:10:33,771 WHAT DREW YOU INTO IT? 247 00:10:33,805 --> 00:10:37,671 I AM A MOONSHINER, BUT WHAT HAPPENED WAS, 248 00:10:37,706 --> 00:10:39,569 IS IF THERE'S FORGIVENESS IN IGNORANCE, 249 00:10:39,604 --> 00:10:41,261 THEN I NEED FORGIVENESS. 250 00:10:41,295 --> 00:10:44,264 SO ANYWAYS, I HAVE THIS STILL THAT I BOUGHT FROM THIS GUY. 251 00:10:44,298 --> 00:10:47,508 AND I DIDN'T KNOW THAT IT WAS ILLEGAL TO HAVE A STILL. 252 00:10:47,543 --> 00:10:51,098 I JUST WANTED TO MAKE ALCOHOL TO BURN IN MY GENERATOR. 253 00:10:51,133 --> 00:10:54,412 SO PART OF OUR MISSION IN ME DOING ALL THIS 254 00:10:54,446 --> 00:10:57,311 IS I HAVE A DEEP LOVE OF APPALACHIA, 255 00:10:57,346 --> 00:10:59,141 OF THE PEOPLE THAT LIVE HERE 256 00:10:59,175 --> 00:11:02,972 AND THE HISTORY AND THE HERITAGE OF THIS REGION. 257 00:11:03,007 --> 00:11:06,907 MANY, MANY PEOPLE IN THIS REGION FED THEIR FAMILIES 258 00:11:06,942 --> 00:11:10,290 AND JUST GOT BY BY MAKING MOONSHINE. 259 00:11:10,324 --> 00:11:11,740 YOU REALLY MAKE A HELL OF A PRODUCT. 260 00:11:11,774 --> 00:11:14,087 THANK YOU, JOSH. I REALLY APPRECIATE IT, MAN. 261 00:11:14,121 --> 00:11:14,984 LET ME HAVE A LITTLE MORE. 262 00:11:15,019 --> 00:11:16,883 ALRIGHT, IT'S ALL YOURS. 263 00:11:18,574 --> 00:11:20,196 - IT'S REALLY GOOD. - IT IS GOOD. 264 00:11:20,231 --> 00:11:21,819 I DIDN'T THINK IT WOULD BE THIS GOOD. 265 00:11:21,853 --> 00:11:22,923 IT'S AMAZING, ACTUALLY. 266 00:11:22,958 --> 00:11:24,891 I DON'T KNOW HOW WE DO IT, BUT... 267 00:11:24,925 --> 00:11:26,582 CANNONBALL! 268 00:11:29,240 --> 00:11:32,933 WHITE LIGHTNING IS AMERICAN ALCOHOL AT ITS MOST BASIC. 269 00:11:32,968 --> 00:11:34,348 SMELL THAT! 270 00:11:34,383 --> 00:11:37,558 BUT I WONDER WHAT HAPPENS WHEN YOU TAKE THIS PURE SPIRIT 271 00:11:37,593 --> 00:11:40,423 AND ADD A DAZZLING ARRAY OF PLANTS CALLED BOTANICALS. 272 00:11:40,458 --> 00:11:41,770 SMELLS LIKE VICTORY! 273 00:11:43,288 --> 00:11:44,945 HI, I'M JOSH OZERSKY. 274 00:11:44,980 --> 00:11:46,706 I'M A FOOD WRITER. 275 00:11:46,740 --> 00:11:47,776 I SPEND A LOT OF TIME 276 00:11:47,810 --> 00:11:49,743 GOING AROUND THE COUNTRY EATING THINGS 277 00:11:49,778 --> 00:11:51,193 AND TALKING TO CHEFS 278 00:11:51,227 --> 00:11:54,748 AND TALKING TO BARTENDERS AND WINE DIRECTORS 279 00:11:54,783 --> 00:11:59,580 AND RANCHERS AND SEAFOOD MEN AND LINE COOKS AND BUTCHERS. 280 00:11:59,615 --> 00:12:05,241 AND MY LIFE CONSISTS PRIMARILY OF EATING, DRINKING 281 00:12:05,276 --> 00:12:07,140 AND THINKING ABOUT EATING AND DRINKING. 282 00:12:07,174 --> 00:12:08,693 THAT'S SUPERB. 283 00:12:08,728 --> 00:12:12,973 I WROTE THE DEFINITIVE HISTORY OF THE HAMBURGER IN AMERICA. 284 00:12:13,008 --> 00:12:14,975 I AM INTO MEAT. 285 00:12:15,010 --> 00:12:16,908 THERE'S THE SIGN. 286 00:12:16,943 --> 00:12:17,944 WHAT'S UP, MAN? I'M JAY. 287 00:12:17,978 --> 00:12:18,945 GOOD TO MEET YOU. WELCOME. 288 00:12:18,979 --> 00:12:20,015 GOOD TO MEET YOU, TOO! 289 00:12:20,049 --> 00:12:21,844 THIS IS FREAKING GORGEOUS. 290 00:12:21,879 --> 00:12:22,776 PORK'S BLOOD. YOU WANT TO TRY SOME? 291 00:12:22,811 --> 00:12:23,881 I JUST SLICED SOME UP, ACTUALLY. 292 00:12:23,915 --> 00:12:24,847 YEAH. 293 00:12:24,882 --> 00:12:26,366 ONE OF THE COOL THINGS 294 00:12:26,400 --> 00:12:30,128 ABOUT BEING SO COMPLETELY IMMERSED IN THE FOOD WORLD, 295 00:12:30,163 --> 00:12:31,785 YOU KNOW, IT'S PRETTY TIGHT. 296 00:12:31,820 --> 00:12:33,787 LOOKS LIKE A LITTLE BIT OF TONGUE HERE. 297 00:12:33,822 --> 00:12:35,720 I CAN SEE THERE'S LIKE HEAVY DUTY MEAT GUYS, 298 00:12:35,755 --> 00:12:37,308 KNIFE GUYS. 299 00:12:37,342 --> 00:12:40,207 I'LL GO IN, BUT THEY KNOW I'M NOT GOING TO BUST THEIR BALLS. 300 00:12:40,242 --> 00:12:44,418 THAT'S THE THING, LIKE, I LOVE TO LOVE THINGS. 301 00:12:44,453 --> 00:12:46,558 THAT'S SOME BEAUTIFUL PORK, THOUGH, MAN. 302 00:12:46,593 --> 00:12:48,526 SO LIKE, EVEN THOUGH I'M KIND OF A HORRIBLE HUMAN BEING 303 00:12:48,560 --> 00:12:49,803 IN EVERY OTHER WAY... 304 00:12:49,838 --> 00:12:52,599 THEY CAN TRUST MY ESSENTIAL BENEVOLENCE 305 00:12:52,633 --> 00:12:55,015 WHEN IT COMES TO FOOD-RELATED MATTERS 306 00:12:55,050 --> 00:12:56,776 OR LIQUOR-RELATED MATTERS. 307 00:12:56,810 --> 00:12:57,984 HOW OLD IS IT? 308 00:12:58,018 --> 00:13:02,229 EVEN PEOPLE THAT ARE LIKE DRUNKS, OR SCREW-UPS, 309 00:13:02,264 --> 00:13:05,923 OR HAVE ALL KINDS OF MENTAL DISORDERS, 310 00:13:05,957 --> 00:13:11,204 CRIMINALS, DREAMERS, IDEALISTS, POETS, DEGENERATES... 311 00:13:11,238 --> 00:13:15,829 WHEN IT COMES TO FOOD, LIKE, WE'RE ALL ON THE SAME PLANE. 312 00:13:17,866 --> 00:13:19,626 THESE DAYS, WASHINGTON, D.C., 313 00:13:19,660 --> 00:13:22,836 IS HOME TO ONE OF THE COUNTRY'S HOTTEST FOOD SCENES... 314 00:13:22,871 --> 00:13:26,598 AND WHERE THERE'S GOOD EATS, LIBATIONS ARE NEVER FAR AWAY. 315 00:13:26,633 --> 00:13:28,152 WE WENT OUT INTO THE COUNTRY YESTERDAY 316 00:13:28,186 --> 00:13:29,947 AND DRANK THAT MOONSHINE, 317 00:13:29,981 --> 00:13:32,639 BUT THEY DON'T HAVE A MONOPOLY ON CLEAR SPIRITS. 318 00:13:32,673 --> 00:13:34,986 SOMEBODY'S MAKING GIN HERE IN WASHINGTON. 319 00:13:35,021 --> 00:13:37,057 I WANT TO GO CHECK IT OUT. 320 00:13:46,929 --> 00:13:48,172 HI. 321 00:13:48,206 --> 00:13:50,588 HEY, UH, GIN, IS THIS THE DISTILLERY HERE? 322 00:13:50,622 --> 00:13:53,694 THIS IS THE DISTILLERY. THIS IS WHERE WE MAKE GIN. 323 00:13:56,836 --> 00:14:00,874 JOHN USELTON MAKES GIN AT THE FIRST DISTILLERY TO OPEN IN D.C. 324 00:14:00,909 --> 00:14:02,738 IN MORE THAN A CENTURY... 325 00:14:02,772 --> 00:14:04,913 AT LEAST LEGALLY. 326 00:14:04,947 --> 00:14:06,569 THAT'S BECAUSE AMERICAN DISTILLERIES 327 00:14:06,604 --> 00:14:08,951 ARE STILL RECOVERING FROM A LITTLE SETBACK 328 00:14:08,986 --> 00:14:11,367 WE CALL THE 18th AMENDMENT... 329 00:14:11,402 --> 00:14:13,611 OTHERWISE KNOWN AS PROHIBITION. 330 00:14:15,544 --> 00:14:19,582 IN JANUARY 1920, AMERICA WENT DRY 331 00:14:19,617 --> 00:14:23,276 AND IT BECAME ILLEGAL TO MAKE OR DISTRIBUTE ALCOHOL... 332 00:14:23,310 --> 00:14:28,074 ALL BECAUSE OF LAWS PASSED RIGHT HERE IN WASHINGTON, D.C. 333 00:14:30,421 --> 00:14:32,112 BUT WHAT'S GOING ON IN D.C. TODAY 334 00:14:32,147 --> 00:14:35,875 IS LIGHT-YEARS AHEAD OF THE PROHIBITION ERA. 335 00:14:35,909 --> 00:14:38,256 INSIDE THESE COPPER DISTILLING COLUMNS, 336 00:14:38,291 --> 00:14:43,192 JOHN IS MAKING A HIGH-END SPIRIT THAT IS NEARLY PURE ALCOHOL. 337 00:14:43,227 --> 00:14:46,333 TO CRAFT GIN, HE'LL FLAVOR THIS CLEAR SPIRIT 338 00:14:46,368 --> 00:14:48,991 WITH HERBS AND SPICES. 339 00:14:49,026 --> 00:14:51,856 GIN-MAKERS CALL THESE FLAVORING AGENTS "BOTANICALS," 340 00:14:51,891 --> 00:14:53,375 AND THEY'RE USED IN EVERYTHING 341 00:14:53,409 --> 00:14:57,206 FROM COOKING TO PERFUME TO MEDICINE. 342 00:14:57,241 --> 00:15:00,451 HUMANS HAVE BEEN EXPERIMENTING WITH PLANTS FOR MILLENNIA... 343 00:15:00,485 --> 00:15:02,453 DISCOVERING PLANTS THAT FEED US, 344 00:15:02,487 --> 00:15:05,249 PLANTS THAT KILL, PLANTS THAT HEAL... 345 00:15:05,283 --> 00:15:09,529 AND PLANTS THAT MAKE ALCOHOL MORE ENJOYABLE TO DRINK. 346 00:15:09,563 --> 00:15:12,981 TO HELP ME UNDERSTAND WHERE GIN GETS ITS BOTANICAL FLAVORS FROM, 347 00:15:13,015 --> 00:15:15,466 WE'VE BROUGHT ALONG AN ACTUAL BOTANIST: 348 00:15:15,500 --> 00:15:17,571 THE SMITHSONIAN'S BARRETT BROOKS. 349 00:15:17,606 --> 00:15:19,021 IS THAT WHAT'S HAPPENING HERE? 350 00:15:19,056 --> 00:15:21,990 GIN IS BASICALLY SPIRIT WITH A BLEND OF BOTANICALS, 351 00:15:22,024 --> 00:15:23,577 AND EVERY GIN DISTILLERY 352 00:15:23,612 --> 00:15:27,064 WILL HAVE THEIR OWN SPECIFIC BLEND OF BOTANICALS. 353 00:15:27,098 --> 00:15:28,720 ALL THESE HERBALS AND SPICES 354 00:15:28,755 --> 00:15:31,585 THAT ARE GOING INTO THE GIN TODAY, 355 00:15:31,620 --> 00:15:35,520 ALL THE FLAVORS ARE COMING FROM BOTANICAL BACKGROUNDS. 356 00:15:35,555 --> 00:15:37,350 AND THROUGH THE AGES, I MEAN, 357 00:15:37,384 --> 00:15:40,249 INITIALLY A LOT OF THAT STUFF THAT ENDS UP IN LIQUORS 358 00:15:40,284 --> 00:15:42,148 WAS A MEDICINAL. 359 00:15:42,182 --> 00:15:45,945 GIN FIRST EMERGED IN DUTCH PHARMACIES IN THE 1600s, 360 00:15:45,979 --> 00:15:50,846 WHERE IT WAS PRESCRIBED FOR GOUT, GALLSTONES AND LUMBAGO. 361 00:15:50,880 --> 00:15:55,989 SIMPLY PUT, GIN GOES WAY BACK. 362 00:15:56,024 --> 00:15:58,267 ONE, TWO, THREE, FOUR, FIVE, SIX, 363 00:15:58,302 --> 00:16:00,683 SEVEN, EIGHT, NINE, TEN, ELEVEN... 364 00:16:00,718 --> 00:16:03,031 THERE'S ELEVEN THINGS HERE. 365 00:16:03,065 --> 00:16:07,138 AND THERE'S EVEN MORE IN SOME OTHER GINS, RIGHT? 366 00:16:07,173 --> 00:16:09,071 LIKE, HOW MANY THINGS GO INTO A GIN? 367 00:16:09,106 --> 00:16:11,694 IT REALLY WILL DEPEND ON THE DISTILLERY. 368 00:16:11,729 --> 00:16:15,043 SO, OUR SPRING SUMMER SEASONAL GIN 369 00:16:15,077 --> 00:16:16,630 THAT WE'RE MAKING TODAY 370 00:16:16,665 --> 00:16:18,253 HAS 16 DIFFERENT BOTANICALS IN IT. 371 00:16:18,287 --> 00:16:19,392 16 DIFFERENT BOTANICALS? 372 00:16:19,426 --> 00:16:21,359 16 DIFFERENT BOTANICALS. 373 00:16:21,394 --> 00:16:23,775 THE SHARP, SPICY FLAVORS IN GIN 374 00:16:23,810 --> 00:16:26,468 EVOLVED AS A FORM OF SELF DEFENSE. 375 00:16:26,502 --> 00:16:28,780 MANY OF THESE THINGS WERE IN THE PLANTS 376 00:16:28,815 --> 00:16:30,058 TO FEND OFF INSECTS. 377 00:16:30,092 --> 00:16:31,335 NOW, IT DOESN'T WORK ON HUMANS 378 00:16:31,369 --> 00:16:32,992 BECAUSE WE ACTUALLY EMBRACE THOSE THINGS 379 00:16:33,026 --> 00:16:35,408 AND HAVE LEARNED TO ENJOY THEM. 380 00:16:35,442 --> 00:16:39,826 PEOPLE WERE SAVVY TO WHAT THESE BOTANICALS COULD DO. 381 00:16:39,860 --> 00:16:42,035 THESE HERBS WERE USED FOR HUNDREDS OF YEARS 382 00:16:42,070 --> 00:16:45,038 FOR BOTH COOKING AND MEDICINE. 383 00:16:45,073 --> 00:16:47,765 CORIANDER WAS ONCE A TREATMENT FOR MEASLES 384 00:16:47,799 --> 00:16:49,525 AS WELL AS TOOTHACHES. 385 00:16:49,560 --> 00:16:51,251 YOU DON'T GRIND IT UP? IT GOES IN WHOLE? 386 00:16:51,286 --> 00:16:53,357 IT GOES IN WHOLE. 387 00:16:53,391 --> 00:16:56,843 ROSEMARY'S RESINOUS, HERBAL SMELL REPELS INSECTS... 388 00:16:56,877 --> 00:17:00,571 BUT THE HERB WAS ONCE USED TO TREAT HIGH BLOOD PRESSURE. 389 00:17:00,605 --> 00:17:03,125 SO THE NEXT SET OF COMPONENTS 390 00:17:03,160 --> 00:17:05,058 ARE GOING TO BE ALL OF THE CITRUS. 391 00:17:05,093 --> 00:17:07,405 SO WE'VE GOT SOME ORANGES, SOME LEMONS, 392 00:17:07,440 --> 00:17:08,820 AND SOME GRAPEFRUIT. 393 00:17:08,855 --> 00:17:10,132 AND ALL OF THESE ARE GOING TO COME TOGETHER 394 00:17:10,167 --> 00:17:12,065 TO MAKE A REALLY NICE, CITRUSY GIN. 395 00:17:12,100 --> 00:17:13,791 SO, BARRETT, THIS IS WHAT YOU CALL 396 00:17:13,825 --> 00:17:16,242 YOUR VOLATILE ORGANIC COMPOUNDS? 397 00:17:16,276 --> 00:17:18,347 RIGHT, SO SOME OF THE THINGS IN THERE WOULD BE, 398 00:17:18,382 --> 00:17:20,315 THEY WOULD VAPORIZE MORE QUICKLY, EVAPORATE, 399 00:17:20,349 --> 00:17:22,248 SO YOU WOULD SMELL THEM MORE READILY WHEN THEY'RE FRESH. 400 00:17:22,282 --> 00:17:23,318 IS IT JUST MORE OIL OR WHATEVER? 401 00:17:23,352 --> 00:17:24,664 RIGHT. SOME OF THE VOLATILES 402 00:17:24,698 --> 00:17:26,114 WILL DISAPPEAR MORE QUICKLY 403 00:17:26,148 --> 00:17:28,530 IF YOU DON'T HAVE FRESH INGREDIENTS. 404 00:17:28,564 --> 00:17:30,359 IT SEEMS SO SIMPLE. 405 00:17:30,394 --> 00:17:31,843 BUT I NEVER KNEW IT. 406 00:17:31,878 --> 00:17:34,122 IT'S ALMOST LIKE COOKING OR CREATING PERFUME. 407 00:17:34,156 --> 00:17:37,435 I MEAN, CONTROLLING THOSE FLAVORS 408 00:17:37,470 --> 00:17:40,576 IS AN ART TOTALLY IN ITSELF. 409 00:17:40,611 --> 00:17:43,752 BUT ONE INGREDIENT REALLY DEFINES GIN. 410 00:17:43,786 --> 00:17:46,341 THE FIRST THING THAT YOU'RE GONNA HAVE FOR GIN 411 00:17:46,375 --> 00:17:47,618 IS GONNA BE THE JUNIPER. 412 00:17:47,652 --> 00:17:49,516 JUNIPER IS THE DEFINITIVE... 413 00:17:49,551 --> 00:17:51,380 - YOU HAVE TO... - FLAVOR OF GIN. 414 00:17:51,415 --> 00:17:54,038 YOU HAVE TO HAVE JUNIPER TO BE CALLED GIN. 415 00:17:54,073 --> 00:17:57,352 BY FEDERAL LAW, BY HISTORICAL LAW, 416 00:17:57,386 --> 00:17:59,561 IF YOU WANT TO TAKE THAT WAY. 417 00:18:02,736 --> 00:18:04,669 THAT'S JUNIPER? THAT'S WHAT JUNIPER SMELLS LIKE? 418 00:18:04,704 --> 00:18:09,122 THAT IS THE HEART OF THE GIN RIGHT THERE. 419 00:18:09,157 --> 00:18:11,987 WELL, JUNIPER WAS EVEN USED IN ANCIENT TIMES 420 00:18:12,021 --> 00:18:13,609 FOR MALADIES. 421 00:18:13,644 --> 00:18:17,026 IT WAS BOILED WITH WINE, LIKE IN THE MID 1200s. 422 00:18:17,061 --> 00:18:18,407 IT HAS BEEN USED, YOU KNOW, 423 00:18:18,442 --> 00:18:21,065 FOR STOMACH AILMENTS AND THINGS LIKE THAT. 424 00:18:21,100 --> 00:18:22,756 THOUGH THEY MAY LOOK LIKE BERRIES, 425 00:18:22,791 --> 00:18:26,139 THESE ARE ACTUALLY CONES, AS IN PINE CONES. 426 00:18:26,174 --> 00:18:28,935 THAT'S BECAUSE JUNIPERS ARE RELATED TO CYPRESSES 427 00:18:28,969 --> 00:18:34,665 AND HAVE BEEN AROUND FOR MORE THAN 250 MILLION YEARS. 428 00:18:34,699 --> 00:18:36,874 GIN MAY BE A HUMAN INVENTION, 429 00:18:36,908 --> 00:18:42,707 BUT ITS MAIN FLAVORING AGENT PREDATES T. REX. 430 00:18:42,742 --> 00:18:43,881 I'M GETTING IT ALL OVER THE PLACE. 431 00:18:43,915 --> 00:18:45,538 YEAH, IT GETS ALL OVER EVERYWHERE. 432 00:18:45,572 --> 00:18:47,402 YEAH, IT'S A GIN DISTILLERY. THERE'S BOUND TO BE. 433 00:18:47,436 --> 00:18:49,852 YEAH, JUST LOOK AT THE BOTTOM OF THIS BOWL. 434 00:18:49,887 --> 00:18:52,200 I JUST WANT TO SHOW LIKE, THIS IS WHAT... 435 00:18:52,234 --> 00:18:55,582 THIS IS WHAT WE'RE PRESSING THE JUNIPER BERRIES WITH, 436 00:18:55,617 --> 00:18:58,861 A FILTHY, OLD MASON JAR. 437 00:18:58,896 --> 00:19:01,140 THAT IS KIND OF THE COOLEST THING I'VE SEEN SO FAR 438 00:19:01,174 --> 00:19:02,175 ABOUT THIS PROCESS. 439 00:19:02,210 --> 00:19:03,797 WE GET, YOU KNOW, A NICE PATINA, 440 00:19:03,832 --> 00:19:06,283 AND THAT ALSO, THAT'LL HELP GRAB THOSE JUNIPERS 441 00:19:06,317 --> 00:19:07,801 WHEN WE'RE DOING THE CRUSHING. 442 00:19:07,836 --> 00:19:11,288 SO, YOU BASICALLY GOT TO PUT A LITTLE BIT OF SHOULDER INTO IT 443 00:19:11,322 --> 00:19:14,670 AND YOU TURN IT, THAT BOWL AROUND A LITTLE BIT. 444 00:19:14,705 --> 00:19:16,638 DID YOU WANT TO TAKE A LITTLE TURN? 445 00:19:16,672 --> 00:19:18,398 YEAH, I'LL DO IT. 446 00:19:21,298 --> 00:19:22,954 OH, IT'S FUNNY BECAUSE, LIKE, IT'S ALMOST REALLY 447 00:19:22,989 --> 00:19:25,405 MORE LIKE TINY GRAPES, 448 00:19:25,440 --> 00:19:29,478 LIKE LITTLE TINY GRAPES OR CHERRIES THAT YOU'RE SMUSHING. 449 00:19:30,686 --> 00:19:31,722 WHAT DO YOU THINK? HOW'S IT SMELL? 450 00:19:31,756 --> 00:19:32,757 DID I DO A GOOD JOB? 451 00:19:32,792 --> 00:19:34,034 I THINK IT'S PERFECT. 452 00:19:34,069 --> 00:19:35,795 NOW WE GOT TO PUT ALL THESE BOTANICALS IN BAGS 453 00:19:35,829 --> 00:19:37,762 AND GET THEM HUNG UP IN THE HELMET. ARE WE READY? 454 00:19:37,797 --> 00:19:38,867 LET'S DO IT. 455 00:19:38,901 --> 00:19:40,558 TIME TO PUT THIS RECIPE TO WORK. 456 00:19:40,593 --> 00:19:42,077 SO, THE BAGS... 457 00:19:42,111 --> 00:19:43,768 THEY'RE BASICALLY LIKE A GIANT TEA BAG, ESSENTIALLY. 458 00:19:43,803 --> 00:19:45,943 EXACTLY. THEY DON'T ACTUALLY GO IN THE LIQUID, 459 00:19:45,977 --> 00:19:47,151 BUT THE VAPORS ARE GOING TO PASS THROUGH THEM, 460 00:19:47,186 --> 00:19:49,533 PICKING UP THOSE FLAVORS JUST LIKE A TEA BAG WOULD. 461 00:19:49,567 --> 00:19:52,018 THAT'S EXACTLY RIGHT. 462 00:19:52,052 --> 00:19:54,814 TO INFUSE BOTANICAL FLAVORS INTO ALCOHOL, 463 00:19:54,848 --> 00:19:59,128 YOU NEED TO CHANGE THE BASIC SHAPE OF YOUR STILL. 464 00:19:59,163 --> 00:20:01,786 AS ETHANOL VAPORS RISE THROUGH THE HELMET, 465 00:20:01,821 --> 00:20:04,824 THEY EXTRACT OILS, SCENTS AND OTHER FLAVORS 466 00:20:04,858 --> 00:20:08,655 FROM THE INGREDIENTS WE PLACED IN THE GIANT TEA BAGS. 467 00:20:08,690 --> 00:20:10,312 THE FINISHED GIN IS COMING OUT THE PARROT'S BEAK. 468 00:20:10,347 --> 00:20:13,177 WE'VE GOT A HYDROMETER HERE. THIS WILL TELL US THE PROOF. 469 00:20:13,212 --> 00:20:16,111 WE'RE RUNNING AT ABOUT, OH, 85 RIGHT NOW. 470 00:20:16,145 --> 00:20:18,217 SO THAT'S WHAT IT WOULD BE LIKE IN THE BOTTLE, RIGHT? 471 00:20:18,251 --> 00:20:21,323 UH, THIS IS DOUBLE WHAT IT'S GOING TO BE IN THE BOTTLE. 472 00:20:21,358 --> 00:20:22,462 OH, IT IS? 473 00:20:22,497 --> 00:20:24,015 WELL, I'D BETTER DRINK IT NOW, THEN. 474 00:20:28,744 --> 00:20:32,990 IT'S HOT, BUT IT'S SWEET AND SMOOTH. 475 00:20:33,024 --> 00:20:34,405 SO WHAT'S COMING OUT OF THIS NOW, 476 00:20:34,440 --> 00:20:35,717 THIS TASTES DIFFERENT 477 00:20:35,751 --> 00:20:37,546 THAN WHAT'S GONNA COME OUT TWO HOURS FROM NOW? 478 00:20:37,581 --> 00:20:38,892 EXACTLY, EXACTLY. 479 00:20:38,927 --> 00:20:40,894 SO RIGHT NOW WE'RE GETTING A LOT OF THAT CITRUS 480 00:20:40,929 --> 00:20:41,964 AND SOME OF THOSE FLORAL CHARACTERS... 481 00:20:41,999 --> 00:20:43,345 RIGHT. 482 00:20:43,380 --> 00:20:45,002 DIFFERENT BOTANICALS WILL COME OUT AT DIFFERENT TIMES, 483 00:20:45,036 --> 00:20:45,968 AND AT THE END WE'RE GONNA START 484 00:20:46,003 --> 00:20:47,246 TO GET ALL THESE HERBAL QUALITIES, 485 00:20:47,280 --> 00:20:48,592 AND IT'S GONNA BE VERY HERBALLY, 486 00:20:48,626 --> 00:20:50,283 AND ALL OF THOSE COMPONENTS COMING TOGETHER 487 00:20:50,318 --> 00:20:51,871 WILL MAKE OUR FINISHED GIN. 488 00:20:51,905 --> 00:20:54,287 I THINK I WOULD MAKE A MARTINI MAYBE NOW. 489 00:20:54,322 --> 00:20:55,254 LET'S GO HAVE ONE. 490 00:20:55,288 --> 00:20:57,704 ALRIGHT. 491 00:20:57,739 --> 00:21:02,053 MOONSHINE'S GOT A KICK, AND GIN HAS COMPLEX FLAVORS, 492 00:21:02,088 --> 00:21:04,780 BUT YOU TAKE YOUR DRINKING TO A WHOLE OTHER LEVEL 493 00:21:04,815 --> 00:21:07,404 WHEN YOU MAKE A COCKTAIL. 494 00:21:07,438 --> 00:21:09,095 THERE'S ONLY ONE THING 495 00:21:09,129 --> 00:21:11,235 THAT REALLY WILL DO THE JOB RIGHT NOW. 496 00:21:11,270 --> 00:21:12,374 IT'S SOMETHING I'VE BEEN THINKING ABOUT 497 00:21:12,409 --> 00:21:14,652 THE WHOLE WAY THROUGH. 498 00:21:14,687 --> 00:21:16,689 WHEN AM I GOING TO GET TO HAVE A MARTINI WITH THIS STUFF? 499 00:21:16,723 --> 00:21:17,931 AND HERE WE GO. 500 00:21:17,966 --> 00:21:19,899 SO I'M GOING TO MAKE YOU ONE OF OUR MARTINIS. 501 00:21:19,933 --> 00:21:20,831 ARE YOU READY? 502 00:21:20,865 --> 00:21:21,694 OH, YEAH. 503 00:21:21,728 --> 00:21:23,592 FANTASTIC. 504 00:21:23,627 --> 00:21:26,319 I KNOW PEOPLE LIKE GIN AND TONICS, BUT FOR ME, 505 00:21:26,354 --> 00:21:31,635 THE PROTOTYPICAL GIN DRINK IS THE MARTINI. 506 00:21:31,669 --> 00:21:34,914 PEOPLE SAY, OH, YOU WANT YOU KNOW, VODKA OR GIN? 507 00:21:34,948 --> 00:21:38,331 LIKE, DUDE, A MARTINI IS GIN. 508 00:21:38,366 --> 00:21:41,023 THAT'S WHAT GIN IS FOR, YOU KNOW? 509 00:21:41,058 --> 00:21:43,923 WALK ME THROUGH HOW TO MAKE A REAL MARTINI. 510 00:21:43,957 --> 00:21:45,718 SO BASICALLY WHAT YOU WOULD USE 511 00:21:45,752 --> 00:21:48,928 IS ABOUT 2.5 OUNCES OF GIN 512 00:21:48,962 --> 00:21:51,482 AND ABOUT 3/4 OF AN OUNCE OF VERMOUTH. 513 00:21:51,517 --> 00:21:53,346 I PERSONALLY LIKE A TWIST, 514 00:21:53,381 --> 00:21:57,212 BUT IS IT AN ORTHODOX MARTINI 515 00:21:57,246 --> 00:21:58,558 WITH A TWIST INSTEAD OF AN OLIVE, 516 00:21:58,593 --> 00:22:02,907 OR DOES THE CLASSIC MARTINI REQUIRE AN OLIVE? 517 00:22:02,942 --> 00:22:05,772 YOU KNOW, IF I WANTED TO HAVE A SNACK, 518 00:22:05,807 --> 00:22:07,464 THEN I WOULD ORDER ONE. 519 00:22:09,535 --> 00:22:11,606 ALRIGHT, WELL... 520 00:22:11,640 --> 00:22:15,230 THE TIME HAS COME, THE WALRUS SAID. 521 00:22:15,264 --> 00:22:16,300 TO GIN... 522 00:22:16,335 --> 00:22:17,336 - TO GIN. - AND ITS MAKING. 523 00:22:17,370 --> 00:22:19,165 CHEERS TO YOU. 524 00:22:22,306 --> 00:22:23,997 OH. 525 00:22:24,032 --> 00:22:26,068 THAT IS A MARTINI. 526 00:22:26,103 --> 00:22:29,417 THANK YOU SO MUCH. 527 00:22:29,451 --> 00:22:31,350 WE'LL TALK MORE ABOUT COCKTAILS LATER, 528 00:22:31,384 --> 00:22:34,042 BUT FIRST LET'S GO BACK TO THE BEGINNING 529 00:22:34,076 --> 00:22:36,355 AND DISCOVER THE BREW THAT BUILT CIVILIZATION 530 00:22:36,389 --> 00:22:40,462 AND WHICH CONTINUES TO INSPIRE ARTISANS ACROSS AMERICA. 531 00:22:40,497 --> 00:22:44,535 IT'S TIME TO GET A BEER. 532 00:22:44,570 --> 00:22:48,608 BEER HAS PROBABLY BEEN AROUND SINCE THE DAWN OF AGRICULTURE. 533 00:22:48,643 --> 00:22:49,920 IT MAY HAVE BEEN DISCOVERED 534 00:22:49,954 --> 00:22:52,888 WHEN YEAST CONVERTED THE SUGARS IN A BOWL OF WET GRAIN 535 00:22:52,923 --> 00:22:57,134 AND SOMEONE SIPPED THE FIZZY, FERMENTING CONCOCTION. 536 00:22:57,168 --> 00:22:58,756 BEER IS SO SIMPLE: 537 00:22:58,791 --> 00:23:01,518 ALL YOU NEED IS WATER, GRAIN, YEAST, 538 00:23:01,552 --> 00:23:05,694 AND MAYBE A BOTANICAL, LIKE HOPS, FOR FLAVOR. 539 00:23:07,316 --> 00:23:09,871 ONCE PEOPLE REALIZED WHAT THEY HAD DISCOVERED, 540 00:23:09,905 --> 00:23:14,427 NATURAL FERMENTATION WAS A PARTY THAT TRAVELED AROUND THE WORLD. 541 00:23:14,462 --> 00:23:18,189 OVER TIME, WE INVENTED THOUSANDS OF DIFFERENT KINDS OF BEER, 542 00:23:18,224 --> 00:23:21,054 AND WE FORMED A LOT OF PERSONAL OPINIONS. 543 00:23:21,089 --> 00:23:22,746 CHEAP BEER OR CRAFT BEER? 544 00:23:22,780 --> 00:23:24,126 OOH, UH, CHEAP BEER! 545 00:23:24,161 --> 00:23:25,576 CRAFT... BY FAR. 546 00:23:25,611 --> 00:23:27,060 POUR IT INTO A GLASS. 547 00:23:27,095 --> 00:23:28,199 OH, MAN. 548 00:23:28,234 --> 00:23:29,925 DOMESTIC BEER OR IMPORTED BEER? 549 00:23:29,960 --> 00:23:31,306 BELGIAN. 550 00:23:33,377 --> 00:23:36,311 WE CONSUME BEER IN MASSIVE QUANTITIES. 551 00:23:36,345 --> 00:23:39,935 AS A HISTORIAN, BEER IS LIKE THE MOST IMPORTANT DRINK. 552 00:23:39,970 --> 00:23:42,800 IT'S THE FIRST THING THAT WAS INVENTED, 553 00:23:42,835 --> 00:23:44,526 THE DAWN OF CIVILIZATION, 554 00:23:44,561 --> 00:23:47,287 AND IT'S STILL, YOU KNOW, OF CENTRAL IMPORTANCE. 555 00:23:47,322 --> 00:23:50,187 TENS OF MILLIONS OF AMERICANS CRACK A BEER 556 00:23:50,221 --> 00:23:53,466 FIRST THING WHEN THEY GET HOME FROM WORK. 557 00:23:53,501 --> 00:23:55,295 BEER IS A BIG PART OF OUR HISTORY. 558 00:23:55,330 --> 00:23:57,332 SO I'M GOING TO GO MEET A BEER HISTORIAN 559 00:23:57,366 --> 00:23:59,058 AT THE BLUEJACKET BREWERY, 560 00:23:59,092 --> 00:24:03,649 AND I'M GOING TO GO DRINK SOME HISTORICAL BEER. 561 00:24:03,683 --> 00:24:06,617 SO I'M HERE WITH MIKE STEIN, WHO IS A BEER HISTORIAN. 562 00:24:06,652 --> 00:24:08,550 MIKE, YOU'RE GOING TO SORT OF WALK ME 563 00:24:08,585 --> 00:24:10,138 THROUGH THE HISTORY OF BEER? 564 00:24:10,172 --> 00:24:11,519 ABSOLUTELY, YEAH. 565 00:24:11,553 --> 00:24:13,521 WE'RE GOING TO GO THROUGH SEVERAL BEERS HERE TODAY, 566 00:24:13,555 --> 00:24:15,419 SEVERAL DIFFERENT FLAVOR PROFILES. 567 00:24:15,454 --> 00:24:18,077 AND WE'D LIKE TO HAVE YOU PLACE THAT BEER 568 00:24:18,111 --> 00:24:20,597 WITH ITS TIME AND PLACE. 569 00:24:23,151 --> 00:24:24,980 YOU THINK YOU'RE UP FOR THIS CHALLENGE? 570 00:24:25,015 --> 00:24:26,326 DONE, DONE. 571 00:24:26,361 --> 00:24:28,259 THERE'S NOT A CHANCE THAT I COULD MAKE A MISTAKE. 572 00:24:28,294 --> 00:24:30,434 LET'S HOPE HUBRIS WON'T BE THE END OF YOU. 573 00:24:30,469 --> 00:24:31,849 RIGHT. 574 00:24:31,884 --> 00:24:34,403 AND IF I KNEW WHAT HUBRIS WAS, I'M SURE IT WOULD BE. 575 00:24:34,438 --> 00:24:39,098 NOW, THIS IS THE FIRST ONE I'M GOING TO TRY. 576 00:24:39,132 --> 00:24:40,513 ALRIGHT. 577 00:24:42,757 --> 00:24:44,552 SMELLS GOOD. 578 00:24:47,900 --> 00:24:52,387 I'M GOING TO GO AHEAD AND GUESS THAT THIS IS THE ANCIENT SOUR. 579 00:24:52,421 --> 00:24:55,977 THIS IS NOT THE ANCIENT SOUR ALE. 580 00:24:56,011 --> 00:25:01,638 CLEARLY, THEN THIS WOULD BE THE DANISH NAVY ALE, THEN. 581 00:25:01,672 --> 00:25:02,915 NO, IT'S NOT THE DANISH SHIP'S BEER. 582 00:25:02,949 --> 00:25:05,158 THE BRITISH 1914 583 00:25:05,193 --> 00:25:08,299 CLEARLY IS WHAT WE'RE DRINKING AT THIS POINT. 584 00:25:08,334 --> 00:25:10,232 UM, NO. 585 00:25:10,267 --> 00:25:11,751 THIS... DO YOU WANT ME TO TELL YOU 586 00:25:11,786 --> 00:25:12,994 OR SHOULD WE KEEP GOING? 587 00:25:13,028 --> 00:25:14,513 I MEAN, IT'S THE AMERICAN, OBVIOUSLY, 588 00:25:14,547 --> 00:25:15,928 SINCE IT DOESN'T LOOK LIKE A PILSNER. 589 00:25:15,962 --> 00:25:17,274 I ACTUALLY DIDN'T KNOW THAT, SO... 590 00:25:17,308 --> 00:25:18,551 YEAH. 591 00:25:18,586 --> 00:25:22,037 HOW ABOUT THAT, I GOT IT COMPLETELY WRONG. 592 00:25:22,072 --> 00:25:26,041 LIKE OUT OF SIX OF THEM, I MISSED FIVE GUESSES. 593 00:25:26,076 --> 00:25:30,183 MIKE EXPLAINS THAT OUR TASTES IN BEER HAVE CHANGED OVER TIME. 594 00:25:30,218 --> 00:25:32,116 THE EVOLUTION OF BEER, I WANT TO BE CLEAR, 595 00:25:32,151 --> 00:25:35,982 IF YOU GO BACK A HUNDRED YEARS, 1914, LAGER IS DOMINATING. 596 00:25:36,017 --> 00:25:37,570 PILSNER IS THE BEER TO BEAT. 597 00:25:37,605 --> 00:25:38,985 IT'S THE EVE OF PROHIBITION... 598 00:25:39,020 --> 00:25:40,297 RIGHT. 599 00:25:40,331 --> 00:25:42,023 INDEED, WE ALREADY HAVE PROHIBITION HERE IN D.C. 600 00:25:42,057 --> 00:25:43,542 BECAUSE WE'RE EARLIER THAN THE REST OF THE COUNTRY. 601 00:25:43,576 --> 00:25:44,612 RIGHT. 602 00:25:44,646 --> 00:25:45,992 BUT IF YOU GO BACK ANOTHER 100 YEARS, 603 00:25:46,027 --> 00:25:47,856 TO 1814, IT'S ALL ALE. 604 00:25:47,891 --> 00:25:50,341 SO THE TRANSFORMATION IS FROM ENGLISH ALE 605 00:25:50,376 --> 00:25:52,585 TO GERMAN LAGER BEER. 606 00:25:52,620 --> 00:25:55,277 AND THAT TRANSFORMATION WE'RE STILL KIND OF SHAKING TODAY. 607 00:25:55,312 --> 00:25:58,418 OF COURSE, WE LOVE IPAs AND BIG HOPPY BEERS, 608 00:25:58,453 --> 00:26:01,387 AND WE'RE SORT OF VOID OF BIG HOPPY BEERS HERE, 609 00:26:01,421 --> 00:26:03,803 BUT WE'RE FINALLY SORT OF COMING OUT OF OUR OBSESSION 610 00:26:03,838 --> 00:26:06,634 WITH LAGER BEER, WHICH WE'VE HAD FOR SO LONG. 611 00:26:06,668 --> 00:26:08,290 MIKE, THANK YOU VERY MUCH. 612 00:26:08,325 --> 00:26:09,360 THANK YOU, JOSH. 613 00:26:09,395 --> 00:26:10,569 I LEARNED A LOT ABOUT BEER. 614 00:26:10,603 --> 00:26:13,019 AND I WILL PRETEND I KNEW IT ALL ALONG. 615 00:26:13,054 --> 00:26:15,677 IT'S BEEN A PLEASURE. THANK YOU. 616 00:26:15,712 --> 00:26:17,299 FOR MUCH OF THE 20th CENTURY, 617 00:26:17,334 --> 00:26:21,683 AMERICANS COULD REALLY ONLY BUY A SIX-PACK OF LIGHT PILSNER. 618 00:26:21,718 --> 00:26:25,860 YOU KNOW THE PALE, WATERY BREWS OF WHICH I SPEAK. 619 00:26:25,894 --> 00:26:28,241 TODAY WE'RE WITNESSING A BEER RENAISSANCE 620 00:26:28,276 --> 00:26:31,417 WITH SMALL CRAFT BREWERIES. 621 00:26:31,451 --> 00:26:33,730 GO ANYWHERE IN THE COUNTRY AND YOU CAN BUY BEER 622 00:26:33,764 --> 00:26:37,319 IN THE STYLE OF IRISH STOUTS, BELGIAN ALES, 623 00:26:37,354 --> 00:26:41,047 AND ORIGINAL AMERICAN MICROBREWS. 624 00:26:41,082 --> 00:26:43,636 SO I'VE COME TO THE FLYING DOG BREWERY 625 00:26:43,671 --> 00:26:45,396 TO FIND OUT HOW ONE FACILITY 626 00:26:45,431 --> 00:26:48,468 CAN MAKE ALL THESE DIFFERENT CRAFT BEERS. 627 00:26:48,503 --> 00:26:50,332 I KNOW LIKE ALMOST NOTHING ABOUT BEER. 628 00:26:50,367 --> 00:26:52,024 IT'S, I KNOW THAT, LIKE, 629 00:26:52,058 --> 00:26:56,131 THERE'S A HUGE, GIANT COMPLEX BODY OF KNOWLEDGE, 630 00:26:56,166 --> 00:26:58,582 BUT IF YOU COULD SORT OF, LIKE, BABY STEP ME 631 00:26:58,617 --> 00:27:00,377 THROUGH WHAT'S GOING ON HERE? 632 00:27:00,411 --> 00:27:02,241 I'D BE HAPPY TO. YEAH, MM-HMM. 633 00:27:02,275 --> 00:27:05,175 SO THIS WHERE THE LIQUID IS SEPARATED FROM THE GRAIN. 634 00:27:05,209 --> 00:27:06,625 SO AFTER THIS PROCESS, 635 00:27:06,659 --> 00:27:08,799 WE'LL HAVE THE GRAIN WILL BE LEFT OVER. 636 00:27:08,834 --> 00:27:11,595 THIS SMELLS DELICIOUS. 637 00:27:11,630 --> 00:27:14,460 IT'S LIKE A MUFFIN, LIKE A MUFFIN WHEN IT'S COOKING. 638 00:27:14,494 --> 00:27:16,565 LIQUID BREAD. 639 00:27:16,600 --> 00:27:18,119 THIS MASH IS VERY SIMILAR 640 00:27:18,153 --> 00:27:22,088 TO THE CORN BEER I TASTED AT SCOTT'S WHISKEY DISTILLERY. 641 00:27:22,123 --> 00:27:24,815 BUT MATT IS GOING TO USE A DIFFERENT MIX OF GRAINS, 642 00:27:24,850 --> 00:27:26,679 BECAUSE EVEN THOUGH IT'S FINE 643 00:27:26,714 --> 00:27:29,371 FOR DISTILLING INTO HIGH-PROOF MOONSHINE, 644 00:27:29,406 --> 00:27:32,616 CORN BEER IS REALLY NOT VERY TASTY. 645 00:27:32,651 --> 00:27:37,379 INSTEAD, A BREWMASTER WILL PROBABLY USE WHEAT, OATS OR RYE 646 00:27:37,414 --> 00:27:40,831 AND BARLEY, WHICH CAN BE TOASTED OR BURNED 647 00:27:40,866 --> 00:27:43,351 TO IMPART DIFFERENT FLAVORS OR COLORS. 648 00:27:43,385 --> 00:27:45,629 AND HERE, TOO, THE BARLEY HAS BEEN MALTED, 649 00:27:45,664 --> 00:27:47,320 OR ALLOWED TO GERMINATE, 650 00:27:47,355 --> 00:27:50,738 TO KICKSTART THE SUGAR CONVERSION PROCESS. 651 00:27:50,772 --> 00:27:53,016 I THOUGHT, LIKE, THE YEAST WAS THE THING YOU ADD... 652 00:27:53,050 --> 00:27:54,362 THIS IS A BIOCHEMICAL REACTION 653 00:27:54,396 --> 00:27:55,743 IS PROBABLY THE BETTER WAY TO SAY IT. 654 00:27:55,777 --> 00:27:57,641 BECAUSE IT'S AN ENZYME REACTION. 655 00:27:57,676 --> 00:27:58,987 IF YOU WANT TO THINK OF IT IN THESE TERMS, 656 00:27:59,022 --> 00:28:00,886 BREWERIES REALLY PRODUCE TWO PRODUCTS. 657 00:28:00,920 --> 00:28:04,717 ONE IS WORT, W-O-R-T, THAT UNFERMENTED LIQUID, 658 00:28:04,752 --> 00:28:06,546 THAT'S ONE PRODUCT. 659 00:28:06,581 --> 00:28:08,514 AND OF COURSE THAT GOES BACK TO THE FERMENTATION HALL 660 00:28:08,548 --> 00:28:10,827 WHERE WE ADD THE YEAST, AND THEN THE YEAST CREATES THE BEER. 661 00:28:10,861 --> 00:28:13,174 AND THAT'S THE SECOND PRODUCT THAT WE PRODUCE. 662 00:28:13,208 --> 00:28:14,037 THAT'S REALLY COOL. 663 00:28:14,071 --> 00:28:15,728 OK, SO WHAT'S OVER IN THIS ONE? 664 00:28:15,763 --> 00:28:17,281 OUR SWEET WORT IS BEING PUMPED 665 00:28:17,316 --> 00:28:19,732 FROM THE BOTTOM OF THIS LAUTER... 666 00:28:19,767 --> 00:28:20,595 RIGHT. 667 00:28:20,629 --> 00:28:24,633 INTO OUR KETTLE HERE. 668 00:28:24,668 --> 00:28:26,118 SO THIS IS HOTTER? 669 00:28:26,152 --> 00:28:29,017 WELL, WE'RE GONNA BOIL IT, BUT IT'S STILL FILLING. 670 00:28:29,052 --> 00:28:31,192 SO IT'S GONNA TAKE A WHILE FOR IT TO FILL, 671 00:28:31,226 --> 00:28:33,366 AND THEN THIS HAS STEAM JACKETS, 672 00:28:33,401 --> 00:28:36,542 SO WE SEND HIGH-PRESSURE STEAM THROUGH THE JACKETS, 673 00:28:36,576 --> 00:28:38,509 AND IT'LL CREATE A BOIL. 674 00:28:38,544 --> 00:28:40,097 AND WE WANT A VERY VIGOROUS BOIL. 675 00:28:40,132 --> 00:28:43,169 AND OUR TYPICAL BOIL IS ABOUT 90 MINUTES. 676 00:28:43,204 --> 00:28:44,723 DURING THE BOIL IS ONE PLACE 677 00:28:44,757 --> 00:28:47,587 THAT MATT MIGHT INSERT SOME HOPS. 678 00:28:47,622 --> 00:28:49,969 HOPS ARE LEAFY BUDS RELATED TO CANNABIS 679 00:28:50,004 --> 00:28:52,006 THAT FIRST APPEARED IN EUROPEAN BEER 680 00:28:52,040 --> 00:28:53,524 IN THE MIDDLE AGES, 681 00:28:53,559 --> 00:28:57,425 WHEN THEY WERE ADDED TO HELP EXTEND ITS SHELF-LIFE. 682 00:28:57,459 --> 00:29:01,153 WE USE HOPS THESE DAYS TO ADD BITTERNESS AND AROMA. 683 00:29:01,187 --> 00:29:03,327 CRAFT BREWERIES AND THEIR CUSTOMERS 684 00:29:03,362 --> 00:29:06,710 SEEM TO LOVE BIG, HOPPED-UP BEERS. 685 00:29:06,745 --> 00:29:09,299 YOU KNOW WHAT'S COOL? THERE'S A LADDER HERE. 686 00:29:09,333 --> 00:29:11,128 WHEN THE GUY CLEANS IT, HE CLIMBS DOWN? 687 00:29:11,163 --> 00:29:14,545 YEAH. BRIAN WAS IN THAT KETTLE JUST EARLIER, YEAH. 688 00:29:14,580 --> 00:29:15,961 IT'D BE A TERRIBLE DEATH, 689 00:29:15,995 --> 00:29:19,102 LIKE IF A MAN FELL INTO THIS AND LIKE DROWNED IN HOT BEER. 690 00:29:19,136 --> 00:29:21,000 I WOULD HATE IF THAT HAPPENED. 691 00:29:21,035 --> 00:29:22,657 IS THERE, LIKE, ROOM FOR ERROR? 692 00:29:22,691 --> 00:29:24,797 ARE THERE WAYS THAT THIS CAN GET SCREWED UP 693 00:29:24,832 --> 00:29:26,178 OR GO WRONG OR WHATEVER? 694 00:29:26,212 --> 00:29:27,558 YOU CAN SCREW IT UP AT ANY PART OF THE PROCESS. 695 00:29:27,593 --> 00:29:29,422 DO YOU HAVE TO HAVE A GUY LOOKING OVER THIS? 696 00:29:29,457 --> 00:29:31,114 YEP, WE DO. BRIAN, RIGHT THERE. 697 00:29:31,148 --> 00:29:32,805 IT'S NOT LIKE YOU PRESS THE BUTTON AND WALK AWAY. 698 00:29:32,840 --> 00:29:34,151 NO, NO. 699 00:29:34,186 --> 00:29:37,292 IT'S NEVER BEEN A MORE EXCITING TIME IN BREWING, 700 00:29:37,327 --> 00:29:39,432 I'D SAY GLOBALLY, WITH THE TECHNOLOGY 701 00:29:39,467 --> 00:29:43,920 AND THE AGRICULTURAL QUALITY OF INGREDIENTS WE HAVE THESE DAYS. 702 00:29:43,954 --> 00:29:47,993 IN 1920, PROHIBITION WIPED BREWERIES OFF THE MAP. 703 00:29:48,027 --> 00:29:50,581 WHEN BEER DRINKING RETURNED 13 YEARS LATER, 704 00:29:50,616 --> 00:29:53,515 MASS PRODUCTION BECAME THE ORDER OF THE DAY. 705 00:29:53,550 --> 00:29:55,932 NOW, NEARLY A CENTURY LATER, 706 00:29:55,966 --> 00:29:59,383 MICROBREWERIES APPEAR TO BE TAKING OVER THE COUNTRY. 707 00:29:59,418 --> 00:30:02,317 BUT NO MATTER WHO MAKES YOUR FAVORITE BREW, 708 00:30:02,352 --> 00:30:04,388 IT STARTS WITH YEAST. 709 00:30:04,423 --> 00:30:06,908 AND FLYING DOG NEEDS A FULL-TIME LABORATORY 710 00:30:06,943 --> 00:30:10,084 JUST TO KEEP THEIRS ALIVE. 711 00:30:10,118 --> 00:30:11,982 THAT'S THE YEAST? THE YEAST THAT GOES IN THE BEER? 712 00:30:12,017 --> 00:30:13,121 THAT IS THE YEAST THAT GOES IN THE BEER. 713 00:30:13,156 --> 00:30:14,571 I THOUGHT IT COMES LIKE IN A LITTLE POWDER, 714 00:30:14,605 --> 00:30:16,090 LIKE IN THE, IN THE STORE. 715 00:30:16,124 --> 00:30:17,470 YOU PUT A PINCH IN SOMETHING? 716 00:30:17,505 --> 00:30:18,609 CERTAINLY, YEAH, BAKER'S YEAST. 717 00:30:18,644 --> 00:30:19,887 THAT COULD LOOK LIKE THAT. 718 00:30:19,921 --> 00:30:21,854 BUT BREWER'S YEAST IS TYPICALLY LIQUID FORM. 719 00:30:21,889 --> 00:30:23,580 IT LOOKS NASTY. 720 00:30:23,614 --> 00:30:26,997 WELL, IT MAKES BEER, SO CAN'T BE TOO NASTY. 721 00:30:27,032 --> 00:30:28,827 WHEN IT COMES TO BEER MAKING, 722 00:30:28,861 --> 00:30:31,899 YEAST CAN BE A REAL WILD CARD. 723 00:30:31,933 --> 00:30:36,696 FOR THOUSANDS OF YEARS, BREWERS DIDN'T EVEN KNOW IT EXISTED. 724 00:30:36,731 --> 00:30:39,907 ALL THEY KNEW WAS THAT TO TURN SWEET LIQUID INTO ALCOHOL, 725 00:30:39,941 --> 00:30:42,116 THEY NEEDED TO STIR IT WITH A MAGIC STICK 726 00:30:42,150 --> 00:30:44,428 OR STORE IT IN A SPECIAL ROOM... 727 00:30:44,463 --> 00:30:48,467 EACH COVERED IN MILLIONS OF INVISIBLE YEAST CELLS. 728 00:30:48,501 --> 00:30:49,951 YEAST WASN'T EVEN IDENTIFIED 729 00:30:49,986 --> 00:30:53,852 UNTIL LOUIS PASTEUR DID IT IN 1857. 730 00:30:53,886 --> 00:30:55,405 AND BACK AT FLYING DOG, 731 00:30:55,439 --> 00:31:00,410 BEN HAS A WHOLE BIOLOGY LAB DEVOTED TO YEAST REPRODUCTION. 732 00:31:02,067 --> 00:31:06,278 GIVEN IDEAL CONDITIONS, YEAST CELLS MULTIPLY RAPIDLY. 733 00:31:06,312 --> 00:31:09,143 DIFFERENT STRAINS OF YEAST PROVIDE DIFFERENT FLAVORS, 734 00:31:09,177 --> 00:31:14,217 AND SCIENTISTS RECOGNIZE SEVERAL HUNDRED DIFFERENT TYPES. 735 00:31:14,251 --> 00:31:17,841 IN JUST A FEW DAYS THE YEAST WILL GROW FROM THIS 736 00:31:17,876 --> 00:31:20,154 INTO A FULL SEVEN BARRELS. 737 00:31:20,188 --> 00:31:23,985 THE THING WITH BEER IS THAT THE SCALE OF HOW IT'S MADE 738 00:31:24,020 --> 00:31:26,367 AND HOW IT'S DRUNK IS SO VAST. 739 00:31:26,401 --> 00:31:27,886 IF YOU'RE GONNA DRINK BEER, 740 00:31:27,920 --> 00:31:31,061 YOU'RE GONNA WANT TO HAVE AT LEAST 4 OR 512-OUNCE BEERS. 741 00:31:31,096 --> 00:31:34,306 MAYBE POUNDERS IF IT'S CHEAP BEER. 742 00:31:34,340 --> 00:31:35,721 THAT'S A LOT OF BEER. 743 00:31:35,755 --> 00:31:38,448 IT'S A LOT OF BEER TO DRINK AND EVEN MORE TO MAKE. 744 00:31:38,482 --> 00:31:40,277 WHAT IS THIS GIANT THING HERE? 745 00:31:40,312 --> 00:31:44,040 THIS IS A 200-BARREL FERMENTER. 746 00:31:44,074 --> 00:31:45,973 SO WE HAVE OUR BEER FERMENTING IN HERE. 747 00:31:46,007 --> 00:31:47,940 THE BEER THAT WE'RE GOING TO BE PUTTING IN THIS CASK TODAY 748 00:31:47,975 --> 00:31:50,046 IS THE TRUTH, WHICH IS OUR IMPERIAL IPA. 749 00:31:50,080 --> 00:31:51,840 IT'S BASICALLY THE UNFERMENTED BEER. 750 00:31:51,875 --> 00:31:53,152 SO WE PUT THAT WORT IN THIS TANK. 751 00:31:53,187 --> 00:31:54,257 WE'LL ADD YEAST. 752 00:31:54,291 --> 00:31:55,775 THAT YEAST WILL BEGIN THE FERMENTATION. 753 00:31:55,810 --> 00:31:59,641 IN ABOUT 5 TO 7 DAYS, THE FERMENTATION IS COMPLETE. 754 00:31:59,676 --> 00:32:01,920 INSIDE THIS MASSIVE FERMENTER, 755 00:32:01,954 --> 00:32:04,267 YEAST GOES TO WORK ON THE SWEET WORT, 756 00:32:04,301 --> 00:32:06,786 CONVERTING ITS SUGAR TO ALCOHOL. 757 00:32:06,821 --> 00:32:09,548 WHENEVER THE BREWMASTER THINKS THE BEER IS PERFECT, 758 00:32:09,582 --> 00:32:11,274 HE'LL COOL IT DOWN. 759 00:32:11,308 --> 00:32:13,414 THE COLD TEMPERATURE MAKES THE YEAST GO DORMANT, 760 00:32:13,448 --> 00:32:15,243 AS IF THEY'RE HIBERNATING, 761 00:32:15,278 --> 00:32:17,176 AND THEY SETTLE TO THE BOTTOM OF THE TANK, 762 00:32:17,211 --> 00:32:20,490 WHERE THEY CAN BE COLLECTED AND REUSED. 763 00:32:20,524 --> 00:32:22,492 SO, I THINK THAT WE SHOULD TRY THIS, 764 00:32:22,526 --> 00:32:25,391 JUST TO MAKE SURE THAT... 765 00:32:25,426 --> 00:32:27,462 AND WE'LL POINT IT THIS WAY 766 00:32:27,497 --> 00:32:29,602 'CAUSE IT CAN COME OUT KIND OF FAST. 767 00:32:29,637 --> 00:32:30,672 ALRIGHT. 768 00:32:30,707 --> 00:32:31,811 OH. WAIT, LET ME GET YOU ONE, TOO. 769 00:32:31,846 --> 00:32:32,674 SURE. YEAH. 770 00:32:32,709 --> 00:32:34,918 HERE. 771 00:32:34,953 --> 00:32:36,368 ALRIGHT, STAGE ONE. 772 00:32:36,402 --> 00:32:37,369 CHEERS. 773 00:32:37,403 --> 00:32:38,611 L'CHAIM. 774 00:32:41,787 --> 00:32:44,548 DUDE, THAT'S DELICIOUS, LIKE IT'S... 775 00:32:44,583 --> 00:32:47,206 DIFFERENT COMBINATIONS OF GRAIN, YEAST AND HOPS 776 00:32:47,241 --> 00:32:51,141 CAN YIELD AN ALMOST INFINITE VARIETY OF BEERS. 777 00:32:51,176 --> 00:32:52,729 BUT WHAT ABOUT VINO? 778 00:32:52,763 --> 00:32:54,317 HOW DO A BUNCH OF GRAPES 779 00:32:54,351 --> 00:32:57,665 TURN INTO AN ENDLESS VARIETY OF FINE WINES? 780 00:32:59,391 --> 00:33:01,600 AMERICANS ARE BEER LOVERS, 781 00:33:01,634 --> 00:33:05,811 BUT WE'VE GOT A NEWLY DISCOVERED TASTE FOR WINES. 782 00:33:05,845 --> 00:33:08,020 IT TURNS OUT THAT THE UNITED STATES 783 00:33:08,055 --> 00:33:10,747 NOW DRINKS MORE WINE THAN FRANCE. 784 00:33:10,781 --> 00:33:13,888 SO WHAT TYPE DO WE PREFER? 785 00:33:13,922 --> 00:33:15,890 - WELL, IT DEPENDS. I LIKE... - NO, NO, NO, NO! 786 00:33:15,924 --> 00:33:17,271 THE EUROPEAN VERSUS THE AMERICAN? 787 00:33:17,305 --> 00:33:20,515 I MEAN, A LOT OF THAT STUFF IS JUST KIND OF... 788 00:33:20,550 --> 00:33:23,484 MISCONCEPTIONS AND KIND OF STEREOTYPES. 789 00:33:23,518 --> 00:33:26,866 MID-ATLANTIC, VIRGINIA, CHESAPEAKE AREA? 790 00:33:26,901 --> 00:33:28,144 I ADMIT I HAVEN'T SOUGHT THEM OUT 791 00:33:28,178 --> 00:33:29,559 AND HAVEN'T TRIED THEM. 792 00:33:29,593 --> 00:33:31,147 SO YOU HAVEN'T HAD ANY GOOD WINES FROM THIS AREA? 793 00:33:31,181 --> 00:33:32,734 I HAVEN'T TRIED ANY, 794 00:33:32,769 --> 00:33:35,116 SO I COULDN'T TELL YOU WHETHER OR NOT THEY WERE GOOD OR BAD. 795 00:33:35,151 --> 00:33:37,360 AMERICAN WINES HAVE BEEN ADMIRED OVERSEAS 796 00:33:37,394 --> 00:33:39,086 SINCE THE 1970s, 797 00:33:39,120 --> 00:33:42,020 BUT THAT'S REALLY ONLY WEST COAST VINTAGES. 798 00:33:42,054 --> 00:33:44,367 IN THE LAST FEW YEARS, TECHNOLOGICAL ADVANCES 799 00:33:44,401 --> 00:33:47,266 HAVE MADE WINEMAKING VIABLE IN EVERY STATE. 800 00:33:47,301 --> 00:33:52,133 YES, THAT INCLUDES ALASKA AND HAWAII. 801 00:33:52,168 --> 00:33:53,859 EVEN A STATE LIKE VIRGINIA, 802 00:33:53,893 --> 00:33:55,757 NOT WELL KNOWN FOR GROWING GRAPES, 803 00:33:55,792 --> 00:33:59,968 NOW HAS HUNDREDS OF WINERIES, LIKE ANKIDA RIDGE. 804 00:34:00,003 --> 00:34:01,625 HEY, WHAT'S GOING ON? 805 00:34:01,660 --> 00:34:05,008 OH, THIS IS A BUSY, BUSY TIME OF YEAR, JOSH. 806 00:34:05,043 --> 00:34:07,252 THIS IS WHERE THE GRAPES LIVE? 807 00:34:07,286 --> 00:34:08,529 THIS IS WHERE THE GRAPES LIVE, 808 00:34:08,563 --> 00:34:11,739 RIGHT IN THIS LITTLE AREA HERE. LOOK, SEE? 809 00:34:11,773 --> 00:34:14,190 WHY IS THIS GOOD FOR, YOU KNOW, 810 00:34:14,224 --> 00:34:15,915 PINOT AND CHARDONNAY PRODUCTION? 811 00:34:15,950 --> 00:34:20,092 WELL, IT'S REALLY A MATTER OF THE SOIL, 812 00:34:20,127 --> 00:34:21,335 THE ELEVATION... 813 00:34:21,369 --> 00:34:22,784 AND IT'S A STYLE OF WINEMAKING 814 00:34:22,819 --> 00:34:25,546 ESSENTIALLY WHERE YOU LET THE LAND EXPRESS ITSELF 815 00:34:25,580 --> 00:34:27,410 RATHER THAN CREATING SPECIFIC. 816 00:34:27,444 --> 00:34:28,997 THAT SOUNDS, THAT SOUNDS LIKE WHAT YOU'RE DOING. 817 00:34:29,032 --> 00:34:30,378 YEAH, YEAH. 818 00:34:30,413 --> 00:34:32,380 SO THIS WOULD DEFINITELY BE IN THE OLD WORLD STYLE? 819 00:34:32,415 --> 00:34:34,589 OLD WORLD STYLE. THAT'S RIGHT. YEAH. 820 00:34:34,624 --> 00:34:36,798 - THAT'S COOL. - YEAH. 821 00:34:36,833 --> 00:34:40,147 IN FRANCE, WHERE THEY KNOW THEIR WINEMAKING, 822 00:34:40,181 --> 00:34:43,460 THEY CALL THIS IDEA "TERROIR." 823 00:34:43,495 --> 00:34:46,601 CULTIVATING GRAPEVINES IS ALMOST COUNTER-INTUITIVE. 824 00:34:46,636 --> 00:34:49,121 THEY DON'T NEED RICH, FERTILE SOIL. 825 00:34:49,156 --> 00:34:53,712 INSTEAD, THEIR MAIN REQUIREMENT IS SLOPED, ROCKY LAND. 826 00:34:53,746 --> 00:34:56,922 THEY NEED WATER, BUT ALSO PLENTY OF DRAINAGE. 827 00:34:56,956 --> 00:34:59,994 TO PROVIDE JUST THE RIGHT AMOUNT OF SUN AND WARMTH, 828 00:35:00,028 --> 00:35:02,341 YOUR VINES SHOULD FACE SOUTH. 829 00:35:02,376 --> 00:35:05,655 THIS MEANS EACH VINEYARD HAS ITS OWN MICROCLIMATE, 830 00:35:05,689 --> 00:35:09,383 WHICH CREATES GRAPES WITH THEIR OWN UNIQUE FLAVOR. 831 00:35:09,417 --> 00:35:13,041 THIS AREA, I MEAN, THE WINE TASTES DIFFERENT HERE 832 00:35:13,076 --> 00:35:16,044 THAN IF IT WAS JUST ON LIKE SOME OTHER HILL OR SOMETHING? 833 00:35:16,079 --> 00:35:17,494 IT'S AMAZING THE INFLUENCE 834 00:35:17,529 --> 00:35:20,118 THAT SOIL AND PLACE HAS ON WINE 835 00:35:20,152 --> 00:35:22,430 THAT'S ALLOWED TO EXPRESS ITSELF. 836 00:35:22,465 --> 00:35:27,021 THIS AREA HAS A CERTAIN FLAVOR TO IT, YOU KNOW, 837 00:35:27,055 --> 00:35:31,784 THAT SOMETHING DOWN IN THE VALLEYS DOES NOT HAVE. 838 00:35:31,819 --> 00:35:34,891 CHRISTINE HAS HER WORK CUT OUT FOR HER. 839 00:35:34,925 --> 00:35:37,204 IF YOU'VE NEVER HEARD OF VIRGINIA WINES, 840 00:35:37,238 --> 00:35:40,345 IT WAS NOT FOR LACK OF TRYING. 841 00:35:40,379 --> 00:35:45,384 THE SETTLERS AT JAMESTOWN TRIED TO GROW WINE GRAPES AND FAILED. 842 00:35:45,419 --> 00:35:46,972 THOMAS JEFFERSON SPENT YEARS 843 00:35:47,006 --> 00:35:49,492 TRYING TO ESTABLISH WINEMAKING IN THE U.S. 844 00:35:49,526 --> 00:35:51,494 AND GOT NOWHERE. 845 00:35:51,528 --> 00:35:53,358 IT WASN'T UNTIL THE 1970s 846 00:35:53,392 --> 00:35:57,189 THAT VIRGINIA VINEYARDS SAW ANY SUCCESS. 847 00:35:57,224 --> 00:35:59,329 NOWADAYS RESEARCHERS HELP GROWERS 848 00:35:59,364 --> 00:36:01,366 PINPOINT THE RIGHT MICROCLIMATES 849 00:36:01,400 --> 00:36:04,023 AND FIGHT LOCAL PESTS AND DISEASES. 850 00:36:04,058 --> 00:36:05,887 ONE OF THE THINGS THAT'S REALLY IMPORTANT 851 00:36:05,922 --> 00:36:07,717 TO CRAFT A FINE WINE HERE IN VIRGINIA, 852 00:36:07,751 --> 00:36:09,926 ESPECIALLY WITH OUR CLIMATE, IS CANOPY MANAGEMENT. 853 00:36:09,960 --> 00:36:11,030 WHAT DOES THAT MEAN? 854 00:36:11,065 --> 00:36:12,860 AND SO THIS IS THE CANOPY. 855 00:36:12,894 --> 00:36:15,276 SEE HOW THE SUN CAN SEE THAT FRUIT NOW? 856 00:36:15,311 --> 00:36:17,140 BUT YET YOU HAVE THIS LITTLE BIT OF UMBRELLA, 857 00:36:17,175 --> 00:36:19,211 SORT OF DAPPLED SUNLIGHT COMING DOWN. 858 00:36:19,246 --> 00:36:20,868 THAT'S REALLY IMPORTANT FOR PINOT NOIR 859 00:36:20,902 --> 00:36:23,215 BECAUSE PINOT NOIR IS DELICATE AND HAS THIN SKIN, 860 00:36:23,250 --> 00:36:26,218 AND IF IT COOKS, THEN YOU LOSE YOUR ACIDITY AND FLAVORS. 861 00:36:26,253 --> 00:36:28,945 THIS IS THE CEREMONIAL PASSING OF THE PRUNERS, JOSH. 862 00:36:28,979 --> 00:36:30,049 WHAT DO YOU MEAN? 863 00:36:30,084 --> 00:36:32,259 I'M TRUSTING MY VINES TO YOU. 864 00:36:32,293 --> 00:36:33,846 ONE VINE. 865 00:36:33,881 --> 00:36:34,847 I'LL BREAK IT. 866 00:36:34,882 --> 00:36:36,228 NO, YOU WON'T. 867 00:36:36,263 --> 00:36:38,472 BECAUSE I'M HERE TO PROTECT THEM... FROM YOU. 868 00:36:38,506 --> 00:36:39,921 ALRIGHT, SO WHAT DO I DO? 869 00:36:39,956 --> 00:36:41,923 ALRIGHT, SO LOOK AT ALL THIS MESS, 870 00:36:41,958 --> 00:36:42,959 YOU'VE GOT TO GET RID OF THIS. 871 00:36:42,993 --> 00:36:43,925 THE WHOLE THING? 872 00:36:43,960 --> 00:36:46,238 RIGHT THERE. 873 00:36:46,273 --> 00:36:47,619 BUT IS IT, IT FEELS LIKE 874 00:36:47,653 --> 00:36:49,207 SORT OF THE BABY AND THE BATHWATER, 875 00:36:49,241 --> 00:36:53,521 LIKE WHAT ARE WE PROTECTING IF IT'S NOT THE GRAPE? 876 00:36:53,556 --> 00:36:55,005 WELL, THERE'S TOO MANY GRAPES. 877 00:36:55,040 --> 00:36:57,353 THE LESS GRAPES, THE BETTER THEY ARE? 878 00:36:57,387 --> 00:36:59,251 THE MORE INTENSE THE FLAVOR, RIGHT, RIGHT. 879 00:36:59,286 --> 00:37:03,221 BUT ALSO THEN IT'S LIKE, MAKES IT LESS PROFITABLE, TOO. 880 00:37:03,255 --> 00:37:05,775 PROFIT? 881 00:37:05,809 --> 00:37:09,675 YOU JUST DO IT FOR THE LOVE OF IT, AND IT'S WORTH IT. 882 00:37:09,710 --> 00:37:12,091 WHAT'S GOING ON WITH THE VINES BENEATH THE SOIL 883 00:37:12,126 --> 00:37:13,886 IS JUST AS IMPORTANT. 884 00:37:13,921 --> 00:37:16,993 THIN ROOTS INFILTRATE A BIT FURTHER EACH YEAR... 885 00:37:17,027 --> 00:37:20,928 UNTIL THEY REACH ABOUT SIX FEET DEEP WHEN MATURE. 886 00:37:20,962 --> 00:37:23,758 MANY WINEMAKERS BELIEVE THE TYPES OF ROCKS IN THE SOIL 887 00:37:23,793 --> 00:37:27,866 WILL DEFINE THE MINERALITY OF A GRAPE'S FLAVOR. 888 00:37:27,900 --> 00:37:30,524 A TOP SOMMELIER... OR WINE EXPERT... 889 00:37:30,558 --> 00:37:33,389 CAN TAKE A SINGLE SIP AND MAKE A GOOD GUESS AT THE VINEYARD, 890 00:37:33,423 --> 00:37:34,631 THE YEAR OF THE HARVEST 891 00:37:34,666 --> 00:37:36,737 AND SOMETIMES THE CONDITION OF THE SOIL... 892 00:37:36,771 --> 00:37:41,569 ALL FROM THE INFORMATION PACKED INTO A TASTE OF WINE. 893 00:37:41,604 --> 00:37:43,295 THE SOIL IS TEEMING 894 00:37:43,330 --> 00:37:47,092 WITH INSECTS, WORMS, FUNGI AND MICROORGANISMS. 895 00:37:47,126 --> 00:37:49,370 CHRISTINE TENDS TO THIS ECOSYSTEM, TOO. 896 00:37:49,405 --> 00:37:50,854 AND... 897 00:37:50,889 --> 00:37:52,270 WHAT IS IT, A DIRT OF SOME, LOOKS LIKE DIRT. 898 00:37:52,304 --> 00:37:53,581 WELL, IT'S COW MANURE. 899 00:37:53,616 --> 00:37:55,859 EW! 900 00:37:55,894 --> 00:37:58,448 BUT IT'S BEEN AGED IN A COW HORN. 901 00:37:58,483 --> 00:37:59,898 EW. 902 00:37:59,932 --> 00:38:01,417 UNDER THE EARTH. 903 00:38:01,451 --> 00:38:02,866 YOU SHOULD HAVE TOLD ME BEFORE I... 904 00:38:02,901 --> 00:38:05,524 NO, NO, NO, I WANTED YOU TO EXPERIENCE IT. 905 00:38:05,559 --> 00:38:09,597 SO, BUT IT'S REALLY LIKE REALLY RICH COMPOST. 906 00:38:09,632 --> 00:38:11,599 ARE YOU GOING TO MAKE A SOUP OR SOMETHING, 907 00:38:11,634 --> 00:38:13,394 LIKE A CONSOMME WITH THIS GIANT BUCKET? 908 00:38:13,429 --> 00:38:15,983 YEAH, IT'S LIKE A TEA COMPOST, 909 00:38:16,017 --> 00:38:17,916 AND WE'RE GONNA SPRAY IT ON THE GROUND. 910 00:38:17,950 --> 00:38:19,504 BUT FIRST I'M GOING TO SHOW YOU HOW IT'S DONE. 911 00:38:19,538 --> 00:38:22,852 YOU HAVE TO STIR THIS WITH YOUR ARM FOR 20 MINUTES. 912 00:38:22,886 --> 00:38:24,440 LET ME SEE. 913 00:38:24,474 --> 00:38:26,752 THIS TECHNIQUE IS BORROWED FROM A STYLE OF VINEYARD MANAGEMENT 914 00:38:26,787 --> 00:38:28,720 CALLED "BIODYNAMICS." 915 00:38:28,754 --> 00:38:31,205 IT'S AN ULTRA-ORGANIC STYLE OF FARMING 916 00:38:31,239 --> 00:38:33,932 THAT FEEDS THE MICROORGANISMS IN THE SOIL 917 00:38:33,966 --> 00:38:35,727 AS WELL AS THE PLANTS THEMSELVES. 918 00:38:35,761 --> 00:38:36,935 THAT'S WHAT IT IS, 919 00:38:36,969 --> 00:38:39,109 WE WANT TO GET THE CENTRIFUGAL G-FORCES GOING. 920 00:38:39,144 --> 00:38:40,318 THAT'S RIGHT. 921 00:38:40,352 --> 00:38:42,043 HOW LONG DO I HAVE TO DO THIS FOR? 922 00:38:42,078 --> 00:38:43,424 OK. 923 00:38:45,081 --> 00:38:47,152 THIS IS LIKE THE KIND OF HONEST WORK 924 00:38:47,186 --> 00:38:49,085 THAT IS SO ALIEN TO ME. 925 00:38:49,119 --> 00:38:51,432 SO ALIEN TO YOU. 926 00:38:51,467 --> 00:38:53,296 ALRIGHT, THERE WE GO. 927 00:38:53,331 --> 00:38:56,299 SO THIS IS NOT, THERE'S NO LIKE INSECTICIDE IN THIS OR ANYTHING? 928 00:38:56,334 --> 00:38:57,852 NO, THIS IS THE OPPOSITE. 929 00:38:57,887 --> 00:38:59,337 THIS IS ENCOURAGING LIFE, 930 00:38:59,371 --> 00:39:01,649 IT'S ENCOURAGING MICROBIAL LIFE IN THE SOIL, 931 00:39:01,684 --> 00:39:04,618 IT'S CONCENTRATED MICROBES. 932 00:39:04,652 --> 00:39:08,380 IT JUST ADDS SOMETHING SPECIAL. 933 00:39:08,415 --> 00:39:10,624 WITH A PERFECT BLEND OF FLAVORS AND SUGARS 934 00:39:10,658 --> 00:39:12,177 ON THE INSIDE 935 00:39:12,211 --> 00:39:15,525 AND ALCOHOL-PRODUCING YEAST COVERING ITS OUTER SKIN, 936 00:39:15,560 --> 00:39:18,770 A CRUSHED GRAPE IS GOING TO FERMENT. 937 00:39:18,804 --> 00:39:21,117 MAKING WINE SHOULD BE EASY. 938 00:39:21,151 --> 00:39:24,120 MAKING GOOD WINE IS NOT. 939 00:39:24,154 --> 00:39:27,468 WINE IS ONE OF THE SORT OF FUNDAMENTAL HUMAN EXPERIENCES, 940 00:39:27,503 --> 00:39:30,506 YOU KNOW, LIKE FIRE AND SEX. 941 00:39:30,540 --> 00:39:34,095 IT'S ONE OF THE ESSENTIAL HUMAN THINGS IN THE WORLD. 942 00:39:34,130 --> 00:39:35,683 HALF THE PLEASURE OF EATING FOOD 943 00:39:35,718 --> 00:39:37,996 COMES FROM DRINKING WINE WITH IT. 944 00:39:38,030 --> 00:39:41,344 I'D HAVE TO BE DRINKING, YOU KNOW, YOO-HOO WITH MY STEAK, 945 00:39:41,379 --> 00:39:45,521 AND THAT WOULD BE NO FUN AT ALL. 946 00:39:45,555 --> 00:39:47,902 ARCHAEOLOGISTS HAVE TRACED OUR LOVE FOR WINE 947 00:39:47,937 --> 00:39:51,250 BACK NEARLY 8,000 YEARS. 948 00:39:51,285 --> 00:39:53,391 THE EARLIEST EVIDENCE OF WINEMAKING WAS FOUND 949 00:39:53,425 --> 00:39:57,636 IN THE REMAINS OF A STONE AGE HOUSE IN MESOPOTAMIA. 950 00:39:57,671 --> 00:40:00,536 LIQUID WINE DATING BACK MORE THAN 16 CENTURIES 951 00:40:00,570 --> 00:40:04,125 HAS BEEN RECOVERED FROM A ROMAN TOMB. 952 00:40:04,160 --> 00:40:06,369 THE RIGHT SOIL AND CLIMATE WILL FOSTER VINES 953 00:40:06,404 --> 00:40:09,027 THAT WILL YIELD FRUIT FOR DECADES. 954 00:40:10,615 --> 00:40:16,206 WINEMAKING STARTS IN THE FIELDS, BUT IT ENDS RIGHT HERE. 955 00:40:16,241 --> 00:40:18,899 WHERE ARE WE NOW? WHAT IS THIS PLACE? 956 00:40:18,933 --> 00:40:20,763 THIS IS THE BARREL ROOM. 957 00:40:20,797 --> 00:40:23,144 AND THIS IS WHERE WE AGE THE WINES. 958 00:40:23,179 --> 00:40:24,698 SO WE'RE GOING TO DO A BARREL SAMPLE. 959 00:40:24,732 --> 00:40:27,252 THIS IS OUR PINOT NOIR THAT WAS HARVESTED LAST SEPTEMBER. 960 00:40:27,286 --> 00:40:28,184 AND THAT'S THE LITTLE GRAPES 961 00:40:28,218 --> 00:40:28,978 THAT WE WERE LOOKING AT BEFORE? 962 00:40:29,012 --> 00:40:30,704 UH-HUH. 963 00:40:30,738 --> 00:40:33,707 FOR CLASSIC WINES LIKE PINOT NOIR AND CHARDONNAY, 964 00:40:33,741 --> 00:40:36,710 OAK BARREL AGING IS ESSENTIAL. 965 00:40:36,744 --> 00:40:37,780 IF YOU CAN HAND ME THAT, 966 00:40:37,814 --> 00:40:39,091 WE CALL THAT THE BARREL THIEF. 967 00:40:39,126 --> 00:40:40,748 - THIS THING? - YEAH. 968 00:40:40,783 --> 00:40:43,958 OAK IS POROUS, ALLOWING A SLOW CHEMICAL EXCHANGE 969 00:40:43,993 --> 00:40:46,098 BETWEEN THE LIQUID AND THE WOOD. 970 00:40:46,133 --> 00:40:48,411 THE BITTER TANNINS IN THE WINE MELLOW. 971 00:40:48,446 --> 00:40:51,379 THE CHEMICAL COMPOUNDS IN THE OAK IMPART SUBTLE FLAVORS, 972 00:40:51,414 --> 00:40:53,071 LIKE VANILLA. 973 00:40:54,382 --> 00:40:56,764 HAVING FROLICKED IN THE VINEYARD, 974 00:40:56,799 --> 00:41:01,355 NOW I'M, LIKE, I'M EXCITED TO DRINK THIS. 975 00:41:01,389 --> 00:41:02,805 I HOPE IT'S GOOD. 976 00:41:02,839 --> 00:41:04,600 IT LOOKS LIKE KOOL-AID, KIND OF. 977 00:41:04,634 --> 00:41:05,980 OH, WELL, IT'S BETTER THAN THAT. 978 00:41:06,015 --> 00:41:07,016 IT'S NOT SWEET. 979 00:41:07,050 --> 00:41:08,604 IT'S DRY. 980 00:41:08,638 --> 00:41:11,710 PINOT NOIR IS BARREL-AGED FOR A YEAR OR TWO, 981 00:41:11,745 --> 00:41:16,094 SO THIS WINE IS STILL YOUNG. 982 00:41:16,128 --> 00:41:17,820 WOW, THAT'S GOOD. THAT'S LIKE EASY GOING DOWN. 983 00:41:17,854 --> 00:41:19,269 THERE ARE TWO REASONS. 984 00:41:19,304 --> 00:41:20,926 FIRST OF ALL, IT'S A PINOT NOIR, AND THEN IT'S YOUNG. 985 00:41:20,961 --> 00:41:22,549 IT ISN'T FULLY MATURED YET. 986 00:41:22,583 --> 00:41:25,068 NOW GO BACK AND TASTE THAT ONE SIDE BY SIDE 987 00:41:25,103 --> 00:41:28,969 AND THEN BLEND THEM. 988 00:41:29,003 --> 00:41:30,867 THIS IS A LITTLE MORE COMPLEX, 989 00:41:30,902 --> 00:41:33,767 A LITTLE MORE SLIGHTLY TANNIC OR WHATEVER. 990 00:41:33,801 --> 00:41:35,493 NOW BLEND THEM TOGETHER. 991 00:41:35,527 --> 00:41:38,910 THIS IS HOW YOU GET WINES WITH A LOT OF STRUCTURE AND DEPTH. 992 00:41:38,944 --> 00:41:40,601 SO THAT'S WHAT THE AGING PROCESS DOES. 993 00:41:40,636 --> 00:41:42,948 IT ADDS THAT STRUCTURE TO IT. 994 00:41:42,983 --> 00:41:46,538 YOU HAVE NOW SHOWN ME A CONNECTION 995 00:41:46,573 --> 00:41:49,645 BETWEEN THE PLACE AND THE WINE. 996 00:41:49,679 --> 00:41:51,370 THIS IS A REAL WINE EXPERIENCE THAT I'VE HAD. 997 00:41:51,405 --> 00:41:52,475 YEAH, YEAH. 998 00:41:52,510 --> 00:41:54,063 AND THAT'S WHAT WE HOPE TO ACHIEVE, 999 00:41:54,097 --> 00:41:56,548 SO IT MEANS A LOT TO HEAR YOU SAY THAT. 1000 00:41:56,583 --> 00:41:58,861 LET'S HAVE SOME MORE, LET'S HAVE A TOAST, ANOTHER ONE. 1001 00:41:58,895 --> 00:41:59,655 ALRIGHT. 1002 00:41:59,689 --> 00:42:02,761 OH, IT'S ON. 1003 00:42:02,796 --> 00:42:06,558 WINE AND BEER ARE REALLY OUR GO-TO DRINKS. 1004 00:42:06,593 --> 00:42:08,664 BUT FOR ANOTHER LEVEL OF COMPLEXITY, 1005 00:42:08,698 --> 00:42:11,598 YOU CAN'T BEAT THE INFINITE POSSIBILITIES 1006 00:42:11,632 --> 00:42:15,533 OF THE COCKTAIL BAR. 1007 00:42:15,567 --> 00:42:17,914 NOW THAT I'VE SEEN HOW ALCOHOL IS MADE, 1008 00:42:17,949 --> 00:42:22,574 GOING INTO A PLACE LIKE THIS IS A TOTALLY DIFFERENT EXPERIENCE. 1009 00:42:22,609 --> 00:42:23,886 THIS IS GREAT. 1010 00:42:23,920 --> 00:42:26,958 IT'S LIKE A BEAUTIFULLY CURATED LIQUOR STORE. 1011 00:42:26,992 --> 00:42:29,063 THE WHOLE THING NOW WITH ARTISANAL SPIRITS, 1012 00:42:29,098 --> 00:42:30,755 LIKE SMALL BATCH. 1013 00:42:30,789 --> 00:42:32,273 THIS IS SO COOL. 1014 00:42:32,308 --> 00:42:36,070 LIKE THEY HAVE LIKE SCOTCHES THAT ARE MADE HERE IN VIRGINIA. 1015 00:42:36,105 --> 00:42:38,486 YOU KNOW, BOURBON IS SO ASSOCIATED WITH KENTUCKY. 1016 00:42:38,521 --> 00:42:43,457 BUT NOW THEY HAVE, LIKE, ONES FROM NEW YORK. 1017 00:42:43,491 --> 00:42:46,356 THESE BOTTLES COME FROM ALL ACROSS THE COUNTRY 1018 00:42:46,391 --> 00:42:49,083 AND FROM ALL OVER THE WORLD. 1019 00:42:49,118 --> 00:42:51,879 THE U.S. HAS ALWAYS BEEN A CROSSROADS FOR LIQUOR... 1020 00:42:51,914 --> 00:42:57,264 AND THAT'S WHY COCKTAILS ARE A DISTINCTLY AMERICAN INVENTION. 1021 00:42:57,298 --> 00:42:59,542 AMERICAN WHISKEY AND FRESH CITRUS 1022 00:42:59,577 --> 00:43:02,683 FIRST MET UP WITH FRENCH COGNAC AND ENGLISH GIN 1023 00:43:02,718 --> 00:43:05,548 IN OUR PORT CITIES LIKE NEW YORK, BOSTON 1024 00:43:05,583 --> 00:43:08,516 AND ESPECIALLY NEW ORLEANS. 1025 00:43:08,551 --> 00:43:10,104 THE OLD PIRATE JUICE STYLE. 1026 00:43:10,139 --> 00:43:12,486 DAVID WONDRICH IS A WRITER LIKE ME, 1027 00:43:12,520 --> 00:43:16,214 ONLY HIS AREA OF EXPERTISE IS THE COCKTAIL. 1028 00:43:16,248 --> 00:43:20,252 HE'S GOING TO SHOW ME THE ART OF THE MIXOLOGIST. 1029 00:43:20,287 --> 00:43:23,739 NOW, DAVE, AS YOU KNOW, MY FAVORITE COCKTAIL 1030 00:43:23,773 --> 00:43:27,743 IS THE GRANDFATHER OF ALL NEW WORLD COCKTAILS, 1031 00:43:27,777 --> 00:43:31,919 THE MOST FAMOUS COCKTAIL TO EVER COME OUT OF NEW ORLEANS, 1032 00:43:31,954 --> 00:43:32,955 THE SAZERAC. 1033 00:43:32,989 --> 00:43:34,922 I WAS GONNA TO SAY THE RAMOS FIZZ, 1034 00:43:34,957 --> 00:43:38,201 BUT THE SAZERAC I'LL SETTLE FOR. 1035 00:43:38,236 --> 00:43:41,204 THE COCKTAIL WAS INVENTED IN OUR PORT CITIES, 1036 00:43:41,239 --> 00:43:44,069 AND THE SAZERAC, THE RAMOS FIZZ, AND THE HURRICANE 1037 00:43:44,104 --> 00:43:46,451 WERE ALL BORN IN NEW ORLEANS. 1038 00:43:46,485 --> 00:43:48,936 BUT WHAT IS A COCKTAIL? 1039 00:43:48,971 --> 00:43:50,800 TO QUALIFY AS A COCKTAIL, 1040 00:43:50,835 --> 00:43:55,667 YOUR RECIPE NEEDS TO INCLUDE ICE AND A STRONG SPIRIT OR WINE... 1041 00:43:55,702 --> 00:43:58,670 AND BITTERS AND SUGAR... 1042 00:43:58,705 --> 00:44:01,397 OR CITRUS AND A SWEETENER... 1043 00:44:01,431 --> 00:44:05,677 OR A SECONDARY SPIRIT OR WINE. 1044 00:44:05,712 --> 00:44:08,162 I MEAN, THE WAY YOU MAKE A SAZERAC TODAY 1045 00:44:08,197 --> 00:44:11,649 IS ESSENTIALLY THE SAME WAY A WHISKEY COCKTAIL WAS MADE 1046 00:44:11,683 --> 00:44:13,029 IN 1880. 1047 00:44:13,064 --> 00:44:14,306 IT'S VERY SIMPLE. 1048 00:44:14,341 --> 00:44:15,445 ARE YOU GONNA SHOW IT TO ME? 1049 00:44:15,480 --> 00:44:16,723 I'M GONNA DO IT. 1050 00:44:16,757 --> 00:44:18,656 I'M GONNA USE THE ANTIQUE BAR TOOLS AS WELL. 1051 00:44:18,690 --> 00:44:20,312 I MEAN, THIS IS THE SAZERAC RITUAL. 1052 00:44:20,347 --> 00:44:23,522 I'M GONNA START WITH A LITTLE BIT OF SIMPLE SYRUP 1053 00:44:23,557 --> 00:44:26,111 AS THEY WOULD'VE BEEN DOING IN THE 1860s, 1054 00:44:26,146 --> 00:44:28,804 BEFORE THAT, 1870s, YOU KNOW, 1880s. 1055 00:44:28,838 --> 00:44:31,082 BEFORE THAT THEY WOULD HAVE BEEN USING SUGAR. 1056 00:44:31,116 --> 00:44:32,290 AND THERE WAS ONE SECRET 1057 00:44:32,324 --> 00:44:34,568 THAT THEY PUT IN THEIR SAZERAC COCKTAIL 1058 00:44:34,602 --> 00:44:36,397 THAT WAS NEVER PUBLISHED... 1059 00:44:36,432 --> 00:44:38,710 WAS A LITTLE SPLASH OF MARASCHINO LIQUEUR. 1060 00:44:38,745 --> 00:44:39,711 REALLY? 1061 00:44:39,746 --> 00:44:40,885 SO I'M GONNA DO THAT. 1062 00:44:40,919 --> 00:44:42,749 THEY USED A DASH OF ANGOSTURA BITTERS, ALSO. 1063 00:44:42,783 --> 00:44:45,303 SO THAT'S CONTROVERSIAL IN SAZERAC MAKING, 1064 00:44:45,337 --> 00:44:46,684 BUT IT WAS IN THEIRS. 1065 00:44:46,718 --> 00:44:48,720 AND THEN THE KEY IS PEYCHAUD'S BITTERS, 1066 00:44:48,755 --> 00:44:49,790 A NEW ORLEANS CLASSIC. 1067 00:44:49,825 --> 00:44:51,343 THIS BOTTLE IS FULL, 1068 00:44:51,378 --> 00:44:54,139 SO I'M GOING TO HAVE TO GIVE A COUPLE EXTRA SQUIRTS THERE. 1069 00:44:54,174 --> 00:44:56,694 BITTERS LIKE ANGOSTURA AND PEYCHAUD'S 1070 00:44:56,728 --> 00:45:00,318 ARE HIGHLY ALCOHOLIC MIXTURES OF BOTANICALS AND SPICES 1071 00:45:00,352 --> 00:45:03,114 THAT WERE ORIGINALLY PATENT MEDICINES. 1072 00:45:03,148 --> 00:45:04,632 THESE DUBIOUS CURE-ALLS 1073 00:45:04,667 --> 00:45:07,774 EVENTUALLY STOPPED BEING SOLD BY TRAVELING SALESMEN 1074 00:45:07,808 --> 00:45:10,915 AND TURNED UP BEHIND NEW ORLEANS BARS. 1075 00:45:10,949 --> 00:45:12,088 I NEED TO ICE THIS UP, RIGHT? 1076 00:45:12,123 --> 00:45:13,503 I GUESS SO. 1077 00:45:13,538 --> 00:45:14,988 SO I'M JUST GOING TO WHACK IT WITH A MUDDLER. 1078 00:45:15,022 --> 00:45:16,783 ICE IS ESSENTIAL. 1079 00:45:16,817 --> 00:45:18,716 A COCKTAIL ISN'T A COCKTAIL 1080 00:45:18,750 --> 00:45:20,510 UNLESS IT'S THE RIGHT TEMPERATURE... 1081 00:45:20,545 --> 00:45:22,236 AND SOME BARTENDERS REALLY OBSESS 1082 00:45:22,271 --> 00:45:24,825 ABOUT GETTING THEIR ICE JUST RIGHT. 1083 00:45:24,860 --> 00:45:28,864 NOW, HERE WE HAVE A LOT OF DIFFERENT KINDS OF ICE CUBES. 1084 00:45:28,898 --> 00:45:30,624 WE HAVE LITTLE PIECES, BIG PIECES, 1085 00:45:30,658 --> 00:45:34,835 GIANT ONES, SMALL ONES, RODS, CONES. 1086 00:45:34,870 --> 00:45:36,526 I DON'T UNDERSTAND. 1087 00:45:36,561 --> 00:45:39,012 WHY DON'T YOU JUST USE REGULAR ICE CUBES LIKE EVERYBODY ELSE? 1088 00:45:39,046 --> 00:45:41,635 WHAT'S THE POINT OF ALL THIS ELABORATE ICERY? 1089 00:45:41,669 --> 00:45:43,637 BARTENDERS TODAY REALLY WANT TO CONTROL 1090 00:45:43,671 --> 00:45:45,052 THE AMOUNT OF DILUTION, 1091 00:45:45,087 --> 00:45:46,916 THEY UNDERSTAND THAT IT'S VERY IMPORTANT 1092 00:45:46,951 --> 00:45:48,607 AND IT'S PART OF A COCKTAIL, 1093 00:45:48,642 --> 00:45:50,782 BUT THROUGH HAVING BETTER QUALITY ICE 1094 00:45:50,817 --> 00:45:52,715 AND REALLY WORKING ON YOUR MECHANICS, 1095 00:45:52,750 --> 00:45:53,958 YOU CAN HAVE A BETTER SENSE 1096 00:45:53,992 --> 00:45:56,339 OF EXACTLY HOW MUCH WATER GOES IN. 1097 00:45:56,374 --> 00:45:57,547 THAT'S IT. 1098 00:45:57,582 --> 00:45:59,204 THE LAST THING I WANT IS, YOU KNOW, 1099 00:45:59,239 --> 00:46:01,482 THE THING GETTING WATERED DOWN AND DILUTED. 1100 00:46:01,517 --> 00:46:03,657 WELL, YOU MENTIONED THESE RODS, ICE RODS, 1101 00:46:03,691 --> 00:46:08,110 LIKE, WHY DO I NEED THESE ELABORATE RODS OF VICTORY HERE, 1102 00:46:08,144 --> 00:46:09,490 LIKE THAT LOOKS LIKE SUPERMAN'S... 1103 00:46:09,525 --> 00:46:10,802 THAT ONE LOOKS REALLY NICE, YOU KNOW, 1104 00:46:10,837 --> 00:46:12,804 WHEN YOU PUT IT... THAT'S A COLLINS CUBE. 1105 00:46:12,839 --> 00:46:15,082 WHEN YOU PUT THAT INSIDE A COLLINS GLASS, 1106 00:46:15,117 --> 00:46:18,085 IT REALLY NICE THAT IT'S NOT... SO IT IS VISUAL. 1107 00:46:18,120 --> 00:46:21,123 BUT ICE GEEKS WILL TELL YOU WHAT IT REALLY IS, 1108 00:46:21,157 --> 00:46:23,815 IS IF YOU HAVE A SINGLE LARGE BLOCK OF ICE, 1109 00:46:23,850 --> 00:46:26,231 IT'S GOING TO MELT SLOWER, 1110 00:46:26,266 --> 00:46:28,406 IT'S GOING TO DILUTE YOUR DRINK LESS. 1111 00:46:28,440 --> 00:46:31,098 SO THE LARGER THE PIECE OF ICE THAT YOU HAVE IN THERE, 1112 00:46:31,133 --> 00:46:32,859 THE LESS DILUTION YOU'RE GOING TO HAVE. 1113 00:46:32,893 --> 00:46:35,931 AND THE LONGER IT'S GOING TO KEEP SOMETHING COLD. 1114 00:46:35,965 --> 00:46:37,829 YOU CAN'T MAKE A COCKTAIL WITHOUT ICE, 1115 00:46:37,864 --> 00:46:40,590 BUT IT'S PHYSICALLY IMPOSSIBLE TO GET CHILLING 1116 00:46:40,625 --> 00:46:43,421 WITHOUT SOME AMOUNT OF DILUTION. 1117 00:46:43,455 --> 00:46:46,424 ACHIEVING THE RIGHT BALANCE IS AN ART FORM. 1118 00:46:46,458 --> 00:46:48,495 NOT ALL ICE IS EQUAL. 1119 00:46:48,529 --> 00:46:50,359 A BARTENDER EMPLOYS BASIC PHYSICS 1120 00:46:50,393 --> 00:46:53,362 TO CONTROL HOW QUICKLY A DRINK COOLS. 1121 00:46:53,396 --> 00:46:57,815 CRUSHED ICE EXPOSES MORE SURFACE AREA AND MELTS QUICKLY, 1122 00:46:57,849 --> 00:47:01,128 CREATING A VERY COLD DRINK BUT WITH A LOT OF DILUTION, 1123 00:47:01,163 --> 00:47:02,958 LIKE A MARGARITA. 1124 00:47:02,992 --> 00:47:06,237 MANY WHISKEY DRINKERS PREFER ONE NICE BIG CUBE. 1125 00:47:06,271 --> 00:47:08,066 WITH LIMITED SURFACE AREA, 1126 00:47:08,101 --> 00:47:10,551 IT WILL COOL THE DRINK SLOWLY AND STEADILY, 1127 00:47:10,586 --> 00:47:13,382 BUT WITHOUT ADDING A LOT OF WATER. 1128 00:47:13,416 --> 00:47:16,937 BUT THERE'S ANOTHER METHOD, AND IT LOOKS PRETTY EASY. 1129 00:47:16,972 --> 00:47:18,490 WAIT, HOW HARD CAN IT BE, I MEAN, 1130 00:47:18,525 --> 00:47:22,253 TO JUST SHAKE UP ICE IN A CAN, LIKE... 1131 00:47:22,287 --> 00:47:24,876 IS IT TRUE, IS IT A REAL TECHNIQUE, 1132 00:47:24,911 --> 00:47:27,775 LIKE, SOMEONE HAS TO LEARN HOW TO DO THAT? 1133 00:47:27,810 --> 00:47:29,260 NOW, TO DEMONSTRATE NOW, 1134 00:47:29,294 --> 00:47:31,020 I'M JUST GOING TO USE A LITTLE BIT OF WATER 1135 00:47:31,055 --> 00:47:34,092 THAT WOULD TAKE THE PLACE OF ALL OF MY SPIRITS IN THERE. 1136 00:47:34,127 --> 00:47:37,233 MY TECHNIQUE GOES LIKE THIS. 1137 00:47:37,268 --> 00:47:40,236 WELL, A BIG PART OF BARTENDING IS MAKING EVERYTHING LOOK SIMPLE 1138 00:47:40,271 --> 00:47:41,893 IN THAT IT'S ACTUALLY A COMPLIMENT 1139 00:47:41,928 --> 00:47:43,964 WHEN A GUEST SAYS THAT THEY THINK THEY CAN BARTEND. 1140 00:47:43,999 --> 00:47:46,760 BUT THERE'S A LOT OF THOUGHT PROCESS GOING ON, 1141 00:47:46,794 --> 00:47:49,659 THERE'S A LOT OF THINGS YOU'RE JUGGLING THAT YOU DON'T SEE. 1142 00:47:58,185 --> 00:48:00,360 SO, WHAT YOU'RE HOPING IN THERE, LIKE I TALKED ABOUT, 1143 00:48:00,394 --> 00:48:04,433 IS THAT YOUR SQUARE CUBES HAVE BECOME ROUNDED CUBES ACTUALLY 1144 00:48:04,467 --> 00:48:06,642 AND THAT YOU'VE POLISHED OFF THE CORNERS, 1145 00:48:06,676 --> 00:48:08,920 AND, AS YOU SEE IN THE GLASS, THOSE CORNERS HAVE COME OUT 1146 00:48:08,955 --> 00:48:10,922 AS LITTLE SHARDS OF ICE THAT ARE DOWN THERE... 1147 00:48:10,957 --> 00:48:12,199 AND THEY MELT RIGHT AWAY. 1148 00:48:12,234 --> 00:48:14,132 WHICH MELT RIGHT AWAY, KEEP THE DRINK COLD, 1149 00:48:14,167 --> 00:48:16,617 AND YOU CAN PUT THAT CUBE IN THERE 1150 00:48:16,652 --> 00:48:19,517 AS SORT OF A PROOF THAT YOU HAVE USED A PROPER TECHNIQUE. 1151 00:48:19,551 --> 00:48:21,312 I WANT TO TRY IT. PUT SOME SQUARE ONES IN. 1152 00:48:21,346 --> 00:48:22,554 I WANT TO SEE IF I CAN... 1153 00:48:22,589 --> 00:48:24,591 I WANT TO SEE IF I CAN ROUND THEM OUT. 1154 00:48:24,625 --> 00:48:26,179 WELL, FIRST I WANT TO HEAR IF YOU'RE ABLE TO GET 1155 00:48:26,213 --> 00:48:29,251 THAT SNAP AND THAT POP THAT YOU HAD IN THERE. 1156 00:48:29,285 --> 00:48:31,701 SO I'M GOING TO LET YOU HOLD IT HOWEVER YOU WANT, 1157 00:48:31,736 --> 00:48:33,945 I'M GOING TO LET YOU SHAKE IT HOWEVER YOU WANT, 1158 00:48:33,980 --> 00:48:37,224 BUT JUST THINK ABOUT THE IDEA THAT YOU'RE TRYING TO SNAP IT 1159 00:48:37,259 --> 00:48:40,124 AND JUST SHAKE IT HAS HARD AS YOU POSSIBLY CAN. 1160 00:48:47,234 --> 00:48:51,100 YOU'RE GONNA HAVE TO DO IT A LITTLE FASTER, BABE RUTH. 1161 00:48:51,135 --> 00:48:55,967 THERE YOU GO. 1162 00:48:56,002 --> 00:48:58,728 I FEEL THIS IS SORT OF EFFEMINATE THE WAY I'M DOING IT. 1163 00:48:58,763 --> 00:49:01,007 SORT OF. 1164 00:49:01,041 --> 00:49:03,664 HE DID ALRIGHT EVEN THOUGH HE HAD THE SHAKER UPSIDE DOWN, 1165 00:49:03,699 --> 00:49:06,012 BUT HE WAS ABLE TO LOOSEN UP ENOUGH 1166 00:49:06,046 --> 00:49:08,876 THAT HE WAS ABLE TO REALLY CREATE A LOT OF MOVEMENT 1167 00:49:08,911 --> 00:49:11,465 IN THAT SMALL AREA OF SPACE. 1168 00:49:11,500 --> 00:49:14,744 DIFFERENT COCKTAILS CALL FOR DIFFERENT COOLING METHODS. 1169 00:49:14,779 --> 00:49:16,505 FOR MY SAZERAC, DAVE USES 1170 00:49:16,539 --> 00:49:18,783 THE MOST SIMPLE TECHNIQUE OF ALL... 1171 00:49:18,817 --> 00:49:20,095 STIRRING. 1172 00:49:20,129 --> 00:49:21,820 I THINK WE'RE FINE HERE. 1173 00:49:21,855 --> 00:49:24,168 OKAY, I NEED A JIGGER OF RYE IN HERE. 1174 00:49:24,202 --> 00:49:26,998 IT'S ALWAYS RYE WHISKEY FOR THE ORIGINAL SAZERAC. 1175 00:49:27,033 --> 00:49:28,482 DOES IT MATTER WHAT KIND OF RYE? 1176 00:49:28,517 --> 00:49:33,384 WELL, I LIKE TO USE A GOOD, STRONG, WELL-AGED ONE. 1177 00:49:33,418 --> 00:49:35,420 USING A KENTUCKY ONE HERE. 1178 00:49:35,455 --> 00:49:38,596 OKAY, NOW WE STIR. 1179 00:49:38,630 --> 00:49:41,461 ALRIGHT, SO SO FAR WE HAVE MARASCHINO LIQUEUR. 1180 00:49:41,495 --> 00:49:42,945 WE HAVE TWO KINDS OF BITTERS. 1181 00:49:42,980 --> 00:49:43,739 EXACTLY. 1182 00:49:43,773 --> 00:49:44,533 WE HAVE RYE WHISKEY. 1183 00:49:44,567 --> 00:49:45,430 RYE WHISKEY. 1184 00:49:45,465 --> 00:49:47,605 AND, UH, THAT'S IT. 1185 00:49:47,639 --> 00:49:50,125 AND, OH, AND SIMPLE SYRUP. 1186 00:49:50,159 --> 00:49:54,301 ONE FINAL INGREDIENT WILL COAT THE SIDES OF MY GLASS. 1187 00:49:54,336 --> 00:49:58,926 ABSINTHE... THE GREEN SPIRIT THAT RUINED MANY A FRENCH POET. 1188 00:49:58,961 --> 00:50:02,827 A GREAT BARTENDER LIKE DAVE KNOWS HOW TO USE IT. 1189 00:50:02,861 --> 00:50:06,037 MIXOLOGY IS NOT A SCIENCE. 1190 00:50:06,072 --> 00:50:07,728 IT IS A CRAFT. 1191 00:50:07,763 --> 00:50:09,730 THERE ARE ELEMENTS OF SCIENCE INVOLVED. 1192 00:50:09,765 --> 00:50:12,871 AND THE BEST TENETS OF THE CRAFT, 1193 00:50:12,906 --> 00:50:16,047 INTERESTINGLY ENOUGH, USUALLY REFLECT 1194 00:50:16,082 --> 00:50:18,187 THE BEST SCIENTIFIC WAY OF DOING SOMETHING. 1195 00:50:18,222 --> 00:50:19,499 THERE'S ROOM FOR CREATIVITY, 1196 00:50:19,533 --> 00:50:22,191 BUT, YOU KNOW, I'M A TRADITIONALIST, SO... 1197 00:50:22,226 --> 00:50:23,986 LET ME KNOW HOW IT IS. 1198 00:50:24,021 --> 00:50:25,332 ALRIGHT. 1199 00:50:29,750 --> 00:50:31,097 MY GOD, THAT'S DELICIOUS, DAVE. 1200 00:50:31,131 --> 00:50:34,272 YOU KNOW, THAT IS A TASTE OF THE 1880s RIGHT THERE. 1201 00:50:34,307 --> 00:50:37,344 SO THAT... YOU KNOW WHAT, I'VE NEVER KNOWN 1202 00:50:37,379 --> 00:50:40,554 EXACTLY WHAT A SAZERAC WAS SUPPOSED TO TASTE LIKE. 1203 00:50:40,589 --> 00:50:41,521 THAT'S IT RIGHT THERE. 1204 00:50:41,555 --> 00:50:42,522 UNTIL THIS HAPPY DAY. 1205 00:50:42,556 --> 00:50:45,180 NOW I HAVE A YARDSTICK SAZERAC. 1206 00:50:45,214 --> 00:50:48,183 SO THE NEXT TIME YOU REACH FOR THAT COLD ONE, 1207 00:50:48,217 --> 00:50:51,772 TAKE A MOMENT TO APPRECIATE THE SCIENCE, THE INVENTIONS 1208 00:50:51,807 --> 00:50:54,327 AND THE LONG HISTORY THAT MADE IT POSSIBLE... 1209 00:50:54,361 --> 00:50:57,192 NO MATTER WHAT YOUR FAVORITE DRINK IS.