All language subtitles for United.States.Of.Drinking.2014.720p.WEBRip.x264.AAC-[YTS.MX]

MY NAME IS JOSH OZERSKY.

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I LOVE TO LOVE THINGS.

YEAH, BABY.

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I'M A FOOD WRITER...

THAT'S SUPERB.

BUT I HAVE A NEW ASSIGNMENT
THAT IS DRIVING ME TO DRINK.

OH, THAT'S GOOD,
THAT'S LIKE EASY GOING DOWN.

I'M GOING TO HAMMER IT CLOSED
WITH MY HAMMER OF THOR.

AH!

THERE YOU GO.

I'M ON A JOURNEY
TO EXPLORE THE SCIENCE,

ANTHROPOLOGY, AND HISTORY
OF ALCOHOL.

WHOA!

HOW LONG DO I HAVE TO DO THIS FOR?

AND WHERE OUR DRINKS COME FROM.

THAT IS THE HEART
OF THE GIN RIGHT THERE.

IT'S TIME TO MEET THE MAKERS

AND SAMPLE THEIR WARES.

LESS TALK, MORE BEER.

CHEERS.

AS I GET SCHOOLED...
IN AMERICAN DRINKING.

MANY CULTURES ENJOY ALCOHOL...
AND ALWAYS HAVE.

BUT THAT DOESN'T MEAN WE ALL
LIKE TO DRINK THE SAME THING.

SO I'M GOING TO ASK YOU
SOME QUESTIONS,

AND I WANT YOU
TO GIVE IT TO ME STRAIGHT.

START OFF BY TELLING ME
WHAT IS YOUR DRINK?

THERE'S SOMETHING ABOUT
SPIRITS, LIKE MOONSHINE

AND THAT CLEAR WHITE LIGHTNING.

LIKE...

OH, WHOA, WHAT A HARD QUESTION!

BEER MOSTLY.

I TRIED TO TRANSITION TO WINE,
BUT I COULDN'T.

YOU'RE A BEER MAN.

EXACTLY.

WHO AM I WITH?
AM I WITH A BUNCH OF GIRLS?

MAN.

- OH, A MAN?
- YEAH.

DO I WANT TO GET LUCKY
OR NOT?

NO ONE WANTS TO GET UNLUCKY.

A LITTLE GRAPE JUICE,
CALL IT PURPLE JESUS.

YEAH.

YEAH, A LITTLE PJ,
YOU CAN'T GO WRONG.

DRINKING IS A HUGE PART
OF AMERICAN LIFE...

NOT JUST WHAT WE DRINK,
BUT HOW WE CRAFT DRINKS

AND HOW WE DISTILL THEM.

HUMAN HISTORY AND DRINKING
GO HAND IN HAND.

SOME ANTHROPOLOGISTS BELIEVE
AGRICULTURE WAS INVENTED

10,000 YEARS AGO
IN ORDER TO GROW GRAINS

NOT FOR BREAD, BUT TO MAKE BEER!

THE PYRAMID BUILDERS,
THEY WERE DRINKING BEER.

THE ANCIENT GREEKS LOVED WINE.

WHAT A CIVILIZATION DRINKS

CAN REVEAL A LOT ABOUT
THEIR ECONOMY AND TECHNOLOGY...

AND WE ARE NO EXCEPTION.

I'M ON THE HUNT FOR THE
QUINTESSENTIAL AMERICAN DRINK.

I'M IN RURAL VIRGINIA,
LOOKING FOR MOONSHINE.

I'VE HEARD THERE WAS A GUY
WITH A TRUCK UP HERE.

I'M GONNA FIND HIM.

IT'S WHITE WHISKEY TIME.

HEY!

HOW YOU DOING?

- JOSH.
- SCOTT SCHUMACHER.

SO, UH, I WOULD LIKE
TO FIND SOME WHITE WHISKEY,

AND I WANT YOU TO TAKE ME
WHERE I CAN GET IT,

'CAUSE I'M READY TO DRINK.

IT'S NINE IN THE MORNING.

WE CAN DO THAT.

ALRIGHT, GOOD.

NOT A PROBLEM.

DONE.

I'M OFF TO GET SOME MOONSHINE,
WHITE DOG,

THE MOST ICONIC
OF ALL AMERICAN SPIRITS.

THERE'S A KIND OF AN ILLICIT
ROMANCE AND MYTHOLOGY

TO MOONSHINE.

YOU KNOW, YOU THINK
ABOUT, LIKE, EVERYTHING

FROM DUKES OF HAZZARD TO JUNIOR JOHNSON,

YOU KNOW, IN HIS MERCURY '49.

AND EVEN OLD GRANDPA JONES,
YOU KNOW, THAT OLD MOUNTAIN DEW.

I MEAN, IT'S SOMETHING
THAT'S TOTALLY ALIEN TO ME.

THESE ARE THE GRAINS
THAT WE'RE GONNA GRIND UP TODAY.

ALRIGHT, SO THIS IS WHAT?
WE GOT CORN...

WE'VE GOT CORN
AND SOME MALTED BARLEY.

NOW, HERE'S THE BARLEY,
AND IF YOU SMELL THAT BARLEY,

YOU'LL SMELL IT BETTER
AFTER WE GRIND IT,

IT WILL HAVE THAT MALT,
LIKE A MALTED SHAKE.

YEAH, THIS ALSO SMELLS
LIKE IT HAS A MALTY...

YEAH.

MALT SMELLS SWEET.

TURNS OUT THAT'S AN IMPORTANT
CLUE ABOUT ITS ROLE.

SO, SCOTT, WHAT IS MOONSHINE
MADE FROM?

THE TRADITIONAL
MOONSHINE...

YEAH, REGULAR MOONSHINE.

TRADITIONAL APPALACHIAN MOONSHINE

IS MADE FROM CORN.

THIS IS WHAT THEY MADE
OVER THE LAST 200 YEARS,

THIS PARTICULAR RECIPE.

THERE'S NO SECRET TO IT.

UP IN THE MOUNTAINS,
GUYS LIKE SCOTT MAKE MOONSHINE

FROM WHATEVER'S GROWN LOCALLY.

SO THIS IS JUST REGULAR CORN?
LIKE THAT WOULD...

EXACTLY.

WE'RE GONNA GRIND THAT MALT UP
WITH THIS CORN TODAY.

THEY'RE HARD.

YEAH, WELL, THAT'S A HARD GRAIN.

IT'S RAW, IT'S DRIED-OUT CORN,
SO YEAH.

WE'RE GONNA PUT THIS
IN THIS OLD HAMMER MILL.

4 PARTS CORN
TO 1 PART MALTED BARLEY.

AND THIS HAMMER MILL
IS GOING TO GRIND IT UP.

THIS IS GOING UP HERE?

YEAH, IT'S GOING TO
FOLLOW THAT TUBE,

GONNA GO INTO THE HOPPER,

AND THEN INTO OUR CONTAINER.

THIS IS WHAT GIVES
VIRGINIA SWEETWATER THE SWEET.

I WANT TO SEE HOW YOU MAKE IT.

- OK, LET'S GO IN.
- ALRIGHT.

SWEETNESS IS THE KEY TO CREATING ALCOHOL,

AND IT COMES FROM SUGAR COMPOUNDS

IN THE BARLEY AND CORN.

BUT CORN IS VERY STARCHY.

THAT'S WHY SCOTT ADDS THE MALTED BARLEY.

IT HAS THE ENZYMES THAT WILL
CONVERT THESE STUBBORN STARCHES

AND KICKSTART SUGAR PRODUCTION
IN THE MASH.

THE NEXT STEP ON THE WAY TO ALCOHOL

RELIES ON A MICROSCOPIC CREATURE
CALLED YEAST.

JOSH, HERE'S THE BIOLOGY
AND THE SCIENCE

OF ALCOHOL PRODUCTION.

THE YEAST ARE GONNA CONSUME THE SUGARS.

THEY'RE LITTLE ANIMALS, AND THEY
GIVE OFF GAS, WHICH IS CO2.

THEY'RE FARTING.

THEY ARE.

AND THE EXCREMENT IS ACTUALLY ALCOHOL,

AND THAT'S THE STUFF THAT WE WANT.

- YO.
- THE NUMBER TWO.

ALRIGHT.
THAT'S SO FOUL.

YEAST ARE A TYPE OF FUNGUS, BUT
THEY PERFORM AN AMAZING FEAT.

THEY CONSUME SUGAR AND EMIT
CARBON DIOXIDE AND ALCOHOL

IN A PROCESS CALLED FERMENTATION.

THE STRAIN OF YEAST THAT SCOTT USES

WILL CONVERT ABOUT 10%
OF THE VOLUME

OF HIS MASH FERMENTERS
INTO ALCOHOL.

OK, JOSH, CLIMB ON UP.

THIS IS WHERE THE YEAST
DO THEIR MAGIC.

IT SMELLS LIKE BEER.

WELL, THAT'S EXACTLY WHAT IT IS.

YEAH, PUT YOUR FINGER IN.

THE BUBBLES MEAN THAT THE YEAST

IS EATING ON THAT SUGAR
THAT'S IN THERE,

SO IT'S STILL FERMENTING.

I KNOW, THIS IS LIKE
POSITIVELY MEDIEVAL.

IT IS.

YOU KNOW?

AT JUST 10% ALCOHOL,

THIS STUFF IS STILL A FAR CRY
FROM MOONSHINE.

I COULD DRINK IT AS BEER.

SOME GUYS DO.

WOULD YOU EVER DRINK IT AS BEER?

I HAVE.

YOU'RE PROBABLY GONNA
AS SOON AS I LEAVE.

THE PART OF THE APPALACHIANS
WHERE SCOTT LIVES

HAS BEEN HOME FOR HUNDREDS OF YEARS

TO GUYS WHO LIKE TO MAKE
THEIR OWN WHISKEY.

THE PROBLEM IS THAT
MAKING WHISKEY IS ILLEGAL

AND HAS BEEN SINCE 1791,

PRACTICALLY AT THE BIRTH
OF THE REPUBLIC.

ILLEGAL, THAT IS,
UNLESS YOU PAY THE GOVERNMENT.

UNCLE SAM REQUIRES SCOTT
TO PAY A TAX

ON EVERY SINGLE OUNCE
OF ALCOHOL HE DISTILLS.

OF COURSE, THERE ARE A LOT OF OTHER GUYS

WHO DON'T WANT TO PAY TAXES,

AND SO THEY MAKE THEIR ALCOHOL
BY THE LIGHT OF THE MOON.

OKAY, JOSH, THIS IS
OUR 200-GALLON POT STILL.

WE CALL IT MISS DANA.

YEAH, IT'S REAL HOT.

WHAT'S THIS THING
CALLED AGAIN?

WE CALL IT MISS DANA.

MISS DANA IS A LOT
LIKE MY WIFE...

IT'S BEAUTIFUL, IT'S BIG,
AND IT'S ROUND,

AND VERY SOFT EDGES.

NOW YOU REALLY KILLED YOURSELF, BOY.

SCOTT MAY GIVE THIS MACHINE
A SIMPLE NAME,

BUT A MODERN STILL
IS A COMPLEX INSTRUMENT,

WITH ITS OWN LIST OF TECHNICAL TERMS.

WE HAVE THE COLUMN.

THIS IS A WHISKEY HEAD.

IT GOES UP
TO A SMALL DEPHLEGMATOR

TO THE LINE ARM INTO THE CONDENSER.

AND THE CONDENSER
IS A COLD WATER JACKET,

AND THE COLD WATER CIRCULATES
AROUND THOSE TUBES

AND TURNS THAT VAPOR BACK TO A LIQUID,

COMES OUT MOONSHINE OR CORN WHISKEY.

IT SOUNDS ELABORATE,
BUT THE SCIENCE IS SIMPLE:

THIS STILL WILL TURN CORN BEER,
AT 10% ALCOHOL,

INTO WHITE LIGHTNING, AT ABOUT 70% ALCOHOL.

WATER AND ALCOHOL HAVE
DIFFERENT BOILING POINTS,

AND THIS FACT OF CHEMISTRY
IS WHAT DISTILLATION EXPLOITS.

AS THE LIQUID MASH HEATS UP,
ALCOHOL BEGINS TO BOIL.

AROUND 172 DEGREES FAHRENHEIT,

IT VAPORIZES AND RISES
INTO THE NECK OF THE STILL,

WHERE IT COOLS AND CONDENSES,

EMERGING AS A COLORLESS LIQUID.

IT'S LIKE A FOUNTAIN.

THIS IS MOONSHINE.

OH, THIS IS THE MOONSHINE?

THAT IS MOONSHINE.

IT'S GOOD.

SEE, THIS IS AN EPIC RUN.

WOW.

IT'S A 13-GALLON CONTAINER.

SO WE'VE GOT AT LEAST 12 1/2,
12 GALLONS IN THERE NOW.

SO WHAT IS KEEPING ME
FROM GOING AND GETTING,

LIKE, A SIX-PACK OF MILLER
OR WHATEVER

AND BOILING IT AND MAKING WHISKEY?

- YOU COULD DO THAT.
- OH, YOU COULD DO THAT?

- YEAH.
- REALLY?

YEAH. IT'D BE EXPENSIVE,
BUT YOU COULD DO IT.

IF MOONSHINE IS REALLY
JUST DISTILLED BEER,

THEN ANYBODY CAN BECOME
A MOONSHINER.

ALRIGHT, LET'S GO.

BUT IT'S A LITTLE MORE
COMPLICATED THAN THAT,

AND IT'S ILLEGAL.

MOONSHINE IS THE BASE
FOR SO MANY AMERICAN LIQUORS.

AGE IT IN A WOODEN BARREL, AND
IT BECOMES WHISKEY OR BOURBON.

TWEAK THE GRAIN FORMULA
A LITTLE BIT, AND YOU GET RYE.

I WANT TO TRY.

DISTILL IT MORE FINELY,
AND YOU HAVE VODKA.

YEAH, THAT'S GOOD WHISKEY.

SOUND THE WAR HORNS.

YEAH, BABY.

THAT WAS PRETTY GOOD.

MOUNTAIN MEN AND MOONSHINE
ARE INSEPARABLE,

AND THERE'S A GOOD REASON WHY.

IN THE ERA BEFORE GOOD ROADS,

HAULING A CROP OF CORN
OUT OF THE MOUNTAINS

WAS A LOT MORE DIFFICULT
THAN CONVERTING IT TO ALCOHOL.

ONCE IT WAS TRANSFORMED
INTO "MOUNTAIN DEW,"

CORN WAS A COMMODITY THAT WOULDN'T SPOIL

AND COULD BE TRADED
FOR VIRTUALLY ANYTHING.

IT COULD EVEN BECOME
MORE VALUABLE AS IT AGED.

FROM DAY 1, FROM
THE FIRST MINUTE YOU DID IT,

IT'S ALWAYS BEEN
COMPLETELY ABOVE BOARD,

REGISTERED, LICENSED?

NO, NOT REALLY.

NO, THERE'S... I AM...

WHAT DREW YOU INTO IT?

I AM A MOONSHINER,
BUT WHAT HAPPENED WAS,

IS IF THERE'S FORGIVENESS
IN IGNORANCE,

THEN I NEED FORGIVENESS.

SO ANYWAYS, I HAVE THIS STILL
THAT I BOUGHT FROM THIS GUY.

AND I DIDN'T KNOW THAT IT WAS
ILLEGAL TO HAVE A STILL.

I JUST WANTED TO MAKE ALCOHOL
TO BURN IN MY GENERATOR.

SO PART OF OUR MISSION
IN ME DOING ALL THIS

IS I HAVE A DEEP LOVE OF APPALACHIA,

OF THE PEOPLE THAT LIVE HERE

AND THE HISTORY AND THE HERITAGE
OF THIS REGION.

MANY, MANY PEOPLE IN THIS REGION
FED THEIR FAMILIES

AND JUST GOT BY BY MAKING MOONSHINE.

YOU REALLY MAKE A HELL OF A PRODUCT.

THANK YOU, JOSH.
I REALLY APPRECIATE IT, MAN.

LET ME HAVE A LITTLE MORE.

ALRIGHT, IT'S ALL YOURS.

- IT'S REALLY GOOD.
- IT IS GOOD.

I DIDN'T THINK IT WOULD BE THIS GOOD.

IT'S AMAZING, ACTUALLY.

I DON'T KNOW HOW WE DO IT,
BUT...

CANNONBALL!

WHITE LIGHTNING IS AMERICAN
ALCOHOL AT ITS MOST BASIC.

SMELL THAT!

BUT I WONDER WHAT HAPPENS
WHEN YOU TAKE THIS PURE SPIRIT

AND ADD A DAZZLING ARRAY
OF PLANTS CALLED BOTANICALS.

SMELLS LIKE VICTORY!

HI, I'M JOSH OZERSKY.

I'M A FOOD WRITER.

I SPEND A LOT OF TIME

GOING AROUND THE COUNTRY
EATING THINGS

AND TALKING TO CHEFS

AND TALKING TO BARTENDERS
AND WINE DIRECTORS

AND RANCHERS AND SEAFOOD MEN
AND LINE COOKS AND BUTCHERS.

AND MY LIFE CONSISTS PRIMARILY
OF EATING, DRINKING

AND THINKING
ABOUT EATING AND DRINKING.

THAT'S SUPERB.

I WROTE THE DEFINITIVE HISTORY
OF THE HAMBURGER IN AMERICA.

I AM INTO MEAT.

THERE'S THE SIGN.

WHAT'S UP, MAN?
I'M JAY.

GOOD TO MEET YOU. WELCOME.

GOOD TO MEET YOU, TOO!

THIS IS FREAKING GORGEOUS.

PORK'S BLOOD.
YOU WANT TO TRY SOME?

I JUST SLICED SOME UP, ACTUALLY.

YEAH.

ONE OF THE COOL THINGS

ABOUT BEING SO COMPLETELY
IMMERSED IN THE FOOD WORLD,

YOU KNOW, IT'S PRETTY TIGHT.

LOOKS LIKE A LITTLE BIT
OF TONGUE HERE.

I CAN SEE THERE'S
LIKE HEAVY DUTY MEAT GUYS,

KNIFE GUYS.

I'LL GO IN, BUT THEY KNOW I'M
NOT GOING TO BUST THEIR BALLS.

THAT'S THE THING, LIKE,
I LOVE TO LOVE THINGS.

THAT'S SOME BEAUTIFUL PORK,
THOUGH, MAN.

SO LIKE, EVEN THOUGH I'M
KIND OF A HORRIBLE HUMAN BEING

IN EVERY OTHER WAY...

THEY CAN TRUST
MY ESSENTIAL BENEVOLENCE

WHEN IT COMES
TO FOOD-RELATED MATTERS

OR LIQUOR-RELATED MATTERS.

HOW OLD IS IT?

EVEN PEOPLE THAT ARE
LIKE DRUNKS, OR SCREW-UPS,

OR HAVE ALL KINDS OF MENTAL DISORDERS,

CRIMINALS, DREAMERS, IDEALISTS,
POETS, DEGENERATES...

WHEN IT COMES TO FOOD, LIKE,
WE'RE ALL ON THE SAME PLANE.

THESE DAYS, WASHINGTON, D.C.,

IS HOME TO ONE OF THE COUNTRY'S
HOTTEST FOOD SCENES...

AND WHERE THERE'S GOOD EATS,
LIBATIONS ARE NEVER FAR AWAY.

WE WENT OUT
INTO THE COUNTRY YESTERDAY

AND DRANK THAT MOONSHINE,

BUT THEY DON'T HAVE A MONOPOLY
ON CLEAR SPIRITS.

SOMEBODY'S MAKING GIN HERE IN WASHINGTON.

I WANT TO GO CHECK IT OUT.

HI.

HEY, UH, GIN,
IS THIS THE DISTILLERY HERE?

THIS IS THE DISTILLERY.
THIS IS WHERE WE MAKE GIN.

JOHN USELTON MAKES GIN AT
THE FIRST DISTILLERY TO OPEN IN D.C.

IN MORE THAN A CENTURY...

AT LEAST LEGALLY.

THAT'S BECAUSE AMERICAN DISTILLERIES

ARE STILL RECOVERING FROM A LITTLE SETBACK

WE CALL THE 18th AMENDMENT...

OTHERWISE KNOWN AS PROHIBITION.

IN JANUARY 1920, AMERICA WENT DRY

AND IT BECAME ILLEGAL TO MAKE
OR DISTRIBUTE ALCOHOL...

ALL BECAUSE OF LAWS PASSED
RIGHT HERE IN WASHINGTON, D.C.

BUT WHAT'S GOING ON
IN D.C. TODAY

IS LIGHT-YEARS AHEAD
OF THE PROHIBITION ERA.

INSIDE THESE
COPPER DISTILLING COLUMNS,

JOHN IS MAKING A HIGH-END SPIRIT
THAT IS NEARLY PURE ALCOHOL.

TO CRAFT GIN, HE'LL FLAVOR
THIS CLEAR SPIRIT

WITH HERBS AND SPICES.

GIN-MAKERS CALL THESE
FLAVORING AGENTS "BOTANICALS,"

AND THEY'RE USED IN EVERYTHING

FROM COOKING TO PERFUME
TO MEDICINE.

HUMANS HAVE BEEN EXPERIMENTING
WITH PLANTS FOR MILLENNIA...

DISCOVERING PLANTS THAT FEED US,

PLANTS THAT KILL,
PLANTS THAT HEAL...

AND PLANTS THAT MAKE ALCOHOL
MORE ENJOYABLE TO DRINK.

TO HELP ME UNDERSTAND WHERE GIN
GETS ITS BOTANICAL FLAVORS FROM,

WE'VE BROUGHT ALONG AN ACTUAL BOTANIST:

THE SMITHSONIAN'S BARRETT BROOKS.

IS THAT WHAT'S HAPPENING HERE?

GIN IS BASICALLY SPIRIT
WITH A BLEND OF BOTANICALS,

AND EVERY GIN DISTILLERY

WILL HAVE THEIR OWN SPECIFIC
BLEND OF BOTANICALS.

ALL THESE HERBALS AND SPICES

THAT ARE GOING INTO THE GIN TODAY,

ALL THE FLAVORS ARE COMING
FROM BOTANICAL BACKGROUNDS.

AND THROUGH THE AGES, I MEAN,

INITIALLY A LOT OF THAT STUFF
THAT ENDS UP IN LIQUORS

WAS A MEDICINAL.

GIN FIRST EMERGED IN
DUTCH PHARMACIES IN THE 1600s,

WHERE IT WAS PRESCRIBED FOR
GOUT, GALLSTONES AND LUMBAGO.

SIMPLY PUT, GIN GOES WAY BACK.

ONE, TWO, THREE, FOUR, FIVE, SIX,

SEVEN, EIGHT, NINE, TEN,
ELEVEN...

THERE'S ELEVEN THINGS HERE.

AND THERE'S EVEN MORE
IN SOME OTHER GINS, RIGHT?

LIKE, HOW MANY THINGS GO
INTO A GIN?

IT REALLY WILL DEPEND
ON THE DISTILLERY.

SO, OUR SPRING SUMMER SEASONAL GIN

THAT WE'RE MAKING TODAY

HAS 16 DIFFERENT BOTANICALS IN IT.

16 DIFFERENT BOTANICALS?

16 DIFFERENT BOTANICALS.

THE SHARP, SPICY FLAVORS
IN GIN

EVOLVED AS A FORM OF SELF DEFENSE.

MANY OF THESE THINGS
WERE IN THE PLANTS

TO FEND OFF INSECTS.

NOW, IT DOESN'T WORK ON HUMANS

BECAUSE WE ACTUALLY EMBRACE
THOSE THINGS

AND HAVE LEARNED TO ENJOY THEM.

PEOPLE WERE SAVVY TO WHAT
THESE BOTANICALS COULD DO.

THESE HERBS WERE USED
FOR HUNDREDS OF YEARS

FOR BOTH COOKING AND MEDICINE.

CORIANDER WAS ONCE
A TREATMENT FOR MEASLES

AS WELL AS TOOTHACHES.

YOU DON'T GRIND IT UP?
IT GOES IN WHOLE?

IT GOES IN WHOLE.

ROSEMARY'S RESINOUS,
HERBAL SMELL REPELS INSECTS...

BUT THE HERB WAS ONCE USED
TO TREAT HIGH BLOOD PRESSURE.

SO THE NEXT SET OF COMPONENTS

ARE GOING TO BE ALL OF THE CITRUS.

SO WE'VE GOT SOME ORANGES,
SOME LEMONS,

AND SOME GRAPEFRUIT.

AND ALL OF THESE ARE GOING
TO COME TOGETHER

TO MAKE A REALLY NICE,
CITRUSY GIN.

SO, BARRETT, THIS IS WHAT YOU CALL

YOUR VOLATILE ORGANIC COMPOUNDS?

RIGHT, SO SOME
OF THE THINGS IN THERE WOULD BE,

THEY WOULD VAPORIZE
MORE QUICKLY, EVAPORATE,

SO YOU WOULD SMELL THEM
MORE READILY WHEN THEY'RE FRESH.

IS IT JUST MORE OIL
OR WHATEVER?

RIGHT.
SOME OF THE VOLATILES

WILL DISAPPEAR MORE QUICKLY

IF YOU DON'T HAVE FRESH INGREDIENTS.

IT SEEMS SO SIMPLE.

BUT I NEVER KNEW IT.

IT'S ALMOST LIKE COOKING
OR CREATING PERFUME.

I MEAN, CONTROLLING THOSE FLAVORS

IS AN ART TOTALLY IN ITSELF.

BUT ONE INGREDIENT REALLY DEFINES GIN.

THE FIRST THING
THAT YOU'RE GONNA HAVE FOR GIN

IS GONNA BE THE JUNIPER.

JUNIPER IS
THE DEFINITIVE...

- YOU HAVE TO...
- FLAVOR OF GIN.

YOU HAVE TO HAVE JUNIPER
TO BE CALLED GIN.

BY FEDERAL LAW, BY HISTORICAL LAW,

IF YOU WANT TO TAKE THAT WAY.

THAT'S JUNIPER?
THAT'S WHAT JUNIPER SMELLS LIKE?

THAT IS THE HEART
OF THE GIN RIGHT THERE.

WELL, JUNIPER
WAS EVEN USED IN ANCIENT TIMES

FOR MALADIES.

IT WAS BOILED WITH WINE,
LIKE IN THE MID 1200s.

IT HAS BEEN USED, YOU KNOW,

FOR STOMACH AILMENTS AND THINGS LIKE THAT.

THOUGH THEY MAY LOOK LIKE BERRIES,

THESE ARE ACTUALLY CONES,
AS IN PINE CONES.

THAT'S BECAUSE JUNIPERS
ARE RELATED TO CYPRESSES

AND HAVE BEEN AROUND
FOR MORE THAN 250 MILLION YEARS.

GIN MAY BE A HUMAN INVENTION,

BUT ITS MAIN FLAVORING AGENT
PREDATES T. REX.

I'M GETTING IT ALL OVER THE PLACE.

YEAH, IT GETS ALL OVER EVERYWHERE.

YEAH, IT'S A GIN
DISTILLERY. THERE'S BOUND TO BE.

YEAH, JUST LOOK
AT THE BOTTOM OF THIS BOWL.

I JUST WANT TO SHOW LIKE,
THIS IS WHAT...

THIS IS WHAT WE'RE PRESSING
THE JUNIPER BERRIES WITH,

A FILTHY, OLD MASON JAR.

THAT IS KIND OF THE COOLEST
THING I'VE SEEN SO FAR

ABOUT THIS PROCESS.

WE GET, YOU KNOW,
A NICE PATINA,

AND THAT ALSO, THAT'LL HELP
GRAB THOSE JUNIPERS

WHEN WE'RE DOING THE CRUSHING.

SO, YOU BASICALLY GOT TO PUT
A LITTLE BIT OF SHOULDER INTO IT

AND YOU TURN IT, THAT BOWL
AROUND A LITTLE BIT.

DID YOU WANT TO TAKE A LITTLE TURN?

YEAH, I'LL DO IT.

OH, IT'S FUNNY BECAUSE,
LIKE, IT'S ALMOST REALLY

MORE LIKE TINY GRAPES,

LIKE LITTLE TINY GRAPES OR
CHERRIES THAT YOU'RE SMUSHING.

WHAT DO YOU THINK?
HOW'S IT SMELL?

DID I DO A GOOD JOB?

I THINK IT'S PERFECT.

NOW WE GOT TO PUT
ALL THESE BOTANICALS IN BAGS

AND GET THEM HUNG UP
IN THE HELMET. ARE WE READY?

LET'S DO IT.

TIME TO PUT THIS RECIPE TO WORK.

SO, THE BAGS...

THEY'RE BASICALLY LIKE
A GIANT TEA BAG, ESSENTIALLY.

EXACTLY. THEY DON'T
ACTUALLY GO IN THE LIQUID,

BUT THE VAPORS ARE GOING
TO PASS THROUGH THEM,

PICKING UP THOSE FLAVORS
JUST LIKE A TEA BAG WOULD.

THAT'S EXACTLY RIGHT.

TO INFUSE
BOTANICAL FLAVORS INTO ALCOHOL,

YOU NEED TO CHANGE
THE BASIC SHAPE OF YOUR STILL.

AS ETHANOL VAPORS RISE
THROUGH THE HELMET,

THEY EXTRACT OILS, SCENTS
AND OTHER FLAVORS

FROM THE INGREDIENTS WE PLACED
IN THE GIANT TEA BAGS.

THE FINISHED GIN IS COMING
OUT THE PARROT'S BEAK.

WE'VE GOT A HYDROMETER HERE.
THIS WILL TELL US THE PROOF.

WE'RE RUNNING AT ABOUT,
OH, 85 RIGHT NOW.

SO THAT'S WHAT IT WOULD BE
LIKE IN THE BOTTLE, RIGHT?

UH, THIS IS DOUBLE WHAT
IT'S GOING TO BE IN THE BOTTLE.

OH, IT IS?

WELL, I'D BETTER DRINK IT
NOW, THEN.

IT'S HOT, BUT IT'S SWEET AND SMOOTH.

SO WHAT'S COMING OUT OF THIS NOW,

THIS TASTES DIFFERENT

THAN WHAT'S GONNA COME OUT
TWO HOURS FROM NOW?

EXACTLY, EXACTLY.

SO RIGHT NOW WE'RE GETTING
A LOT OF THAT CITRUS

AND SOME OF THOSE
FLORAL CHARACTERS...

RIGHT.

DIFFERENT BOTANICALS WILL
COME OUT AT DIFFERENT TIMES,

AND AT THE END WE'RE GONNA START

TO GET ALL THESE HERBAL QUALITIES,

AND IT'S GONNA BE VERY HERBALLY,

AND ALL OF THOSE COMPONENTS
COMING TOGETHER

WILL MAKE OUR FINISHED GIN.

I THINK I WOULD MAKE
A MARTINI MAYBE NOW.

LET'S GO HAVE ONE.

ALRIGHT.

MOONSHINE'S GOT A KICK,
AND GIN HAS COMPLEX FLAVORS,

BUT YOU TAKE YOUR DRINKING
TO A WHOLE OTHER LEVEL

WHEN YOU MAKE A COCKTAIL.

THERE'S ONLY ONE THING

THAT REALLY WILL DO THE JOB
RIGHT NOW.

IT'S SOMETHING
I'VE BEEN THINKING ABOUT

THE WHOLE WAY THROUGH.

WHEN AM I GOING TO GET TO HAVE
A MARTINI WITH THIS STUFF?

AND HERE WE GO.

SO I'M GOING TO MAKE YOU
ONE OF OUR MARTINIS.

ARE YOU READY?

OH, YEAH.

FANTASTIC.

I KNOW PEOPLE
LIKE GIN AND TONICS, BUT FOR ME,

THE PROTOTYPICAL GIN DRINK
IS THE MARTINI.

PEOPLE SAY, OH, YOU WANT
YOU KNOW, VODKA OR GIN?

LIKE, DUDE, A MARTINI IS GIN.

THAT'S WHAT GIN IS FOR,
YOU KNOW?

WALK ME THROUGH
HOW TO MAKE A REAL MARTINI.

SO BASICALLY WHAT YOU WOULD USE

IS ABOUT 2.5 OUNCES OF GIN

AND ABOUT 3/4 OF AN OUNCE
OF VERMOUTH.

I PERSONALLY LIKE A TWIST,

BUT IS IT AN ORTHODOX MARTINI

WITH A TWIST INSTEAD OF AN OLIVE,

OR DOES THE CLASSIC MARTINI
REQUIRE AN OLIVE?

YOU KNOW,
IF I WANTED TO HAVE A SNACK,

THEN I WOULD ORDER ONE.

ALRIGHT, WELL...

THE TIME HAS COME, THE WALRUS SAID.

TO GIN...

- TO GIN.
- AND ITS MAKING.

CHEERS TO YOU.

OH.

THAT IS A MARTINI.

THANK YOU SO MUCH.

WE'LL TALK MORE ABOUT COCKTAILS LATER,

BUT FIRST LET'S GO BACK
TO THE BEGINNING

AND DISCOVER THE BREW
THAT BUILT CIVILIZATION

AND WHICH CONTINUES TO INSPIRE
ARTISANS ACROSS AMERICA.

IT'S TIME TO GET A BEER.

BEER HAS PROBABLY BEEN AROUND
SINCE THE DAWN OF AGRICULTURE.

IT MAY HAVE BEEN DISCOVERED

WHEN YEAST CONVERTED THE SUGARS
IN A BOWL OF WET GRAIN

AND SOMEONE SIPPED THE FIZZY,
FERMENTING CONCOCTION.

BEER IS SO SIMPLE:

ALL YOU NEED IS WATER,
GRAIN, YEAST,

AND MAYBE A BOTANICAL,
LIKE HOPS, FOR FLAVOR.

ONCE PEOPLE REALIZED
WHAT THEY HAD DISCOVERED,

NATURAL FERMENTATION WAS A PARTY
THAT TRAVELED AROUND THE WORLD.

OVER TIME, WE INVENTED THOUSANDS
OF DIFFERENT KINDS OF BEER,

AND WE FORMED A LOT OF PERSONAL OPINIONS.

CHEAP BEER OR CRAFT BEER?

OOH, UH, CHEAP BEER!

CRAFT... BY FAR.

POUR IT INTO A GLASS.

OH, MAN.

DOMESTIC BEER OR IMPORTED BEER?

BELGIAN.

WE CONSUME BEER IN MASSIVE QUANTITIES.

AS A HISTORIAN, BEER IS LIKE
THE MOST IMPORTANT DRINK.

IT'S THE FIRST THING THAT WAS INVENTED,

THE DAWN OF CIVILIZATION,

AND IT'S STILL, YOU KNOW,
OF CENTRAL IMPORTANCE.

TENS OF MILLIONS OF AMERICANS
CRACK A BEER

FIRST THING WHEN THEY GET HOME FROM WORK.

BEER IS A BIG PART OF OUR HISTORY.

SO I'M GOING TO GO MEET
A BEER HISTORIAN

AT THE BLUEJACKET BREWERY,

AND I'M GOING TO GO DRINK
SOME HISTORICAL BEER.

SO I'M HERE WITH MIKE STEIN,
WHO IS A BEER HISTORIAN.

MIKE, YOU'RE GOING TO SORT OF WALK ME

THROUGH THE HISTORY OF BEER?

ABSOLUTELY, YEAH.

WE'RE GOING TO GO THROUGH
SEVERAL BEERS HERE TODAY,

SEVERAL DIFFERENT FLAVOR PROFILES.

AND WE'D LIKE TO HAVE YOU
PLACE THAT BEER

WITH ITS TIME AND PLACE.

YOU THINK YOU'RE UP
FOR THIS CHALLENGE?

DONE, DONE.

THERE'S NOT A CHANCE
THAT I COULD MAKE A MISTAKE.

LET'S HOPE HUBRIS
WON'T BE THE END OF YOU.

RIGHT.

AND IF I KNEW WHAT HUBRIS WAS,
I'M SURE IT WOULD BE.

NOW, THIS IS THE FIRST ONE
I'M GOING TO TRY.

ALRIGHT.

SMELLS GOOD.

I'M GOING TO GO AHEAD AND GUESS
THAT THIS IS THE ANCIENT SOUR.

THIS IS NOT THE ANCIENT SOUR ALE.

CLEARLY, THEN THIS WOULD
BE THE DANISH NAVY ALE, THEN.

NO, IT'S NOT
THE DANISH SHIP'S BEER.

THE BRITISH 1914

CLEARLY IS WHAT WE'RE DRINKING
AT THIS POINT.

UM, NO.

THIS... DO YOU WANT ME
TO TELL YOU

OR SHOULD WE KEEP GOING?

I MEAN, IT'S
THE AMERICAN, OBVIOUSLY,

SINCE IT DOESN'T LOOK LIKE A PILSNER.

I ACTUALLY DIDN'T
KNOW THAT, SO...

YEAH.

HOW ABOUT THAT,
I GOT IT COMPLETELY WRONG.

LIKE OUT OF SIX OF THEM,
I MISSED FIVE GUESSES.

MIKE EXPLAINS THAT OUR TASTES
IN BEER HAVE CHANGED OVER TIME.

THE EVOLUTION OF BEER,
I WANT TO BE CLEAR,

IF YOU GO BACK A HUNDRED YEARS,
1914, LAGER IS DOMINATING.

PILSNER IS THE BEER TO BEAT.

IT'S THE EVE OF PROHIBITION...

RIGHT.

INDEED, WE ALREADY HAVE
PROHIBITION HERE IN D.C.

BECAUSE WE'RE EARLIER
THAN THE REST OF THE COUNTRY.

RIGHT.

BUT IF YOU GO BACK
ANOTHER 100 YEARS,

TO 1814, IT'S ALL ALE.

SO THE TRANSFORMATION IS FROM ENGLISH ALE

TO GERMAN LAGER BEER.

AND THAT TRANSFORMATION WE'RE
STILL KIND OF SHAKING TODAY.

OF COURSE, WE LOVE IPAs
AND BIG HOPPY BEERS,

AND WE'RE SORT OF VOID
OF BIG HOPPY BEERS HERE,

BUT WE'RE FINALLY SORT OF
COMING OUT OF OUR OBSESSION

WITH LAGER BEER,
WHICH WE'VE HAD FOR SO LONG.

MIKE, THANK YOU VERY MUCH.

THANK YOU, JOSH.

I LEARNED A LOT ABOUT BEER.

AND I WILL PRETEND I KNEW IT ALL ALONG.

IT'S BEEN A PLEASURE.
THANK YOU.

FOR MUCH OF THE 20th CENTURY,

AMERICANS COULD REALLY ONLY BUY
A SIX-PACK OF LIGHT PILSNER.

YOU KNOW THE PALE, WATERY BREWS
OF WHICH I SPEAK.

TODAY WE'RE WITNESSING
A BEER RENAISSANCE

WITH SMALL CRAFT BREWERIES.

GO ANYWHERE IN THE COUNTRY
AND YOU CAN BUY BEER

IN THE STYLE OF IRISH STOUTS,
BELGIAN ALES,

AND ORIGINAL AMERICAN MICROBREWS.

SO I'VE COME
TO THE FLYING DOG BREWERY

TO FIND OUT HOW ONE FACILITY

CAN MAKE ALL THESE DIFFERENT
CRAFT BEERS.

I KNOW LIKE ALMOST NOTHING
ABOUT BEER.

IT'S, I KNOW THAT, LIKE,

THERE'S A HUGE, GIANT COMPLEX
BODY OF KNOWLEDGE,

BUT IF YOU COULD SORT OF, LIKE,
BABY STEP ME

THROUGH WHAT'S GOING ON HERE?

I'D BE HAPPY TO.
YEAH, MM-HMM.

SO THIS WHERE THE LIQUID
IS SEPARATED FROM THE GRAIN.

SO AFTER THIS PROCESS,

WE'LL HAVE THE GRAIN WILL BE LEFT OVER.

THIS SMELLS DELICIOUS.

IT'S LIKE A MUFFIN,
LIKE A MUFFIN WHEN IT'S COOKING.

LIQUID BREAD.

THIS MASH IS VERY SIMILAR

TO THE CORN BEER I TASTED
AT SCOTT'S WHISKEY DISTILLERY.

BUT MATT IS GOING TO USE
A DIFFERENT MIX OF GRAINS,

BECAUSE EVEN THOUGH IT'S FINE

FOR DISTILLING
INTO HIGH-PROOF MOONSHINE,

CORN BEER IS REALLY NOT VERY TASTY.

INSTEAD, A BREWMASTER WILL
PROBABLY USE WHEAT, OATS OR RYE

AND BARLEY, WHICH CAN BE
TOASTED OR BURNED

TO IMPART DIFFERENT FLAVORS
OR COLORS.

AND HERE, TOO, THE BARLEY
HAS BEEN MALTED,

OR ALLOWED TO GERMINATE,

TO KICKSTART
THE SUGAR CONVERSION PROCESS.

I THOUGHT, LIKE, THE YEAST
WAS THE THING YOU ADD...

THIS IS A BIOCHEMICAL REACTION

IS PROBABLY THE BETTER WAY
TO SAY IT.

BECAUSE IT'S AN ENZYME REACTION.

IF YOU WANT TO THINK OF IT
IN THESE TERMS,

BREWERIES REALLY PRODUCE
TWO PRODUCTS.

ONE IS WORT, W-O-R-T,
THAT UNFERMENTED LIQUID,

THAT'S ONE PRODUCT.

AND OF COURSE THAT GOES BACK
TO THE FERMENTATION HALL

WHERE WE ADD THE YEAST, AND THEN
THE YEAST CREATES THE BEER.

AND THAT'S THE SECOND PRODUCT
THAT WE PRODUCE.

THAT'S REALLY COOL.

OK, SO WHAT'S OVER IN THIS ONE?

OUR SWEET WORT IS BEING PUMPED

FROM THE BOTTOM
OF THIS LAUTER...

RIGHT.

INTO OUR KETTLE HERE.

SO THIS IS HOTTER?

WELL, WE'RE GONNA BOIL IT,
BUT IT'S STILL FILLING.

SO IT'S GONNA TAKE A WHILE
FOR IT TO FILL,

AND THEN THIS HAS STEAM JACKETS,

SO WE SEND HIGH-PRESSURE STEAM
THROUGH THE JACKETS,

AND IT'LL CREATE A BOIL.

AND WE WANT A VERY VIGOROUS BOIL.

AND OUR TYPICAL BOIL IS ABOUT 90 MINUTES.

DURING THE BOIL IS ONE PLACE

THAT MATT MIGHT INSERT
SOME HOPS.

HOPS ARE LEAFY BUDS RELATED TO CANNABIS

THAT FIRST APPEARED IN EUROPEAN BEER

IN THE MIDDLE AGES,

WHEN THEY WERE ADDED TO HELP
EXTEND ITS SHELF-LIFE.

WE USE HOPS THESE DAYS
TO ADD BITTERNESS AND AROMA.

CRAFT BREWERIES AND THEIR CUSTOMERS

SEEM TO LOVE
BIG, HOPPED-UP BEERS.

YOU KNOW WHAT'S COOL?
THERE'S A LADDER HERE.

WHEN THE GUY CLEANS IT,
HE CLIMBS DOWN?

YEAH. BRIAN WAS IN THAT
KETTLE JUST EARLIER, YEAH.

IT'D BE A TERRIBLE DEATH,

LIKE IF A MAN FELL INTO THIS
AND LIKE DROWNED IN HOT BEER.

I WOULD HATE IF THAT HAPPENED.

IS THERE, LIKE, ROOM FOR ERROR?

ARE THERE WAYS THAT THIS
CAN GET SCREWED UP

OR GO WRONG OR WHATEVER?

YOU CAN SCREW IT UP
AT ANY PART OF THE PROCESS.

DO YOU HAVE TO HAVE A GUY
LOOKING OVER THIS?

YEP, WE DO.
BRIAN, RIGHT THERE.

IT'S NOT LIKE YOU
PRESS THE BUTTON AND WALK AWAY.

NO, NO.

IT'S NEVER BEEN
A MORE EXCITING TIME IN BREWING,

I'D SAY GLOBALLY, WITH THE TECHNOLOGY

AND THE AGRICULTURAL QUALITY OF
INGREDIENTS WE HAVE THESE DAYS.

IN 1920, PROHIBITION
WIPED BREWERIES OFF THE MAP.

WHEN BEER DRINKING RETURNED
13 YEARS LATER,

MASS PRODUCTION BECAME
THE ORDER OF THE DAY.

NOW, NEARLY A CENTURY LATER,

MICROBREWERIES APPEAR TO BE
TAKING OVER THE COUNTRY.

BUT NO MATTER WHO MAKES
YOUR FAVORITE BREW,

IT STARTS WITH YEAST.

AND FLYING DOG NEEDS
A FULL-TIME LABORATORY

JUST TO KEEP THEIRS ALIVE.

THAT'S THE YEAST?
THE YEAST THAT GOES IN THE BEER?

THAT IS THE YEAST
THAT GOES IN THE BEER.

I THOUGHT IT COMES
LIKE IN A LITTLE POWDER,

LIKE IN THE, IN THE STORE.

YOU PUT A PINCH IN SOMETHING?

CERTAINLY, YEAH, BAKER'S YEAST.

THAT COULD LOOK LIKE THAT.

BUT BREWER'S YEAST
IS TYPICALLY LIQUID FORM.

IT LOOKS NASTY.

WELL, IT MAKES BEER,
SO CAN'T BE TOO NASTY.

WHEN IT COMES TO BEER MAKING,

YEAST CAN BE A REAL WILD CARD.

FOR THOUSANDS OF YEARS, BREWERS
DIDN'T EVEN KNOW IT EXISTED.

ALL THEY KNEW WAS THAT TO TURN
SWEET LIQUID INTO ALCOHOL,

THEY NEEDED TO STIR IT
WITH A MAGIC STICK

OR STORE IT IN A SPECIAL ROOM...

EACH COVERED IN MILLIONS
OF INVISIBLE YEAST CELLS.

YEAST WASN'T EVEN IDENTIFIED

UNTIL LOUIS PASTEUR DID IT
IN 1857.

AND BACK AT FLYING DOG,

BEN HAS A WHOLE BIOLOGY LAB
DEVOTED TO YEAST REPRODUCTION.

GIVEN IDEAL CONDITIONS,
YEAST CELLS MULTIPLY RAPIDLY.

DIFFERENT STRAINS OF YEAST
PROVIDE DIFFERENT FLAVORS,

AND SCIENTISTS RECOGNIZE
SEVERAL HUNDRED DIFFERENT TYPES.

IN JUST A FEW DAYS
THE YEAST WILL GROW FROM THIS

INTO A FULL SEVEN BARRELS.

THE THING WITH BEER IS THAT
THE SCALE OF HOW IT'S MADE

AND HOW IT'S DRUNK IS SO VAST.

IF YOU'RE GONNA DRINK BEER,

YOU'RE GONNA WANT TO HAVE
AT LEAST 4 OR 512-OUNCE BEERS.

MAYBE POUNDERS IF IT'S CHEAP BEER.

THAT'S A LOT OF BEER.

IT'S A LOT OF BEER TO DRINK
AND EVEN MORE TO MAKE.

WHAT IS THIS GIANT THING HERE?

THIS IS
A 200-BARREL FERMENTER.

SO WE HAVE OUR BEER FERMENTING IN HERE.

THE BEER THAT WE'RE GOING TO BE
PUTTING IN THIS CASK TODAY

IS THE TRUTH, WHICH IS
OUR IMPERIAL IPA.

IT'S BASICALLY THE UNFERMENTED BEER.

SO WE PUT THAT WORT IN THIS TANK.

WE'LL ADD YEAST.

THAT YEAST WILL BEGIN THE FERMENTATION.

IN ABOUT 5 TO 7 DAYS,
THE FERMENTATION IS COMPLETE.

INSIDE THIS MASSIVE FERMENTER,

YEAST GOES TO WORK ON THE SWEET WORT,

CONVERTING ITS SUGAR TO ALCOHOL.

WHENEVER THE BREWMASTER
THINKS THE BEER IS PERFECT,

HE'LL COOL IT DOWN.

THE COLD TEMPERATURE MAKES
THE YEAST GO DORMANT,

AS IF THEY'RE HIBERNATING,

AND THEY SETTLE
TO THE BOTTOM OF THE TANK,

WHERE THEY CAN BE COLLECTED
AND REUSED.

SO, I THINK
THAT WE SHOULD TRY THIS,

JUST TO MAKE SURE THAT...

AND WE'LL POINT IT THIS WAY

'CAUSE IT CAN COME OUT
KIND OF FAST.

ALRIGHT.

OH. WAIT, LET ME
GET YOU ONE, TOO.

SURE. YEAH.

HERE.

ALRIGHT, STAGE ONE.

CHEERS.

L'CHAIM.

DUDE, THAT'S DELICIOUS,
LIKE IT'S...

DIFFERENT COMBINATIONS OF GRAIN,
YEAST AND HOPS

CAN YIELD AN ALMOST INFINITE
VARIETY OF BEERS.

BUT WHAT ABOUT VINO?

HOW DO A BUNCH OF GRAPES

TURN INTO AN ENDLESS VARIETY
OF FINE WINES?

AMERICANS ARE BEER LOVERS,

BUT WE'VE GOT A NEWLY DISCOVERED
TASTE FOR WINES.

IT TURNS OUT THAT THE UNITED STATES

NOW DRINKS MORE WINE THAN FRANCE.

SO WHAT TYPE DO WE PREFER?

- WELL, IT DEPENDS. I LIKE...
- NO, NO, NO, NO!

THE EUROPEAN VERSUS THE AMERICAN?

I MEAN, A LOT OF THAT STUFF
IS JUST KIND OF...

MISCONCEPTIONS
AND KIND OF STEREOTYPES.

MID-ATLANTIC, VIRGINIA,
CHESAPEAKE AREA?

I ADMIT I HAVEN'T
SOUGHT THEM OUT

AND HAVEN'T TRIED THEM.

SO YOU HAVEN'T HAD
ANY GOOD WINES FROM THIS AREA?

I HAVEN'T TRIED ANY,

SO I COULDN'T TELL YOU WHETHER
OR NOT THEY WERE GOOD OR BAD.

AMERICAN WINES
HAVE BEEN ADMIRED OVERSEAS

SINCE THE 1970s,

BUT THAT'S REALLY ONLY
WEST COAST VINTAGES.

IN THE LAST FEW YEARS,
TECHNOLOGICAL ADVANCES

HAVE MADE WINEMAKING VIABLE
IN EVERY STATE.

YES, THAT INCLUDES ALASKA AND HAWAII.

EVEN A STATE LIKE VIRGINIA,

NOT WELL KNOWN FOR GROWING GRAPES,

NOW HAS HUNDREDS OF WINERIES,
LIKE ANKIDA RIDGE.

HEY, WHAT'S GOING ON?

OH, THIS IS
A BUSY, BUSY TIME OF YEAR, JOSH.

THIS IS WHERE THE GRAPES LIVE?

THIS IS WHERE
THE GRAPES LIVE,

RIGHT IN THIS LITTLE AREA HERE.
LOOK, SEE?

WHY IS THIS GOOD FOR,
YOU KNOW,

PINOT AND CHARDONNAY PRODUCTION?

WELL, IT'S REALLY
A MATTER OF THE SOIL,

THE ELEVATION...

AND IT'S A STYLE OF WINEMAKING

ESSENTIALLY WHERE YOU LET
THE LAND EXPRESS ITSELF

RATHER THAN CREATING SPECIFIC.

THAT SOUNDS, THAT SOUNDS
LIKE WHAT YOU'RE DOING.

YEAH, YEAH.

SO THIS WOULD DEFINITELY
BE IN THE OLD WORLD STYLE?

OLD WORLD STYLE.
THAT'S RIGHT. YEAH.

- THAT'S COOL.
- YEAH.

IN FRANCE, WHERE THEY KNOW
THEIR WINEMAKING,

THEY CALL THIS IDEA "TERROIR."

CULTIVATING GRAPEVINES
IS ALMOST COUNTER-INTUITIVE.

THEY DON'T NEED RICH, FERTILE SOIL.

INSTEAD, THEIR MAIN REQUIREMENT
IS SLOPED, ROCKY LAND.

THEY NEED WATER, BUT ALSO
PLENTY OF DRAINAGE.

TO PROVIDE JUST THE RIGHT AMOUNT
OF SUN AND WARMTH,

YOUR VINES SHOULD FACE SOUTH.

THIS MEANS EACH VINEYARD
HAS ITS OWN MICROCLIMATE,

WHICH CREATES GRAPES
WITH THEIR OWN UNIQUE FLAVOR.

THIS AREA, I MEAN, THE WINE
TASTES DIFFERENT HERE

THAN IF IT WAS JUST ON LIKE
SOME OTHER HILL OR SOMETHING?

IT'S AMAZING THE INFLUENCE

THAT SOIL AND PLACE HAS ON WINE

THAT'S ALLOWED TO EXPRESS ITSELF.

THIS AREA HAS A CERTAIN FLAVOR
TO IT, YOU KNOW,

THAT SOMETHING DOWN
IN THE VALLEYS DOES NOT HAVE.

CHRISTINE HAS HER WORK
CUT OUT FOR HER.

IF YOU'VE NEVER HEARD OF VIRGINIA WINES,

IT WAS NOT FOR LACK OF TRYING.

THE SETTLERS AT JAMESTOWN TRIED
TO GROW WINE GRAPES AND FAILED.

THOMAS JEFFERSON SPENT YEARS

TRYING TO ESTABLISH WINEMAKING
IN THE U.S.

AND GOT NOWHERE.

IT WASN'T UNTIL THE 1970s

THAT VIRGINIA VINEYARDS
SAW ANY SUCCESS.

NOWADAYS RESEARCHERS HELP GROWERS

PINPOINT THE RIGHT MICROCLIMATES

AND FIGHT LOCAL PESTS AND DISEASES.

ONE OF THE THINGS
THAT'S REALLY IMPORTANT

TO CRAFT A FINE WINE HERE IN VIRGINIA,

ESPECIALLY WITH OUR CLIMATE,
IS CANOPY MANAGEMENT.

WHAT DOES THAT MEAN?

AND SO THIS IS THE CANOPY.

SEE HOW THE SUN
CAN SEE THAT FRUIT NOW?

BUT YET YOU HAVE
THIS LITTLE BIT OF UMBRELLA,

SORT OF DAPPLED SUNLIGHT
COMING DOWN.

THAT'S REALLY IMPORTANT
FOR PINOT NOIR

BECAUSE PINOT NOIR IS DELICATE
AND HAS THIN SKIN,

AND IF IT COOKS, THEN YOU LOSE
YOUR ACIDITY AND FLAVORS.

THIS IS THE CEREMONIAL
PASSING OF THE PRUNERS, JOSH.

WHAT DO YOU MEAN?

I'M TRUSTING
MY VINES TO YOU.

ONE VINE.

I'LL BREAK IT.

NO, YOU WON'T.

BECAUSE I'M HERE
TO PROTECT THEM... FROM YOU.

ALRIGHT, SO WHAT DO I DO?

ALRIGHT, SO LOOK
AT ALL THIS MESS,

YOU'VE GOT TO GET RID OF THIS.

THE WHOLE THING?

RIGHT THERE.

BUT IS IT, IT FEELS LIKE

SORT OF THE BABY AND THE BATHWATER,

LIKE WHAT ARE WE PROTECTING
IF IT'S NOT THE GRAPE?

WELL, THERE'S
TOO MANY GRAPES.

THE LESS GRAPES,
THE BETTER THEY ARE?

THE MORE INTENSE
THE FLAVOR, RIGHT, RIGHT.

BUT ALSO THEN IT'S LIKE,
MAKES IT LESS PROFITABLE, TOO.

PROFIT?

YOU JUST DO IT FOR THE LOVE
OF IT, AND IT'S WORTH IT.

WHAT'S GOING ON
WITH THE VINES BENEATH THE SOIL

IS JUST AS IMPORTANT.

THIN ROOTS INFILTRATE
A BIT FURTHER EACH YEAR...

UNTIL THEY REACH ABOUT
SIX FEET DEEP WHEN MATURE.

MANY WINEMAKERS BELIEVE
THE TYPES OF ROCKS IN THE SOIL

WILL DEFINE THE MINERALITY
OF A GRAPE'S FLAVOR.

A TOP SOMMELIER...
OR WINE EXPERT...

CAN TAKE A SINGLE SIP AND MAKE
A GOOD GUESS AT THE VINEYARD,

THE YEAR OF THE HARVEST

AND SOMETIMES THE CONDITION
OF THE SOIL...

ALL FROM THE INFORMATION PACKED
INTO A TASTE OF WINE.

THE SOIL IS TEEMING

WITH INSECTS, WORMS, FUNGI
AND MICROORGANISMS.

CHRISTINE TENDS
TO THIS ECOSYSTEM, TOO.

AND...

WHAT IS IT,
A DIRT OF SOME, LOOKS LIKE DIRT.

WELL, IT'S COW MANURE.

EW!

BUT IT'S BEEN AGED
IN A COW HORN.

EW.

UNDER THE EARTH.

YOU SHOULD HAVE TOLD ME
BEFORE I...

NO, NO, NO,
I WANTED YOU TO EXPERIENCE IT.

SO, BUT IT'S REALLY LIKE
REALLY RICH COMPOST.

ARE YOU GOING TO MAKE
A SOUP OR SOMETHING,

LIKE A CONSOMME
WITH THIS GIANT BUCKET?

YEAH, IT'S LIKE
A TEA COMPOST,

AND WE'RE GONNA SPRAY IT
ON THE GROUND.

BUT FIRST I'M GOING TO SHOW YOU
HOW IT'S DONE.

YOU HAVE TO STIR THIS
WITH YOUR ARM FOR 20 MINUTES.

LET ME SEE.

THIS TECHNIQUE IS BORROWED FROM
A STYLE OF VINEYARD MANAGEMENT

CALLED "BIODYNAMICS."

IT'S AN ULTRA-ORGANIC STYLE
OF FARMING

THAT FEEDS THE MICROORGANISMS
IN THE SOIL

AS WELL AS THE PLANTS THEMSELVES.

THAT'S WHAT IT IS,

WE WANT TO GET THE CENTRIFUGAL
G-FORCES GOING.

THAT'S RIGHT.

HOW LONG DO I HAVE TO DO THIS FOR?

OK.

THIS IS LIKE THE KIND OF HONEST WORK

THAT IS SO ALIEN TO ME.

SO ALIEN TO YOU.

ALRIGHT, THERE WE GO.

SO THIS IS NOT, THERE'S NO LIKE
INSECTICIDE IN THIS OR ANYTHING?

NO, THIS IS THE OPPOSITE.

THIS IS ENCOURAGING LIFE,

IT'S ENCOURAGING MICROBIAL LIFE
IN THE SOIL,

IT'S CONCENTRATED MICROBES.

IT JUST ADDS SOMETHING SPECIAL.

WITH A PERFECT BLEND
OF FLAVORS AND SUGARS

ON THE INSIDE

AND ALCOHOL-PRODUCING YEAST
COVERING ITS OUTER SKIN,

A CRUSHED GRAPE IS GOING TO FERMENT.

MAKING WINE SHOULD BE EASY.

MAKING GOOD WINE IS NOT.

WINE IS ONE OF THE SORT OF
FUNDAMENTAL HUMAN EXPERIENCES,

YOU KNOW, LIKE FIRE AND SEX.

IT'S ONE OF THE ESSENTIAL
HUMAN THINGS IN THE WORLD.

HALF THE PLEASURE OF EATING FOOD

COMES FROM DRINKING WINE
WITH IT.

I'D HAVE TO BE DRINKING,
YOU KNOW, YOO-HOO WITH MY STEAK,

AND THAT WOULD BE NO FUN AT ALL.

ARCHAEOLOGISTS HAVE TRACED
OUR LOVE FOR WINE

BACK NEARLY 8,000 YEARS.

THE EARLIEST EVIDENCE
OF WINEMAKING WAS FOUND

IN THE REMAINS OF A STONE AGE
HOUSE IN MESOPOTAMIA.

LIQUID WINE DATING BACK
MORE THAN 16 CENTURIES

HAS BEEN RECOVERED FROM A ROMAN TOMB.

THE RIGHT SOIL AND CLIMATE
WILL FOSTER VINES

THAT WILL YIELD FRUIT FOR DECADES.

WINEMAKING STARTS IN THE FIELDS,
BUT IT ENDS RIGHT HERE.

WHERE ARE WE NOW?
WHAT IS THIS PLACE?

THIS IS THE BARREL ROOM.

AND THIS IS WHERE WE AGE THE WINES.

SO WE'RE GOING TO DO A BARREL SAMPLE.

THIS IS OUR PINOT NOIR THAT WAS
HARVESTED LAST SEPTEMBER.

AND THAT'S THE LITTLE GRAPES

THAT WE WERE LOOKING AT BEFORE?

UH-HUH.

FOR CLASSIC WINES
LIKE PINOT NOIR AND CHARDONNAY,

OAK BARREL AGING IS ESSENTIAL.

IF YOU CAN HAND ME THAT,

WE CALL THAT THE BARREL THIEF.

- THIS THING?
- YEAH.

OAK IS POROUS, ALLOWING
A SLOW CHEMICAL EXCHANGE

BETWEEN THE LIQUID AND THE WOOD.

THE BITTER TANNINS IN THE WINE MELLOW.

THE CHEMICAL COMPOUNDS IN
THE OAK IMPART SUBTLE FLAVORS,

LIKE VANILLA.

HAVING FROLICKED IN THE VINEYARD,

NOW I'M, LIKE,
I'M EXCITED TO DRINK THIS.

I HOPE IT'S GOOD.

IT LOOKS LIKE KOOL-AID, KIND OF.

OH, WELL, IT'S BETTER THAN THAT.

IT'S NOT SWEET.

IT'S DRY.

PINOT NOIR IS BARREL-AGED
FOR A YEAR OR TWO,

SO THIS WINE IS STILL YOUNG.

WOW, THAT'S GOOD.
THAT'S LIKE EASY GOING DOWN.

THERE ARE TWO REASONS.

FIRST OF ALL, IT'S A PINOT NOIR,
AND THEN IT'S YOUNG.

IT ISN'T FULLY MATURED YET.

NOW GO BACK AND TASTE THAT ONE SIDE BY SIDE

AND THEN BLEND THEM.

THIS IS A LITTLE MORE COMPLEX,

A LITTLE MORE SLIGHTLY TANNIC
OR WHATEVER.

NOW BLEND THEM TOGETHER.

THIS IS HOW YOU GET WINES WITH
A LOT OF STRUCTURE AND DEPTH.

SO THAT'S WHAT
THE AGING PROCESS DOES.

IT ADDS THAT STRUCTURE TO IT.

YOU HAVE NOW SHOWN ME
A CONNECTION

BETWEEN THE PLACE AND THE WINE.

THIS IS A REAL WINE EXPERIENCE
THAT I'VE HAD.

YEAH, YEAH.

AND THAT'S WHAT WE HOPE
TO ACHIEVE,

SO IT MEANS A LOT TO HEAR YOU SAY THAT.

LET'S HAVE SOME MORE,
LET'S HAVE A TOAST, ANOTHER ONE.

ALRIGHT.

OH, IT'S ON.

WINE AND BEER
ARE REALLY OUR GO-TO DRINKS.

BUT FOR ANOTHER LEVEL OF COMPLEXITY,

YOU CAN'T BEAT
THE INFINITE POSSIBILITIES

OF THE COCKTAIL BAR.

NOW THAT I'VE SEEN HOW ALCOHOL IS MADE,

GOING INTO A PLACE LIKE THIS IS
A TOTALLY DIFFERENT EXPERIENCE.

THIS IS GREAT.

IT'S LIKE A BEAUTIFULLY CURATED
LIQUOR STORE.

THE WHOLE THING NOW
WITH ARTISANAL SPIRITS,

LIKE SMALL BATCH.

THIS IS SO COOL.

LIKE THEY HAVE LIKE SCOTCHES
THAT ARE MADE HERE IN VIRGINIA.

YOU KNOW, BOURBON IS
SO ASSOCIATED WITH KENTUCKY.

BUT NOW THEY HAVE, LIKE,
ONES FROM NEW YORK.

THESE BOTTLES COME FROM
ALL ACROSS THE COUNTRY

AND FROM ALL OVER THE WORLD.

THE U.S. HAS ALWAYS BEEN
A CROSSROADS FOR LIQUOR...

AND THAT'S WHY COCKTAILS ARE
A DISTINCTLY AMERICAN INVENTION.

AMERICAN WHISKEY AND FRESH CITRUS

FIRST MET UP WITH FRENCH COGNAC
AND ENGLISH GIN

IN OUR PORT CITIES LIKE NEW YORK, BOSTON

AND ESPECIALLY NEW ORLEANS.

THE OLD PIRATE JUICE STYLE.

DAVID WONDRICH IS A WRITER LIKE ME,

ONLY HIS AREA OF EXPERTISE
IS THE COCKTAIL.

HE'S GOING TO SHOW ME
THE ART OF THE MIXOLOGIST.

NOW, DAVE, AS YOU KNOW,
MY FAVORITE COCKTAIL

IS THE GRANDFATHER
OF ALL NEW WORLD COCKTAILS,

THE MOST FAMOUS COCKTAIL TO EVER
COME OUT OF NEW ORLEANS,

THE SAZERAC.

I WAS GONNA TO SAY
THE RAMOS FIZZ,

BUT THE SAZERAC I'LL SETTLE FOR.

THE COCKTAIL WAS INVENTED
IN OUR PORT CITIES,

AND THE SAZERAC, THE RAMOS FIZZ,
AND THE HURRICANE

WERE ALL BORN IN NEW ORLEANS.

BUT WHAT IS A COCKTAIL?

TO QUALIFY AS A COCKTAIL,

YOUR RECIPE NEEDS TO INCLUDE ICE
AND A STRONG SPIRIT OR WINE...

AND BITTERS AND SUGAR...

OR CITRUS AND A SWEETENER...

OR A SECONDARY SPIRIT OR WINE.

I MEAN, THE WAY YOU MAKE
A SAZERAC TODAY

IS ESSENTIALLY THE SAME WAY
A WHISKEY COCKTAIL WAS MADE

IN 1880.

IT'S VERY SIMPLE.

ARE YOU GONNA SHOW IT TO ME?

I'M GONNA DO IT.

I'M GONNA USE
THE ANTIQUE BAR TOOLS AS WELL.

I MEAN, THIS IS THE SAZERAC RITUAL.

I'M GONNA START WITH
A LITTLE BIT OF SIMPLE SYRUP

AS THEY WOULD'VE BEEN DOING
IN THE 1860s,

BEFORE THAT, 1870s, YOU KNOW, 1880s.

BEFORE THAT THEY WOULD HAVE
BEEN USING SUGAR.

AND THERE WAS ONE SECRET

THAT THEY PUT
IN THEIR SAZERAC COCKTAIL

THAT WAS NEVER PUBLISHED...

WAS A LITTLE SPLASH OF MARASCHINO LIQUEUR.

REALLY?

SO I'M GONNA DO THAT.

THEY USED A DASH
OF ANGOSTURA BITTERS, ALSO.

SO THAT'S CONTROVERSIAL
IN SAZERAC MAKING,

BUT IT WAS IN THEIRS.

AND THEN THE KEY IS PEYCHAUD'S BITTERS,

A NEW ORLEANS CLASSIC.

THIS BOTTLE IS FULL,

SO I'M GOING TO HAVE TO GIVE
A COUPLE EXTRA SQUIRTS THERE.

BITTERS LIKE ANGOSTURA
AND PEYCHAUD'S

ARE HIGHLY ALCOHOLIC MIXTURES
OF BOTANICALS AND SPICES

THAT WERE ORIGINALLY PATENT MEDICINES.

THESE DUBIOUS CURE-ALLS

EVENTUALLY STOPPED BEING SOLD
BY TRAVELING SALESMEN

AND TURNED UP
BEHIND NEW ORLEANS BARS.

I NEED TO ICE THIS UP,
RIGHT?

I GUESS SO.

SO I'M JUST GOING
TO WHACK IT WITH A MUDDLER.

ICE IS ESSENTIAL.

A COCKTAIL ISN'T A COCKTAIL

UNLESS IT'S
THE RIGHT TEMPERATURE...

AND SOME BARTENDERS REALLY OBSESS

ABOUT GETTING THEIR ICE
JUST RIGHT.

NOW, HERE WE HAVE A LOT
OF DIFFERENT KINDS OF ICE CUBES.

WE HAVE LITTLE PIECES,
BIG PIECES,

GIANT ONES, SMALL ONES,
RODS, CONES.

I DON'T UNDERSTAND.

WHY DON'T YOU JUST USE REGULAR
ICE CUBES LIKE EVERYBODY ELSE?

WHAT'S THE POINT
OF ALL THIS ELABORATE ICERY?

BARTENDERS TODAY
REALLY WANT TO CONTROL

THE AMOUNT OF DILUTION,

THEY UNDERSTAND
THAT IT'S VERY IMPORTANT

AND IT'S PART OF A COCKTAIL,

BUT THROUGH HAVING BETTER QUALITY ICE

AND REALLY WORKING ON YOUR MECHANICS,

YOU CAN HAVE A BETTER SENSE

OF EXACTLY HOW MUCH WATER GOES IN.

THAT'S IT.

THE LAST THING I WANT IS,
YOU KNOW,

THE THING GETTING
WATERED DOWN AND DILUTED.

WELL, YOU MENTIONED THESE RODS,
ICE RODS,

LIKE, WHY DO I NEED THESE
ELABORATE RODS OF VICTORY HERE,

LIKE THAT LOOKS
LIKE SUPERMAN'S...

THAT ONE LOOKS
REALLY NICE, YOU KNOW,

WHEN YOU PUT IT...
THAT'S A COLLINS CUBE.

WHEN YOU PUT THAT
INSIDE A COLLINS GLASS,

IT REALLY NICE THAT
IT'S NOT... SO IT IS VISUAL.

BUT ICE GEEKS WILL TELL YOU
WHAT IT REALLY IS,

IS IF YOU HAVE
A SINGLE LARGE BLOCK OF ICE,

IT'S GOING TO MELT SLOWER,

IT'S GOING TO DILUTE YOUR DRINK LESS.

SO THE LARGER THE PIECE OF ICE
THAT YOU HAVE IN THERE,

THE LESS DILUTION YOU'RE GOING TO HAVE.

AND THE LONGER IT'S GOING
TO KEEP SOMETHING COLD.

YOU CAN'T MAKE
A COCKTAIL WITHOUT ICE,

BUT IT'S PHYSICALLY IMPOSSIBLE
TO GET CHILLING

WITHOUT SOME AMOUNT OF DILUTION.

ACHIEVING THE RIGHT BALANCE
IS AN ART FORM.

NOT ALL ICE IS EQUAL.

A BARTENDER EMPLOYS BASIC PHYSICS

TO CONTROL HOW QUICKLY
A DRINK COOLS.

CRUSHED ICE EXPOSES MORE
SURFACE AREA AND MELTS QUICKLY,

CREATING A VERY COLD DRINK
BUT WITH A LOT OF DILUTION,

LIKE A MARGARITA.

MANY WHISKEY DRINKERS PREFER
ONE NICE BIG CUBE.

WITH LIMITED SURFACE AREA,

IT WILL COOL THE DRINK
SLOWLY AND STEADILY,

BUT WITHOUT ADDING A LOT OF WATER.

BUT THERE'S ANOTHER METHOD,
AND IT LOOKS PRETTY EASY.

WAIT, HOW HARD CAN IT BE,
I MEAN,

TO JUST SHAKE UP ICE
IN A CAN, LIKE...

IS IT TRUE,
IS IT A REAL TECHNIQUE,

LIKE, SOMEONE HAS TO LEARN
HOW TO DO THAT?

NOW, TO DEMONSTRATE NOW,

I'M JUST GOING TO USE A LITTLE BIT OF WATER

THAT WOULD TAKE THE PLACE
OF ALL OF MY SPIRITS IN THERE.

MY TECHNIQUE GOES LIKE THIS.

WELL, A BIG PART OF BARTENDING
IS MAKING EVERYTHING LOOK SIMPLE

IN THAT IT'S ACTUALLY A COMPLIMENT

WHEN A GUEST SAYS THAT THEY
THINK THEY CAN BARTEND.

BUT THERE'S A LOT
OF THOUGHT PROCESS GOING ON,

THERE'S A LOT OF THINGS YOU'RE
JUGGLING THAT YOU DON'T SEE.

SO, WHAT YOU'RE HOPING IN THERE,
LIKE I TALKED ABOUT,

IS THAT YOUR SQUARE CUBES HAVE
BECOME ROUNDED CUBES ACTUALLY

AND THAT YOU'VE
POLISHED OFF THE CORNERS,

AND, AS YOU SEE IN THE GLASS,
THOSE CORNERS HAVE COME OUT

AS LITTLE SHARDS OF ICE
THAT ARE DOWN THERE...

AND THEY MELT RIGHT AWAY.

WHICH MELT RIGHT AWAY,
KEEP THE DRINK COLD,

AND YOU CAN PUT THAT CUBE IN THERE

AS SORT OF A PROOF THAT YOU HAVE
USED A PROPER TECHNIQUE.

I WANT TO TRY IT.
PUT SOME SQUARE ONES IN.

I WANT TO SEE IF I CAN...

I WANT TO SEE IF I CAN
ROUND THEM OUT.

WELL, FIRST I WANT
TO HEAR IF YOU'RE ABLE TO GET

THAT SNAP AND THAT POP
THAT YOU HAD IN THERE.

SO I'M GOING TO LET YOU HOLD IT
HOWEVER YOU WANT,

I'M GOING TO LET YOU
SHAKE IT HOWEVER YOU WANT,

BUT JUST THINK ABOUT THE IDEA
THAT YOU'RE TRYING TO SNAP IT

AND JUST SHAKE IT HAS HARD
AS YOU POSSIBLY CAN.

YOU'RE GONNA HAVE TO DO IT
A LITTLE FASTER, BABE RUTH.

THERE YOU GO.

I FEEL THIS IS SORT OF
EFFEMINATE THE WAY I'M DOING IT.

SORT OF.

HE DID ALRIGHT EVEN THOUGH
HE HAD THE SHAKER UPSIDE DOWN,

BUT HE WAS ABLE TO LOOSEN UP ENOUGH

THAT HE WAS ABLE TO REALLY
CREATE A LOT OF MOVEMENT

IN THAT SMALL AREA OF SPACE.

DIFFERENT COCKTAILS CALL
FOR DIFFERENT COOLING METHODS.

FOR MY SAZERAC, DAVE USES

THE MOST SIMPLE TECHNIQUE
OF ALL...

STIRRING.

I THINK WE'RE FINE HERE.

OKAY, I NEED A JIGGER OF RYE IN HERE.

IT'S ALWAYS RYE WHISKEY
FOR THE ORIGINAL SAZERAC.

DOES IT MATTER WHAT KIND OF RYE?

WELL, I LIKE TO USE
A GOOD, STRONG, WELL-AGED ONE.

USING A KENTUCKY ONE HERE.

OKAY, NOW WE STIR.

ALRIGHT, SO SO FAR
WE HAVE MARASCHINO LIQUEUR.

WE HAVE TWO KINDS OF BITTERS.

EXACTLY.

WE HAVE RYE WHISKEY.

RYE WHISKEY.

AND, UH, THAT'S IT.

AND, OH, AND SIMPLE SYRUP.

ONE FINAL INGREDIENT WILL
COAT THE SIDES OF MY GLASS.

ABSINTHE... THE GREEN SPIRIT
THAT RUINED MANY A FRENCH POET.

A GREAT BARTENDER LIKE DAVE
KNOWS HOW TO USE IT.

MIXOLOGY IS NOT A SCIENCE.

IT IS A CRAFT.

THERE ARE ELEMENTS OF SCIENCE INVOLVED.

AND THE BEST TENETS OF THE CRAFT,

INTERESTINGLY ENOUGH, USUALLY REFLECT

THE BEST SCIENTIFIC WAY
OF DOING SOMETHING.

THERE'S ROOM FOR CREATIVITY,

BUT, YOU KNOW,
I'M A TRADITIONALIST, SO...

LET ME KNOW HOW IT IS.

ALRIGHT.

MY GOD, THAT'S DELICIOUS, DAVE.

YOU KNOW, THAT IS A TASTE
OF THE 1880s RIGHT THERE.

SO THAT... YOU KNOW WHAT,
I'VE NEVER KNOWN

EXACTLY WHAT A SAZERAC
WAS SUPPOSED TO TASTE LIKE.

THAT'S IT RIGHT THERE.

UNTIL THIS HAPPY DAY.

NOW I HAVE A YARDSTICK SAZERAC.

SO THE NEXT TIME YOU REACH
FOR THAT COLD ONE,

TAKE A MOMENT TO APPRECIATE
THE SCIENCE, THE INVENTIONS

AND THE LONG HISTORY
THAT MADE IT POSSIBLE...

NO MATTER WHAT
YOUR FAVORITE DRINK IS.