Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:01,311 --> 00:00:03,037
Josh: MY NAME IS JOSH OZERSKY.
2
00:00:03,072 --> 00:00:06,868
I LOVE TO LOVE THINGS.
3
00:00:06,903 --> 00:00:08,491
YEAH, BABY.
4
00:00:08,525 --> 00:00:10,044
I'M A FOOD WRITER...
5
00:00:10,079 --> 00:00:11,459
THAT'S SUPERB.
6
00:00:11,494 --> 00:00:14,669
BUT I HAVE A NEW ASSIGNMENT
THAT IS DRIVING ME TO DRINK.
7
00:00:14,704 --> 00:00:16,637
OH, THAT'S GOOD,
THAT'S LIKE EASY GOING DOWN.
8
00:00:16,671 --> 00:00:19,985
I'M GOING TO HAMMER IT CLOSED
WITH MY HAMMER OF THOR.
9
00:00:22,091 --> 00:00:23,264
AH!
10
00:00:23,299 --> 00:00:24,507
Man: THERE YOU GO.
11
00:00:24,541 --> 00:00:26,371
Josh: I'M ON A JOURNEY
TO EXPLORE THE SCIENCE,
12
00:00:26,405 --> 00:00:29,270
ANTHROPOLOGY, AND HISTORY
OF ALCOHOL.
13
00:00:29,305 --> 00:00:30,340
WHOA!
14
00:00:30,375 --> 00:00:31,893
HOW LONG DO I HAVE TO DO THIS FOR?
15
00:00:31,928 --> 00:00:33,447
AND WHERE OUR DRINKS COME FROM.
16
00:00:33,481 --> 00:00:37,244
Man: THAT IS THE HEART
OF THE GIN RIGHT THERE.
17
00:00:37,278 --> 00:00:39,073
Josh: IT'S TIME TO MEET THE MAKERS
18
00:00:39,108 --> 00:00:40,868
AND SAMPLE THEIR WARES.
19
00:00:40,902 --> 00:00:42,180
LESS TALK, MORE BEER.
20
00:00:42,214 --> 00:00:43,457
Man: CHEERS.
21
00:00:43,491 --> 00:00:46,770
Josh: AS I GET SCHOOLED...
IN AMERICAN DRINKING.
22
00:00:55,641 --> 00:01:01,371
MANY CULTURES ENJOY ALCOHOL...
AND ALWAYS HAVE.
23
00:01:01,406 --> 00:01:04,443
BUT THAT DOESN'T MEAN WE ALL
LIKE TO DRINK THE SAME THING.
24
00:01:06,549 --> 00:01:08,033
SO I'M GOING TO ASK YOU
SOME QUESTIONS,
25
00:01:08,068 --> 00:01:10,035
AND I WANT YOU
TO GIVE IT TO ME STRAIGHT.
26
00:01:10,070 --> 00:01:12,210
START OFF BY TELLING ME
WHAT IS YOUR DRINK?
27
00:01:12,244 --> 00:01:15,627
Woman: THERE'S SOMETHING ABOUT
SPIRITS, LIKE MOONSHINE
28
00:01:15,661 --> 00:01:18,008
AND THAT CLEAR WHITE LIGHTNING.
29
00:01:18,043 --> 00:01:19,079
Josh: LIKE...
30
00:01:19,113 --> 00:01:21,529
Woman: OH, WHOA, WHAT A HARD QUESTION!
31
00:01:21,564 --> 00:01:22,944
Man: BEER MOSTLY.
32
00:01:22,979 --> 00:01:24,946
I TRIED TO TRANSITION TO WINE,
BUT I COULDN'T.
33
00:01:24,981 --> 00:01:25,913
Josh: YOU'RE A BEER MAN.
34
00:01:25,947 --> 00:01:27,190
Man: EXACTLY.
35
00:01:27,225 --> 00:01:28,364
Woman: WHO AM I WITH?
AM I WITH A BUNCH OF GIRLS?
36
00:01:28,398 --> 00:01:29,365
Josh: MAN.
37
00:01:29,399 --> 00:01:30,538
Woman: OH, A MAN?
Josh: YEAH.
38
00:01:30,573 --> 00:01:32,782
Woman: DO I WANT TO GET LUCKY
OR NOT?
39
00:01:32,816 --> 00:01:34,784
Josh: NO ONE WANTS TO GET UNLUCKY.
40
00:01:34,818 --> 00:01:36,786
Woman: A LITTLE GRAPE JUICE,
CALL IT PURPLE JESUS.
41
00:01:36,820 --> 00:01:38,098
Josh: YEAH.
42
00:01:38,132 --> 00:01:40,376
Woman: YEAH, A LITTLE PJ,
YOU CAN'T GO WRONG.
43
00:01:40,410 --> 00:01:44,000
Josh: DRINKING IS A HUGE PART
OF AMERICAN LIFE...
44
00:01:44,034 --> 00:01:47,486
NOT JUST WHAT WE DRINK,
BUT HOW WE CRAFT DRINKS
45
00:01:47,521 --> 00:01:51,145
AND HOW WE DISTILL THEM.
46
00:01:51,180 --> 00:01:54,976
HUMAN HISTORY AND DRINKING
GO HAND IN HAND.
47
00:01:55,011 --> 00:01:57,669
SOME ANTHROPOLOGISTS BELIEVE
AGRICULTURE WAS INVENTED
48
00:01:57,703 --> 00:02:01,017
10,000 YEARS AGO
IN ORDER TO GROW GRAINS
49
00:02:01,051 --> 00:02:05,366
NOT FOR BREAD, BUT TO MAKE BEER!
50
00:02:05,401 --> 00:02:08,990
THE PYRAMID BUILDERS,
THEY WERE DRINKING BEER.
51
00:02:09,025 --> 00:02:12,994
THE ANCIENT GREEKS LOVED WINE.
52
00:02:13,029 --> 00:02:14,410
WHAT A CIVILIZATION DRINKS
53
00:02:14,444 --> 00:02:17,861
CAN REVEAL A LOT ABOUT
THEIR ECONOMY AND TECHNOLOGY...
54
00:02:17,896 --> 00:02:21,693
AND WE ARE NO EXCEPTION.
55
00:02:21,727 --> 00:02:26,422
I'M ON THE HUNT FOR THE
QUINTESSENTIAL AMERICAN DRINK.
56
00:02:26,456 --> 00:02:30,702
I'M IN RURAL VIRGINIA,
LOOKING FOR MOONSHINE.
57
00:02:30,736 --> 00:02:33,394
I'VE HEARD THERE WAS A GUY
WITH A TRUCK UP HERE.
58
00:02:33,429 --> 00:02:34,809
I'M GONNA FIND HIM.
59
00:02:34,844 --> 00:02:36,949
IT'S WHITE WHISKEY TIME.
60
00:02:36,984 --> 00:02:38,158
HEY!
61
00:02:43,577 --> 00:02:45,234
Scott Schumacher: HOW YOU DOING?
62
00:02:45,268 --> 00:02:47,374
Josh: JOSH.
Scott: SCOTT SCHUMACHER.
63
00:02:47,408 --> 00:02:50,446
Josh: SO, UH, I WOULD LIKE
TO FIND SOME WHITE WHISKEY,
64
00:02:50,480 --> 00:02:53,587
AND I WANT YOU TO TAKE ME
WHERE I CAN GET IT,
65
00:02:53,621 --> 00:02:54,726
'CAUSE I'M READY TO DRINK.
66
00:02:54,760 --> 00:02:55,796
IT'S NINE IN THE MORNING.
67
00:02:55,830 --> 00:02:57,177
Schumacher: WE CAN DO THAT.
68
00:02:57,211 --> 00:02:58,178
Josh: ALRIGHT, GOOD.
69
00:02:58,212 --> 00:02:59,006
Schumacher: NOT A PROBLEM.
70
00:02:59,040 --> 00:03:00,663
Josh: DONE.
71
00:03:00,697 --> 00:03:03,528
I'M OFF TO GET SOME MOONSHINE,
WHITE DOG,
72
00:03:03,562 --> 00:03:07,117
THE MOST ICONIC
OF ALL AMERICAN SPIRITS.
73
00:03:07,152 --> 00:03:10,707
THERE'S A KIND OF AN ILLICIT
ROMANCE AND MYTHOLOGY
74
00:03:10,742 --> 00:03:11,881
TO MOONSHINE.
75
00:03:11,915 --> 00:03:14,608
YOU KNOW, YOU THINK
ABOUT, LIKE, EVERYTHING
76
00:03:14,642 --> 00:03:18,612
FROM DUKES OF HAZZARD TO JUNIOR JOHNSON,
77
00:03:18,646 --> 00:03:21,822
YOU KNOW, IN HIS MERCURY '49.
78
00:03:21,856 --> 00:03:24,445
AND EVEN OLD GRANDPA JONES,
YOU KNOW, THAT OLD MOUNTAIN DEW.
79
00:03:24,480 --> 00:03:27,241
I MEAN, IT'S SOMETHING
THAT'S TOTALLY ALIEN TO ME.
80
00:03:27,276 --> 00:03:29,174
Schumacher: THESE ARE THE GRAINS
THAT WE'RE GONNA GRIND UP TODAY.
81
00:03:29,209 --> 00:03:30,900
Josh: ALRIGHT, SO THIS IS WHAT?
WE GOT CORN...
82
00:03:30,934 --> 00:03:35,525
Scott: WE'VE GOT CORN
AND SOME MALTED BARLEY.
83
00:03:35,560 --> 00:03:39,805
NOW, HERE'S THE BARLEY,
AND IF YOU SMELL THAT BARLEY,
84
00:03:39,840 --> 00:03:41,462
YOU'LL SMELL IT BETTER
AFTER WE GRIND IT,
85
00:03:41,497 --> 00:03:43,809
IT WILL HAVE THAT MALT,
LIKE A MALTED SHAKE.
86
00:03:43,844 --> 00:03:45,984
Josh: YEAH, THIS ALSO SMELLS
LIKE IT HAS A MALTY...
87
00:03:46,018 --> 00:03:46,985
Scott: YEAH.
88
00:03:47,019 --> 00:03:48,849
Josh: MALT SMELLS SWEET.
89
00:03:48,883 --> 00:03:51,438
TURNS OUT THAT'S AN IMPORTANT
CLUE ABOUT ITS ROLE.
90
00:03:51,472 --> 00:03:54,372
SO, SCOTT, WHAT IS MOONSHINE
MADE FROM?
91
00:03:54,406 --> 00:03:55,407
Scott: THE TRADITIONAL
MOONSHINE...
92
00:03:55,442 --> 00:03:56,615
Josh: YEAH, REGULAR MOONSHINE.
93
00:03:56,650 --> 00:03:57,927
Scott: TRADITIONAL APPALACHIAN MOONSHINE
94
00:03:57,961 --> 00:03:59,308
IS MADE FROM CORN.
95
00:03:59,342 --> 00:04:02,414
THIS IS WHAT THEY MADE
OVER THE LAST 200 YEARS,
96
00:04:02,449 --> 00:04:03,933
THIS PARTICULAR RECIPE.
97
00:04:03,967 --> 00:04:05,348
THERE'S NO SECRET TO IT.
98
00:04:05,383 --> 00:04:08,178
Josh: UP IN THE MOUNTAINS,
GUYS LIKE SCOTT MAKE MOONSHINE
99
00:04:08,213 --> 00:04:10,180
FROM WHATEVER'S GROWN LOCALLY.
100
00:04:10,215 --> 00:04:12,286
SO THIS IS JUST REGULAR CORN?
LIKE THAT WOULD...
101
00:04:12,321 --> 00:04:13,736
Scott: EXACTLY.
102
00:04:13,770 --> 00:04:17,567
WE'RE GONNA GRIND THAT MALT UP
WITH THIS CORN TODAY.
103
00:04:17,602 --> 00:04:18,810
Josh: THEY'RE HARD.
104
00:04:18,844 --> 00:04:20,674
Scott: YEAH, WELL, THAT'S A HARD GRAIN.
105
00:04:20,708 --> 00:04:23,332
IT'S RAW, IT'S DRIED-OUT CORN,
SO YEAH.
106
00:04:23,366 --> 00:04:25,403
WE'RE GONNA PUT THIS
IN THIS OLD HAMMER MILL.
107
00:04:25,437 --> 00:04:26,990
Josh: THIS RECIPE IS SIMPLE:
108
00:04:27,025 --> 00:04:31,305
4 PARTS CORN
TO 1 PART MALTED BARLEY.
109
00:04:31,340 --> 00:04:33,928
Scott: AND THIS HAMMER MILL
IS GOING TO GRIND IT UP.
110
00:04:38,416 --> 00:04:39,727
Josh: THIS IS GOING UP HERE?
111
00:04:39,762 --> 00:04:41,833
Scott: YEAH, IT'S GOING TO
FOLLOW THAT TUBE,
112
00:04:41,867 --> 00:04:45,319
GONNA GO INTO THE HOPPER,
113
00:04:45,354 --> 00:04:50,462
AND THEN INTO OUR CONTAINER.
114
00:04:50,497 --> 00:04:53,189
THIS IS WHAT GIVES
VIRGINIA SWEETWATER THE SWEET.
115
00:04:53,223 --> 00:04:54,294
Josh: I WANT TO SEE HOW YOU MAKE IT.
116
00:04:54,328 --> 00:04:56,399
Scott: OK, LET'S GO IN.
Josh: ALRIGHT.
117
00:04:58,815 --> 00:05:01,680
SWEETNESS IS THE KEY TO CREATING ALCOHOL,
118
00:05:01,715 --> 00:05:03,303
AND IT COMES FROM SUGAR COMPOUNDS
119
00:05:03,337 --> 00:05:05,477
IN THE BARLEY AND CORN.
120
00:05:05,512 --> 00:05:08,238
BUT CORN IS VERY STARCHY.
121
00:05:08,273 --> 00:05:10,206
THAT'S WHY SCOTT ADDS THE MALTED BARLEY.
122
00:05:10,240 --> 00:05:14,072
IT HAS THE ENZYMES THAT WILL
CONVERT THESE STUBBORN STARCHES
123
00:05:14,106 --> 00:05:17,420
AND KICKSTART SUGAR PRODUCTION
IN THE MASH.
124
00:05:17,455 --> 00:05:19,353
THE NEXT STEP ON THE WAY TO ALCOHOL
125
00:05:19,388 --> 00:05:23,840
RELIES ON A MICROSCOPIC CREATURE
CALLED YEAST.
126
00:05:23,875 --> 00:05:25,670
Scott: JOSH, HERE'S THE BIOLOGY
AND THE SCIENCE
127
00:05:25,704 --> 00:05:27,154
OF ALCOHOL PRODUCTION.
128
00:05:27,188 --> 00:05:29,121
THE YEAST ARE GONNA CONSUME THE SUGARS.
129
00:05:29,156 --> 00:05:32,815
THEY'RE LITTLE ANIMALS, AND THEY
GIVE OFF GAS, WHICH IS CO2.
130
00:05:32,849 --> 00:05:33,816
Josh: THEY'RE FARTING.
131
00:05:33,850 --> 00:05:34,955
Scott: THEY ARE.
132
00:05:34,989 --> 00:05:37,302
AND THE EXCREMENT IS ACTUALLY ALCOHOL,
133
00:05:37,337 --> 00:05:39,235
AND THAT'S THE STUFF THAT WE WANT.
134
00:05:39,269 --> 00:05:40,823
Josh: YO.
Scott: THE NUMBER TWO.
135
00:05:40,857 --> 00:05:43,066
Josh: ALRIGHT.
THAT'S SO FOUL.
136
00:05:43,101 --> 00:05:47,139
YEAST ARE A TYPE OF FUNGUS, BUT
THEY PERFORM AN AMAZING FEAT.
137
00:05:47,174 --> 00:05:51,316
THEY CONSUME SUGAR AND EMIT
CARBON DIOXIDE AND ALCOHOL
138
00:05:51,351 --> 00:05:54,043
IN A PROCESS CALLED FERMENTATION.
139
00:05:54,077 --> 00:05:55,769
THE STRAIN OF YEAST THAT SCOTT USES
140
00:05:55,803 --> 00:05:57,978
WILL CONVERT ABOUT 10%
OF THE VOLUME
141
00:05:58,012 --> 00:06:01,257
OF HIS MASH FERMENTERS
INTO ALCOHOL.
142
00:06:01,291 --> 00:06:03,293
Scott: OK, JOSH, CLIMB ON UP.
143
00:06:03,328 --> 00:06:05,986
Josh: THIS IS WHERE THE YEAST
DO THEIR MAGIC.
144
00:06:06,020 --> 00:06:07,574
IT SMELLS LIKE BEER.
145
00:06:07,608 --> 00:06:09,196
Scott: WELL, THAT'S EXACTLY WHAT IT IS.
146
00:06:09,230 --> 00:06:12,475
YEAH, PUT YOUR FINGER IN.
147
00:06:12,510 --> 00:06:14,408
THE BUBBLES MEAN THAT THE YEAST
148
00:06:14,443 --> 00:06:15,892
IS EATING ON THAT SUGAR
THAT'S IN THERE,
149
00:06:15,927 --> 00:06:17,411
SO IT'S STILL FERMENTING.
150
00:06:17,446 --> 00:06:20,380
Josh: I KNOW, THIS IS LIKE
POSITIVELY MEDIEVAL.
151
00:06:20,414 --> 00:06:21,173
Scott: IT IS.
152
00:06:21,208 --> 00:06:22,347
Josh: YOU KNOW?
153
00:06:22,382 --> 00:06:24,245
AT JUST 10% ALCOHOL,
154
00:06:24,280 --> 00:06:27,145
THIS STUFF IS STILL A FAR CRY
FROM MOONSHINE.
155
00:06:27,179 --> 00:06:29,112
I COULD DRINK IT AS BEER.
156
00:06:29,147 --> 00:06:30,251
Scott: SOME GUYS DO.
157
00:06:30,286 --> 00:06:31,287
Josh: WOULD YOU EVER DRINK IT AS BEER?
158
00:06:31,321 --> 00:06:32,840
Scott: I HAVE.
159
00:06:32,875 --> 00:06:35,947
Josh: YOU'RE PROBABLY GONNA
AS SOON AS I LEAVE.
160
00:06:35,981 --> 00:06:37,880
THE PART OF THE APPALACHIANS
WHERE SCOTT LIVES
161
00:06:37,914 --> 00:06:39,813
HAS BEEN HOME FOR HUNDREDS OF YEARS
162
00:06:39,847 --> 00:06:42,988
TO GUYS WHO LIKE TO MAKE
THEIR OWN WHISKEY.
163
00:06:44,714 --> 00:06:47,993
THE PROBLEM IS THAT
MAKING WHISKEY IS ILLEGAL
164
00:06:48,028 --> 00:06:50,168
AND HAS BEEN SINCE 1791,
165
00:06:50,202 --> 00:06:52,998
PRACTICALLY AT THE BIRTH
OF THE REPUBLIC.
166
00:06:53,033 --> 00:06:56,933
ILLEGAL, THAT IS,
UNLESS YOU PAY THE GOVERNMENT.
167
00:06:56,968 --> 00:06:59,004
UNCLE SAM REQUIRES SCOTT
TO PAY A TAX
168
00:06:59,039 --> 00:07:04,527
ON EVERY SINGLE OUNCE
OF ALCOHOL HE DISTILLS.
169
00:07:04,562 --> 00:07:06,356
OF COURSE, THERE ARE A LOT OF OTHER GUYS
170
00:07:06,391 --> 00:07:08,289
WHO DON'T WANT TO PAY TAXES,
171
00:07:08,324 --> 00:07:11,776
AND SO THEY MAKE THEIR ALCOHOL
BY THE LIGHT OF THE MOON.
172
00:07:11,810 --> 00:07:15,124
[WOLF HOWLS]
173
00:07:15,158 --> 00:07:18,299
Scott: 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
Josh: WHAT'S THIS THING
CALLED AGAIN?
177
00:07:23,443 --> 00:07:24,961
Scott: 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
Josh: 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
Scott: 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
Josh: 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
Scott: THIS IS MOONSHINE.
205
00:08:45,732 --> 00:08:46,802
Josh: OH, THIS IS THE MOONSHINE?
206
00:08:46,836 --> 00:08:49,287
Scott: THAT IS MOONSHINE.
207
00:08:53,533 --> 00:08:55,569
Josh: IT'S GOOD.
208
00:08:55,604 --> 00:08:57,191
Scott: SEE, THIS IS AN EPIC RUN.
209
00:08:57,226 --> 00:08:58,261
Josh: WOW.
210
00:08:58,296 --> 00:08:59,608
Scott:
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
Josh: 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
Scott: YOU COULD DO THAT.
Josh: OH, YOU COULD DO THAT?
216
00:09:13,345 --> 00:09:14,692
Scott: YEAH.
Josh: REALLY?
217
00:09:14,726 --> 00:09:18,419
Scott: 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
Josh: YEAH, THAT'S GOOD WHISKEY.
229
00:09:47,725 --> 00:09:48,967
Scott: SOUND THE WAR HORNS.
230
00:09:49,002 --> 00:09:51,245
Josh: 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
Scott: 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
Josh: WHAT DREW YOU INTO IT?
247
00:10:33,805 --> 00:10:37,671
Scott: 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
Josh: YOU REALLY MAKE A HELL OF A PRODUCT.
260
00:11:11,774 --> 00:11:14,087
Scott: THANK YOU, JOSH.
I REALLY APPRECIATE IT, MAN.
261
00:11:14,121 --> 00:11:14,984
Josh: LET ME HAVE A LITTLE MORE.
262
00:11:15,019 --> 00:11:16,883
Scott: ALRIGHT, IT'S ALL YOURS.
263
00:11:18,574 --> 00:11:20,196
Josh: IT'S REALLY GOOD.
Scott: IT IS GOOD.
264
00:11:20,231 --> 00:11:21,819
Josh: I DIDN'T THINK IT WOULD BE THIS GOOD.
265
00:11:21,853 --> 00:11:22,923
Scott: 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
Jay Morse: 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
Josh: 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
Morse: 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
Josh: 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
00:13:42,925 --> 00:13:45,928
[BELL RINGS]
321
00:13:46,929 --> 00:13:48,172
John Uselton: HI.
322
00:13:48,206 --> 00:13:50,588
Josh: HEY, UH, GIN,
IS THIS THE DISTILLERY HERE?
323
00:13:50,622 --> 00:13:53,694
John: THIS IS THE DISTILLERY.
THIS IS WHERE WE MAKE GIN.
324
00:13:56,836 --> 00:14:00,874
Josh: JOHN USELTON MAKES GIN AT
THE FIRST DISTILLERY TO OPEN IN D.C.
325
00:14:00,909 --> 00:14:02,738
IN MORE THAN A CENTURY...
326
00:14:02,772 --> 00:14:04,913
AT LEAST LEGALLY.
327
00:14:04,947 --> 00:14:06,569
THAT'S BECAUSE AMERICAN DISTILLERIES
328
00:14:06,604 --> 00:14:08,951
ARE STILL RECOVERING FROM A LITTLE SETBACK
329
00:14:08,986 --> 00:14:11,367
WE CALL THE 18th AMENDMENT...
330
00:14:11,402 --> 00:14:13,611
OTHERWISE KNOWN AS PROHIBITION.
331
00:14:15,544 --> 00:14:19,582
IN JANUARY 1920, AMERICA WENT DRY
332
00:14:19,617 --> 00:14:23,276
AND IT BECAME ILLEGAL TO MAKE
OR DISTRIBUTE ALCOHOL...
333
00:14:23,310 --> 00:14:28,074
ALL BECAUSE OF LAWS PASSED
RIGHT HERE IN WASHINGTON, D.C.
334
00:14:30,421 --> 00:14:32,112
BUT WHAT'S GOING ON
IN D.C. TODAY
335
00:14:32,147 --> 00:14:35,875
IS LIGHT-YEARS AHEAD
OF THE PROHIBITION ERA.
336
00:14:35,909 --> 00:14:38,256
INSIDE THESE
COPPER DISTILLING COLUMNS,
337
00:14:38,291 --> 00:14:43,192
JOHN IS MAKING A HIGH-END SPIRIT
THAT IS NEARLY PURE ALCOHOL.
338
00:14:43,227 --> 00:14:46,333
TO CRAFT GIN, HE'LL FLAVOR
THIS CLEAR SPIRIT
339
00:14:46,368 --> 00:14:48,991
WITH HERBS AND SPICES.
340
00:14:49,026 --> 00:14:51,856
GIN-MAKERS CALL THESE
FLAVORING AGENTS "BOTANICALS,"
341
00:14:51,891 --> 00:14:53,375
AND THEY'RE USED IN EVERYTHING
342
00:14:53,409 --> 00:14:57,206
FROM COOKING TO PERFUME
TO MEDICINE.
343
00:14:57,241 --> 00:15:00,451
HUMANS HAVE BEEN EXPERIMENTING
WITH PLANTS FOR MILLENNIA...
344
00:15:00,485 --> 00:15:02,453
DISCOVERING PLANTS THAT FEED US,
345
00:15:02,487 --> 00:15:05,249
PLANTS THAT KILL,
PLANTS THAT HEAL...
346
00:15:05,283 --> 00:15:09,529
AND PLANTS THAT MAKE ALCOHOL
MORE ENJOYABLE TO DRINK.
347
00:15:09,563 --> 00:15:12,981
TO HELP ME UNDERSTAND WHERE GIN
GETS ITS BOTANICAL FLAVORS FROM,
348
00:15:13,015 --> 00:15:15,466
WE'VE BROUGHT ALONG AN ACTUAL BOTANIST:
349
00:15:15,500 --> 00:15:17,571
THE SMITHSONIAN'S BARRETT BROOKS.
350
00:15:17,606 --> 00:15:19,021
IS THAT WHAT'S HAPPENING HERE?
351
00:15:19,056 --> 00:15:21,990
John: GIN IS BASICALLY SPIRIT
WITH A BLEND OF BOTANICALS,
352
00:15:22,024 --> 00:15:23,577
AND EVERY GIN DISTILLERY
353
00:15:23,612 --> 00:15:27,064
WILL HAVE THEIR OWN SPECIFIC
BLEND OF BOTANICALS.
354
00:15:27,098 --> 00:15:28,720
Barrett Brooks:
ALL THESE HERBALS AND SPICES
355
00:15:28,755 --> 00:15:31,585
THAT ARE GOING INTO THE GIN TODAY,
356
00:15:31,620 --> 00:15:35,520
ALL THE FLAVORS ARE COMING
FROM BOTANICAL BACKGROUNDS.
357
00:15:35,555 --> 00:15:37,350
AND THROUGH THE AGES, I MEAN,
358
00:15:37,384 --> 00:15:40,249
INITIALLY A LOT OF THAT STUFF
THAT ENDS UP IN LIQUORS
359
00:15:40,284 --> 00:15:42,148
WAS A MEDICINAL.
360
00:15:42,182 --> 00:15:45,945
Josh: GIN FIRST EMERGED IN
DUTCH PHARMACIES IN THE 1600s,
361
00:15:45,979 --> 00:15:50,846
WHERE IT WAS PRESCRIBED FOR
GOUT, GALLSTONES AND LUMBAGO.
362
00:15:50,880 --> 00:15:55,989
SIMPLY PUT, GIN GOES WAY BACK.
363
00:15:56,024 --> 00:15:58,267
ONE, TWO, THREE, FOUR, FIVE, SIX,
364
00:15:58,302 --> 00:16:00,683
SEVEN, EIGHT, NINE, TEN,
ELEVEN...
365
00:16:00,718 --> 00:16:03,031
THERE'S ELEVEN THINGS HERE.
366
00:16:03,065 --> 00:16:07,138
AND THERE'S EVEN MORE
IN SOME OTHER GINS, RIGHT?
367
00:16:07,173 --> 00:16:09,071
LIKE, HOW MANY THINGS GO
INTO A GIN?
368
00:16:09,106 --> 00:16:11,694
John: IT REALLY WILL DEPEND
ON THE DISTILLERY.
369
00:16:11,729 --> 00:16:15,043
SO, OUR SPRING SUMMER SEASONAL GIN
370
00:16:15,077 --> 00:16:16,630
THAT WE'RE MAKING TODAY
371
00:16:16,665 --> 00:16:18,253
HAS 16 DIFFERENT BOTANICALS IN IT.
372
00:16:18,287 --> 00:16:19,392
Josh: 16 DIFFERENT BOTANICALS?
373
00:16:19,426 --> 00:16:21,359
John: 16 DIFFERENT BOTANICALS.
374
00:16:21,394 --> 00:16:23,775
Josh: THE SHARP, SPICY FLAVORS
IN GIN
375
00:16:23,810 --> 00:16:26,468
EVOLVED AS A FORM OF SELF DEFENSE.
376
00:16:26,502 --> 00:16:28,780
Barrett: MANY OF THESE THINGS
WERE IN THE PLANTS
377
00:16:28,815 --> 00:16:30,058
TO FEND OFF INSECTS.
378
00:16:30,092 --> 00:16:31,335
NOW, IT DOESN'T WORK ON HUMANS
379
00:16:31,369 --> 00:16:32,992
BECAUSE WE ACTUALLY EMBRACE
THOSE THINGS
380
00:16:33,026 --> 00:16:35,408
AND HAVE LEARNED TO ENJOY THEM.
381
00:16:35,442 --> 00:16:39,826
PEOPLE WERE SAVVY TO WHAT
THESE BOTANICALS COULD DO.
382
00:16:39,860 --> 00:16:42,035
Josh: THESE HERBS WERE USED
FOR HUNDREDS OF YEARS
383
00:16:42,070 --> 00:16:45,038
FOR BOTH COOKING AND MEDICINE.
384
00:16:45,073 --> 00:16:47,765
CORIANDER WAS ONCE
A TREATMENT FOR MEASLES
385
00:16:47,799 --> 00:16:49,525
AS WELL AS TOOTHACHES.
386
00:16:49,560 --> 00:16:51,251
YOU DON'T GRIND IT UP?
IT GOES IN WHOLE?
387
00:16:51,286 --> 00:16:53,357
John: IT GOES IN WHOLE.
388
00:16:53,391 --> 00:16:56,843
Josh: ROSEMARY'S RESINOUS,
HERBAL SMELL REPELS INSECTS...
389
00:16:56,877 --> 00:17:00,571
BUT THE HERB WAS ONCE USED
TO TREAT HIGH BLOOD PRESSURE.
390
00:17:00,605 --> 00:17:03,125
SO THE NEXT SET OF COMPONENTS
391
00:17:03,160 --> 00:17:05,058
ARE GOING TO BE ALL OF THE CITRUS.
392
00:17:05,093 --> 00:17:07,405
SO WE'VE GOT SOME ORANGES,
SOME LEMONS,
393
00:17:07,440 --> 00:17:08,820
AND SOME GRAPEFRUIT.
394
00:17:08,855 --> 00:17:10,132
AND ALL OF THESE ARE GOING
TO COME TOGETHER
395
00:17:10,167 --> 00:17:12,065
TO MAKE A REALLY NICE,
CITRUSY GIN.
396
00:17:12,100 --> 00:17:13,791
Josh: SO, BARRETT, THIS IS WHAT YOU CALL
397
00:17:13,825 --> 00:17:16,242
YOUR VOLATILE ORGANIC COMPOUNDS?
398
00:17:16,276 --> 00:17:18,347
Barrett: RIGHT, SO SOME
OF THE THINGS IN THERE WOULD BE,
399
00:17:18,382 --> 00:17:20,315
THEY WOULD VAPORIZE
MORE QUICKLY, EVAPORATE,
400
00:17:20,349 --> 00:17:22,248
SO YOU WOULD SMELL THEM
MORE READILY WHEN THEY'RE FRESH.
401
00:17:22,282 --> 00:17:23,318
Josh: IS IT JUST MORE OIL
OR WHATEVER?
402
00:17:23,352 --> 00:17:24,664
Barrett: RIGHT.
SOME OF THE VOLATILES
403
00:17:24,698 --> 00:17:26,114
WILL DISAPPEAR MORE QUICKLY
404
00:17:26,148 --> 00:17:28,530
IF YOU DON'T HAVE FRESH INGREDIENTS.
405
00:17:28,564 --> 00:17:30,359
Josh: IT SEEMS SO SIMPLE.
406
00:17:30,394 --> 00:17:31,843
BUT I NEVER KNEW IT.
407
00:17:31,878 --> 00:17:34,122
IT'S ALMOST LIKE COOKING
OR CREATING PERFUME.
408
00:17:34,156 --> 00:17:37,435
I MEAN, CONTROLLING THOSE FLAVORS
409
00:17:37,470 --> 00:17:40,576
IS AN ART TOTALLY IN ITSELF.
410
00:17:40,611 --> 00:17:43,752
BUT ONE INGREDIENT REALLY DEFINES GIN.
411
00:17:43,786 --> 00:17:46,341
John: THE FIRST THING
THAT YOU'RE GONNA HAVE FOR GIN
412
00:17:46,375 --> 00:17:47,618
IS GONNA BE THE JUNIPER.
413
00:17:47,652 --> 00:17:49,516
Josh: JUNIPER IS
THE DEFINITIVE...
414
00:17:49,551 --> 00:17:51,380
John: YOU HAVE TO...
Josh: FLAVOR OF GIN.
415
00:17:51,415 --> 00:17:54,038
John: YOU HAVE TO HAVE JUNIPER
TO BE CALLED GIN.
416
00:17:54,073 --> 00:17:57,352
BY FEDERAL LAW, BY HISTORICAL LAW,
417
00:17:57,386 --> 00:17:59,561
IF YOU WANT TO TAKE THAT WAY.
418
00:18:02,736 --> 00:18:04,669
Josh: THAT'S JUNIPER?
THAT'S WHAT JUNIPER SMELLS LIKE?
419
00:18:04,704 --> 00:18:09,122
John: THAT IS THE HEART
OF THE GIN RIGHT THERE.
420
00:18:09,157 --> 00:18:11,987
Barrett: WELL, JUNIPER
WAS EVEN USED IN ANCIENT TIMES
421
00:18:12,021 --> 00:18:13,609
FOR MALADIES.
422
00:18:13,644 --> 00:18:17,026
IT WAS BOILED WITH WINE,
LIKE IN THE MID 1200s.
423
00:18:17,061 --> 00:18:18,407
IT HAS BEEN USED, YOU KNOW,
424
00:18:18,442 --> 00:18:21,065
FOR STOMACH AILMENTS AND THINGS LIKE THAT.
425
00:18:21,100 --> 00:18:22,756
THOUGH THEY MAY LOOK LIKE BERRIES,
426
00:18:22,791 --> 00:18:26,139
THESE ARE ACTUALLY CONES,
AS IN PINE CONES.
427
00:18:26,174 --> 00:18:28,935
THAT'S BECAUSE JUNIPERS
ARE RELATED TO CYPRESSES
428
00:18:28,969 --> 00:18:34,665
AND HAVE BEEN AROUND
FOR MORE THAN 250 MILLION YEARS.
429
00:18:34,699 --> 00:18:36,874
GIN MAY BE A HUMAN INVENTION,
430
00:18:36,908 --> 00:18:42,707
BUT ITS MAIN FLAVORING AGENT
PREDATES T. REX.
431
00:18:42,742 --> 00:18:43,881
I'M GETTING IT ALL OVER THE PLACE.
432
00:18:43,915 --> 00:18:45,538
John: YEAH, IT GETS ALL OVER EVERYWHERE.
433
00:18:45,572 --> 00:18:47,402
Josh: YEAH, IT'S A GIN
DISTILLERY. THERE'S BOUND TO BE.
434
00:18:47,436 --> 00:18:49,852
Brooks: YEAH, JUST LOOK
AT THE BOTTOM OF THIS BOWL.
435
00:18:49,887 --> 00:18:52,200
Josh: I JUST WANT TO SHOW LIKE,
THIS IS WHAT...
436
00:18:52,234 --> 00:18:55,582
THIS IS WHAT WE'RE PRESSING
THE JUNIPER BERRIES WITH,
437
00:18:55,617 --> 00:18:58,861
A FILTHY, OLD MASON JAR.
438
00:18:58,896 --> 00:19:01,140
THAT IS KIND OF THE COOLEST
THING I'VE SEEN SO FAR
439
00:19:01,174 --> 00:19:02,175
ABOUT THIS PROCESS.
440
00:19:02,210 --> 00:19:03,797
John: WE GET, YOU KNOW,
A NICE PATINA,
441
00:19:03,832 --> 00:19:06,283
AND THAT ALSO, THAT'LL HELP
GRAB THOSE JUNIPERS
442
00:19:06,317 --> 00:19:07,801
WHEN WE'RE DOING THE CRUSHING.
443
00:19:07,836 --> 00:19:11,288
SO, YOU BASICALLY GOT TO PUT
A LITTLE BIT OF SHOULDER INTO IT
444
00:19:11,322 --> 00:19:14,670
AND YOU TURN IT, THAT BOWL
AROUND A LITTLE BIT.
445
00:19:14,705 --> 00:19:16,638
DID YOU WANT TO TAKE A LITTLE TURN?
446
00:19:16,672 --> 00:19:18,398
Josh: YEAH, I'LL DO IT.
447
00:19:21,298 --> 00:19:22,954
OH, IT'S FUNNY BECAUSE,
LIKE, IT'S ALMOST REALLY
448
00:19:22,989 --> 00:19:25,405
MORE LIKE TINY GRAPES,
449
00:19:25,440 --> 00:19:29,478
LIKE LITTLE TINY GRAPES OR
CHERRIES THAT YOU'RE SMUSHING.
450
00:19:30,686 --> 00:19:31,722
WHAT DO YOU THINK?
HOW'S IT SMELL?
451
00:19:31,756 --> 00:19:32,757
DID I DO A GOOD JOB?
452
00:19:32,792 --> 00:19:34,034
John: I THINK IT'S PERFECT.
453
00:19:34,069 --> 00:19:35,795
NOW WE GOT TO PUT
ALL THESE BOTANICALS IN BAGS
454
00:19:35,829 --> 00:19:37,762
AND GET THEM HUNG UP
IN THE HELMET. ARE WE READY?
455
00:19:37,797 --> 00:19:38,867
Josh: LET'S DO IT.
456
00:19:38,901 --> 00:19:40,558
TIME TO PUT THIS RECIPE TO WORK.
457
00:19:40,593 --> 00:19:42,077
John: SO, THE BAGS...
458
00:19:42,111 --> 00:19:43,768
Josh: THEY'RE BASICALLY LIKE
A GIANT TEA BAG, ESSENTIALLY.
459
00:19:43,803 --> 00:19:45,943
John: EXACTLY. THEY DON'T
ACTUALLY GO IN THE LIQUID,
460
00:19:45,977 --> 00:19:47,151
BUT THE VAPORS ARE GOING
TO PASS THROUGH THEM,
461
00:19:47,186 --> 00:19:49,533
PICKING UP THOSE FLAVORS
JUST LIKE A TEA BAG WOULD.
462
00:19:49,567 --> 00:19:52,018
THAT'S EXACTLY RIGHT.
463
00:19:52,052 --> 00:19:54,814
Josh: TO INFUSE
BOTANICAL FLAVORS INTO ALCOHOL,
464
00:19:54,848 --> 00:19:59,128
YOU NEED TO CHANGE
THE BASIC SHAPE OF YOUR STILL.
465
00:19:59,163 --> 00:20:01,786
AS ETHANOL VAPORS RISE
THROUGH THE HELMET,
466
00:20:01,821 --> 00:20:04,824
THEY EXTRACT OILS, SCENTS
AND OTHER FLAVORS
467
00:20:04,858 --> 00:20:08,655
FROM THE INGREDIENTS WE PLACED
IN THE GIANT TEA BAGS.
468
00:20:08,690 --> 00:20:10,312
John: THE FINISHED GIN IS COMING
OUT THE PARROT'S BEAK.
469
00:20:10,347 --> 00:20:13,177
WE'VE GOT A HYDROMETER HERE.
THIS WILL TELL US THE PROOF.
470
00:20:13,212 --> 00:20:16,111
WE'RE RUNNING AT ABOUT,
OH, 85 RIGHT NOW.
471
00:20:16,145 --> 00:20:18,217
Josh: SO THAT'S WHAT IT WOULD BE
LIKE IN THE BOTTLE, RIGHT?
472
00:20:18,251 --> 00:20:21,323
John: UH, THIS IS DOUBLE WHAT
IT'S GOING TO BE IN THE BOTTLE.
473
00:20:21,358 --> 00:20:22,462
Josh: OH, IT IS?
474
00:20:22,497 --> 00:20:24,015
WELL, I'D BETTER DRINK IT
NOW, THEN.
475
00:20:28,744 --> 00:20:32,990
IT'S HOT, BUT IT'S SWEET AND SMOOTH.
476
00:20:33,024 --> 00:20:34,405
SO WHAT'S COMING OUT OF THIS NOW,
477
00:20:34,440 --> 00:20:35,717
THIS TASTES DIFFERENT
478
00:20:35,751 --> 00:20:37,546
THAN WHAT'S GONNA COME OUT
TWO HOURS FROM NOW?
479
00:20:37,581 --> 00:20:38,892
John: EXACTLY, EXACTLY.
480
00:20:38,927 --> 00:20:40,894
SO RIGHT NOW WE'RE GETTING
A LOT OF THAT CITRUS
481
00:20:40,929 --> 00:20:41,964
AND SOME OF THOSE
FLORAL CHARACTERS...
482
00:20:41,999 --> 00:20:43,345
Josh: RIGHT.
483
00:20:43,380 --> 00:20:45,002
John: DIFFERENT BOTANICALS WILL
COME OUT AT DIFFERENT TIMES,
484
00:20:45,036 --> 00:20:45,968
AND AT THE END WE'RE GONNA START
485
00:20:46,003 --> 00:20:47,246
TO GET ALL THESE HERBAL QUALITIES,
486
00:20:47,280 --> 00:20:48,592
AND IT'S GONNA BE VERY HERBALLY,
487
00:20:48,626 --> 00:20:50,283
AND ALL OF THOSE COMPONENTS
COMING TOGETHER
488
00:20:50,318 --> 00:20:51,871
WILL MAKE OUR FINISHED GIN.
489
00:20:51,905 --> 00:20:54,287
Josh: I THINK I WOULD MAKE
A MARTINI MAYBE NOW.
490
00:20:54,322 --> 00:20:55,254
John: LET'S GO HAVE ONE.
491
00:20:55,288 --> 00:20:57,704
Josh: ALRIGHT.
492
00:20:57,739 --> 00:21:02,053
MOONSHINE'S GOT A KICK,
AND GIN HAS COMPLEX FLAVORS,
493
00:21:02,088 --> 00:21:04,780
BUT YOU TAKE YOUR DRINKING
TO A WHOLE OTHER LEVEL
494
00:21:04,815 --> 00:21:07,404
WHEN YOU MAKE A COCKTAIL.
495
00:21:07,438 --> 00:21:09,095
THERE'S ONLY ONE THING
496
00:21:09,129 --> 00:21:11,235
THAT REALLY WILL DO THE JOB
RIGHT NOW.
497
00:21:11,270 --> 00:21:12,374
IT'S SOMETHING
I'VE BEEN THINKING ABOUT
498
00:21:12,409 --> 00:21:14,652
THE WHOLE WAY THROUGH.
499
00:21:14,687 --> 00:21:16,689
WHEN AM I GOING TO GET TO HAVE
A MARTINI WITH THIS STUFF?
500
00:21:16,723 --> 00:21:17,931
John: AND HERE WE GO.
501
00:21:17,966 --> 00:21:19,899
SO I'M GOING TO MAKE YOU
ONE OF OUR MARTINIS.
502
00:21:19,933 --> 00:21:20,831
ARE YOU READY?
503
00:21:20,865 --> 00:21:21,694
Josh: OH, YEAH.
504
00:21:21,728 --> 00:21:23,592
John: FANTASTIC.
505
00:21:23,627 --> 00:21:26,319
Josh: I KNOW PEOPLE
LIKE GIN AND TONICS, BUT FOR ME,
506
00:21:26,354 --> 00:21:31,635
THE PROTOTYPICAL GIN DRINK
IS THE MARTINI.
507
00:21:31,669 --> 00:21:34,914
PEOPLE SAY, OH, YOU WANT
YOU KNOW, VODKA OR GIN?
508
00:21:34,948 --> 00:21:38,331
LIKE, DUDE, A MARTINI IS GIN.
509
00:21:38,366 --> 00:21:41,023
THAT'S WHAT GIN IS FOR,
YOU KNOW?
510
00:21:41,058 --> 00:21:43,923
WALK ME THROUGH
HOW TO MAKE A REAL MARTINI.
511
00:21:43,957 --> 00:21:45,718
John: SO BASICALLY WHAT YOU WOULD USE
512
00:21:45,752 --> 00:21:48,928
IS ABOUT 2.5 OUNCES OF GIN
513
00:21:48,962 --> 00:21:51,482
AND ABOUT 3/4 OF AN OUNCE
OF VERMOUTH.
514
00:21:51,517 --> 00:21:53,346
Josh: I PERSONALLY LIKE A TWIST,
515
00:21:53,381 --> 00:21:57,212
BUT IS IT AN ORTHODOX MARTINI
516
00:21:57,246 --> 00:21:58,558
WITH A TWIST INSTEAD OF AN OLIVE,
517
00:21:58,593 --> 00:22:02,907
OR DOES THE CLASSIC MARTINI
REQUIRE AN OLIVE?
518
00:22:02,942 --> 00:22:05,772
John: YOU KNOW,
IF I WANTED TO HAVE A SNACK,
519
00:22:05,807 --> 00:22:07,464
THEN I WOULD ORDER ONE.
520
00:22:09,535 --> 00:22:11,606
Josh: ALRIGHT, WELL...
521
00:22:11,640 --> 00:22:15,230
THE TIME HAS COME, THE WALRUS SAID.
522
00:22:15,264 --> 00:22:16,300
TO GIN...
523
00:22:16,335 --> 00:22:17,336
John: TO GIN.
Josh: AND ITS MAKING.
524
00:22:17,370 --> 00:22:19,165
John: CHEERS TO YOU.
525
00:22:22,306 --> 00:22:23,997
Josh: OH.
526
00:22:24,032 --> 00:22:26,068
THAT IS A MARTINI.
527
00:22:26,103 --> 00:22:29,417
John: THANK YOU SO MUCH.
528
00:22:29,451 --> 00:22:31,350
Josh: WE'LL TALK MORE ABOUT COCKTAILS LATER,
529
00:22:31,384 --> 00:22:34,042
BUT FIRST LET'S GO BACK
TO THE BEGINNING
530
00:22:34,076 --> 00:22:36,355
AND DISCOVER THE BREW
THAT BUILT CIVILIZATION
531
00:22:36,389 --> 00:22:40,462
AND WHICH CONTINUES TO INSPIRE
ARTISANS ACROSS AMERICA.
532
00:22:40,497 --> 00:22:44,535
IT'S TIME TO GET A BEER.
533
00:22:44,570 --> 00:22:48,608
BEER HAS PROBABLY BEEN AROUND
SINCE THE DAWN OF AGRICULTURE.
534
00:22:48,643 --> 00:22:49,920
IT MAY HAVE BEEN DISCOVERED
535
00:22:49,954 --> 00:22:52,888
WHEN YEAST CONVERTED THE SUGARS
IN A BOWL OF WET GRAIN
536
00:22:52,923 --> 00:22:57,134
AND SOMEONE SIPPED THE FIZZY,
FERMENTING CONCOCTION.
537
00:22:57,168 --> 00:22:58,756
BEER IS SO SIMPLE:
538
00:22:58,791 --> 00:23:01,518
ALL YOU NEED IS WATER,
GRAIN, YEAST,
539
00:23:01,552 --> 00:23:05,694
AND MAYBE A BOTANICAL,
LIKE HOPS, FOR FLAVOR.
540
00:23:07,316 --> 00:23:09,871
ONCE PEOPLE REALIZED
WHAT THEY HAD DISCOVERED,
541
00:23:09,905 --> 00:23:14,427
NATURAL FERMENTATION WAS A PARTY
THAT TRAVELED AROUND THE WORLD.
542
00:23:14,462 --> 00:23:18,189
OVER TIME, WE INVENTED THOUSANDS
OF DIFFERENT KINDS OF BEER,
543
00:23:18,224 --> 00:23:21,054
AND WE FORMED A LOT OF PERSONAL OPINIONS.
544
00:23:21,089 --> 00:23:22,746
CHEAP BEER OR CRAFT BEER?
545
00:23:22,780 --> 00:23:24,126
Woman: OOH, UH, CHEAP BEER!
546
00:23:24,161 --> 00:23:25,576
Woman: CRAFT... BY FAR.
547
00:23:25,611 --> 00:23:27,060
Man: POUR IT INTO A GLASS.
548
00:23:27,095 --> 00:23:28,199
Man: OH, MAN.
549
00:23:28,234 --> 00:23:29,925
Josh: DOMESTIC BEER OR IMPORTED BEER?
550
00:23:29,960 --> 00:23:31,306
Man: BELGIAN.
551
00:23:33,377 --> 00:23:36,311
Josh: WE CONSUME BEER IN MASSIVE QUANTITIES.
552
00:23:36,345 --> 00:23:39,935
AS A HISTORIAN, BEER IS LIKE
THE MOST IMPORTANT DRINK.
553
00:23:39,970 --> 00:23:42,800
IT'S THE FIRST THING THAT WAS INVENTED,
554
00:23:42,835 --> 00:23:44,526
THE DAWN OF CIVILIZATION,
555
00:23:44,561 --> 00:23:47,287
AND IT'S STILL, YOU KNOW,
OF CENTRAL IMPORTANCE.
556
00:23:47,322 --> 00:23:50,187
TENS OF MILLIONS OF AMERICANS
CRACK A BEER
557
00:23:50,221 --> 00:23:53,466
FIRST THING WHEN THEY GET HOME FROM WORK.
558
00:23:53,501 --> 00:23:55,295
BEER IS A BIG PART OF OUR HISTORY.
559
00:23:55,330 --> 00:23:57,332
SO I'M GOING TO GO MEET
A BEER HISTORIAN
560
00:23:57,366 --> 00:23:59,058
AT THE BLUEJACKET BREWERY,
561
00:23:59,092 --> 00:24:03,649
AND I'M GOING TO GO DRINK
SOME HISTORICAL BEER.
562
00:24:03,683 --> 00:24:06,617
SO I'M HERE WITH MIKE STEIN,
WHO IS A BEER HISTORIAN.
563
00:24:06,652 --> 00:24:08,550
MIKE, YOU'RE GOING TO SORT OF WALK ME
564
00:24:08,585 --> 00:24:10,138
THROUGH THE HISTORY OF BEER?
565
00:24:10,172 --> 00:24:11,519
Mike Stein: ABSOLUTELY, YEAH.
566
00:24:11,553 --> 00:24:13,521
WE'RE GOING TO GO THROUGH
SEVERAL BEERS HERE TODAY,
567
00:24:13,555 --> 00:24:15,419
SEVERAL DIFFERENT FLAVOR PROFILES.
568
00:24:15,454 --> 00:24:18,077
AND WE'D LIKE TO HAVE YOU
PLACE THAT BEER
569
00:24:18,111 --> 00:24:20,597
WITH ITS TIME AND PLACE.
570
00:24:23,151 --> 00:24:24,980
Mike: YOU THINK YOU'RE UP
FOR THIS CHALLENGE?
571
00:24:25,015 --> 00:24:26,326
Josh: DONE, DONE.
572
00:24:26,361 --> 00:24:28,259
THERE'S NOT A CHANCE
THAT I COULD MAKE A MISTAKE.
573
00:24:28,294 --> 00:24:30,434
Mike: LET'S HOPE HUBRIS
WON'T BE THE END OF YOU.
574
00:24:30,469 --> 00:24:31,849
Josh: RIGHT.
575
00:24:31,884 --> 00:24:34,403
AND IF I KNEW WHAT HUBRIS WAS,
I'M SURE IT WOULD BE.
576
00:24:34,438 --> 00:24:39,098
NOW, THIS IS THE FIRST ONE
I'M GOING TO TRY.
577
00:24:39,132 --> 00:24:40,513
ALRIGHT.
578
00:24:42,757 --> 00:24:44,552
SMELLS GOOD.
579
00:24:47,900 --> 00:24:52,387
I'M GOING TO GO AHEAD AND GUESS
THAT THIS IS THE ANCIENT SOUR.
580
00:24:52,421 --> 00:24:55,977
Mike: THIS IS NOT THE ANCIENT SOUR ALE.
581
00:24:56,011 --> 00:25:01,638
Josh: CLEARLY, THEN THIS WOULD
BE THE DANISH NAVY ALE, THEN.
582
00:25:01,672 --> 00:25:02,915
Mike: NO, IT'S NOT
THE DANISH SHIP'S BEER.
583
00:25:02,949 --> 00:25:05,158
Josh: THE BRITISH 1914
584
00:25:05,193 --> 00:25:08,299
CLEARLY IS WHAT WE'RE DRINKING
AT THIS POINT.
585
00:25:08,334 --> 00:25:10,232
Mike: UM, NO.
586
00:25:10,267 --> 00:25:11,751
THIS... DO YOU WANT ME
TO TELL YOU
587
00:25:11,786 --> 00:25:12,994
OR SHOULD WE KEEP GOING?
588
00:25:13,028 --> 00:25:14,513
Josh: I MEAN, IT'S
THE AMERICAN, OBVIOUSLY,
589
00:25:14,547 --> 00:25:15,928
SINCE IT DOESN'T LOOK LIKE A PILSNER.
590
00:25:15,962 --> 00:25:17,274
I ACTUALLY DIDN'T
KNOW THAT, SO...
591
00:25:17,308 --> 00:25:18,551
Mike: YEAH.
592
00:25:18,586 --> 00:25:22,037
Josh: HOW ABOUT THAT,
I GOT IT COMPLETELY WRONG.
593
00:25:22,072 --> 00:25:26,041
LIKE OUT OF SIX OF THEM,
I MISSED FIVE GUESSES.
594
00:25:26,076 --> 00:25:30,183
MIKE EXPLAINS THAT OUR TASTES
IN BEER HAVE CHANGED OVER TIME.
595
00:25:30,218 --> 00:25:32,116
Mike: THE EVOLUTION OF BEER,
I WANT TO BE CLEAR,
596
00:25:32,151 --> 00:25:35,982
IF YOU GO BACK A HUNDRED YEARS,
1914, LAGER IS DOMINATING.
597
00:25:36,017 --> 00:25:37,570
PILSNER IS THE BEER TO BEAT.
598
00:25:37,605 --> 00:25:38,985
IT'S THE EVE OF PROHIBITION...
599
00:25:39,020 --> 00:25:40,297
Josh: RIGHT.
600
00:25:40,331 --> 00:25:42,023
Mike: INDEED, WE ALREADY HAVE
PROHIBITION HERE IN D.C.
601
00:25:42,057 --> 00:25:43,542
BECAUSE WE'RE EARLIER
THAN THE REST OF THE COUNTRY.
602
00:25:43,576 --> 00:25:44,612
Josh: RIGHT.
603
00:25:44,646 --> 00:25:45,992
Mike: BUT IF YOU GO BACK
ANOTHER 100 YEARS,
604
00:25:46,027 --> 00:25:47,856
TO 1814, IT'S ALL ALE.
605
00:25:47,891 --> 00:25:50,341
SO THE TRANSFORMATION IS FROM ENGLISH ALE
606
00:25:50,376 --> 00:25:52,585
TO GERMAN LAGER BEER.
607
00:25:52,620 --> 00:25:55,277
AND THAT TRANSFORMATION WE'RE
STILL KIND OF SHAKING TODAY.
608
00:25:55,312 --> 00:25:58,418
OF COURSE, WE LOVE IPAs
AND BIG HOPPY BEERS,
609
00:25:58,453 --> 00:26:01,387
AND WE'RE SORT OF VOID
OF BIG HOPPY BEERS HERE,
610
00:26:01,421 --> 00:26:03,803
BUT WE'RE FINALLY SORT OF
COMING OUT OF OUR OBSESSION
611
00:26:03,838 --> 00:26:06,634
WITH LAGER BEER,
WHICH WE'VE HAD FOR SO LONG.
612
00:26:06,668 --> 00:26:08,290
Josh: MIKE, THANK YOU VERY MUCH.
613
00:26:08,325 --> 00:26:09,360
Mike: THANK YOU, JOSH.
614
00:26:09,395 --> 00:26:10,569
Josh: I LEARNED A LOT ABOUT BEER.
615
00:26:10,603 --> 00:26:13,019
AND I WILL PRETEND I KNEW IT ALL ALONG.
616
00:26:13,054 --> 00:26:15,677
Mike: IT'S BEEN A PLEASURE.
THANK YOU.
617
00:26:15,712 --> 00:26:17,299
Josh: FOR MUCH OF THE 20th CENTURY,
618
00:26:17,334 --> 00:26:21,683
AMERICANS COULD REALLY ONLY BUY
A SIX-PACK OF LIGHT PILSNER.
619
00:26:21,718 --> 00:26:25,860
YOU KNOW THE PALE, WATERY BREWS
OF WHICH I SPEAK.
620
00:26:25,894 --> 00:26:28,241
TODAY WE'RE WITNESSING
A BEER RENAISSANCE
621
00:26:28,276 --> 00:26:31,417
WITH SMALL CRAFT BREWERIES.
622
00:26:31,451 --> 00:26:33,730
GO ANYWHERE IN THE COUNTRY
AND YOU CAN BUY BEER
623
00:26:33,764 --> 00:26:37,319
IN THE STYLE OF IRISH STOUTS,
BELGIAN ALES,
624
00:26:37,354 --> 00:26:41,047
AND ORIGINAL AMERICAN MICROBREWS.
625
00:26:41,082 --> 00:26:43,636
SO I'VE COME
TO THE FLYING DOG BREWERY
626
00:26:43,671 --> 00:26:45,396
TO FIND OUT HOW ONE FACILITY
627
00:26:45,431 --> 00:26:48,468
CAN MAKE ALL THESE DIFFERENT
CRAFT BEERS.
628
00:26:48,503 --> 00:26:50,332
I KNOW LIKE ALMOST NOTHING
ABOUT BEER.
629
00:26:50,367 --> 00:26:52,024
IT'S, I KNOW THAT, LIKE,
630
00:26:52,058 --> 00:26:56,131
THERE'S A HUGE, GIANT COMPLEX
BODY OF KNOWLEDGE,
631
00:26:56,166 --> 00:26:58,582
BUT IF YOU COULD SORT OF, LIKE,
BABY STEP ME
632
00:26:58,617 --> 00:27:00,377
THROUGH WHAT'S GOING ON HERE?
633
00:27:00,411 --> 00:27:02,241
Matt Brophy: I'D BE HAPPY TO.
YEAH, MM-HMM.
634
00:27:02,275 --> 00:27:05,175
SO THIS WHERE THE LIQUID
IS SEPARATED FROM THE GRAIN.
635
00:27:05,209 --> 00:27:06,625
SO AFTER THIS PROCESS,
636
00:27:06,659 --> 00:27:08,799
WE'LL HAVE THE GRAIN WILL BE LEFT OVER.
637
00:27:08,834 --> 00:27:11,595
Josh: THIS SMELLS DELICIOUS.
638
00:27:11,630 --> 00:27:14,460
IT'S LIKE A MUFFIN,
LIKE A MUFFIN WHEN IT'S COOKING.
639
00:27:14,494 --> 00:27:16,565
Matt: LIQUID BREAD.
640
00:27:16,600 --> 00:27:18,119
Josh: THIS MASH IS VERY SIMILAR
641
00:27:18,153 --> 00:27:22,088
TO THE CORN BEER I TASTED
AT SCOTT'S WHISKEY DISTILLERY.
642
00:27:22,123 --> 00:27:24,815
BUT MATT IS GOING TO USE
A DIFFERENT MIX OF GRAINS,
643
00:27:24,850 --> 00:27:26,679
BECAUSE EVEN THOUGH IT'S FINE
644
00:27:26,714 --> 00:27:29,371
FOR DISTILLING
INTO HIGH-PROOF MOONSHINE,
645
00:27:29,406 --> 00:27:32,616
CORN BEER IS REALLY NOT VERY TASTY.
646
00:27:32,651 --> 00:27:37,379
INSTEAD, A BREWMASTER WILL
PROBABLY USE WHEAT, OATS OR RYE
647
00:27:37,414 --> 00:27:40,831
AND BARLEY, WHICH CAN BE
TOASTED OR BURNED
648
00:27:40,866 --> 00:27:43,351
TO IMPART DIFFERENT FLAVORS
OR COLORS.
649
00:27:43,385 --> 00:27:45,629
AND HERE, TOO, THE BARLEY
HAS BEEN MALTED,
650
00:27:45,664 --> 00:27:47,320
OR ALLOWED TO GERMINATE,
651
00:27:47,355 --> 00:27:50,738
TO KICKSTART
THE SUGAR CONVERSION PROCESS.
652
00:27:50,772 --> 00:27:53,016
I THOUGHT, LIKE, THE YEAST
WAS THE THING YOU ADD...
653
00:27:53,050 --> 00:27:54,362
Matt: THIS IS A BIOCHEMICAL REACTION
654
00:27:54,396 --> 00:27:55,743
IS PROBABLY THE BETTER WAY
TO SAY IT.
655
00:27:55,777 --> 00:27:57,641
BECAUSE IT'S AN ENZYME REACTION.
656
00:27:57,676 --> 00:27:58,987
IF YOU WANT TO THINK OF IT
IN THESE TERMS,
657
00:27:59,022 --> 00:28:00,886
BREWERIES REALLY PRODUCE
TWO PRODUCTS.
658
00:28:00,920 --> 00:28:04,717
ONE IS WORT, W-O-R-T,
THAT UNFERMENTED LIQUID,
659
00:28:04,752 --> 00:28:06,546
THAT'S ONE PRODUCT.
660
00:28:06,581 --> 00:28:08,514
AND OF COURSE THAT GOES BACK
TO THE FERMENTATION HALL
661
00:28:08,548 --> 00:28:10,827
WHERE WE ADD THE YEAST, AND THEN
THE YEAST CREATES THE BEER.
662
00:28:10,861 --> 00:28:13,174
AND THAT'S THE SECOND PRODUCT
THAT WE PRODUCE.
663
00:28:13,208 --> 00:28:14,037
Josh: THAT'S REALLY COOL.
664
00:28:14,071 --> 00:28:15,728
OK, SO WHAT'S OVER IN THIS ONE?
665
00:28:15,763 --> 00:28:17,281
Matt: OUR SWEET WORT IS BEING PUMPED
666
00:28:17,316 --> 00:28:19,732
FROM THE BOTTOM
OF THIS LAUTER...
667
00:28:19,767 --> 00:28:20,595
Josh: RIGHT.
668
00:28:20,629 --> 00:28:24,633
Matt: INTO OUR KETTLE HERE.
669
00:28:24,668 --> 00:28:26,118
Josh: SO THIS IS HOTTER?
670
00:28:26,152 --> 00:28:29,017
Matt: WELL, WE'RE GONNA BOIL IT,
BUT IT'S STILL FILLING.
671
00:28:29,052 --> 00:28:31,192
SO IT'S GONNA TAKE A WHILE
FOR IT TO FILL,
672
00:28:31,226 --> 00:28:33,366
AND THEN THIS HAS STEAM JACKETS,
673
00:28:33,401 --> 00:28:36,542
SO WE SEND HIGH-PRESSURE STEAM
THROUGH THE JACKETS,
674
00:28:36,576 --> 00:28:38,509
AND IT'LL CREATE A BOIL.
675
00:28:38,544 --> 00:28:40,097
AND WE WANT A VERY VIGOROUS BOIL.
676
00:28:40,132 --> 00:28:43,169
AND OUR TYPICAL BOIL IS ABOUT 90 MINUTES.
677
00:28:43,204 --> 00:28:44,723
Josh: DURING THE BOIL IS ONE PLACE
678
00:28:44,757 --> 00:28:47,587
THAT MATT MIGHT INSERT
SOME HOPS.
679
00:28:47,622 --> 00:28:49,969
HOPS ARE LEAFY BUDS RELATED TO CANNABIS
680
00:28:50,004 --> 00:28:52,006
THAT FIRST APPEARED IN EUROPEAN BEER
681
00:28:52,040 --> 00:28:53,524
IN THE MIDDLE AGES,
682
00:28:53,559 --> 00:28:57,425
WHEN THEY WERE ADDED TO HELP
EXTEND ITS SHELF-LIFE.
683
00:28:57,459 --> 00:29:01,153
WE USE HOPS THESE DAYS
TO ADD BITTERNESS AND AROMA.
684
00:29:01,187 --> 00:29:03,327
CRAFT BREWERIES AND THEIR CUSTOMERS
685
00:29:03,362 --> 00:29:06,710
SEEM TO LOVE
BIG, HOPPED-UP BEERS.
686
00:29:06,745 --> 00:29:09,299
YOU KNOW WHAT'S COOL?
THERE'S A LADDER HERE.
687
00:29:09,333 --> 00:29:11,128
WHEN THE GUY CLEANS IT,
HE CLIMBS DOWN?
688
00:29:11,163 --> 00:29:14,545
Matt: YEAH. BRIAN WAS IN THAT
KETTLE JUST EARLIER, YEAH.
689
00:29:14,580 --> 00:29:15,961
Josh: IT'D BE A TERRIBLE DEATH,
690
00:29:15,995 --> 00:29:19,102
LIKE IF A MAN FELL INTO THIS
AND LIKE DROWNED IN HOT BEER.
691
00:29:19,136 --> 00:29:21,000
I WOULD HATE IF THAT HAPPENED.
692
00:29:21,035 --> 00:29:22,657
IS THERE, LIKE, ROOM FOR ERROR?
693
00:29:22,691 --> 00:29:24,797
ARE THERE WAYS THAT THIS
CAN GET SCREWED UP
694
00:29:24,832 --> 00:29:26,178
OR GO WRONG OR WHATEVER?
695
00:29:26,212 --> 00:29:27,558
Matt: YOU CAN SCREW IT UP
AT ANY PART OF THE PROCESS.
696
00:29:27,593 --> 00:29:29,422
Josh: DO YOU HAVE TO HAVE A GUY
LOOKING OVER THIS?
697
00:29:29,457 --> 00:29:31,114
Matt: YEP, WE DO.
BRIAN, RIGHT THERE.
698
00:29:31,148 --> 00:29:32,805
Josh: IT'S NOT LIKE YOU
PRESS THE BUTTON AND WALK AWAY.
699
00:29:32,840 --> 00:29:34,151
Matt: NO, NO.
700
00:29:34,186 --> 00:29:37,292
IT'S NEVER BEEN
A MORE EXCITING TIME IN BREWING,
701
00:29:37,327 --> 00:29:39,432
I'D SAY GLOBALLY, WITH THE TECHNOLOGY
702
00:29:39,467 --> 00:29:43,920
AND THE AGRICULTURAL QUALITY OF
INGREDIENTS WE HAVE THESE DAYS.
703
00:29:43,954 --> 00:29:47,993
Josh: IN 1920, PROHIBITION
WIPED BREWERIES OFF THE MAP.
704
00:29:48,027 --> 00:29:50,581
WHEN BEER DRINKING RETURNED
13 YEARS LATER,
705
00:29:50,616 --> 00:29:53,515
MASS PRODUCTION BECAME
THE ORDER OF THE DAY.
706
00:29:53,550 --> 00:29:55,932
NOW, NEARLY A CENTURY LATER,
707
00:29:55,966 --> 00:29:59,383
MICROBREWERIES APPEAR TO BE
TAKING OVER THE COUNTRY.
708
00:29:59,418 --> 00:30:02,317
BUT NO MATTER WHO MAKES
YOUR FAVORITE BREW,
709
00:30:02,352 --> 00:30:04,388
IT STARTS WITH YEAST.
710
00:30:04,423 --> 00:30:06,908
AND FLYING DOG NEEDS
A FULL-TIME LABORATORY
711
00:30:06,943 --> 00:30:10,084
JUST TO KEEP THEIRS ALIVE.
712
00:30:10,118 --> 00:30:11,982
THAT'S THE YEAST?
THE YEAST THAT GOES IN THE BEER?
713
00:30:12,017 --> 00:30:13,121
Ben Chambers: THAT IS THE YEAST
THAT GOES IN THE BEER.
714
00:30:13,156 --> 00:30:14,571
Josh: I THOUGHT IT COMES
LIKE IN A LITTLE POWDER,
715
00:30:14,605 --> 00:30:16,090
LIKE IN THE, IN THE STORE.
716
00:30:16,124 --> 00:30:17,470
YOU PUT A PINCH IN SOMETHING?
717
00:30:17,505 --> 00:30:18,609
Ben: CERTAINLY, YEAH, BAKER'S YEAST.
718
00:30:18,644 --> 00:30:19,887
THAT COULD LOOK LIKE THAT.
719
00:30:19,921 --> 00:30:21,854
BUT BREWER'S YEAST
IS TYPICALLY LIQUID FORM.
720
00:30:21,889 --> 00:30:23,580
Josh: IT LOOKS NASTY.
721
00:30:23,614 --> 00:30:26,997
Ben: WELL, IT MAKES BEER,
SO CAN'T BE TOO NASTY.
722
00:30:27,032 --> 00:30:28,827
Josh: WHEN IT COMES TO BEER MAKING,
723
00:30:28,861 --> 00:30:31,899
YEAST CAN BE A REAL WILD CARD.
724
00:30:31,933 --> 00:30:36,696
FOR THOUSANDS OF YEARS, BREWERS
DIDN'T EVEN KNOW IT EXISTED.
725
00:30:36,731 --> 00:30:39,907
ALL THEY KNEW WAS THAT TO TURN
SWEET LIQUID INTO ALCOHOL,
726
00:30:39,941 --> 00:30:42,116
THEY NEEDED TO STIR IT
WITH A MAGIC STICK
727
00:30:42,150 --> 00:30:44,428
OR STORE IT IN A SPECIAL ROOM...
728
00:30:44,463 --> 00:30:48,467
EACH COVERED IN MILLIONS
OF INVISIBLE YEAST CELLS.
729
00:30:48,501 --> 00:30:49,951
YEAST WASN'T EVEN IDENTIFIED
730
00:30:49,986 --> 00:30:53,852
UNTIL LOUIS PASTEUR DID IT
IN 1857.
731
00:30:53,886 --> 00:30:55,405
AND BACK AT FLYING DOG,
732
00:30:55,439 --> 00:31:00,410
BEN HAS A WHOLE BIOLOGY LAB
DEVOTED TO YEAST REPRODUCTION.
733
00:31:02,067 --> 00:31:06,278
GIVEN IDEAL CONDITIONS,
YEAST CELLS MULTIPLY RAPIDLY.
734
00:31:06,312 --> 00:31:09,143
DIFFERENT STRAINS OF YEAST
PROVIDE DIFFERENT FLAVORS,
735
00:31:09,177 --> 00:31:14,217
AND SCIENTISTS RECOGNIZE
SEVERAL HUNDRED DIFFERENT TYPES.
736
00:31:14,251 --> 00:31:17,841
IN JUST A FEW DAYS
THE YEAST WILL GROW FROM THIS
737
00:31:17,876 --> 00:31:20,154
INTO A FULL SEVEN BARRELS.
738
00:31:20,188 --> 00:31:23,985
THE THING WITH BEER IS THAT
THE SCALE OF HOW IT'S MADE
739
00:31:24,020 --> 00:31:26,367
AND HOW IT'S DRUNK IS SO VAST.
740
00:31:26,401 --> 00:31:27,886
IF YOU'RE GONNA DRINK BEER,
741
00:31:27,920 --> 00:31:31,061
YOU'RE GONNA WANT TO HAVE
AT LEAST 4 OR 512-OUNCE BEERS.
742
00:31:31,096 --> 00:31:34,306
MAYBE POUNDERS IF IT'S CHEAP BEER.
743
00:31:34,340 --> 00:31:35,721
THAT'S A LOT OF BEER.
744
00:31:35,755 --> 00:31:38,448
IT'S A LOT OF BEER TO DRINK
AND EVEN MORE TO MAKE.
745
00:31:38,482 --> 00:31:40,277
WHAT IS THIS GIANT THING HERE?
746
00:31:40,312 --> 00:31:44,040
Matt: THIS IS
A 200-BARREL FERMENTER.
747
00:31:44,074 --> 00:31:45,973
SO WE HAVE OUR BEER FERMENTING IN HERE.
748
00:31:46,007 --> 00:31:47,940
THE BEER THAT WE'RE GOING TO BE
PUTTING IN THIS CASK TODAY
749
00:31:47,975 --> 00:31:50,046
IS THE TRUTH, WHICH IS
OUR IMPERIAL IPA.
750
00:31:50,080 --> 00:31:51,840
IT'S BASICALLY THE UNFERMENTED BEER.
751
00:31:51,875 --> 00:31:53,152
SO WE PUT THAT WORT IN THIS TANK.
752
00:31:53,187 --> 00:31:54,257
WE'LL ADD YEAST.
753
00:31:54,291 --> 00:31:55,775
THAT YEAST WILL BEGIN THE FERMENTATION.
754
00:31:55,810 --> 00:31:59,641
IN ABOUT 5 TO 7 DAYS,
THE FERMENTATION IS COMPLETE.
755
00:31:59,676 --> 00:32:01,920
INSIDE THIS MASSIVE FERMENTER,
756
00:32:01,954 --> 00:32:04,267
YEAST GOES TO WORK ON THE SWEET WORT,
757
00:32:04,301 --> 00:32:06,786
CONVERTING ITS SUGAR TO ALCOHOL.
758
00:32:06,821 --> 00:32:09,548
WHENEVER THE BREWMASTER
THINKS THE BEER IS PERFECT,
759
00:32:09,582 --> 00:32:11,274
HE'LL COOL IT DOWN.
760
00:32:11,308 --> 00:32:13,414
THE COLD TEMPERATURE MAKES
THE YEAST GO DORMANT,
761
00:32:13,448 --> 00:32:15,243
AS IF THEY'RE HIBERNATING,
762
00:32:15,278 --> 00:32:17,176
AND THEY SETTLE
TO THE BOTTOM OF THE TANK,
763
00:32:17,211 --> 00:32:20,490
WHERE THEY CAN BE COLLECTED
AND REUSED.
764
00:32:20,524 --> 00:32:22,492
SO, I THINK
THAT WE SHOULD TRY THIS,
765
00:32:22,526 --> 00:32:25,391
JUST TO MAKE SURE THAT...
766
00:32:25,426 --> 00:32:27,462
AND WE'LL POINT IT THIS WAY
767
00:32:27,497 --> 00:32:29,602
'CAUSE IT CAN COME OUT
KIND OF FAST.
768
00:32:29,637 --> 00:32:30,672
Josh: ALRIGHT.
769
00:32:30,707 --> 00:32:31,811
OH. WAIT, LET ME
GET YOU ONE, TOO.
770
00:32:31,846 --> 00:32:32,674
Matt: SURE. YEAH.
771
00:32:32,709 --> 00:32:34,918
Josh: HERE.
772
00:32:34,953 --> 00:32:36,368
ALRIGHT, STAGE ONE.
773
00:32:36,402 --> 00:32:37,369
Matt: CHEERS.
774
00:32:37,403 --> 00:32:38,611
Josh: L'CHAIM.
775
00:32:41,787 --> 00:32:44,548
DUDE, THAT'S DELICIOUS,
LIKE IT'S...
776
00:32:44,583 --> 00:32:47,206
DIFFERENT COMBINATIONS OF GRAIN,
YEAST AND HOPS
777
00:32:47,241 --> 00:32:51,141
CAN YIELD AN ALMOST INFINITE
VARIETY OF BEERS.
778
00:32:51,176 --> 00:32:52,729
BUT WHAT ABOUT VINO?
779
00:32:52,763 --> 00:32:54,317
HOW DO A BUNCH OF GRAPES
780
00:32:54,351 --> 00:32:57,665
TURN INTO AN ENDLESS VARIETY
OF FINE WINES?
781
00:32:59,391 --> 00:33:01,600
AMERICANS ARE BEER LOVERS,
782
00:33:01,634 --> 00:33:05,811
BUT WE'VE GOT A NEWLY DISCOVERED
TASTE FOR WINES.
783
00:33:05,845 --> 00:33:08,020
IT TURNS OUT THAT THE UNITED STATES
784
00:33:08,055 --> 00:33:10,747
NOW DRINKS MORE WINE THAN FRANCE.
785
00:33:10,781 --> 00:33:13,888
SO WHAT TYPE DO WE PREFER?
786
00:33:13,922 --> 00:33:15,890
Man: WELL, IT DEPENDS. I LIKE...
Josh: NO, NO, NO, NO!
787
00:33:15,924 --> 00:33:17,271
Man: THE EUROPEAN VERSUS THE AMERICAN?
788
00:33:17,305 --> 00:33:20,515
I MEAN, A LOT OF THAT STUFF
IS JUST KIND OF...
789
00:33:20,550 --> 00:33:23,484
MISCONCEPTIONS
AND KIND OF STEREOTYPES.
790
00:33:23,518 --> 00:33:26,866
Josh: MID-ATLANTIC, VIRGINIA,
CHESAPEAKE AREA?
791
00:33:26,901 --> 00:33:28,144
Man: I ADMIT I HAVEN'T
SOUGHT THEM OUT
792
00:33:28,178 --> 00:33:29,559
AND HAVEN'T TRIED THEM.
793
00:33:29,593 --> 00:33:31,147
Josh: SO YOU HAVEN'T HAD
ANY GOOD WINES FROM THIS AREA?
794
00:33:31,181 --> 00:33:32,734
Man: I HAVEN'T TRIED ANY,
795
00:33:32,769 --> 00:33:35,116
SO I COULDN'T TELL YOU WHETHER
OR NOT THEY WERE GOOD OR BAD.
796
00:33:35,151 --> 00:33:37,360
Josh: AMERICAN WINES
HAVE BEEN ADMIRED OVERSEAS
797
00:33:37,394 --> 00:33:39,086
SINCE THE 1970s,
798
00:33:39,120 --> 00:33:42,020
BUT THAT'S REALLY ONLY
WEST COAST VINTAGES.
799
00:33:42,054 --> 00:33:44,367
IN THE LAST FEW YEARS,
TECHNOLOGICAL ADVANCES
800
00:33:44,401 --> 00:33:47,266
HAVE MADE WINEMAKING VIABLE
IN EVERY STATE.
801
00:33:47,301 --> 00:33:52,133
YES, THAT INCLUDES ALASKA AND HAWAII.
802
00:33:52,168 --> 00:33:53,859
EVEN A STATE LIKE VIRGINIA,
803
00:33:53,893 --> 00:33:55,757
NOT WELL KNOWN FOR GROWING GRAPES,
804
00:33:55,792 --> 00:33:59,968
NOW HAS HUNDREDS OF WINERIES,
LIKE ANKIDA RIDGE.
805
00:34:00,003 --> 00:34:01,625
HEY, WHAT'S GOING ON?
806
00:34:01,660 --> 00:34:05,008
Christine Vrooman: OH, THIS IS
A BUSY, BUSY TIME OF YEAR, JOSH.
807
00:34:05,043 --> 00:34:07,252
Josh: THIS IS WHERE THE GRAPES LIVE?
808
00:34:07,286 --> 00:34:08,529
Christine: THIS IS WHERE
THE GRAPES LIVE,
809
00:34:08,563 --> 00:34:11,739
RIGHT IN THIS LITTLE AREA HERE.
LOOK, SEE?
810
00:34:11,773 --> 00:34:14,190
Josh: WHY IS THIS GOOD FOR,
YOU KNOW,
811
00:34:14,224 --> 00:34:15,915
PINOT AND CHARDONNAY PRODUCTION?
812
00:34:15,950 --> 00:34:20,092
Christine: WELL, IT'S REALLY
A MATTER OF THE SOIL,
813
00:34:20,127 --> 00:34:21,335
THE ELEVATION...
814
00:34:21,369 --> 00:34:22,784
AND IT'S A STYLE OF WINEMAKING
815
00:34:22,819 --> 00:34:25,546
ESSENTIALLY WHERE YOU LET
THE LAND EXPRESS ITSELF
816
00:34:25,580 --> 00:34:27,410
RATHER THAN CREATING SPECIFIC.
817
00:34:27,444 --> 00:34:28,997
Josh: THAT SOUNDS, THAT SOUNDS
LIKE WHAT YOU'RE DOING.
818
00:34:29,032 --> 00:34:30,378
Christine: YEAH, YEAH.
819
00:34:30,413 --> 00:34:32,380
Josh: SO THIS WOULD DEFINITELY
BE IN THE OLD WORLD STYLE?
820
00:34:32,415 --> 00:34:34,589
Christine: OLD WORLD STYLE.
THAT'S RIGHT. YEAH.
821
00:34:34,624 --> 00:34:36,798
Josh: THAT'S COOL.
Christine: YEAH.
822
00:34:36,833 --> 00:34:40,147
Josh: IN FRANCE, WHERE THEY KNOW
THEIR WINEMAKING,
823
00:34:40,181 --> 00:34:43,460
THEY CALL THIS IDEA "TERROIR."
824
00:34:43,495 --> 00:34:46,601
CULTIVATING GRAPEVINES
IS ALMOST COUNTER-INTUITIVE.
825
00:34:46,636 --> 00:34:49,121
THEY DON'T NEED RICH, FERTILE SOIL.
826
00:34:49,156 --> 00:34:53,712
INSTEAD, THEIR MAIN REQUIREMENT
IS SLOPED, ROCKY LAND.
827
00:34:53,746 --> 00:34:56,922
THEY NEED WATER, BUT ALSO
PLENTY OF DRAINAGE.
828
00:34:56,956 --> 00:34:59,994
TO PROVIDE JUST THE RIGHT AMOUNT
OF SUN AND WARMTH,
829
00:35:00,028 --> 00:35:02,341
YOUR VINES SHOULD FACE SOUTH.
830
00:35:02,376 --> 00:35:05,655
THIS MEANS EACH VINEYARD
HAS ITS OWN MICROCLIMATE,
831
00:35:05,689 --> 00:35:09,383
WHICH CREATES GRAPES
WITH THEIR OWN UNIQUE FLAVOR.
832
00:35:09,417 --> 00:35:13,041
THIS AREA, I MEAN, THE WINE
TASTES DIFFERENT HERE
833
00:35:13,076 --> 00:35:16,044
THAN IF IT WAS JUST ON LIKE
SOME OTHER HILL OR SOMETHING?
834
00:35:16,079 --> 00:35:17,494
Christine:
IT'S AMAZING THE INFLUENCE
835
00:35:17,529 --> 00:35:20,118
THAT SOIL AND PLACE HAS ON WINE
836
00:35:20,152 --> 00:35:22,430
THAT'S ALLOWED TO EXPRESS ITSELF.
837
00:35:22,465 --> 00:35:27,021
THIS AREA HAS A CERTAIN FLAVOR
TO IT, YOU KNOW,
838
00:35:27,055 --> 00:35:31,784
THAT SOMETHING DOWN
IN THE VALLEYS DOES NOT HAVE.
839
00:35:31,819 --> 00:35:34,891
Josh: CHRISTINE HAS HER WORK
CUT OUT FOR HER.
840
00:35:34,925 --> 00:35:37,204
IF YOU'VE NEVER HEARD OF VIRGINIA WINES,
841
00:35:37,238 --> 00:35:40,345
IT WAS NOT FOR LACK OF TRYING.
842
00:35:40,379 --> 00:35:45,384
THE SETTLERS AT JAMESTOWN TRIED
TO GROW WINE GRAPES AND FAILED.
843
00:35:45,419 --> 00:35:46,972
THOMAS JEFFERSON SPENT YEARS
844
00:35:47,006 --> 00:35:49,492
TRYING TO ESTABLISH WINEMAKING
IN THE U.S.
845
00:35:49,526 --> 00:35:51,494
AND GOT NOWHERE.
846
00:35:51,528 --> 00:35:53,358
IT WASN'T UNTIL THE 1970s
847
00:35:53,392 --> 00:35:57,189
THAT VIRGINIA VINEYARDS
SAW ANY SUCCESS.
848
00:35:57,224 --> 00:35:59,329
NOWADAYS RESEARCHERS HELP GROWERS
849
00:35:59,364 --> 00:36:01,366
PINPOINT THE RIGHT MICROCLIMATES
850
00:36:01,400 --> 00:36:04,023
AND FIGHT LOCAL PESTS AND DISEASES.
851
00:36:04,058 --> 00:36:05,887
Christine: ONE OF THE THINGS
THAT'S REALLY IMPORTANT
852
00:36:05,922 --> 00:36:07,717
TO CRAFT A FINE WINE HERE IN VIRGINIA,
853
00:36:07,751 --> 00:36:09,926
ESPECIALLY WITH OUR CLIMATE,
IS CANOPY MANAGEMENT.
854
00:36:09,960 --> 00:36:11,030
Josh: WHAT DOES THAT MEAN?
855
00:36:11,065 --> 00:36:12,860
Christine: AND SO THIS IS THE CANOPY.
856
00:36:12,894 --> 00:36:15,276
SEE HOW THE SUN
CAN SEE THAT FRUIT NOW?
857
00:36:15,311 --> 00:36:17,140
BUT YET YOU HAVE
THIS LITTLE BIT OF UMBRELLA,
858
00:36:17,175 --> 00:36:19,211
SORT OF DAPPLED SUNLIGHT
COMING DOWN.
859
00:36:19,246 --> 00:36:20,868
THAT'S REALLY IMPORTANT
FOR PINOT NOIR
860
00:36:20,902 --> 00:36:23,215
BECAUSE PINOT NOIR IS DELICATE
AND HAS THIN SKIN,
861
00:36:23,250 --> 00:36:26,218
AND IF IT COOKS, THEN YOU LOSE
YOUR ACIDITY AND FLAVORS.
862
00:36:26,253 --> 00:36:28,945
THIS IS THE CEREMONIAL
PASSING OF THE PRUNERS, JOSH.
863
00:36:28,979 --> 00:36:30,049
Josh: WHAT DO YOU MEAN?
864
00:36:30,084 --> 00:36:32,259
Christine: I'M TRUSTING
MY VINES TO YOU.
865
00:36:32,293 --> 00:36:33,846
ONE VINE.
866
00:36:33,881 --> 00:36:34,847
Josh: I'LL BREAK IT.
867
00:36:34,882 --> 00:36:36,228
Christine: NO, YOU WON'T.
868
00:36:36,263 --> 00:36:38,472
BECAUSE I'M HERE
TO PROTECT THEM... FROM YOU.
869
00:36:38,506 --> 00:36:39,921
Josh: ALRIGHT, SO WHAT DO I DO?
870
00:36:39,956 --> 00:36:41,923
Christine: ALRIGHT, SO LOOK
AT ALL THIS MESS,
871
00:36:41,958 --> 00:36:42,959
YOU'VE GOT TO GET RID OF THIS.
872
00:36:42,993 --> 00:36:43,925
Josh: THE WHOLE THING?
873
00:36:43,960 --> 00:36:46,238
Christine: RIGHT THERE.
874
00:36:46,273 --> 00:36:47,619
Josh: BUT IS IT, IT FEELS LIKE
875
00:36:47,653 --> 00:36:49,207
SORT OF THE BABY AND THE BATHWATER,
876
00:36:49,241 --> 00:36:53,521
LIKE WHAT ARE WE PROTECTING
IF IT'S NOT THE GRAPE?
877
00:36:53,556 --> 00:36:55,005
Christine: WELL, THERE'S
TOO MANY GRAPES.
878
00:36:55,040 --> 00:36:57,353
Josh: THE LESS GRAPES,
THE BETTER THEY ARE?
879
00:36:57,387 --> 00:36:59,251
Christine: THE MORE INTENSE
THE FLAVOR, RIGHT, RIGHT.
880
00:36:59,286 --> 00:37:03,221
Josh: BUT ALSO THEN IT'S LIKE,
MAKES IT LESS PROFITABLE, TOO.
881
00:37:03,255 --> 00:37:05,775
Christine: PROFIT?
882
00:37:05,809 --> 00:37:09,675
YOU JUST DO IT FOR THE LOVE
OF IT, AND IT'S WORTH IT.
883
00:37:09,710 --> 00:37:12,091
Josh: WHAT'S GOING ON
WITH THE VINES BENEATH THE SOIL
884
00:37:12,126 --> 00:37:13,886
IS JUST AS IMPORTANT.
885
00:37:13,921 --> 00:37:16,993
THIN ROOTS INFILTRATE
A BIT FURTHER EACH YEAR...
886
00:37:17,027 --> 00:37:20,928
UNTIL THEY REACH ABOUT
SIX FEET DEEP WHEN MATURE.
887
00:37:20,962 --> 00:37:23,758
MANY WINEMAKERS BELIEVE
THE TYPES OF ROCKS IN THE SOIL
888
00:37:23,793 --> 00:37:27,866
WILL DEFINE THE MINERALITY
OF A GRAPE'S FLAVOR.
889
00:37:27,900 --> 00:37:30,524
A TOP SOMMELIER...
OR WINE EXPERT...
890
00:37:30,558 --> 00:37:33,389
CAN TAKE A SINGLE SIP AND MAKE
A GOOD GUESS AT THE VINEYARD,
891
00:37:33,423 --> 00:37:34,631
THE YEAR OF THE HARVEST
892
00:37:34,666 --> 00:37:36,737
AND SOMETIMES THE CONDITION
OF THE SOIL...
893
00:37:36,771 --> 00:37:41,569
ALL FROM THE INFORMATION PACKED
INTO A TASTE OF WINE.
894
00:37:41,604 --> 00:37:43,295
THE SOIL IS TEEMING
895
00:37:43,330 --> 00:37:47,092
WITH INSECTS, WORMS, FUNGI
AND MICROORGANISMS.
896
00:37:47,126 --> 00:37:49,370
CHRISTINE TENDS
TO THIS ECOSYSTEM, TOO.
897
00:37:49,405 --> 00:37:50,854
Christine: AND...
898
00:37:50,889 --> 00:37:52,270
Josh: WHAT IS IT,
A DIRT OF SOME, LOOKS LIKE DIRT.
899
00:37:52,304 --> 00:37:53,581
Christine: WELL, IT'S COW MANURE.
900
00:37:53,616 --> 00:37:55,859
Josh: EW!
901
00:37:55,894 --> 00:37:58,448
Christine: BUT IT'S BEEN AGED
IN A COW HORN.
902
00:37:58,483 --> 00:37:59,898
Josh: EW.
903
00:37:59,932 --> 00:38:01,417
Christine: UNDER THE EARTH.
904
00:38:01,451 --> 00:38:02,866
Josh: YOU SHOULD HAVE TOLD ME
BEFORE I...
905
00:38:02,901 --> 00:38:05,524
Christine: NO, NO, NO,
I WANTED YOU TO EXPERIENCE IT.
906
00:38:05,559 --> 00:38:09,597
SO, BUT IT'S REALLY LIKE
REALLY RICH COMPOST.
907
00:38:09,632 --> 00:38:11,599
Josh: ARE YOU GOING TO MAKE
A SOUP OR SOMETHING,
908
00:38:11,634 --> 00:38:13,394
LIKE A CONSOMME
WITH THIS GIANT BUCKET?
909
00:38:13,429 --> 00:38:15,983
Christine: YEAH, IT'S LIKE
A TEA COMPOST,
910
00:38:16,017 --> 00:38:17,916
AND WE'RE GONNA SPRAY IT
ON THE GROUND.
911
00:38:17,950 --> 00:38:19,504
BUT FIRST I'M GOING TO SHOW YOU
HOW IT'S DONE.
912
00:38:19,538 --> 00:38:22,852
YOU HAVE TO STIR THIS
WITH YOUR ARM FOR 20 MINUTES.
913
00:38:22,886 --> 00:38:24,440
Josh: LET ME SEE.
914
00:38:24,474 --> 00:38:26,752
THIS TECHNIQUE IS BORROWED FROM
A STYLE OF VINEYARD MANAGEMENT
915
00:38:26,787 --> 00:38:28,720
CALLED "BIODYNAMICS."
916
00:38:28,754 --> 00:38:31,205
IT'S AN ULTRA-ORGANIC STYLE
OF FARMING
917
00:38:31,239 --> 00:38:33,932
THAT FEEDS THE MICROORGANISMS
IN THE SOIL
918
00:38:33,966 --> 00:38:35,727
AS WELL AS THE PLANTS THEMSELVES.
919
00:38:35,761 --> 00:38:36,935
THAT'S WHAT IT IS,
920
00:38:36,969 --> 00:38:39,109
WE WANT TO GET THE CENTRIFUGAL
G-FORCES GOING.
921
00:38:39,144 --> 00:38:40,318
Christine: THAT'S RIGHT.
922
00:38:40,352 --> 00:38:42,043
Josh: HOW LONG DO I HAVE TO DO THIS FOR?
923
00:38:42,078 --> 00:38:43,424
OK.
924
00:38:45,081 --> 00:38:47,152
THIS IS LIKE THE KIND OF HONEST WORK
925
00:38:47,186 --> 00:38:49,085
THAT IS SO ALIEN TO ME.
926
00:38:49,119 --> 00:38:51,432
Christine: SO ALIEN TO YOU.
927
00:38:51,467 --> 00:38:53,296
Josh: ALRIGHT, THERE WE GO.
928
00:38:53,331 --> 00:38:56,299
SO THIS IS NOT, THERE'S NO LIKE
INSECTICIDE IN THIS OR ANYTHING?
929
00:38:56,334 --> 00:38:57,852
Christine:
NO, THIS IS THE OPPOSITE.
930
00:38:57,887 --> 00:38:59,337
THIS IS ENCOURAGING LIFE,
931
00:38:59,371 --> 00:39:01,649
IT'S ENCOURAGING MICROBIAL LIFE
IN THE SOIL,
932
00:39:01,684 --> 00:39:04,618
IT'S CONCENTRATED MICROBES.
933
00:39:04,652 --> 00:39:08,380
IT JUST ADDS SOMETHING SPECIAL.
934
00:39:08,415 --> 00:39:10,624
Josh: WITH A PERFECT BLEND
OF FLAVORS AND SUGARS
935
00:39:10,658 --> 00:39:12,177
ON THE INSIDE
936
00:39:12,211 --> 00:39:15,525
AND ALCOHOL-PRODUCING YEAST
COVERING ITS OUTER SKIN,
937
00:39:15,560 --> 00:39:18,770
A CRUSHED GRAPE IS GOING TO FERMENT.
938
00:39:18,804 --> 00:39:21,117
MAKING WINE SHOULD BE EASY.
939
00:39:21,151 --> 00:39:24,120
MAKING GOOD WINE IS NOT.
940
00:39:24,154 --> 00:39:27,468
Josh: WINE IS ONE OF THE SORT OF
FUNDAMENTAL HUMAN EXPERIENCES,
941
00:39:27,503 --> 00:39:30,506
YOU KNOW, LIKE FIRE AND SEX.
942
00:39:30,540 --> 00:39:34,095
IT'S ONE OF THE ESSENTIAL
HUMAN THINGS IN THE WORLD.
943
00:39:34,130 --> 00:39:35,683
HALF THE PLEASURE OF EATING FOOD
944
00:39:35,718 --> 00:39:37,996
COMES FROM DRINKING WINE
WITH IT.
945
00:39:38,030 --> 00:39:41,344
I'D HAVE TO BE DRINKING,
YOU KNOW, YOO-HOO WITH MY STEAK,
946
00:39:41,379 --> 00:39:45,521
AND THAT WOULD BE NO FUN AT ALL.
947
00:39:45,555 --> 00:39:47,902
ARCHAEOLOGISTS HAVE TRACED
OUR LOVE FOR WINE
948
00:39:47,937 --> 00:39:51,250
BACK NEARLY 8,000 YEARS.
949
00:39:51,285 --> 00:39:53,391
THE EARLIEST EVIDENCE
OF WINEMAKING WAS FOUND
950
00:39:53,425 --> 00:39:57,636
IN THE REMAINS OF A STONE AGE
HOUSE IN MESOPOTAMIA.
951
00:39:57,671 --> 00:40:00,536
LIQUID WINE DATING BACK
MORE THAN 16 CENTURIES
952
00:40:00,570 --> 00:40:04,125
HAS BEEN RECOVERED FROM A ROMAN TOMB.
953
00:40:04,160 --> 00:40:06,369
THE RIGHT SOIL AND CLIMATE
WILL FOSTER VINES
954
00:40:06,404 --> 00:40:09,027
THAT WILL YIELD FRUIT FOR DECADES.
955
00:40:10,615 --> 00:40:16,206
WINEMAKING STARTS IN THE FIELDS,
BUT IT ENDS RIGHT HERE.
956
00:40:16,241 --> 00:40:18,899
WHERE ARE WE NOW?
WHAT IS THIS PLACE?
957
00:40:18,933 --> 00:40:20,763
Christine:
THIS IS THE BARREL ROOM.
958
00:40:20,797 --> 00:40:23,144
AND THIS IS WHERE WE AGE THE WINES.
959
00:40:23,179 --> 00:40:24,698
SO WE'RE GOING TO DO A BARREL SAMPLE.
960
00:40:24,732 --> 00:40:27,252
THIS IS OUR PINOT NOIR THAT WAS
HARVESTED LAST SEPTEMBER.
961
00:40:27,286 --> 00:40:28,184
Josh: AND THAT'S THE LITTLE GRAPES
962
00:40:28,218 --> 00:40:28,978
THAT WE WERE LOOKING AT BEFORE?
963
00:40:29,012 --> 00:40:30,704
Christine: UH-HUH.
964
00:40:30,738 --> 00:40:33,707
Josh: FOR CLASSIC WINES
LIKE PINOT NOIR AND CHARDONNAY,
965
00:40:33,741 --> 00:40:36,710
OAK BARREL AGING IS ESSENTIAL.
966
00:40:36,744 --> 00:40:37,780
Christine:
IF YOU CAN HAND ME THAT,
967
00:40:37,814 --> 00:40:39,091
WE CALL THAT THE BARREL THIEF.
968
00:40:39,126 --> 00:40:40,748
Josh: THIS THING?
Christine: YEAH.
969
00:40:40,783 --> 00:40:43,958
Josh: OAK IS POROUS, ALLOWING
A SLOW CHEMICAL EXCHANGE
970
00:40:43,993 --> 00:40:46,098
BETWEEN THE LIQUID AND THE WOOD.
971
00:40:46,133 --> 00:40:48,411
THE BITTER TANNINS IN THE WINE MELLOW.
972
00:40:48,446 --> 00:40:51,379
THE CHEMICAL COMPOUNDS IN
THE OAK IMPART SUBTLE FLAVORS,
973
00:40:51,414 --> 00:40:53,071
LIKE VANILLA.
974
00:40:54,382 --> 00:40:56,764
HAVING FROLICKED IN THE VINEYARD,
975
00:40:56,799 --> 00:41:01,355
NOW I'M, LIKE,
I'M EXCITED TO DRINK THIS.
976
00:41:01,389 --> 00:41:02,805
I HOPE IT'S GOOD.
977
00:41:02,839 --> 00:41:04,600
IT LOOKS LIKE KOOL-AID, KIND OF.
978
00:41:04,634 --> 00:41:05,980
Christine:
OH, WELL, IT'S BETTER THAN THAT.
979
00:41:06,015 --> 00:41:07,016
IT'S NOT SWEET.
980
00:41:07,050 --> 00:41:08,604
IT'S DRY.
981
00:41:08,638 --> 00:41:11,710
Josh: PINOT NOIR IS BARREL-AGED
FOR A YEAR OR TWO,
982
00:41:11,745 --> 00:41:16,094
SO THIS WINE IS STILL YOUNG.
983
00:41:16,128 --> 00:41:17,820
WOW, THAT'S GOOD.
THAT'S LIKE EASY GOING DOWN.
984
00:41:17,854 --> 00:41:19,269
Christine: THERE ARE TWO REASONS.
985
00:41:19,304 --> 00:41:20,926
FIRST OF ALL, IT'S A PINOT NOIR,
AND THEN IT'S YOUNG.
986
00:41:20,961 --> 00:41:22,549
IT ISN'T FULLY MATURED YET.
987
00:41:22,583 --> 00:41:25,068
NOW GO BACK AND TASTE THAT ONE SIDE BY SIDE
988
00:41:25,103 --> 00:41:28,969
AND THEN BLEND THEM.
989
00:41:29,003 --> 00:41:30,867
Josh: THIS IS A LITTLE MORE COMPLEX,
990
00:41:30,902 --> 00:41:33,767
A LITTLE MORE SLIGHTLY TANNIC
OR WHATEVER.
991
00:41:33,801 --> 00:41:35,493
Christine:
NOW BLEND THEM TOGETHER.
992
00:41:35,527 --> 00:41:38,910
THIS IS HOW YOU GET WINES WITH
A LOT OF STRUCTURE AND DEPTH.
993
00:41:38,944 --> 00:41:40,601
SO THAT'S WHAT
THE AGING PROCESS DOES.
994
00:41:40,636 --> 00:41:42,948
IT ADDS THAT STRUCTURE TO IT.
995
00:41:42,983 --> 00:41:46,538
Josh: YOU HAVE NOW SHOWN ME
A CONNECTION
996
00:41:46,573 --> 00:41:49,645
BETWEEN THE PLACE AND THE WINE.
997
00:41:49,679 --> 00:41:51,370
THIS IS A REAL WINE EXPERIENCE
THAT I'VE HAD.
998
00:41:51,405 --> 00:41:52,475
Christine: YEAH, YEAH.
999
00:41:52,510 --> 00:41:54,063
AND THAT'S WHAT WE HOPE
TO ACHIEVE,
1000
00:41:54,097 --> 00:41:56,548
SO IT MEANS A LOT TO HEAR YOU SAY THAT.
1001
00:41:56,583 --> 00:41:58,861
Josh: LET'S HAVE SOME MORE,
LET'S HAVE A TOAST, ANOTHER ONE.
1002
00:41:58,895 --> 00:41:59,655
Christine: ALRIGHT.
1003
00:41:59,689 --> 00:42:02,761
Josh: OH, IT'S ON.
1004
00:42:02,796 --> 00:42:06,558
Josh: WINE AND BEER
ARE REALLY OUR GO-TO DRINKS.
1005
00:42:06,593 --> 00:42:08,664
BUT FOR ANOTHER LEVEL OF COMPLEXITY,
1006
00:42:08,698 --> 00:42:11,598
YOU CAN'T BEAT
THE INFINITE POSSIBILITIES
1007
00:42:11,632 --> 00:42:15,533
OF THE COCKTAIL BAR.
1008
00:42:15,567 --> 00:42:17,914
NOW THAT I'VE SEEN HOW ALCOHOL IS MADE,
1009
00:42:17,949 --> 00:42:22,574
GOING INTO A PLACE LIKE THIS IS
A TOTALLY DIFFERENT EXPERIENCE.
1010
00:42:22,609 --> 00:42:23,886
THIS IS GREAT.
1011
00:42:23,920 --> 00:42:26,958
IT'S LIKE A BEAUTIFULLY CURATED
LIQUOR STORE.
1012
00:42:26,992 --> 00:42:29,063
THE WHOLE THING NOW
WITH ARTISANAL SPIRITS,
1013
00:42:29,098 --> 00:42:30,755
LIKE SMALL BATCH.
1014
00:42:30,789 --> 00:42:32,273
THIS IS SO COOL.
1015
00:42:32,308 --> 00:42:36,070
LIKE THEY HAVE LIKE SCOTCHES
THAT ARE MADE HERE IN VIRGINIA.
1016
00:42:36,105 --> 00:42:38,486
YOU KNOW, BOURBON IS
SO ASSOCIATED WITH KENTUCKY.
1017
00:42:38,521 --> 00:42:43,457
BUT NOW THEY HAVE, LIKE,
ONES FROM NEW YORK.
1018
00:42:43,491 --> 00:42:46,356
THESE BOTTLES COME FROM
ALL ACROSS THE COUNTRY
1019
00:42:46,391 --> 00:42:49,083
AND FROM ALL OVER THE WORLD.
1020
00:42:49,118 --> 00:42:51,879
THE U.S. HAS ALWAYS BEEN
A CROSSROADS FOR LIQUOR...
1021
00:42:51,914 --> 00:42:57,264
AND THAT'S WHY COCKTAILS ARE
A DISTINCTLY AMERICAN INVENTION.
1022
00:42:57,298 --> 00:42:59,542
AMERICAN WHISKEY AND FRESH CITRUS
1023
00:42:59,577 --> 00:43:02,683
FIRST MET UP WITH FRENCH COGNAC
AND ENGLISH GIN
1024
00:43:02,718 --> 00:43:05,548
IN OUR PORT CITIES LIKE NEW YORK, BOSTON
1025
00:43:05,583 --> 00:43:08,516
AND ESPECIALLY NEW ORLEANS.
1026
00:43:08,551 --> 00:43:10,104
Dave Wondrich:
THE OLD PIRATE JUICE STYLE.
1027
00:43:10,139 --> 00:43:12,486
Josh: DAVID WONDRICH IS A WRITER LIKE ME,
1028
00:43:12,520 --> 00:43:16,214
ONLY HIS AREA OF EXPERTISE
IS THE COCKTAIL.
1029
00:43:16,248 --> 00:43:20,252
HE'S GOING TO SHOW ME
THE ART OF THE MIXOLOGIST.
1030
00:43:20,287 --> 00:43:23,739
NOW, DAVE, AS YOU KNOW,
MY FAVORITE COCKTAIL
1031
00:43:23,773 --> 00:43:27,743
IS THE GRANDFATHER
OF ALL NEW WORLD COCKTAILS,
1032
00:43:27,777 --> 00:43:31,919
THE MOST FAMOUS COCKTAIL TO EVER
COME OUT OF NEW ORLEANS,
1033
00:43:31,954 --> 00:43:32,955
THE SAZERAC.
1034
00:43:32,989 --> 00:43:34,922
Dave: I WAS GONNA TO SAY
THE RAMOS FIZZ,
1035
00:43:34,957 --> 00:43:38,201
BUT THE SAZERAC I'LL SETTLE FOR.
1036
00:43:38,236 --> 00:43:41,204
Josh: THE COCKTAIL WAS INVENTED
IN OUR PORT CITIES,
1037
00:43:41,239 --> 00:43:44,069
AND THE SAZERAC, THE RAMOS FIZZ,
AND THE HURRICANE
1038
00:43:44,104 --> 00:43:46,451
WERE ALL BORN IN NEW ORLEANS.
1039
00:43:46,485 --> 00:43:48,936
BUT WHAT IS A COCKTAIL?
1040
00:43:48,971 --> 00:43:50,800
TO QUALIFY AS A COCKTAIL,
1041
00:43:50,835 --> 00:43:55,667
YOUR RECIPE NEEDS TO INCLUDE ICE
AND A STRONG SPIRIT OR WINE...
1042
00:43:55,702 --> 00:43:58,670
AND BITTERS AND SUGAR...
1043
00:43:58,705 --> 00:44:01,397
OR CITRUS AND A SWEETENER...
1044
00:44:01,431 --> 00:44:05,677
OR A SECONDARY SPIRIT OR WINE.
1045
00:44:05,712 --> 00:44:08,162
Dave: I MEAN, THE WAY YOU MAKE
A SAZERAC TODAY
1046
00:44:08,197 --> 00:44:11,649
IS ESSENTIALLY THE SAME WAY
A WHISKEY COCKTAIL WAS MADE
1047
00:44:11,683 --> 00:44:13,029
IN 1880.
1048
00:44:13,064 --> 00:44:14,306
IT'S VERY SIMPLE.
1049
00:44:14,341 --> 00:44:15,445
Josh: ARE YOU GONNA SHOW IT TO ME?
1050
00:44:15,480 --> 00:44:16,723
Dave: I'M GONNA DO IT.
1051
00:44:16,757 --> 00:44:18,656
I'M GONNA USE
THE ANTIQUE BAR TOOLS AS WELL.
1052
00:44:18,690 --> 00:44:20,312
I MEAN, THIS IS THE SAZERAC RITUAL.
1053
00:44:20,347 --> 00:44:23,522
I'M GONNA START WITH
A LITTLE BIT OF SIMPLE SYRUP
1054
00:44:23,557 --> 00:44:26,111
AS THEY WOULD'VE BEEN DOING
IN THE 1860s,
1055
00:44:26,146 --> 00:44:28,804
BEFORE THAT, 1870s, YOU KNOW, 1880s.
1056
00:44:28,838 --> 00:44:31,082
BEFORE THAT THEY WOULD HAVE
BEEN USING SUGAR.
1057
00:44:31,116 --> 00:44:32,290
AND THERE WAS ONE SECRET
1058
00:44:32,324 --> 00:44:34,568
THAT THEY PUT
IN THEIR SAZERAC COCKTAIL
1059
00:44:34,602 --> 00:44:36,397
THAT WAS NEVER PUBLISHED...
1060
00:44:36,432 --> 00:44:38,710
WAS A LITTLE SPLASH OF MARASCHINO LIQUEUR.
1061
00:44:38,745 --> 00:44:39,711
Josh: REALLY?
1062
00:44:39,746 --> 00:44:40,885
Dave: SO I'M GONNA DO THAT.
1063
00:44:40,919 --> 00:44:42,749
THEY USED A DASH
OF ANGOSTURA BITTERS, ALSO.
1064
00:44:42,783 --> 00:44:45,303
SO THAT'S CONTROVERSIAL
IN SAZERAC MAKING,
1065
00:44:45,337 --> 00:44:46,684
BUT IT WAS IN THEIRS.
1066
00:44:46,718 --> 00:44:48,720
AND THEN THE KEY IS PEYCHAUD'S BITTERS,
1067
00:44:48,755 --> 00:44:49,790
A NEW ORLEANS CLASSIC.
1068
00:44:49,825 --> 00:44:51,343
THIS BOTTLE IS FULL,
1069
00:44:51,378 --> 00:44:54,139
SO I'M GOING TO HAVE TO GIVE
A COUPLE EXTRA SQUIRTS THERE.
1070
00:44:54,174 --> 00:44:56,694
Josh: BITTERS LIKE ANGOSTURA
AND PEYCHAUD'S
1071
00:44:56,728 --> 00:45:00,318
ARE HIGHLY ALCOHOLIC MIXTURES
OF BOTANICALS AND SPICES
1072
00:45:00,352 --> 00:45:03,114
THAT WERE ORIGINALLY PATENT MEDICINES.
1073
00:45:03,148 --> 00:45:04,632
THESE DUBIOUS CURE-ALLS
1074
00:45:04,667 --> 00:45:07,774
EVENTUALLY STOPPED BEING SOLD
BY TRAVELING SALESMEN
1075
00:45:07,808 --> 00:45:10,915
AND TURNED UP
BEHIND NEW ORLEANS BARS.
1076
00:45:10,949 --> 00:45:12,088
Dave: I NEED TO ICE THIS UP,
RIGHT?
1077
00:45:12,123 --> 00:45:13,503
Josh: I GUESS SO.
1078
00:45:13,538 --> 00:45:14,988
Dave: SO I'M JUST GOING
TO WHACK IT WITH A MUDDLER.
1079
00:45:15,022 --> 00:45:16,783
Josh: ICE IS ESSENTIAL.
1080
00:45:16,817 --> 00:45:18,716
A COCKTAIL ISN'T A COCKTAIL
1081
00:45:18,750 --> 00:45:20,510
UNLESS IT'S
THE RIGHT TEMPERATURE...
1082
00:45:20,545 --> 00:45:22,236
AND SOME BARTENDERS REALLY OBSESS
1083
00:45:22,271 --> 00:45:24,825
ABOUT GETTING THEIR ICE
JUST RIGHT.
1084
00:45:24,860 --> 00:45:28,864
NOW, HERE WE HAVE A LOT
OF DIFFERENT KINDS OF ICE CUBES.
1085
00:45:28,898 --> 00:45:30,624
WE HAVE LITTLE PIECES,
BIG PIECES,
1086
00:45:30,658 --> 00:45:34,835
GIANT ONES, SMALL ONES,
RODS, CONES.
1087
00:45:34,870 --> 00:45:36,526
I DON'T UNDERSTAND.
1088
00:45:36,561 --> 00:45:39,012
WHY DON'T YOU JUST USE REGULAR
ICE CUBES LIKE EVERYBODY ELSE?
1089
00:45:39,046 --> 00:45:41,635
WHAT'S THE POINT
OF ALL THIS ELABORATE ICERY?
1090
00:45:41,669 --> 00:45:43,637
Eben Freeman: BARTENDERS TODAY
REALLY WANT TO CONTROL
1091
00:45:43,671 --> 00:45:45,052
THE AMOUNT OF DILUTION,
1092
00:45:45,087 --> 00:45:46,916
THEY UNDERSTAND
THAT IT'S VERY IMPORTANT
1093
00:45:46,951 --> 00:45:48,607
AND IT'S PART OF A COCKTAIL,
1094
00:45:48,642 --> 00:45:50,782
BUT THROUGH HAVING BETTER QUALITY ICE
1095
00:45:50,817 --> 00:45:52,715
AND REALLY WORKING ON YOUR MECHANICS,
1096
00:45:52,750 --> 00:45:53,958
YOU CAN HAVE A BETTER SENSE
1097
00:45:53,992 --> 00:45:56,339
OF EXACTLY HOW MUCH WATER GOES IN.
1098
00:45:56,374 --> 00:45:57,547
Josh: THAT'S IT.
1099
00:45:57,582 --> 00:45:59,204
THE LAST THING I WANT IS,
YOU KNOW,
1100
00:45:59,239 --> 00:46:01,482
THE THING GETTING
WATERED DOWN AND DILUTED.
1101
00:46:01,517 --> 00:46:03,657
WELL, YOU MENTIONED THESE RODS,
ICE RODS,
1102
00:46:03,691 --> 00:46:08,110
LIKE, WHY DO I NEED THESE
ELABORATE RODS OF VICTORY HERE,
1103
00:46:08,144 --> 00:46:09,490
LIKE THAT LOOKS
LIKE SUPERMAN'S...
1104
00:46:09,525 --> 00:46:10,802
Freeman: THAT ONE LOOKS
REALLY NICE, YOU KNOW,
1105
00:46:10,837 --> 00:46:12,804
WHEN YOU PUT IT...
THAT'S A COLLINS CUBE.
1106
00:46:12,839 --> 00:46:15,082
WHEN YOU PUT THAT
INSIDE A COLLINS GLASS,
1107
00:46:15,117 --> 00:46:18,085
IT REALLY NICE THAT
IT'S NOT... SO IT IS VISUAL.
1108
00:46:18,120 --> 00:46:21,123
BUT ICE GEEKS WILL TELL YOU
WHAT IT REALLY IS,
1109
00:46:21,157 --> 00:46:23,815
IS IF YOU HAVE
A SINGLE LARGE BLOCK OF ICE,
1110
00:46:23,850 --> 00:46:26,231
IT'S GOING TO MELT SLOWER,
1111
00:46:26,266 --> 00:46:28,406
IT'S GOING TO DILUTE YOUR DRINK LESS.
1112
00:46:28,440 --> 00:46:31,098
SO THE LARGER THE PIECE OF ICE
THAT YOU HAVE IN THERE,
1113
00:46:31,133 --> 00:46:32,859
THE LESS DILUTION YOU'RE GOING TO HAVE.
1114
00:46:32,893 --> 00:46:35,931
AND THE LONGER IT'S GOING
TO KEEP SOMETHING COLD.
1115
00:46:35,965 --> 00:46:37,829
Josh: YOU CAN'T MAKE
A COCKTAIL WITHOUT ICE,
1116
00:46:37,864 --> 00:46:40,590
BUT IT'S PHYSICALLY IMPOSSIBLE
TO GET CHILLING
1117
00:46:40,625 --> 00:46:43,421
WITHOUT SOME AMOUNT OF DILUTION.
1118
00:46:43,455 --> 00:46:46,424
ACHIEVING THE RIGHT BALANCE
IS AN ART FORM.
1119
00:46:46,458 --> 00:46:48,495
NOT ALL ICE IS EQUAL.
1120
00:46:48,529 --> 00:46:50,359
A BARTENDER EMPLOYS BASIC PHYSICS
1121
00:46:50,393 --> 00:46:53,362
TO CONTROL HOW QUICKLY
A DRINK COOLS.
1122
00:46:53,396 --> 00:46:57,815
CRUSHED ICE EXPOSES MORE
SURFACE AREA AND MELTS QUICKLY,
1123
00:46:57,849 --> 00:47:01,128
CREATING A VERY COLD DRINK
BUT WITH A LOT OF DILUTION,
1124
00:47:01,163 --> 00:47:02,958
LIKE A MARGARITA.
1125
00:47:02,992 --> 00:47:06,237
MANY WHISKEY DRINKERS PREFER
ONE NICE BIG CUBE.
1126
00:47:06,271 --> 00:47:08,066
WITH LIMITED SURFACE AREA,
1127
00:47:08,101 --> 00:47:10,551
IT WILL COOL THE DRINK
SLOWLY AND STEADILY,
1128
00:47:10,586 --> 00:47:13,382
BUT WITHOUT ADDING A LOT OF WATER.
1129
00:47:13,416 --> 00:47:16,937
BUT THERE'S ANOTHER METHOD,
AND IT LOOKS PRETTY EASY.
1130
00:47:16,972 --> 00:47:18,490
WAIT, HOW HARD CAN IT BE,
I MEAN,
1131
00:47:18,525 --> 00:47:22,253
TO JUST SHAKE UP ICE
IN A CAN, LIKE...
1132
00:47:22,287 --> 00:47:24,876
IS IT TRUE,
IS IT A REAL TECHNIQUE,
1133
00:47:24,911 --> 00:47:27,775
LIKE, SOMEONE HAS TO LEARN
HOW TO DO THAT?
1134
00:47:27,810 --> 00:47:29,260
Eben: NOW, TO DEMONSTRATE NOW,
1135
00:47:29,294 --> 00:47:31,020
I'M JUST GOING TO USE A LITTLE BIT OF WATER
1136
00:47:31,055 --> 00:47:34,092
THAT WOULD TAKE THE PLACE
OF ALL OF MY SPIRITS IN THERE.
1137
00:47:34,127 --> 00:47:37,233
MY TECHNIQUE GOES LIKE THIS.
1138
00:47:37,268 --> 00:47:40,236
WELL, A BIG PART OF BARTENDING
IS MAKING EVERYTHING LOOK SIMPLE
1139
00:47:40,271 --> 00:47:41,893
IN THAT IT'S ACTUALLY A COMPLIMENT
1140
00:47:41,928 --> 00:47:43,964
WHEN A GUEST SAYS THAT THEY
THINK THEY CAN BARTEND.
1141
00:47:43,999 --> 00:47:46,760
BUT THERE'S A LOT
OF THOUGHT PROCESS GOING ON,
1142
00:47:46,794 --> 00:47:49,659
THERE'S A LOT OF THINGS YOU'RE
JUGGLING THAT YOU DON'T SEE.
1143
00:47:58,185 --> 00:48:00,360
SO, WHAT YOU'RE HOPING IN THERE,
LIKE I TALKED ABOUT,
1144
00:48:00,394 --> 00:48:04,433
IS THAT YOUR SQUARE CUBES HAVE
BECOME ROUNDED CUBES ACTUALLY
1145
00:48:04,467 --> 00:48:06,642
AND THAT YOU'VE
POLISHED OFF THE CORNERS,
1146
00:48:06,676 --> 00:48:08,920
AND, AS YOU SEE IN THE GLASS,
THOSE CORNERS HAVE COME OUT
1147
00:48:08,955 --> 00:48:10,922
AS LITTLE SHARDS OF ICE
THAT ARE DOWN THERE...
1148
00:48:10,957 --> 00:48:12,199
Josh: AND THEY MELT RIGHT AWAY.
1149
00:48:12,234 --> 00:48:14,132
Eben: WHICH MELT RIGHT AWAY,
KEEP THE DRINK COLD,
1150
00:48:14,167 --> 00:48:16,617
AND YOU CAN PUT THAT CUBE IN THERE
1151
00:48:16,652 --> 00:48:19,517
AS SORT OF A PROOF THAT YOU HAVE
USED A PROPER TECHNIQUE.
1152
00:48:19,551 --> 00:48:21,312
Josh: I WANT TO TRY IT.
PUT SOME SQUARE ONES IN.
1153
00:48:21,346 --> 00:48:22,554
I WANT TO SEE IF I CAN...
1154
00:48:22,589 --> 00:48:24,591
I WANT TO SEE IF I CAN
ROUND THEM OUT.
1155
00:48:24,625 --> 00:48:26,179
Eben: WELL, FIRST I WANT
TO HEAR IF YOU'RE ABLE TO GET
1156
00:48:26,213 --> 00:48:29,251
THAT SNAP AND THAT POP
THAT YOU HAD IN THERE.
1157
00:48:29,285 --> 00:48:31,701
SO I'M GOING TO LET YOU HOLD IT
HOWEVER YOU WANT,
1158
00:48:31,736 --> 00:48:33,945
I'M GOING TO LET YOU
SHAKE IT HOWEVER YOU WANT,
1159
00:48:33,980 --> 00:48:37,224
BUT JUST THINK ABOUT THE IDEA
THAT YOU'RE TRYING TO SNAP IT
1160
00:48:37,259 --> 00:48:40,124
AND JUST SHAKE IT HAS HARD
AS YOU POSSIBLY CAN.
1161
00:48:47,234 --> 00:48:51,100
YOU'RE GONNA HAVE TO DO IT
A LITTLE FASTER, BABE RUTH.
1162
00:48:51,135 --> 00:48:55,967
THERE YOU GO.
1163
00:48:56,002 --> 00:48:58,728
Josh: I FEEL THIS IS SORT OF
EFFEMINATE THE WAY I'M DOING IT.
1164
00:48:58,763 --> 00:49:01,007
Eben: SORT OF.
1165
00:49:01,041 --> 00:49:03,664
HE DID ALRIGHT EVEN THOUGH
HE HAD THE SHAKER UPSIDE DOWN,
1166
00:49:03,699 --> 00:49:06,012
BUT HE WAS ABLE TO LOOSEN UP ENOUGH
1167
00:49:06,046 --> 00:49:08,876
THAT HE WAS ABLE TO REALLY
CREATE A LOT OF MOVEMENT
1168
00:49:08,911 --> 00:49:11,465
IN THAT SMALL AREA OF SPACE.
1169
00:49:11,500 --> 00:49:14,744
Josh: DIFFERENT COCKTAILS CALL
FOR DIFFERENT COOLING METHODS.
1170
00:49:14,779 --> 00:49:16,505
FOR MY SAZERAC, DAVE USES
1171
00:49:16,539 --> 00:49:18,783
THE MOST SIMPLE TECHNIQUE
OF ALL...
1172
00:49:18,817 --> 00:49:20,095
STIRRING.
1173
00:49:20,129 --> 00:49:21,820
Dave: I THINK WE'RE FINE HERE.
1174
00:49:21,855 --> 00:49:24,168
OKAY, I NEED A JIGGER OF RYE IN HERE.
1175
00:49:24,202 --> 00:49:26,998
IT'S ALWAYS RYE WHISKEY
FOR THE ORIGINAL SAZERAC.
1176
00:49:27,033 --> 00:49:28,482
Josh: DOES IT MATTER WHAT KIND OF RYE?
1177
00:49:28,517 --> 00:49:33,384
Dave: WELL, I LIKE TO USE
A GOOD, STRONG, WELL-AGED ONE.
1178
00:49:33,418 --> 00:49:35,420
USING A KENTUCKY ONE HERE.
1179
00:49:35,455 --> 00:49:38,596
OKAY, NOW WE STIR.
1180
00:49:38,630 --> 00:49:41,461
Josh: ALRIGHT, SO SO FAR
WE HAVE MARASCHINO LIQUEUR.
1181
00:49:41,495 --> 00:49:42,945
WE HAVE TWO KINDS OF BITTERS.
1182
00:49:42,980 --> 00:49:43,739
Dave: EXACTLY.
1183
00:49:43,773 --> 00:49:44,533
Josh: WE HAVE RYE WHISKEY.
1184
00:49:44,567 --> 00:49:45,430
Dave: RYE WHISKEY.
1185
00:49:45,465 --> 00:49:47,605
AND, UH, THAT'S IT.
1186
00:49:47,639 --> 00:49:50,125
AND, OH, AND SIMPLE SYRUP.
1187
00:49:50,159 --> 00:49:54,301
Josh: ONE FINAL INGREDIENT WILL
COAT THE SIDES OF MY GLASS.
1188
00:49:54,336 --> 00:49:58,926
ABSINTHE... THE GREEN SPIRIT
THAT RUINED MANY A FRENCH POET.
1189
00:49:58,961 --> 00:50:02,827
A GREAT BARTENDER LIKE DAVE
KNOWS HOW TO USE IT.
1190
00:50:02,861 --> 00:50:06,037
Dave: MIXOLOGY IS NOT A SCIENCE.
1191
00:50:06,072 --> 00:50:07,728
IT IS A CRAFT.
1192
00:50:07,763 --> 00:50:09,730
THERE ARE ELEMENTS OF SCIENCE INVOLVED.
1193
00:50:09,765 --> 00:50:12,871
AND THE BEST TENETS OF THE CRAFT,
1194
00:50:12,906 --> 00:50:16,047
INTERESTINGLY ENOUGH, USUALLY REFLECT
1195
00:50:16,082 --> 00:50:18,187
THE BEST SCIENTIFIC WAY
OF DOING SOMETHING.
1196
00:50:18,222 --> 00:50:19,499
THERE'S ROOM FOR CREATIVITY,
1197
00:50:19,533 --> 00:50:22,191
BUT, YOU KNOW,
I'M A TRADITIONALIST, SO...
1198
00:50:22,226 --> 00:50:23,986
LET ME KNOW HOW IT IS.
1199
00:50:24,021 --> 00:50:25,332
Josh: ALRIGHT.
1200
00:50:29,750 --> 00:50:31,097
MY GOD, THAT'S DELICIOUS, DAVE.
1201
00:50:31,131 --> 00:50:34,272
Dave: YOU KNOW, THAT IS A TASTE
OF THE 1880s RIGHT THERE.
1202
00:50:34,307 --> 00:50:37,344
Josh: SO THAT... YOU KNOW WHAT,
I'VE NEVER KNOWN
1203
00:50:37,379 --> 00:50:40,554
EXACTLY WHAT A SAZERAC
WAS SUPPOSED TO TASTE LIKE.
1204
00:50:40,589 --> 00:50:41,521
Dave: THAT'S IT RIGHT THERE.
1205
00:50:41,555 --> 00:50:42,522
Josh: UNTIL THIS HAPPY DAY.
1206
00:50:42,556 --> 00:50:45,180
NOW I HAVE A YARDSTICK SAZERAC.
1207
00:50:45,214 --> 00:50:48,183
SO THE NEXT TIME YOU REACH
FOR THAT COLD ONE,
1208
00:50:48,217 --> 00:50:51,772
TAKE A MOMENT TO APPRECIATE
THE SCIENCE, THE INVENTIONS
1209
00:50:51,807 --> 00:50:54,327
AND THE LONG HISTORY
THAT MADE IT POSSIBLE...
1210
00:50:54,361 --> 00:50:57,192
NO MATTER WHAT
YOUR FAVORITE DRINK IS.
89459
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.