Raising the Bar
What does it take to turn a run of the mill beverage into an exceptional drink? In this episode we'll see how some foodies turn alcoholic drinks into a singular experience in their own right. We'll sample cocktail artist Scott Beattie's daring signature drink menu at Cyprus Restaurant in Healdsburg, California, learn the process of crafting Peruvian Pisco brandy at the Tres Generaciones distillery, and explore the American micro-brewing movement with New York pioneer Garrett Oliver, creator of Brooklyn Lager. We'll observe these quality crafters across the globe as they elevate wine, beer, and spirits into delectable libations as sophisticated as a fine meal.
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CC - Closed Caption
HD - High Definition
16:9 - Anamorphic Widescreen
LTR - Letterbox
DVI - Descriptive Video Information for the visually impaired
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