What does it take to turn a run-of-the-mill beverage into an exceptional drink? In this episode we’ll sample cocktail artist Scott Beattie’s daring drink menu at Cyrus 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 artisans across the globe as they elevate wine, beer, and spirits into libations as sophisticated as a fine meal.